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To prepare the cakes.

Take one or more cakes, according to the flour you are to make; pour on a little warm water; when it is dissolved, stir it well, thicken with a little flour, and set it near the fire, to rise before it is used.  The best thing to keep yeast in, is a small mug or pitcher, with a close stopper, under which must be placed a double fold of linen, to make it still closer.  This is far preferable to a bottle, and more easily cleaned.

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Another method for making yeast.

Peel one large Irish potato, boil it till soft, rub it through a sieve; add an equal quantity of flour, make it sufficiently liquid with hop tea; and when a little warmer than new milk, add a gill of good yeast; stir it well, and keep it closely covered in a small pitcher.

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Nice buns.

Put four ounces of sugar with three quarters of a pound of flour; make it up with two spoonsful of yeast, and half a pint of milk; when well risen, work into it four ounces of butter, make it into small buns, and bake them in a quick oven—­do not burn them.

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Muffins.

Sift a quart of flour, put to it a little salt, and a large spoonful of yeast—­beat the white of a fresh egg to a strong froth, add it, and make the flour up with cold water, as soft as you can to allow it to be handled; set it in a moderately warm place.  Next morning, beat it well with a spoon, put it on the griddle in a round form, and bake it nicely, turning them frequently till done.

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French rolls.

Sift a quart of flour, add a little salt, a spoonful of yeast, two eggs well beaten, and half a pint of milk—­knead it, and set it to rise:  next morning, work in an ounce of butter, make the dough into small rolls, and bake them.  The top crust should not be hard.

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Crumpets.

Take a quart of dough from your bread at a very early hour in the morning; break three fresh eggs, separating the yelks from the whites—­whip them both to a froth, mix them with the dough, and add gradually milk-warm water, till you make a batter the thickness of buckwheat cakes:  beat it well, and set it to rise till near breakfast time; have the griddle ready, pour on the batter to look quite round:  they do not require turning.

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Apoquiniminc cakes.

Put a little salt, one egg beaten, and four ounces of butter, in a quart of flour—­make it into a paste with new milk, beat it for half an hour with a pestle, roll the paste thin, and cut it into round cakes; bake them on a gridiron, and be careful not to bum them.