Jenny Lind

Take one egg, one teacup of sugar, one of sweet milk, two and a half of flour, a dessert-spoonful of butter, two teaspoon-fuls of cream-of-tartar, one of saleratus, and a very little salt. To mix it, stir the cream-of-tartar, sugar, and salt into the flour, then the milk; add the egg without beating; dissolve the saleratus; and melt the butter in a spoonful of hot water; then stir all together a few minutes. Bake in fifteen minutes, in two pans about the size of a breakfast-plate. If you prefer, make it with sour milk, and omit the cream-of-tartar.

With the addition of one egg, a little more butter, half a cup of sugar, and some spice, this is a nice cake for the basket, and is convenient because so quickly made.

Sally Lunn

A quart of flour, a piece of butter the size of an egg, three table spoonfuls of sugar, two eggs, two teacups of milk, two teaspoonfuls of cream-of-tartar, one of saleratus, and a little salt.

Scatter the cream-of-tartar, the salt,"and the sugar into the flour; add the eggs, the butter melted, and one cup of the milk; dissolve the saleratus in the remaining cup, and stir all together steadily a few minutes. Bake in two round pans.

Whortleberry Cake

Make it like the Sally Lunn; but add, the last thing before putting it into the pans, a cup and a half of berries. Bake twenty minutes or half an hour.

Top-Overs

Two cups of sweet milk, two of flour a little heaped, a bit of butter large as a walnut, two eggs, one large spoonful of sugar, a little nutmeg, and salt. Melt the butter; add the milk slowly to the flour to avoid lumps. Bake in cups or iron drop-cake pans. Twenty minutes in a quick oven will be sufficient.

Gems

Allow three cups of flour, shaken down in the cup, to one cup of cold water and one of sweet milk. Put in the water and milk gradually, so as to smooth out the lumps. Then beat steadily just five minutes. Have ready, hot and but-tered, an iron drop-cake or roll-pan. The pan should be heated very hot on the top of the stove; then fill the pan even full. Bake a nice brown in twenty-five minutes. Can be made of Graham flour. Improved by one or two eggs.

French Toast

Beat two or three eggs, and stir into a pint of cold milk, with a pinch of salt. Take thin slices of stale bread, and dip into it. As you take out the slices, set them up on the edges a minute to drain off some of the milk. Then brown both sides of them on a buttered griddle. Lay them in a hot covered dish. Eat with syrup, or butter and sugar.

Parker Rolls

Boil a pint of milk; melt in it a tablespoonful of butter and two of white sugar. When the milk becomes only warm, stir in with a knife half a cup of potato-yeast, a little salt, and flour enough to make a thick batter, though not very stiff. Rise over night, and in the morning add flour enougn to knead it. Do this till it is very smooth, and let it stand till the middle of the day; then make into rolls, cutting with a tumbler, and turning over one-half, like a turnover, and wetting the edges to make the upper part adhere to the lower. If the dough is very light, set the pan of rolls in a cold place until an hour before tea. In summer, set the sponge in the morning, and, when the rolls are put into the baking-pan, set it in the refrigerator until a little while before tea, when they will rise quickly in a warm place; Bake in a quick oven. Cut like biscuit, if more convenient.