* * * * *

Batter cakes.

Boil two cups of small homony very soft; add an equal quantity of corn meal with a little salt, and a large spoonful of butter; make it in a thin batter with three eggs, and a sufficient quantity of milk—­beat all together some time, and bake them on a griddle, or in woffle irons.  When eggs cannot be procured, yeast makes a good substitute; put a spoonful in the batter, and let it stand an hour to rise.

* * * * *

Batter bread.

Take six spoonsful of flour and three of corn meal, with a little salt—­sift them, and make a thin batter with four eggs, and a sufficient quantity of rich milk; bake it in little tin moulds in a quick oven.

* * * * *

Cream cakes.

Melt as much butter in a pint of milk, as will make it rich as cream—­make the flour into a paste with this, knead it well, roll it out frequently, cut it in squares, and bake on a griddle.

* * * * *

Soufle biscuits.

Rub four ounces of butter into a quart of flour, make it into paste with milk, knead it well, roll it as thin as paper, and bake it to look white.

* * * * *

Corn meal bread.

Rub a piece of butter the size of an egg, into a pint of corn meal—­make it a batter with two eggs, and some new milk—­add a spoonful of yeast, set it by the fire an hour to rise, butter little pans, and bake it.

* * * * *

Sweet potato buns.

Boil and mash a potato, rub into it as much flour as will make it like bread—­add spice and sugar to your taste, with a spoonful of yeast; when it has risen well, work in a piece of butter, bake it in small rolls, to be eaten hot with butter, either for breakfast or tea.

* * * * *

Rice woffles.

Boil two gills of rice quite soft, mix with it three gills of flour, a little salt, two ounces melted butter, two eggs beaten well, and as much milk as will make it a thick batter—­beat it till very light, and bake it in woffle irons.

* * * * *

Velvet cakes.

Make a batter of one quart of flour, three eggs, a quart of milk, and a gill of yeast; when well risen, stir in a large spoonful of melted butter, and bake them in muffin hoops.

* * * * *

Chocolate cakes.

Put half a pound of nice brown sugar into a quart of flour, sift it, and make it into a paste, with four ounces of butter melted in as much milk as will wet it; knead it till light, roll it tolerably thin, cut it in strips an inch wide, and just long enough to lay in a plate; bake them on a griddle, put them in the plate in rows to checker each other, and serve them to eat with chocolate.