Mix or rub well into three pints of flour, a piece of butter the size of an egg, with two full teaspoonfuls of cream of tartar, one small teasponful of bicarbonate of soda dissolved in a little milk, some salt, add enough milk to make it a very thick batter. Grease your tins and bake them in a quick oven, a rich brown color.

English Breakfast Rolls

Make a soft dough of flour, rich buttermilk, a little soda dissolved in cold milk, a couple of eggs beaten light. Roll out the dough and bake in cake pans, in a tolerably hot oven.

New York Breakfast Rolls

Incorporate well two teaspoonfuls of cream of tartar, and one tablespoonful of lard, with one quart of flour, dissolve a small teaspoonful of bicarbonate of soda, and mix the whole together with cold sweet milk. Bake immediately.

Potato Rolls

Two pounds of flour, a quarter of a pound of butter or good lard, four potatoes, one egg, and a teacupful of yeast. Rub the butter and flour together, add the potatoes, which must be boiled and finely mashed, the eggs well beaten, and a little salt. Mix the whole with milk and a teacupful of good yeast. When light, roll it out as lightly as possible, cut it into cakes about half an inch thick, and bake them in a moderately hot oven.