MISS M. W. HOME.
Make a good biscuit crust, roll out rather thin spread with the following mixture. Three quarters of a cup brown sugar, one quarter of a cup of butter mixed together until smooth, roll as you would a roly-poly, cut in slices about an inch thick, and bake in rather a hot oven.
SPANISH BUN.
MRS. THOM.
One and one half cups sugar, four eggs, leave out the whites of three for icing, three quarters of a cup of butter, one cup milk, one tablespoonful cinnamon, one teaspoon ginger, one half nutmeg, two cups flour, three teaspoonfuls baking powder. Bake in flat tin well greased. Icing. Take three whites of three eggs and beat to a stiff froth, then add a cup of light brown sugar, while the cake is hot spread this over, return to the oven and brown.
FRENCH ROLLS OR TWISTS.
MISS LAMPSON.
One quart of milk, one teaspoonful of salt, one small cup brewer's yeast, flour enough to make a stiff batter. Let it rise, and when very light, work in one egg and two spoonfuls of butter, and knead in flour till stiff enough to roll. Let it rise again, and when very light, roll out, cut in round or braids or any shape preferred. N. B. The egg and butter may be omitted.
BUTTER-MILK SCONES.
MRS. FRANK LAURIE.