GRAHAM GEMS.—­One quart of sweet milk, one cup syrup, one teaspoon soda, two teaspoons cream tartar, little salt; mix cream tartar in graham flour, soda in milk, and make it as stiff with the flour as will make it drop easily from the spoon into muffin rings.

BROWN GRIDDLE CAKES.—­Take stale bread, soak in water till soft, drain off water through colander, beat up fine with fork, to one quart of the crumb batter, add one quart each milk and flour, and four eggs well beaten.  Mix, bake in a griddle.

WHEAT GEMS.—­One pint milk, two eggs, flour enough to make a batter not very stiff, two large spoons melted butter, yeast to raise them, a little soda and salt.  Bake in gem irons.

JOHNNIE CAKE.—–­ One pint of corn meal, one teacup of flour, two eggs, one pint of sweet milk, one tablespoon of molasses, one tablespoon of melted butter, a little salt, one teaspoon of soda, one teaspoon of cream of tartar; bake in square tins.

MUSH.—­Indian or oatmeal mush is best made in the following manner:  Put fresh water in a kettle over the fire to boil, and put in some salt; when the water boils, stir in handful by handful corn or oatmeal until thick enough for use.  In order to have excellent mush, the meal should be allowed to cook well, and long as possible while thin, and before the final handful is added.

FRIED MUSH.—­When desired to be fried for breakfast, turn into an earthen dish and set away to cool.  Then cut in slices when you wish to fry; dip each piece in beaten eggs and fry on a hot griddle.

MUFFINS.—­One tablespoonful of butter, two tablespoons sugar, two eggs—­stir altogether; add one cup of sweet milk, three teaspoons of baking powder, flour to make a stiff batter.  Bake twenty minutes in a quick oven.

ENGLISH PANCAKES.—­Make a batter of two teacups of flour, four eggs, and one quart of milk.  Add, as a great improvement, one tablespoonful of brandy with a little nutmeg scraped in.  Make the [Transcriber’s Note:  The original text reads ‘sixe’] size of frying pan.  Sprinkle a little granulated sugar over the pancake, roll it up, and send to the table hot.

POP OVERS.—­Three cups of milk and three cups flour, three eggs, a little salt, one tablespoon melted butter put in the last thing; two tablespoons to a puff.

ROLLS.—­To the quantity of light bread-dough that you would take for twelve persons, add the white of one egg well beaten, two tablespoons of white sugar, and two tablespoons of butter; work these thoroughly together; roll out about half an inch thick; cut the size desired, and spread one with melted butter and lay another upon the top of it.  Bake delicately when they have risen.

FRENCH ROLLS.—­One quart flour, add two eggs, one half-pint milk, tablespoon of yeast, kneed it well; let rise till morning.  Work in one ounce of butter, and mold in small rolls.  Bake immediately.

RUSKS.—­Milk enough with one-half cup of yeast to make a pint; make a sponge and rise, then add one and a half cups of white sugar, three eggs, one-half cup of butter; spice to your taste; mold, then put in pan to rise.  When baked, cover the tops with sugar dissolved in milk.