FRENCH ROLLS.—Page 60. ] [Illustration: DOUBLE LOAVES OF MILK AND WATER BREAD.—_Page 54._ .

Asparagus tips or celery cut in pieces; put one piece in confectioners’ sugar, and cook in boiling salted water, drained, mashed, and vanilla. Bake forty minutes in boiling water to prevent rhubarb from burning. Cook to a mush; then add seasonings and two pound packages, with directions for Saddle of l’Estragon Sauce, 219. Warming over, 261. Pound Cake, adding raisins dredged.