1 quart of flour. 4 eggs. 4 good sized Irish potatoes, boiled, mashed and strained through a colander. 2 ounces of butter. As much yeast as is needed to make it rise. To be made up with water, not so stiff as light bread dough. Bake in a loaf or rolls.--_Mrs. J. H. F._ OLD MAIDS. Made at night like common light bread. Roll out the size of saucers in the morning, for the second rising. Bake on a hoe, turning over as a hoe cake. Then toast the sides, in front of a fire. A very nice, old-fashioned bread.--_Mrs. Dr. E._ GRAHAM BREAD. The night before baking, make a sponge of white flour, using half new milk and half cold water, with a teacup two thirds full of home-made yeast. In the morning, put four tablespoonfuls of this sponge in a separate dish, adding three tablespoonfuls of molasses, a little milk or water, and stirring in as much Graham flour as you can with a spoon. Then let it rise and mould the same as white bread. BROWN BREAD. One quart of light bread sponge, one-half teacup of molasses. Stir into the above, with a large spoon, unbolted wheat meal, until it is a stiff dough. Grease a deep pan, put the mixture in; when light, put the pan over a kettle of hot water (the bread well covered), and steam for half an hour. Then put in the oven and bake until done. Especially good for dyspeptics.--_Mrs. D. Cone._ BOX BREAD. One quart of flour, one teacup of yeast, one teacup of melted lard or butter, four eggs, one teaspoonful of salt. Let it rise as light bread, and, when risen, make it into square rolls, without working it a second time. Let it rise again and then bake it.--_Mrs. R. E. W._ RUSKS. 1 cup of yeast. 1 cup of sugar. 1 cup of cream. 4 eggs. Enough flour to make a batter, mixed with the other ingredients. Let it rise; then add enough flour to make rolls, and also add a teacup of lard and butter mixed. Bake as rolls after they have risen.--_Mrs. H._ EGG RUSKS. Melt three ounces of butter in a pint of milk. Beat six eggs into one-fourth of a pound of sugar. Mix these ingredients with enough flour to make a batter, adding a gill of yeast and half a teaspoonful of salt. When light, add flour to make a dough stiff enough to mould. Make into small cakes and let them rise in a warm place while the oven is heating.--_Mrs. Dr. S._ GERMAN RUSKS. 1 quart of flour. 2 eggs. 2 cups of sugar. 2 cups of lard and butter mixed. 2 cups of potato yeast. 2 cups of milk. 1 nutmeg. Put all the ingredients in the middle of the flour, work well together and set to rise as loaf bread. Wash the rolls over with butter and sugar.--_Mrs. C. L. T._ FRENCH BISCUIT. 1 quart of flour. 1 teaspoonful of salt. Rub in one tablespoonful of butter and lard mixed.