Set a sponge at 9 o'clock in the evening with a pt. of new wilk, warmed, and 2/3 cup yeast with flour enough to stir with a spoon. Beat until it is perfectly smooth. When the sponge is very light next morning, add 1 cup each of sugar and butter and 4 eggs, cream the butter and sugar together. Add 1/2 teaspoon of soda dissolved in a little water, and the eggs, 1 at an time, well beaten, or the yolks well beaten, then the whites well beaten. Mix this into the sponge and beat it thoroughly. Sift in enough flour by degrees to make it as stiff as can be stirred with a wooden spoon. Let it rise again until very light and spongy. Flour your hands and pinch off enough to make a cake, a little larger than an egg. Mould it with as little handling as possible. Bake in pans on buttered paper, but do not let them touch each other. Let them rise again very light, before baking. When baked mix up the yolk of an egg with a little milk and spread over the top of the rolls with a cloth and sift flour over that. - Mrs. C. E. Westinghous, Mayfair, 111.