DIRECTIONS FOR FREEZING

Place all the parts or the freezer in prnpcr poEitioD, oiling where needed, and insert a plug in the hole at the side of the tub, fill the pail or tub with fioelf broken ice and salt, in the proportinn of four or fire of ice to one of coarse or table suit; nfter allowing a few minutes for the cream t'l become thoroughly eooled, turn the crank until tbe freezing is complete. A moderate revolution of the can insiires smoothness, and will incieaie cream in freezing to double the qaantily ascd. Do not draw oET the water during the freezing, unless liable to ei)ter the can, a hole bored under the upper hoop would gire a vent for it.

When the cream is fnizen, remnTe the beater, cover the can closely, draw off a portion of the water, TeflU the tub with ice and salt, if needed.

and stand the freez

r in a cool place for the

cream to harden.

BTANBABD BB0IPE8 A2VD DIBBOTIONS FOB FBSBZINa. 201

Prepare bj splitting and catting the bean ia small pieces and boil- ing in a small quantity of milk or cream to extract the fla?or. One vanilla bean will flavor 10 or 12 quarts of cream; use 6 or 7 oz. of sugar to each quart of cream.

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The grated yellow rind of 1 large lemon, and the jaice of ^ lemon to every 2 quarts of cream, mix the grated lemon with the sugar and cream, and strain into the can, add the lemon-juice when the cream is partly frozen ; use 7 or 8 oz. s«igar to each quart of cream.

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Peacli, Strawberry.

Beduce to a pnip, sprinkle with sugar, and when the cream is partly frozen, thoroughly stir the fruit through the entire mass ; use 7 or 8 oz. of sugar to each quart of cream, and 1 quart of fruit to 4 quarts of cream. All fruit flavorings are prepared as above,

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Chocolate-

1 oz. of pure chocolate and 6 or 7 oz. of sugar to each quart of cream, boil the chocolate in milk or cream and stir into the cream before freezing. Chocolate cream is improved bj adding the well- beaten yolk of 1 egg to each quart of cream. 28

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To each qunrt of croam nse 6 dried mauroons and 6 or 7 oz. of EDgar; the macaroons to bo pulverized, satarated with sherry nJDe and Added when freezing is nearly completed.

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Extracts may be ased for flaroriog ; but as they vary in qnality, rules cannot be given as to quantity, except to flavor according to

loe Cream made from Milk.

To each quart of milk uk 1 ttblespoonful of arrowroot or cornstarch, rubbed smooth in a small qnantity of milk, 3 egga and ^ lb. of sugar ivell beaten together ; bring the milk to the boiling point and stir in the arrowroot, remove from the fire and add the eggs and sugar, stirring trell together ; cool before freezing. Flavor the same w for cream.

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STAtlDABD RBOIPBS AND DIRKCTIONB FOR FRKEZIHG. 203

Frozen Padding.

1 pint of millc, 3 capFals of grannlatod sagu, ^ cupfal of floor, 4 tgga, 2 tablespooafuls of gelatine, 1 qnart of crearo, ^ lb. of FroBch candied fniit,.4 tablMpoonFnls of wine. Lot the milk come to a boil. Beat the flour, 1 eapfol of sugar and the eggs together, and atir into the boiling milk. Cook 20 minates and add the gelatine, which has beeo soaking 1 or 2 honra in water enough to oorer it. Set away to cool. When cool add the wine, sngar and cream. Freeze lOminatee; then add the candied fruit, and finish freezing. Take ont the beater, pack smoothly, and set awaj for 1 or 2 hoore. When readj to serre dip the «an in warm water, tarn oat the cream, and serve with whipped cream heaped aroond.

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Nesselrode Paddlngr.

1 pint of shelled elmonds, 1^ of shetled chestnots, 1 pint of cream, 1 pint of cooked pineapple, the folks of 10 eggs, | lb. of French candied froit, 1 tableapoonfnl of vanilla extract, 4 of wine, 1 pint of water, 1 of sugar. Boil the chestnuts 30 minutes ; then rub oS the black ekina and ponnd to a paste. Blanch the ntmouda, and pound to a paste. Boil tliQ sngar, water and pineapple jaicc for 20 minutes. Beat the yolks of the eggs, and stir them into the syrup. Put the sauce-pan into another of boiling water and beat until it tliickcna. Take off and place in a basin of cold water and beat for 10 minutes. Mix the almonds and chestnuts with the cream, and rub all through a sieve. Add the candied fruit, and the pineapple, cut fine. Mix this with the cooked nii-fture. Add tho Ha.'Or and ^ a teaspoonful of salt. Freeze the same as ice cream.

Frozen Custard.

To each qusrt oE milk ase 4 eggs and } lb. of sugar, beat the eggs and Eugai together; after boiling the milk pour it OTer the aogar and eggs, beating all at the same time. Then put on the fire again, and ns soon as it thickens take off and strain into the can. Set aside to cool before freezing.

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•WA.TEE, ICES. Orange.

To each quart of water use tbe grated rind and jeice oF 3 or 4 large oranges, the juice of } lemon nod 1 lb. of sugar ; strain into tlie can before freezing.

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Pineapple.

Bruise or grate 1 pineapple, add 1 lf>- of sugar and tbe jnica of ^ lemon for each quart of nnter, and strain into the can.

ITANDABD BX0IPB8 AND DIBSOTIOKS IX>B ntUZIHO.

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strawberry.

1 quart of berries reduced to a pulp, the juice of ^ lemon and 1 lb. of sugar to each quart of water. Flavoring of all kinds of fruits or berries may be prepared as above, using sugar according to the acidity of the fruit. ^

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Frozen Frtilts.

Select the ripest, redaeed to a pnlp, and to each quart add from ^ to 1 lb. of sugar and the juice of 1 orange or lemon, as required.

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Suggestions.

An Mrtlien buin i> belt for beating egg» or cake mixtare. Cak« shoald be beaten with k vooden spoon. It is well in making cako to beat the batter and sngar to a light cream. In common ctkes, when onl; t few eggs nre used, beat them nntil ;on can take a spooDfol np clear from strings. To ascertain whether a cake is baked enongb, pass a small knife-blade through it ; if not done enongh some of the nabaked dongh will be found ticking to it ; if done it will come out clean.

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OrolA Oake.

j cupful batler, 2 cupfuls sngar, jolki of 10 eggs, I^ pintflonr, 3 teaspoonfuls baking-powder, 1 capful thin cream, 1 teaspoonfnl extract of lemon. Rub the bntter and sugar to a white cream ; add the jolks, 3 at a time, beating a little between each addition ; add the flour ail1«d with the powder, the thin cream, and the extract ; mix into a pretty firm batter ; bake in a paper>lined cake-tin, in a steady oven, SO minnteg.

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silver Cake.

Proceei] m directed for Gold Cake, substituting nbites of eggs for the yolks.

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White Prult Cake.

1 capful of bQtter, 2 of sugar, 3 of flour, the nbJtcs of 8 eggs, ^ a wine-glus of nhite wine, 3 teaspoonftiU of baking- ponder, ^ lb. citron, cut fine ; ^ lb. chopped almonds, I teacup of dessicated coconuut. Beat the butter to a cream, and gradually beat in tie sugar, and then the wine. Beat the whites of the eggs to a stiff froih, and stir into the butter and sugar. Add the flour, which is thorougiily mixed with the powder, and lastly the fruit. Bake in 2 loaves, 40 minules in a moderate o?en.

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Weddinff Cake.

9 capfoll oE batter, 5 lb*, gngar, S lbs. floor, 5 dos. e^s, 7 lbs. CQrruts, S^ Ibi. citron, 4 lbs. ahelled almonds, 7 Ibl. of nisins, 1^ pint of brandy, i on, of mice. Balce in a moderate oren for 2 houra or more. Thia will make 8 loarea, whicb will keep for years.

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Ribbon Oake.

t eopFots of sugar, 1 of butter, 1 of milk, 4 of flcur (rather ecani), 4 eggs, 1} teaspoonfal of baking-powder. Beat the sugar and butter to a cream. Add the flavoring (lemon or nutmeg). Beat the egga light. Add them and the milk. Mix the flour and baking-powder together and add to the mixtaie. Beat qoickty to mix tborongUy.

Tftka 3 abset-pans of the tua* lize, ud in Mcb of two put ) of llw mixtare, uid bake. To tb« other tbJrd add 1 teaspoonfals of cinnainoa, 1 cnpfiil carrants and | )b. citron, cut fine. Bake this in the femainiBf pan. When done take out of the pans. Spread the light cake vitb a thin lajei of jellj, while warm. Place on this the dark cake, and •pread with jelly. Place the other light cake on thia. Laj a paper onw all, and then a thin sheet of Iron, on which put snitable wei^^ts. The' cake will press in about S boors.

Marbled Cake. No- 1-

This is made in separate batters, a dark and light one. Both ere mixed rather firm. Hare a paper lined tin ; with a spoon drop the two batters alternately into it, and bake in a rather qnick oven 85 minutes.

tight. — 1 cnpfal of sugar, ^ cupful of butter, ^ cnpfnl of milk, the whites of 8 eggs, 2^ cnpfols of flour, I teaipooofnl of baking-powder, 1 teaspoonful fiavoriDg.

Dark. — | cupfnl of dark sugar, ^ cupful of hotter, J of molaaeee, ^ of milk, jolka of 3 eggs, 2^ cupfuls of fiour, ^ teaspoonful of antmeg, 1 of cinnamon, \ of allspice, 1 of baking-powder.

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Marbled Oake. No. 2.

Another kind it made the same as cap cake, taking 1 capfnl of the batter for the dark to be made bj the addition of a large spoonful of grated choookte, wet with a little cold milk. Poar the batters into the cake-tin alternately, and bake as above.

Governor Strong's Oake.

2 lbs. of bntter, 2} lbs. of sogar, 18 eggs, 1 pint of wine, 1 glass of brandy, 1 nutmeg, a little mace, 1 tablespoonful of cloves, 4 lbs. of flour, 8 lbs. of currants. Bake it in not very thick loaves about 1 hour.

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Donglmuts.

1 cap of ragu, 8 of floor, I capfnl of milk and • piece of batter the size of an egg, warmed together, 8 eggs well beaten, and 1 teaspoonfnl of mace. Mix this all together ; roll it oat, and make them in any ahape. Fry them in hot lard ; and sift fine sugar over them while warm.

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Waahlngrton Cake.

3 cupfula of sugar, 2 cupfals of butt«r, 1 cupful of uilk, 4 cupfals of flour, 5 eggs, 2 teaspooofiils of baking-powder, \ lb. currants, J lb. raisins, J cupful citron sliced fine, 1 tcaepoonful each of nutmeg and cinnamon. Bake ia shallow pan, in ratlier quick oVen 1^ hour. When cold, ice with white icing.

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1 cupful batter, 2 cnpfiiU ingftr, 4 eggs, 1 tcaepoonful baking- powder, 3 cupfals floor, 1 tcaspoouful flaroriag. Rob tbc flaroring, butter and sugar to a cream ; add the eggs, 2 at a time, beating i minutes between each addition. Add the flour and powder to tbc batter, etc., with the flaroring. Mix into a smooth medium batter ; bahe in well battered tin or mofiln pans in a rather hot oven 20 minutes or more.

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Currant Cake.

1 cupful bntter, 1 cupful sugar, 4 eggf, 1 (caRpoonful baking-powder, 1 pint flour, 1^ cupful currants, washod and picked, 2 lea«poonfuls of cinnamon extract, and I teaspoonFul lemon extract. Bub the butter »nd tugar to a cream ; ni)d the eggs, 1 at a time, beating n fen- minutes between each ; add the flour sifted irith iho powder, the curr.ints, and the vXtracts. Mix into a medium batter. Bake in pciper-liued vakt-tin 50 minutes in a moderate oven. Alwajs nib a little flour over tlie currant* to prevent their sinking while the cake is baking.

Lemon Cake.

1 capful of biilUr, 3 of sugar ; rub them to a cream, and stir into them tlie jclks of 5 eggs well beaten, 1 cupful of milk, the juice and' grated peel of 1 lemon, the whites of Tj eggs, and sift in, as light as possible, 4 cups of flour. Bake in shallow pans about 30 minutes.

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Chocolate Cake.

2 cups of sugar, 1 cop of butter, 1 cup of milk, SJ cupH of flour, the yolks of !j and the whites of 2 eggs. 1 tcaspoonfitl of baking- powder. Bake in shallow pans. Mixture for filling. — Whites of 3 eggs, 1^ cnp of sngnr, 3 tablespoonfuls of grated chocolate, 1 tcaspoonful of vanilla. Beat well together and spread between the layers and ou top.

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Cream Cake.

2 cupfals of RDgar, J cupful of batter, 3 cupful, of flour, J cupful of milk 4 e;,'gi, 1 tcaspoonful o[ baking-powder. Bake in shallow pana aboi . 20 uiiiiutes. When cold eprcad between the lajera the following mixture : — I cupful of milk, 2 teaspoonfal. of corD-atarch, 1 egg, \ coptol

floor which has been wet with cold

milk, add the eggH,

flavoring.

Cocoanut Cake.

I cop of milk, 3

tcaspoonfuls of bakiiig-powde

, 1 teaspoonfniot flaroring.

in sbnilow pans.

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Simple Jelly Cake.

1 cupfal of flQgiir, ^ of butter, \ of milk, 2| of floor, S egga, 1 ta*- spoonful of bftking-powder. Bake in shallow pus. Spnad between th* layers any kind of jelly.

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Jelly Boll.

Make the sponge cake mixture as for ladj-fiogers, and bake in one shallow pan 20 minutes. While it is jet warm, cut ofif the edges ; and spread the cake with any kind of jelly. Roll up, and pin a towel around it. Pat in a cool place until serving time. Cut in slices with a sharp knife.

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1 cupful of butter, 2 of sugar, 5 of flour, 1 teaspoonful of soda dissoUed in 4 of milk ; 1 egg, flavor to taste. Roll and bake like seed cakes.

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Molasses Cake.

) pint of molasses mixed with I cupful butter, 1 cupful milk, 1 spoonful of soda, 14 tablespoonfnls of flour, 2 tablespoonfuls of gipger, 3 eggs, and a little grated orangc-peel. Bake 80 minutes.

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Olnger Snaps.

\ a cupful of batter, \ cupful of sogari J a pint of molasses, 1 tea- spoonf ol of cream tartar, 2 of soda, 1 cupfol of milk, \ a capful of ginger^ and flour enoogh to make a stiff dough. Roll it about \ inch thick ; cut with a small wineglass, and bake them hard.

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Soft 01ne«rbread. No. 1-

6 cuptuls of flonr, 8 of molasaes, I oC creun, 1 of lard or batter, 2 *gg*, 2 tcBBpooDfuU of ginger, 1 Uatpoonfiil of soda. Bake ia a pto

20 minutta or more,

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Fairy Gingrerbread- No- 2.

1 cuiiful butter, 2 of sugar, I of milk, ^ of flour, j of a teaspoonful of soda, 1 tablespooDfnl of ginger. Beat the lugur and butter to a cream ; irbeu verj light add the ginger, the milk in which the Boda baa been dissolved, and finallj the flonr. Turn the baking-pans upeide down and iripe the twttoms verf clean. Butter them, and spread the cake mixture very thin on them. Bake in a moderate oven until brown. While etitl hot, cut into squares irith a case-knife and slip from the pan. Keep in a tin box. This is delicious. With the qnantities given a large dish of gingerbread can be made. It must be spread very thin, and cut the moment it comes from the oven.

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Railroad Cake.

2 cupfuls of sugar, 2 of floor, 6 tablespooofuls of butter, 2 of milk

2 teaspoonfuls of baking-powder.

a little lemon-peel.

shallow pans in a quick oven.

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: ,>i V ; Spongre Cake.

' ■■* 10 Vgg^i ^i cnpEnla of sugar, 2^ of floor, tlie juice and rin<l of 1 lemon. BcMtbejoRcs and stigu together until very light. Add tlic lemon. .B»t; the irhitfip tQ-a B^iff froth. Stir the flour and this frolli altemsle^ into tl|l! b^len^jolks and sugar. Hare \he batter abonl 3 inches deep Id tlie' pan. .S{>riDMe with sugar, and hake 45 niinnteE in a moderate oren. If the batt^ is not bo deep in the pan it nill not take ■o long to balce.

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Lady-Fingers-

^ ^gS^t I cupful of flour, ^ cupful of powdtred augar. Hare tlie bottom of three large baking-pans covered with sheets of buttered paper. Beat the yolks of the eggs and sugar together. Beat tJic whites to a stiff froth and add to the yolk^ and sugar. Add the flour, and stir quickly and gently. . Pour the mixture into the pnstry-bng, aud press it through on to the paper in any shape or size you like. When all the mixture has hcen nsed, sprinkle poivdcreil sugar on the cakes, and bake from 12 to 16 minutes in a wr^ bIow oven.

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1 capful of butter, 2 of sugar, 1 cupful of milk, ^ a tcaspoonfnl of sods, 4 eggs, and 6 cupfuls of flour. Ee.U tlie sugar and butler to a crMm, add tbe egga well beaten, and the milk and flour alternately. ilare the soda diasoWed in tbe milk. Add epice of any kind. Beat well

together, roll nrther thin ; cut tt with a tamblcr and wine-glaat to form » ring ; bmih tham ovar with ibo white of egg, and sift oa a Terj little fine white sugar before baking. Bake them IS or 20 minntet.

Seed Cakes.

I cnptal of batter, 2 of sugar, 3 eggs, ^ a cnpfal of seeds, and Boar enongh to make a stiff paste. Roll rer; thin with sngar instead of floor on the board, and cnt it in ronnds. Bake abont 15 minntet.

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Yule Cake.

1 lb. butter, Ij lb. flonr, I lb. sngar, '2 lbs. currants, 1 glass of brandy, 1 lb. sweetmeata, 2 oz. of sweet almonds, lU eggs, ^ oz. of allspice, I 02. of cinnamon. Melt tba butter to a cream, and put in the sugar. Stir until light, adding the allspice and cinnamon ; in IS minates add the jnlks of the eggs, 2 at a time, stirring all the while. Add the whites beaten to a stiff froth. These should be beaten before commencing to make the cake, or the batter will get chilled and the cake will be hearj. Work in the whites gradually, then add the orange peel, lemon, and citron, cut in stripe, and the currants, which must be mixed in well, with the sweet almonds ; then add the sifted flour, and brandy. Bake this in a tin hoop, in a hot oren, for 3 hours, and pat 12 sheets of paper nader, it to keep it from baming.

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Vennois Oake.

Gat any kind of plun cake into small aqnaies. Cut a small piece from the centre of each square, and fill the caTitj with soma kind of mannalade or jellj. Replace the crast part that was remoTed and corer with icing. "Hiese cakes are nice for dessert.

Hare anj kind of sponge cake baked in a tather thin sheet. Onb this into small oblong pieces, the shape of a domino. Frost the tops and sides of them. When the frosting is hard, draw the black lines and make the dots with a small brneh that has been dipped in melted chocolate. These are particnlarlj good (or children's parties.

White loing.

The whito of 1 egg, 1 teacnpful of powdi^rcd fug.ir, 1 Ublcs|>oonriiI of IcmoD-juice. Put the white ot the egg in a bonl and add the Bugar bj degrees, beating with a s{<oou. When nil has boco ajiled, stir in the lemon-joice. The egg must nul be bnalt^n ontil Lhi? sugar in nddcd. This gives a smooth, leader (resting, which will cover I luiall ;-lieet or cake. It maj be flavored with } a tcas)>oiinrnl of any olWt essence.

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Caramel Icing.

1 cnpfal broTTn sugar, 1 square of Baker's chocolalc, scraped fine; 1 Ublcspoonful of Hater. Simmer gently 20 minutes, being caivful not to barn. Spread on tlie calie while hot.

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Oolden Idngr.

Into the yulka of 2 eggs stir p»wdered sugar enough to lliicken, and fltTOr slroDgly with lemon. This does not have so good a flavor aaollik.-r kinda oF icing, but it makes a change.

Almond Icing: %r Brideoake.

The vrhites of 3 egg?, 1 lb. of sweet almonds, 1 lb. of sugar a little rasevrater. Beat the whites of the eggs to a itrovg Froth, beat 1 lb. of i^onds Tflrj fine with a littlo roMwat«r, mix the almonds with tks

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^g8 lightly togetber, tnd 1 lb. of eomman white sugar beftUn rerj fine' and put in bj degrees. ' When the cake is infBcientlf done taica it ont oE the oven, lay the icing on, and then put it back' to brown.

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Grate some chocolate (as much as yon need) and almost at much BDgar and just euoagb water to moieten. ttoil till it bardana in cold water. Dip a small brush in the bot mixture and mark. Keep tbe

r the fire while marking.

T> J^t ^, J:, ¥ *iF. * W Jffi - Marking Cakes In Gold.

Bake round cakes for the children, and when the white icing on lh»m is hard, dip a small brush in tbe yolk oE an egg, and write a word or name upon iho cake. It pleases the children very much.

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1 quart of flonr, 1 teaspoonrul of salt, S heaping teaspoonfnli of baking-powder, 2 tableepoonrula of batter, 1 pint of milk. 6ift Hit flour, salt and powder together, rub in the butter cold ; add tbe milk, and mix into a smooth dough, just soft enough to handle ; divide in half, aud roll out about 10 inchee in diameter; lay one piece on a greased tin and sprinkle a very little flonr on it, then lay the other piece on top, ud

bttk* in a bot otw SO miBotw : upanto ttie oke without cutting. Hare 8 dotra peuhM peeled and cat in slices ; qm half of them to corer the bottom half of the ctkt ; sprinkle plentifally with sngar and cream ; lay on the top half with the crast downwaTds ; n«e the reit or the fruit to ooTer it, and sogsr plentifully.

Strawberry Short Oake.

Proceed u directed for Peach Short Cake, snbstitnting strswberriea

for peaches.

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DumplittgB for Sonp-

1 pint of floor, measured before sifting ; 1 teaspoonful of baking- powder, 1 of sngar, ^ a teaspooafnl of salt. Mix all thoroughly and sift together. Wet with a small cupfnl of milk. . Sprinkle a llule flour on the board. Tnra the dough on it and roll to the thickness of ^ an inch, cnt in small cakes and cook 10 minntes.

Caution : — The soap must be boiling rapidly when the dumplings are pnt in ; they shonld not sink too deep in it ; they shonld boil just 10 minntes ; the cover should fit tightly, so that the steam shall not escape; and the pot should boil all the time.

Apple I>iimpline:S' No- 1-

M«ke a paste id the followiog monner : — 3 cnpFnls <rf lifltd flonr, \ cnpFal of lard, 1^ cDpfDl of butter, \ a. teoipoAnful oF baking- powder, 1 cnpful oF walcr. Cut the lard into the flour sifted with the powder; mix into a paste with the water; place in a cool place for ]5 minutes. Meanwhile, press ont all the milk and ealt from the bntter b; pressing; in a clean wet towel, and flonr it. Roll ont the dough, place the bnltor OB it, Fold the dongh over it, roll it ont to \ inch in thickness, turn it OTer, fold each end to the middle, and roll out. Repeat this % times. Then roll it very thin and cat into 8 squares of k inches. Peel and con 8 apples. On eacb piece of paste put 1 apple and fill the centre with SDgar. Wet the four comers of the paste, and bring them to the top of the apple and fasten, sift sugar orer them, la; on a baking-pan, and bake in a hot oren 25 minutes.

Apple Dumplings. No. 2.

Make a jia^tn no nboTe, And line G \vi;]l greased cops with tlie f>ftst«, rolled thin. Have 6 apples, pcolcil,, cored and sliced, 1 cnpfnl of sngar. Pill the Clips ivitli apples and some of the sagar in each. Wet the edges, and cover nith moro jmstc. Piil. theni in a shallow pan large enough to contain them, wilh doiling water to reach half-way np the cups; steam thus 45 iniimles; liirn out nn a ilish and sift sugar oter iheu, All dumplings arc improved by serTing cream with ihem.

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Peach Dumplings.

Prnrc*.l ;is F-r

mplings No. 2.

Strawberry Dumplings

Proceed as for

mplings No. 2.

English Muffins. 1 quart of flour, 1 teaspoonfiil of salt, J of a cake of compressed yeast, or J of B cupful of liquid yeast; 1^ cupful of water. Have the water lokewarni, DissoNe the jeast in ^ of a cupful of cold water. Add it and the salt to the warm water, and gradually stir into the flonr. Beat the dough thoronghly ; cover, and let rise in a warm place about 5 hoars. Sprinkle the board with flour. Shape the dough into balls about twice the size of an egg, and then roll each ball into a cake about J of an inch thick. Laj these ou a warm griddle, which hai been

greued, and pat the griddJe on the back of the stove, where there is not moch heat. Whea the cakes have risen a little, draw the griddle for- ward and cook them slowly, turning often, to keep the flat shape. It will take abont 20 miDotes for them to rise on the griddle, and Ifi minnteB to cook.

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Hofflns. No. 1. 1 cupful of milk, 1 of flonr, 1 teaspoonfnl of sagar, \ tflasptwufol (scant) of salt, 2 eggs. Beat the eggs light, and add the milk, eggs, salt and sngar. Poor gradually on the flonr. Beat till light and amooth. Poor into bnttered mnfKn-pans and bake in a hot OTen for 20 miontes.

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Muffins. Ko- &•

1 plot of warm milk, ^ a capfnl of liqnid yeast, or ^ a cake of com- prcGScd yeast ; 1 quart of flour, I tablespoonfal of butter, } a teaspoonfnl of salt, end 2 eggs. Beat Uie eggs welt and add them and the salt, hutter and jeast to the milk. Stir gradoallf into the flonr. Beat nntil the batter is light and smooth. Let it rise 4 honrs in a wann place. Fill buttered mufiGn pans ^ to the top with the batter, and let them stand until the batter has risen to the brim. Bake 80 minntes.

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Corn Hfufflns.

1 pint of flour, 1 of Indian mea), j of a cupful of sugar, 2 teaspoon- fills of bakiDg-ponder, 1 pint of milk, 1 tablcspoonfol of melted bnlter. Mix Ibe dr; ingredients together, and sift tliem. Beat tbe eggs tight, add the milk to tbcm, and stir into tbe dry ingredients. Bake 20 minutes in buttered mufBu pans. 2 dozen muGGna can be mads with the quantities given.

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Fried Indian Muffins-

1 pint of India weal, 1^ pint of hailing water, 2 eggs, 1 teaspeonfal oF salt, 1 tableepoonful of sugar, 1 heaping tablespoonfnl of ftoor. Poor tile boiling ivater gradnall; on tbe meal, salt and sogar. Beat thoronghlj and act awa; in a cool place. In tbe morning add tbe eggs, .rail beaten, and the floor. Dip a tablespoon in cold milk, fill it with batter, and drop this into boiling fat. Cook 10 minutes.

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Oraham Muffins.

Into a bowl put 1^ pint oF Ki'^h^m, ^ cnpFal or mgAT^ and I tcaspoonfat of aalt. Into a siove put ^ pint or flour, 2 teaspooofals of baking ponder. Mix thoroiiglily with th« flour, and sift on to the

tlioronghly while dry, and odd 2 veil Fill the mufHn-tina about ^ to the top,

material in the bowt. Mi: beaten eggs and I pint of i and b&ka in a quick oven.

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Rye Muffins. 1 pint of rye meal, not flonr ; 1 pint of wheat flonr, 1 pint of milk, ^ «npfal of angar, 1 teospoonful of salt, 2 tcaspoonfnls of baking-powder, Mid 2 egga. Pat the meal into the mixing bowl. Pnt tfae flonr and other diy ingredients in a sieve, mix thoronghly, and sift. Beat the egga light. Add the milk to them and poor on the dry ingredients. Beat well. Butter the mnEBn tins, fill f and bakg 20 minutes in a quick oven. The qnnntitiea given will make 24 mnffins. To make a leas quantity, divide the dry mixture after it is prepared (it can be naed ifhen wanted if kept dry) ; then halve the other ingredients.

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Raised Oom Oake.

1 pint of Indiftn meal, 1^ pint of boiling milk or wktor, 1 UUetpoon- fal' of sagar, 2 of butler, I egg, 1 teupoonful of ult, ^ cupful of liqttid yeast or ^ oE a cake of compieBBed yeast. Ponr the boiling milk gradually on tbe meal, then add the mU, butter and lagar, and beat well. Set ansy to coo). When Inkewarm, add tbe compreued yeast diuolred in 2 tsblespoonfnls of cold water, or the liquid yeait and the <^g, well beaten. Let the batter riie 5 hoara. Torn into buttered, pana to tbe depth of 2 inches. Let it stand in a warm place for 30 minatea, and then bake it from SO to 45 minntei.

I pint of flour, 1 of milk, 1 egg, ^ tMipoonfnl of salt. Beat tht egg light, add the mitk and salt to it, and beat gradaally into the floar. Bake 20 minntea in hot gem pans. A dozen cakes can be make with tbri quantities giran.

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Hominy Drop Oakes. 1 pint of fresh boiled hominj (oi cold homing may be need ; if Ibe Utter, break into graioi, as lightly as possible, with a fork, and best in a kettle), 1 tablespoonfnl of water, i eggs — whites and jolks baatan

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scpArntcly. Stir tlic yoJItG into hominy 'firet, then the whites, and a teu<I<o<>Ti[ul of suit, if the bomiDy has not been aaltsd in tha cooking; or, if it has, use ^ n teaspoonful. Drop in tablespoonfula on welUbnttered tin sheets and bake to a good brown in a qaiclc oven.

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Sally Lunn.

1 quart of Hour, 1 generous pint of milk, 2 tablespooufals of sugar, 2 eggs, 3 tablespooufals of butter, 1 teaspoonful of salt, } a cake of com- pressed jeast. Hare the milk lukewarm, and add the butter melted ; the eggs nell beaten ; and the yeast, dissolved in 3 tablespooufnls of cold water. Four gradually on tbe flour, and beat into a smooth batter; then add tbe salt and sugar. Butter baking-pans, and p«ur in the batter to tiie depth of about 2 inches. Let it rise 2 hours in a warm place. Bake 30 minutee.

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1 pint of sifted floar, abont ^ of a pint of milk, 2 eggs, 1 table- spoonful of melted bntter, and a little ealt. Grodnally mix the milk with the flonr until there is a smooth paste ; then add the salt and bntter, nnd lastly the eggs, bcntcn very light. Have waffle-irons about as hot as a griddle for cakes, and butter them well, or grease with pork as yon would a Rnddle. rouriii enonf^h of the batter to coTsr an iroB

and pnt the ottur lide down gmtij npon it. Kwp over tlw fi ^ « minate, then torn orer ud let the other ddt ranain ti time. Remore, and place the wtfQea where tbej will keep wi enoogh are oooked to serre.

Sloe Waffles.

Stir i enptuls of boiled rioe into the nixtnie for i WafSee oan be made in the ume waj.

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Indian Oriddle-Oake,

1 cnpfol of Indian meal, 1 of flonr, 3 of boiling milk, 2 egga, 1 1«»* spoonrnl of aalt, 1 teaspoonfol of baking powder, 2 tablespoonfola of angar. Hare the milk boiling and gradaaUj pour it on the meal. Fat the other drj ingredienta with the flonr, and mb throagh a aiere. When the scalded meal is cool, add to it the floar and the vggs well- beaten. F17.

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Hominy OriddIo<!ake.

To a pint of warm boiled hotnin; ndd 1 pint of milk or water aii<l 1 i»at of floor. Bett 2 or 3 eggs nnd vcir into tlic bnLLcr with a litili; salt. Pry as any other griddlc-cakeB. The; arc delicionfl.

Fritter Batter.

1 piat of floor, ^ pint of milk, 1 tableapooofol of galod oil or butler, 1 teaspoontnl of salt, 2 eggt. B««t tb« egga light. Add the milk and salt to them. Add ^ of tlua mixtare to the flour, and when beaten light and smootli, add the remainder and the oil or hotter. Fry in

boiling fat. Sprinkle with aogar, and serre o js nice For all Unda of fritters.

a hot dish. This batter

Ohloken Fritters-

Cot cold roasted or boiled chicken in small pieces and place in an -earthen dish. Season well with salt, pepper and the juice of a fresh lemon. Let the meat stand 1 boor; then make a fritter batter, and stir ifae pieces into it. Drop, by the spoontal, into the boiling fat, and fry till a light brown. Drain, and serve immediately. Any kind of oold meat, if tender, can be osed in this way.

Oyster n^tten.

1 pint of ojsten, 2 ^gt, 1 {wt of flour, 1 liMping teMpooDfal of ult, 1 UblMpoonfnl of sklad oil, enongli «tt«r with the ojiter liquor to Duke K ^ pint. Drain and diop the oyitera. Add the inter and salt to the liqnor. Fonr part of this on the floor, and when smooth add the remunder. Add the oU and the eggi, well beaten. Stir the ojitcra into the batter. Drop atnall ipoonfnla of thii into boiliag fat, and fry until brown. Drain, and aerre hot.

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Potato Fritters.

1 pint of boiled and mashed potato, ^ cnpful of hot milk, 3 (■bte- ■poontoli of bntter, 3 of engar, 2 eggs, a little natmeg, 1 teaapoonfnl of salt. Add the milk, hotter, sogar and seasoning to the masteil potato, and then add eggs well beaten. Stir until vary smooth. Spread, abont ^ an inch deep, on a bnttered dish, and set away to cool. When cold^ cat into squares. Dip in beaten egg and in bread-crumbe, and Fry brown in boiling fat.

Fruit Fritters.

Apples, peaches, pears, pineapples, bananas, etc., cither fresh or canned, are used for fritters. The fresh fmil shoald be cnt in slices. If yon choose, when making fruit fritters, yon can odd 2 tablespoon fnis ot Bugar to the batter.

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Cream Fritters. 1 pint o! milk, the jolks of 6, and the whites of 2 eggs, 2 table- spwnfuls of sugar, ^ pint of floor, 8 heaping tablespoon fals oE butter, I a teaspoonfat oF salt, a little f aforing. Put half of the milk on to boil and mix the Aoar to a sbaooth paste with the other half. When the milk boils stir this into it. Cook for 5 minutes, stiring conatantlj ; then add the butter, sugar, salt and flnvoring. Beat the eggs well, and Stir them into the boiling mixtare. Cook 1 minute. Butter a shallow pan and ponr in the mixtare. Hare it about ^ an inch deep in the pan. Set away to cool. When cold, cut into small squares. Dip these in the beaten egg and in crumbs, place in the frpng baaket, and plnnge into boiling fat. Frj until brown. Arrange on a hot diah, sprinkle sugar OTer them and serve very ?u>t.

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Six ej^s, a pint of milk, 1 heaping teaspoonful of salt, 1 cupful of floor, 1 tablespoon ful of sugar, 1 tablespoonful ot melted butter or of salad oil. Beat the eggs very light, and add the milk. Pour j of this mixture on the flour, and beat until Tcr; smooth; then add the remainder and the other ingredients. Heat and butter an omelet-pan. Pour into it a thin layer of the mixture. When brown on one side, turn and brown the other. Roll up, sprinkle with sugar, and serve hot. Or, Gorer with a thin layer of jelly, and toll. A number of then should be •erred on one dish.

BBXAKFA8T AND TEA.