Dissolve in half a pint of warm milk half an ounce of German yeast, and stir in enough flour to make a batter; stand to rise, and then warm a quarter of a pound of butter, mixing it with a little milk and a teaspoonful of salt, together with the yolks of eight eggs; beat up well and make into a dough, with the remainder of two pounds of flour, knead lightly and form into cakes about two inches in thickness, place them in well-buttered hoops, laying the hoops on greased baking-sheets, and when the dough is nicely risen, place in a warm oven and bake. When cooked, cut into thick slices, and butter.

Buckwheat Cakes

Heat a pint of water, add half a pint of buckwheat flour and a teacupful of yeast, and let it stand for several hours to sponge. Then add a couple of spoonfuls of melted lard, the same quantity of syrup, a little salt, and mix thoroughly. Make into thin cakes and bake on a griddle.

Coffee Cakes

Boil until soft one pound of rice, mixing with it two pounds of flour and half a pound of fine cornmeal, a teacupful of fresh yeast, and moisten with cold water. Let the dough rise over night, then make into small cakes and bake on a well-buttered baking-sheet.

Cornmeal Butter Cakes

Place one pound of cornmeal in a basin with one-half pound of wheat-flour, one teaspoonful of baking-powder and one pinch of salt. Stir slowly into the above ingredients one quart of milk, or milk reduced with water, and then add one teacupful of melted lard. When well mixed and smooth, spread the mixture out on iron plates in thin cakes and cook them over a slow fire. When done on one side, turn and cook the other. These cakes are very palatable when served hot.

Flannel Cakes

Mix with two pounds of flour, half a dozen well-beaten eggs, half a teacupful of yeast and a little salt with enough milk to form a thick batter, and set one side to rise. Bake in small well-greased tins.