ur; one cup of butter, or half lard and half butter;
one large cup of hot milk. Rub the butter into the flour. Add the milk,
and roll out the dough, cutting in small square cakes and baking to a
light brown.

For a strawberry or peach short-cake have three tin pie-plates buttered;
roll the dough to fit them, and bake quickly. Fill either, when done, with
a quart of strawberries or raspberries mashed with a cup of sugar, or with
peaches cut fine and sugared, and served hot.

CORN BREAD.

Two cups of corn meal; one cup of flour; one teaspoonful of soda and one
of salt; one heaping tablespoonful of butter; a teacup full of sugar;
three eggs; two cups of sour milk, the more creamy the better. If sweet
milk is used, substitute baking powder for soda.

Sift meal, flour, soda, and salt together; beat the yolks of the eggs with
the sugar; add the milk, and stir into the meal; melt the butter, and stir
in, beating hard for five minutes. Beat the whites stiff, and stir in, and
bake at once either in one large, round loaf, or in tin pie-plates. The
loaf will need half an hour or a little more; the pie-plates, not over
twenty minutes.

This can be baked as muffins, or, by adding another cup of milk, becomes a
pancake mixture.

HOE-CAKE.

One quart of corn meal; one teaspoon full of salt; one tablespoonful of
melted lard; one large cup of boiling water. Melt the lard in the water.
Mix the salt with the meal, and pour on the water, stirring it into a
dough. When cool, make either into one large oval cake or two smaller
ones, and bake in the oven to a bright brown, which will take about half
an hour; or make in small cakes, and bake slowly on a griddle, browning
well on each side. Genuine hoe-cake is baked before an open fire on a
board.

BUCKWHEAT CAKES.

Two cups of buckwheat flour; one of wheat flour; one of corn meal; half a
cup of yeast; one teaspoonful of salt; one quart of boiling water. Mix the
corn meal and salt, and pour on the boiling water very slowly, that the
meal may swell. As soon as merely warm, stir in the sifted flour and
yeast. All buckwheat may be used, instead of part wheat flour. Beat well,
cover, and put in a cool place,--about 60 deg.. In the morning stir well, and
add half a teaspoonful of soda dissolved in a little warm water. Grease
the griddle with a bit of salt pork on a fork, or a _very little_
drippings rubbed over it evenly, but never have it floating with fat, as
many cooks do. Drop