A quart of lukewarm milk. - Two eggs. - A large table-spoonful of fresh brewer's yeast, or two of home-made yeast. - Sufficient sifted rye meal to make a moderate batter. - A salt-spoon of salt. Having warmed the milk, beat the eggs very light, and stir them gradually into it, alternately with the rye meal, adding the salt. Put in the meal, a handful at a time, till you have the batter about as thick as for buckwheat cakes. Then stir in the yeast, and give the batter a hard beating, seeing that it is smooth and free from lumps. Cover the pan, and set it in a warm place to rise. When risen high, and covered with bubbles, the batter is fit to bake. Have ready over the fire a hot griddle, and bake the cakes in the manner of buckwheat. Send them to table hot, and eat them with butter, molasses, or honey.

Yeast powders, used according to the directions that accompany them, and put in at the last, just before baking, are an improvement to the lightness of all batter cakes, provided that real yeast or eggs are also in the mixture. But it is not well to depend on the powders exclusively, particularly when real yeast is to be had. The lightness produced by yeast powders alone, is not the right sort; and though the cakes are eatable, they are too tough and leathery to be wholesome. As auxiliaries to genuine yeast, and to beaten eggs, yeast powders are excellent.

Indian batter cakes may be made as above - or rye and Indian may be mixed in equal proportions.