Break the dates apart, wash and drain them in a colander, shake them well, set in a warm place to dry. Stone and chop enough to make a cupful, and knead into a loaf of white bread just before setting to rise for the last time. COFFEE BREAD.--No. 1. One pound of flour, two eggs, six tablespoonfuls of melted butter, six ounces of sugar, a teaspoonful of soda, a teaspoonful of cream of tartar mixed dry in the flour, and one cup and a half of milk. Beat the butter and sugar together, add the eggs well beaten, a few grains of cardamom, half a cupful of raisins seeded, and a tablespoonful of citron cut fine, if liked, then add the milk and flour. Bake in crusty bread pans or shallow pans, as convenient. COFFEE BREAD.--No. 2. Half a pound of flour, one egg, two teaspoonfuls of sugar, a small pinch of salt, three tablespoonfuls of melted butter, three-quarters of a cup of milk, one even teaspoonful of soda, two scant teaspoonfuls of cream of tartar. Mix and bake in a crusty bread pan in a good oven, not too quick, from twenty to twenty-five minutes. NORWEGIAN ROLLS. Two pounds and a half of flour, a pint and a half of milk, half a pound of butter, six ounces of sugar, one even teaspoonful of cardamom seeds pounded fine, and one cake of compressed yeast. Melt the butter in the milk, mix the sugar, flour and cardamom together and stir the butter and milk into it with the yeast cake dissolved in a little milk, mix thoroughly and set to rise. When it is nicely raised, roll out the dough and cut with a biscuit-cutter, put in pans to rise again,--if they can be raised over steam it is better. When light bake in a quick oven. If zwieback are wanted, cut the biscuit in half when cold and set them in the oven to brown. If wanted very nice, brush each half over with white of egg and sprinkle with sugar and chopped almonds. The cardamom seed may be omitted if not liked. RICE MUFFINS. Boil a scant half cup of rice in salted water half an hour, drain well, and measure out four heaping tablespoonfuls of it into a mixing bowl. Stir into it while hot a heaping tablespoonful of butter. Beat one egg light, add to the rice and butter with a little salt, sift half a pint of flour with half a teaspoonful of baking powder, and stir in alternately with half a pint of milk. Pour the mixture into muffin rings or gem pans, which must be heated thoroughly and well buttered. Bake about twenty minutes. LAPLANDS. Half a pint of flour, half a pint of rich milk, a quarter of a teaspoonful of salt, three eggs beaten separately and very light. Mix the flour, salt and milk together, then the yolks of eggs, and lastly the whites of eggs beaten to a stiff froth. Have a gem pan very hot, butter well and fill with the batter and bake in a quick oven twelve to fifteen minutes. This quantity will make fourteen gems. ENGLISH MUFFINS.