Three teacups of Indian meal, one teaspoonful of salt, one tablespoonful of sugar, one of butter; wet this with boiling water, and then beat in one egg; spread half an inch deep on buttered tin sheets, and bake brown in a quick oven. This is delicious.

Corn Cake, No. 2

Three teacupfuls of Indian meal, one of flour, one teaspoonful of salt, one tablespoonful of sugar, and one of yeast. Mix this with cold water enough to make a thin batter, let it rise over night, and in the morning add one teaspoonful of saleratus and one tablespoonful of melted butter. Bake in round tin plates in a quick oven.

Corn Cake, No. 3

One pint of new milk, one pint of Indian meal, one pint of flour, half a cup of sugar, three eggs, one tea-spoonful of saleratus, two of cream of tartar, salt. Meas-nre the meal and flour after they have been sifted, and put into the sieve with the saleratus, cream of tartar, sugar, and salt. Mix well together and sift. Break the eggs into the pan in which you intend mixing the corn cake, and beat light; then turn in the milk and stir in the meal. Bake in tin plates in a quick oven.

Corn Cake, No. 4

One pint of Indian meal, one handful of flour, half a cup of rite (measured before it is boiled) boiled soft, one quart of new milk, and a spoonful of salt. Boil the rice as directed for a vegetable, and drain dry (it may be boiled the night previous if you choose), and turn it into the milk; set the milk on in hot water, and let it boil, and when boiling, pour it on the meal and flour. Beat the eggs well and stir into the mixture. Turn it an inch deep into buttered paus, and bake thirty-five minutes. This can be made with or without the rice.