621. Bread

Put a quartern of flour into a large basin, or small pan, with two tea-spoonfuls of salt; make a hole in the middle, then out in a basin four table-spoonfuls of good yeast, stir in a pint of milk ukewarm; put it in the hole of the flour, stir just to make it of a thin Datter, and then strew a little flour over the top; then set it on one side of the fire, cover it over with a cloth, let it stand till the next morning; add half a pint more of warm milk, and make it into dough, knead it for ten minutes, then set it in a warm place by the fire for one hour and a half, then knead it again, and it is ready for either loaves or bricks.

624. A Plain Pound Cake

One pound each of butter, loaf-sugar, and flour, and nine eggs; work the butter to a cream, pound the sugar, and add then the eggs; beat all together twenty minutes, then lightly add the flour; mix, put in a tin or hoop lined with buttered paper. Bake an hour in a moderate oven.*

American Mode Of Cooking Indian Corn, Pump Kins, Etc

Maize or Indian corn has never been extensively used in Great Britain, and the editor has every reason to believe that this has arisen from the almost total ignorance of the English people as to the mode of preparing it for human food. It is, perhaps, the most productive crop that can be grown, and its nutritious qualities, when properly prepared, are equal to its productiveness. We are satisfied that it may be grown in that country, or, at any rate, in the south and eastern parts of it, with great advantage; indeed, the experiment has been tried, and with decided success. The late Mr. Cobbett grew an average crop of the dwarf kind on Barn Elms farm, Surrey, for three or four years, as the editor can testify from his own personal inspection, and he himself has succeeded in rearing the large sort to perfection, the cobs or ears, when quite ripe, averaging eight or nine inches; this, however, was effected upon a small scale, and in a garden.

625. Indian Cake, Or Bannock

This, as prepared in our own country, is cheap and very nice food. Take one quart of Indian meal, dressed or sifted, two table-spoonfuls of treacle or molasses, two tea-spoonfuls of salt, a bit of "shortening" (butter or lard) half as big as a hen's egg, stirred together; make it pretty moist with scalding water, put it into a well-greased pan, smooth over the surface with a spoon, and bake it brown on both sides before a quick fire. A little stewed pumpkin, scalded with the meal, improves the cake. Bannock split and dipped in butter, makes very nice toast.

* Full directions for these and all other similar preparations are gives in "The Baker,'" by the same Editor.

626. Green Indian Corn

This is a most delicious vegetable. When used as a vegetable the cobs, or ears, are plucked about the time that the corn lias arrived at a milky state, or just before it assumes a solid substance. A part of the leaves or filaments by which the cob, or ear, is surrounded, is taken away, and the cobs boiled from twenty to forty minutes, "according to its age." When it is done, it is served with cold or melted butter, and eaten (after being stripped of its remaining leaves) by taking the two ends of the cob in the hands, and biting off the corn. The editor can bear testimony to its delicious quality from having grown it in his own garden and partaken of it.