For _Muffins_ and _Crumpets_. Take a pint and a half of warm milk and dissolve in it a tea-spoonful of salt of tartar (subcarbonate of potash), then mix with it five table-spoonfuls of yeast. When it has stood to settle, pour it off by degrees, if for crumpets, into two pounds of flour with a little salt, stir it well, and then beat it till it looks like a thick batter, and may be drawn out to a great length when you lift up the spoon. Set it before the fire to rise, and when it bubbles up bake the crumpets on a hot stove, or a girdle. For muffins, take three pounds of flour, and roll the dough into balls, and let them rise before putting them on the iron plate. When the muffins begin to bake they will spread into the proper shape; and when one side is done they should be turned on the other side. The crumpets do not require turning; but if they are wished to be thick, they may be baked in an iron hoop. Potato crumpets are made by adding to three pounds of mealy potatoes boiled and rubbed through a coarse sieve, half a pound of flour, an egg, a little salt, and a spoonful of yeast. For a _Brioche_. Take a pound of fine flour, divide it into three parts, to one of which put a table-spoonful of yeast, mixed with warm water into a light batter, then set it before a fire if the weather is cold, and let it rise half an hour. In warm weather it need not be put to the fire, as it will rise immediately. Mix the rest of the flour with a quarter of an ounce of salt, three eggs, a quarter of a pound of butter, and enough warm water to make it into a stiff dough. Work it well, and then add the portion that was previously prepared. Knead the whole well together, and then wrap the dough in a white napkin, and leave it for seven or eight hours. Then divide the dough into pieces, as if for buns, and make them into the usual half-twisted form of a brioche, using a little warm milk to moisten them if necessary. Lastly, wash them over with eggs well beaten, and put them in the oven. I shall now give you two or three receipts for biscuits, and sweet cakes. For _Butter biscuits_. Warm two ounces of butter in as much skimmed milk as will make a pound of flour into a stiff paste, knead it well, and beat it with a paste roller; roll it out thin, cut the paste into round cakes with a glass, and prick them with a fork. Bake in a quick oven. _Stamped biscuits_ are made by rubbing a quarter of a pound of butter into a pound of flour, then mixing it with cold water and a tea-spoonful of yeast into a paste. Knead it till it is quite smooth; then cover it on the board with a basin for half an hour, and afterwards make it into balls, stamping each with the print. _Abernethy biscuits_ may be made by adding caraway seeds and a very little sugar to the above.