Rub six ounces of butter into four pounds of flour; set a sponge with a pint and a-half of warm milk, and a half pint of yeast; when the sponge rises, add four ounces of good moist sugar, mix it up together, let it prove a little, then roll it out about the size of a rolling-pin; flat it down with your hand, and place the cakes at a distance from each other, so as not to touch; prove them well, and bake them in a moderately heated oven; when cold, cut them in slices; place them to touch on the tins, and brown them off in a brisk oven.

* Many persons now make use of the yeast powders, and give them a decided preference. They certainly possess the advantage of requiring less time, and thereby enabling you to make muffins, buckwheat cakes, etc. - which, set with yeast, require some hours in the preparation - at a quarter of an hour's notice. The ingredients are the super-carbc-nate of soda and tartaric acid, to be used in the following manner: - A spoonful of soda, and a spoon two-thirds full of tartaric acid, are to be dissolved separately in a little water. The soda is to be put into the batter when it is partly beaten, taking care that it is perfectly dissolved; and the acid is to be added when the cook is ready to begin baking, as they must not be allowed to stand after the effervescence takes place.