Jr BREAKFAST ROLLS, No. i. Mix one-half of an ounce of sifted white sugar in two pounds of finest flour; make a hole in the centre and put in about two tablespoonfuls of fresh yeast mixed with a little water ; let it stand all night; in the morning add the yolks of two eggs, a piece of butter the size of a walnut, and sufficient warm milk to make a right consistency ; divide into rolls (about 13 or 14); bake half an hour in a brisk oven. BREAKFAST ROLLS, No. 2. Take a piece of bread dough that will make about as many rolls as you wish; lay it out flat in a bowl; break two eggs into it; add half a cup of sugar and half a cup of butter; mix thoroughly with enough flour to keep it from sticking to the hands and board. Knead it well for about fifteen or twenty minutes; make into small rolls ; place in a greased pan and let them rise until about even with the top of the pan ; then bake in a quick oven for about half an hour. BISCUITS. Into one quart of flour put two teaspoonfuls of Jordan's Baking Powder and a little salt, mix thoroughly, then rub in a piece of lard about the size of an egg; mix into a soft dough with milk and water. Bake in a quick oven and serve hot. BROWN MUFFINS. Four cups Graham flour, three cups milk, two eggs, whites and yolks beaten separately, one heaping table-spoonful sugar, butter half the size of an egg, one dessertspoonful Jordan's Baking Powder, and a little salt. Bake quickly in muffin rings. If eggs cannot be obtained they are good even without them by using a little more baking powder. EGG BREAD. To one pint of cornmeal take two eggs, one-half tablespoonful of lard, and salt to taste ; four tablespoonfuls of cider vinegar, mixed with boiling water enough to make the rreal into batter ; lastly stir in a teaspoonful of