French Rolls.

To one quart of sweet milk, boiled and cooled, half a pound of butter, half a tea cup of yeast, a little salt, and flour enough to make a soft dough, beat up the milk, butter and yeast in the middle of the flour, let it stand till light, in a warm place; then work it up with the whites of two eggs, beaten light; let it rise again, then mould out into long rolls; let them stand on the board or table, to lighten, an hour or two, then grease your pans and bake in a oven or stove.

Bread Rolls.

In the morning, when your bread is light, take as much as would make one loaf; pour boiling water on half a pint of corn meal--stir it well--add a little salt, spread open the dough and work in the mush, with the addition of a table-spoonful of lard or butter, and a little flour, work well and mould out, placing them in your pans, and set them in a moderately warm place to lighten for tea; bake in a stove, if the weather is cold. This dough will keep two days, and may be baked as you need them.

Maryland Biscuit.

Rub half a pound of lard into three pounds of flour; put in a spoonful of salt, a tea cup of cream, and water sufficient to make it into a stiff dough; divide it into two parts, and work each well till it will break off short, and is smooth; (some pound it with an iron hammer, or axe;) cut it up in small pieces, and work them into little round cakes; give them a slight roll with the rolling-pin, and stick them, bake them in a dutch-oven, brick-oven, or dripping-pan of a stove, with a quick heat. These biscuit