A kind of bread, which is very good for toast and butter, is made by boiling and mashing some mealy potatoes, and then rubbing them into flour which has been previously warmed before the fire, in the proportion of half a pound of potatoes to two pounds of flour. When well mixed, add a proper quantity of salt, with enough yeast, warm milk, and water to make it into dough. It should be left to rise for two hours before it is made into a loaf, and it should be baked in a tin. For _Rolls_. Warm an ounce of butter in a pint of skimmed milk, and add a spoonful and a half of yeast and a little salt. This will be sufficient for two pounds of flour, and will make seven rolls. The dough should rise before the fire half an hour, and the rolls should stand another half hour before the fire after they are made. They should be baked in a quick oven, and will take about half an hour. The butter may be omitted. To make _French rolls_. Add half an ounce of soda to the above quantity; make them long in shape, and rasp them when they are baked. For _Sally Luns_. Take two pounds of flour, and add half a pint of milk and half a pint of cream, with a bit of butter the size of a walnut; when a little warm, put to it three well-beaten yolks of eggs, three or four spoonfuls of well-purified yeast, and a little salt. Mix the whole together, and let it rise for an hour; then make it into cakes, and lay them on tins lightly rubbed over with a little butter. Let them stand on the hearth to rise for about twenty minutes, covered with a thin cloth, then bake them in rather a quick oven. For _Yorkshire_ or _milk cakes_. Dry a pound and a half of flour before the fire; beat up the yolk of an egg with a spoonful of yeast; add three quarters of a pint of new milk lukewarm; strain the whole through a hair sieve into the flour; mix it lightly into dough, and let it rise by the fire an hour; then make it up into cakes. Rub the tins with a very little butter, and let them be warm when you lay the cakes on them; cover with a thin cloth, and let them rise on the hearth about twenty or thirty minutes; bake them in a brisk oven. This dough makes very good buns, with the addition of a little good moist sugar, and a few caraway seeds or dried currants. Both the Sally Luns and the milk cakes may be washed over with the white of an egg before they are put in the oven.