Plain Buns

Mix together 1/4 cup lively yeast, 1 cup sweet milk, scalded and cooled to lukewarm, 1/2 teasp salt, and 2 cups warm flour. Cover, and set in a warm place to rise, and when very light work in 1/2 cup sugar and 2 tablesp butter; then knead well about 10 minutes, using no more flour than necessary. Shape into biscuits a little larger than an egg, place on buttered tins, and set in a warm place to rise. When very light bake in a moderately hot oven. The tops of the buns may be brushed over with the beaten white of an egg sweetened, about 15 or 20 minutes before removing from the oven, or sprinkled with moist sugar just afte- -emoving from the oven.-[Miss E. I. B., Cal.

Sweet Buns or Rusks

Mix together 1 pt mashed potatoes, 1 cup sugar, and 1 cup liquid yeast. Let stand in a warm place over night, and next morning add 1 scant cup butter, 1 cup sugar, 2 or 3 well-beaten eggs, and warm sifted flour enough to make a sponge. Set in a warm place to rise and when light knead, using no more flour than necessary. Let rise again, then shape into small buns, put in well greased pans, let rise till light, then brush the tops with sweet cream, sprinkle with sugar and bake in a moderate oven. Another way: After the dough has raised for the second time, roll out 1/2 inch thick, spread with cream, sprinkle with sugar, roll up like jelly cake, pinch the edges, and cut off slices about 3/4 inch thick. Place flat on a well greased pan, let rise till light, and bake in a moderately quick oven.- [E. M. C., Mich.

Rusks

To 2 cups raised bread dough add 1 cup sugar, scant 1/2 cup butter, 1 or 2 well-beaten eggs, and sifted flour enough to make a stiff dough. Set in a warm place to rise, and when light mould into small biscuits, shaped high. Let rise again, and when light sift sugar and cinnamon over the tops and bake. - [M. D., O.