Harlem Cakes

Sift into a pan three pints of flour. Warm, in a sauce-pan, a pint of milk, and cut up in it half a pound of fresh butter. When the butter is soft enough to mix with the milk, stir them well together, and remove the sauce-pan from the fire. Beat three eggs, very light, and mix them with the milk and butter, after they have cooled. Then make a hole in the middle of the flour, and pour in the mixture, and. two large table-spoonfuls of strong fresh yeast. With a spoon, mix the flour into the liquid, till the whole is thoroughly incorporated. Then cover the pan with a thick woollen cloth, and set it near the fire, to rise. It should be light in about five hours; perhaps sooner. When quite light, mix in a tea-spoonful of soda, dissolved in a very little warm water; divide the dough into long oval cakes, or rolls; knead each separately. Sprinkle an iron baking-pan with flour; put in the cakes; cover the pan, and let it stand half an hour before baking. Bake the cakes in a moderate oven. Eat them fresh, with butter. They are excellent tea cakes. Of course, they must be mixed in the forenoon.

Bread Muffins

Take four thick slices of baker's bread, and cut off all the crust. Lay them in a pan, and pour boiling water over them; but barely enough to soak them well. Cover the bread, and after it has stood an hour, drain off the water, and stir the soaked bread till it is a smooth mass; then mix in two table-spoonfuls of sifted flour, and a half-pint of milk. Having beaten two eggs very light, stir them, gradually, into the mixture. Grease some muffin-rings; set them on a hot griddle, and pour into each a portion of the mixture. Bake them brown; send them to table hot; pull them open with your fingers, and spread on butter. They will be found an excellent sort of muffin; very light and nice.

Sweet Potatoe Pone

Stir together, till very light and white, three quarters of a pound of fresh butter, and three quarters of a pound of powdered white sugar, adding two table-spoonfuls of ginger. Grate a pound and a half of sweet potatoe. Beat eight eggs, very light, and stir them, gradually, into the butter and sugar, in turn with the grated sweet potatoe. Dissolve a tea-spoonful of sal-eratus or soda, in a gill of sour milk, and stir it in at the last, beating the whole very hard. Butter the inside of a tin pan. Put in the mixture, and bake it four hours, or more. It should be eaten fresh.