FKEFARATI0N3 OF MILK AND FLOUR.

in a warm spot to rise ; some melted butter is again spread over it, then bake it slowly iu an oven until of a light brown eolour. The yeast-rolls can be sent to the table warm or cold.

26. Tyrolese-roll,

Prepare an almond-paste of two ounces of almonds, fonr ounces of sogar, the yelks of four eggs and an ounce of flour, some grated lemon-peel and the white of four eggs beaten to a froth, spread tliis over the raised dough, which has been rolled out before, and otherwise treat the roll the same as the foregoing.

27. Good Dumplings.

From three fresh milk-rolls, cut off the ernst, break up the crumb and brown it in butter. Then pour hot milk over it, and stir it gently until it is thoroughly moistened. Beat up three eggs, add three tea-spooufuls of flour, half a pound of whcaten bread and some salt. (The dough is of a proper cousistency when a ladle will stand in it). Now drop spoon- fuls of this into boiling water with salt, boil them for a quarter of an hour, and then dish them with toasted bread, or still better with toasted grated crackers.

28. Good Dumplings of another kind

Take the ernst off from a couple of white loaves, soak the crumb in milk after having cut it into very thiu slices, stir it gently until dissolved, add some salt, eggs, melted butter, lmtmeg and some flour ; put them with a spoon, not toolarge, into boiling salt and water and leave them in it for a short time and tliey will be done. Put over them butter thickened with browned flour.

29. Potato*dumplings.

From sixteen to twenty large, mealy potatoes are boiled with the peel, then peeled, allowed to got cold, and grated on a grater. Then stir togetlier half a pound of melted butter, eiglit whole eggs, some salt, grated nutrneg, fine marjoram and thyme, until frothy; put the potatoes, a handful of flour, and five milk-rolls, cut into small dice of which the one half is toasted