Knead the dough till perfectly smooth, then set it to rise, in a cool place, in summer, but in a warm place, free from draughts, in winter. In the latter season it is better to keep a blanket wrapped around it. This amount of flour will rise to the top of a gallon and a half jar or bucket. If it is ready before time, stir it down and set it in a cooler place. When you put it in the baking-pan (in which it will be in an inch of the top, if the pan be of a suitable size for the amount of flour) cover it well, or a hard crust will form from the effects of the atmosphere. Keep it a little warmer during the second rise than during the first. When ready for baking, set it in the oven and bake it for three-quarters of an hour with a moderate fire, evenly kept up. It will then come out without sticking, if the pans are well cared for.--_Mrs. J. J. A._ LIGHT BREAD. 2 quarts of flour. 1 teaspoonful of sugar. 1 teaspoonful of salt. Half a teacup of yeast. One egg, well beaten. 1 pint of water. Sift the flour and divide it into three parts. Mix one third in the batter, one third in the jar to rise in, and pour the other third over the batter. Let it stand two hours and then work it well, adding a small piece of lard before baking.--_Mrs. Dr. S._ RECIPE FOR HOT ROLLS OR COLD LOAF BREAD. Mix the following ingredients. Four pints of flour. 1 pint of fresh milk. 2 eggs, well beaten. 1 large tablespoonful of melted lard. 1 large tablespoonful of hop yeast. Set it to rise at eleven o'clock in the morning, for early tea. Make into rolls at five o'clock P.M., and bake as soon as risen. In cool weather, set before the fire, both before and after making it into rolls.--_Mrs. S._ FRENCH ROLLS. 1 quart of flour. 1 teaspoonful of salt. 2 eggs. 1 large tablespoonful of lard. 2 tablespoonfuls of yeast. Work and knead it well at night, and in the morning work it well again, make it into rolls, put them in the oven to take a second rise, and when risen, bake them.--_Mrs. Col. W._ _Another Recipe for French Rolls._ 3 pints of flour. 1 gill of yeast. 1 egg (beaten up). 1 tablespoonful of butter. Mix up with milk and warm water and set to rise.--_Mrs. Dr. E._ _Another Recipe for French Rolls or Twist._ 1 quart of lukewarm milk. 1 teaspoonful of salt. 1 teacup of yeast. Enough flour to make a stiff batter. When very light, add one beaten egg and two teaspoonfuls of butter, and knead in the flour till stiff enough to roll. Let it rise a second time, and, when very light, roll out, cut in strips and braid it. Bake thirty minutes, on buttered tins.--_Mrs. S._ VELVET ROLLS. Three pints of flour. Two eggs. One teacup of sweet milk. One teacup of yeast. 1 tablespoonful of lard, and the same of butter. Mix well and beat the dough till it blisters.