GRAHAM MUFFINS.—­Mix one pint sweet milk, sift your flour, then take half pound each Graham and wheat flour, five or six spoonfuls melted butter, two half spoons baking powder.  Bake in rings in very quick oven.

NUT CAKE.—­Mix each two tablespoons of butter and sugar, two eggs, one cup milk, three cups flour, one teaspoon cream tartar, half teaspoon soda, pint of nuts or almonds.  Nuts may be sliced or not as suits taste.

OAT CAKES.—­Mix fine and coarse oatmeal in equal proportions; add sugar, caraway-seeds, a dust of salt to three pounds of meal, a heaping teaspoonful of carbonate of soda; mix all thoroughly together, then add enough boiling water to make the whole a stiff paste; roll out this paste quite thin, and sprinkle meal on a griddle.  Lay the cakes on to bake, or toast them quite dry in a Dutch oven in front of the fire; they should not scorch, but gradually dry through.

ORANGE CAKE, THE MOST DELICATE AND DELICIOUS CAKE THERE IS.—­Grated rind of one orange; two cups sugar; whites of four eggs and yolks of five; one cup sweet milk; one cup butter; two large teaspoonfuls baking powder, to be sifted through with the flour; bake quick in jelly tins.  Filling:  Take white of the one egg that was left; beat to a froth, add a little sugar and the juice of the orange, beat together, and spread between the layers.  If oranges are not to be had, lemons will do instead.

PLAIN FRUIT CAKE.—­One pound each butter beaten to a cream, sifted sugar, sifted flour, twelve eggs, whites and yolks, beaten separately.  Two pounds currants, three pounds of stoned raisins chopped, one nutmeg, a little cinnamon and other spices, half pint wine and brandy mixed, one pound citron cut in slices and stuck in the batter after it is in the tin.  Bake slowly two to three hours.  PLAIN CAKE.—­Flour, three-quarters of a pound; sugar, the same quantity; butter, four ounces; one egg and two tablespoonfuls of milk.  Mix all together and bake.

PUFFS.—­Two eggs beaten very light; one cup of milk, one cup of flour, and a pinch of salt.  The gems should be heated while making the puffs,

which are then placed in a quick oven.

PLUM CAKE.—­Six eggs well beaten, one pound of sugar, the same of flour, butter and currants, four ounces of candied peel, two tablespoonfuls of mixed spice.  When it is all mixed, add one teaspoonful of carbonate of soda, and one of tartaric acid.  Beat it all up quickly and bake directly.

POUND CAKE.—­Take four and a half cups flour, 3 cups each butter and sugar.  Ten eggs, yolks and whites beaten separately.  Mix.

PORK CAKE.—­Take one pound salt pork chopped fine, boil a few minutes in half pint water, one cup molasses, two cups sugar, three eggs, two teaspoons soda, cinnamon, cloves, nutmeg to taste, one pound raisins chopped fine, flour to make a stiff batter.