handful corn or oatmeal
until thick enough for use. In order to have excellent mush, the meal
should be allowed to cook well, and long as possible while thin, and
before the final handful is added.

FRIED MUSH.--When desired to be fried for breakfast, turn into an
earthen dish and set away to cool. Then cut in slices when you wish to
fry; dip each piece in beaten eggs and fry on a hot griddle.

MUFFINS.--One tablespoonful of butter, two tablespoons sugar, two
eggs--stir altogether; add one cup of sweet milk, three teaspoons of
baking powder, flour to make a stiff batter. Bake twenty minutes in a
quick oven.

ENGLISH PANCAKES.--Make a batter of two teacups of flour, four eggs, and
one quart of milk. Add, as a great improvement, one tablespoonful of
brandy with a little nutmeg scraped in. Make the [Transcriber's Note:
The original text reads 'sixe'] size of frying pan. Sprinkle a little
granulated sugar over the pancake, roll it up, and send to the table
hot.

POP OVERS.--Three cups of milk and three cups flour, three eggs, a
little salt, one tablespoon melted butter put in the last thing; two
tablespoons to a puff.

ROLLS.--To the quantity of light bread-dough that you would take for
twelve persons, add the white of one egg well beaten, two tablespoons
of white sugar, and two tablespoons of butter; work these thoroughly
together; roll out about half an inch thick; cut the size desired, and
spread one with melted butter and lay another upon the top of it. Bake
delicately when they have risen.

FRENCH ROLLS.--One quart flour, add two eggs, one half-pint milk,
tablespoon of yeast, kneed it well; let rise till morning. Work in one
ounce of butter, and mold in small rolls. Bake immediately.

RUSKS.--Milk enough with one-half cup of yeast to make a pint; make
a sponge and rise, then add one and a half cups of white sugar, three
eggs, one-half cup of butter; spice to your taste; mold, then put in
pan to rise. When baked, cover the tops with sugar dissolved in milk.

WAFFLES.--One quart of sweet or sour milk, four eggs, two-thirds of
a cup of butter, half a teaspoonful of salt, three teaspoonfuls of
baking-powder; flour enough to make a nice batter. If you use
sour milk leave out the baking-powder, and use two teaspoons soda.
Splendid.

YEAST.--In reference to yeast, we advise the use of Magic Yeast Cakes;
it keeps good a year, and works quicker and better than other yeasts.

SUGGESTIONS IN MAKING CAKE.--It is very