in large spoonfuls, and bake and serve _few at a
time_, or they will become heavy and unfit to eat. If a cupful of the
batter is saved, no yeast need be used for the next baking, and in cold
weather this can be done for a month.

HUCKLEBERRY CAKE.

One quart of flour; one teaspoonful of salt and two of baking powder
sifted with the flour; one pint of huckleberries; half a cup of butter;
two eggs; two cups of sweet milk; two cups of sugar.

Cream the butter, and add the sugar and yolks of eggs; stir in the milk,
and add the flour slowly; then beating the whites of the eggs stiff, and
adding them. Have the huckleberries picked over, washed, dried, and well
dusted with flour. Stir them in last of all; fill the pans three-quarters
full, and bake in a moderate oven for about half an hour.

APPLE CAKE.

Make as above; but, instead of huckleberries, use one pint of sour, tender
apples, cut in thin slices. It is a delicious breakfast or tea cake.

BROWN-BREAD BREWIS.

Dry all bits of crust or bread in the oven, browning them nicely. To a
pint of these, allow one quart of milk, half a cup of butter, and a
teaspoonful of salt. Boil the milk; add the butter and salt, and then the
browned bread, and simmer slowly for fifteen minutes, or until perfectly
soft. It is very nice. Bits of white bread or sea biscuit can be used in
the same way.

CRISPED CRACKERS.

Split large soft crackers, what is called the "Boston cracker" being best;
butter them well as for eating; lay the buttered halves in baking-pans,
and brown in a quick oven. Good at any meal.

SOUR BREAD.

If, by any mishap, bread has soured a little, make into water toast or
brewis, adding a teaspoonful of soda to the water or milk.

TO USE DRY BREAD.

Brown in the oven every scrap that is left, seeing that it does not
scorch. Roll while hot and crisp, and sift, using the fine crumbs for
croquettes, &c., and the coarser ones for puddings and pancakes. Keep dry
in glass jars; or tin cans will answer.

BREAD PANCAKES.

One cup of coarse crumbs, soaked over-night in a quart of warm milk, or
milk and water. In the morning mash fine, and run through a sieve. Add
three eggs well beaten, half a cup of flour, a large spoonful of sugar, a
teaspoonful of salt, and, if liked, a little nutmeg. If the bread was in
the least sour, add a teaspoonful of soda dissolved in a little warm
water. Bake like pancakes, but more slowly.

TO FRESHEN STALE BREAD OR RO