One pint of milk, scalded; put into it while hot half a cup of sugar and one tablespoon of butter. When the milk is cool, add a little salt and half a cup of yeast, or one compressed yeast cake; stir in flour to make a stiff sponge, and when light, mix as for bread. Let it rise until light, punch it down with the hand, and let it rise again---repeat two or three times; then turn the dough on to the moulding-board and pound with the rolling-pin until thin enough to cut. Cut out with a tumbler, brush the surface of each one with melted butter, and fold over. Let the rolls rise on the tins; bake, and while warm brush over the surface with melted butter to make the crust tender.

One bundle of asparagus, one pint of water, one pint of milk or thin cream, one-half an onion, one tablespoonful each of butter and flour, salt and pepper. Cut the heads from the asparagus and cook for twenty minutes in boiling salted water. Cook the stalks and onion in one pint of water for twenty minutes. Rub this through a sieve. Blend butter and flour, add one pint of boiling milk, pepper and salt to taste. Mix with the cooked asparagus and boil for five minutes. Strain again, add the asparagus heads and serve very hot.

Fry ham, as for gumbo, with garlic, onion and pepper; add 3 cups of tomatoes as before, and strain. Have 1 cup of rice, previously soaked in warm water. Put the rice into the hot tomato and add herbs to taste. Keep the pot covered and boil slowly until the rice is well cooked. When the rice is ready to serve oysters may be lightly pressed into the rice. Put into a baking dish and set into the oven until the oysters curl. Clams or shrimps may be used instead of oysters.

(Recipe from an Italian restaurant in London.) Rice already cooked. Chop an onion of medium size, put in fryingpan with piece of butter larger than the onion. After it begins to fry add the rice, stir carefully with wooden spoon and add slowly 2 cups of pure white bouillon. Let it cook slowly for a few moments. Add a little powdered saffron or curry and sprinkle with Parmesan cheese. Serve as hot as possible. This dish is very nice for an entree at luncheon or for a relish with cold meat for supper.

One-half cup of rice, 1 pint of milk, 2 tablespoonfuls of sugar, 3 eggs, a little grated lemon peel, 1 tablespoonful butter, 1 salt spoon of salt. Put rice and milk in double boiler and cook until soft. Add sugar, salt and butter; then stir in eggs beaten lightly and cook a few minutes longer. Remove from fire and add lemon peel, pour on greased platter and when cool mould into balls or cone shaped. Roll in egg and cracker and fry in wire basket in hot lard.

One teacup of rice, 1 pt. of milk, 1 pt. of water. Boil together in farina boiler till kernels of rice are scarcely or not at all to be seen. Then add 1 egg of butter, 2 tablespoonfuls sugar, 2 eggs beaten well together, the juice and grated rind of a lemon, a little salt and cinnamon or mace; let cool and then mould. Roll in egg and cracker crumbs and fry in hot lard.

One cup veal chopped fine, 1 cup of boiled rice, add to this 1/2 cup of milk, 2 tablespoonfuls butter. Heat all these ingredients together; season with a pinch of parsley, salt and pepper. Before removing from slow fire add 1 well beaten egg; let stand till cold and form into croquettes; when ready to fry dip in beaten egg and roll in cracker crumbs. Have the lard hot and fry to a golden brown. If the mixture is not stiff enough to mould in shape add some rolled cracker crumbs.

(From Miss Parloa.) For 18 croquettes use 1/2 a cupful of raw rice, 3 gills of stock, 1 cupful of strained tomato, 3 tablespoonfuls of butter, 4 tablespoonfuls of grated Parmesan cheese, 1 teaspoonful of salt, 1-10 of a teaspoonful of cayenne, 1 teaspoonful of onion juice, 4 eggs and crumbs for breading. Wash the rice and boil with the stock for 10 minutes. Now add the strained tomato, onion juice, salt and cayenne, and cook for 20 minutes longer. If the rice is found to be tender now, add the cheese and 2 of the eggs, well beaten. Stir for 1 minute and take from the fire immediately. Spread on a platter and set away to cool; when cold shape and then bread with remaining 2 eggs and the crumbs. Fry 1 1/2 minutes; arrange on a warm napkin and serve very hot.

One cup of stewed and strained tomatoes, 1 cup of stock, seasoned highly with salt, pepper and minced onion. When boiling add 1 cup of well washed rice; stir lightly with a fork until the liquor is absorbed, then add 1/2 cup of butter. Set. . on the back of the stove in double boiler, and steam 20 minutes. Remove the cover, stir it lightly, cover with a towel and let the steam escape. Makes a very hearty dish and is especially good served with mutton.

Or: Prepare as above and add with the butter 1 cup of cooked meat, cut into 1/2 inch pieces and shredded fine.

Take two cups of hominy, cover with equal parts of milk and water, soak between 1 and 2 hours, then boil until the hominy is well cooked, adding milk and water if it becomes dry. When cooked it should be as thick as oat meal, add salt and a tablespoonful of butter. Set it away until cold. When ready to make into croquettes add 2 eggs, mix well, roll in hands into oval shaped balls, sprinkle with flour and fry in boiling lard.