n with Graham flour. Steam four hours,
and brown in oven for about fifteen minutes.

BUCKWHEAT CAKES.

One cake yeast, one coffee-cup cornmeal, two coffee-cups buckwheat, one
teaspoonful salt, one quart tepid water. Before cooking, add four
tablespoonfuls milk and two of molasses in which you have stirred a
teaspoonful of soda.

CORNBREAD.

Sift three-fourths cup cornmeal, three-fourths cup flour, two and
one-half teaspoonfuls baking powder, three-fourths teaspoonful salt, one
tablespoonful sugar. Work in tablespoonful butter, then add
three-fourths cup sweet milk, into which one or two eggs have been
beaten. Pour into greased pans and bake in a moderate oven. If sour milk
is used, take one and one-half teaspoonful baking powder and one-fourth
teaspoonful soda.

CORN GEMS.

Two eggs, one-half cup white flour, one cup milk, one cup corn flour,
one tablespoonful butter, one teaspoonful salt, one heaping teaspoonful
baking powder. Pour enough boiling water over corn flour to wet it and
burst starch grains. Beat eggs very light. Mix dry ingredients to corn
flour, then eggs, milk and last butter. Bake twenty-five minutes in hot
oven.

CRUMPETS.

One pint of milk, four ounces butter, one teaspoonful salt, one cake
compressed yeast, three cups flour. Scald milk and let stand until
lukewarm, then add salt and flour, beat vigorously, then add butter
melted and the yeast, beat again, cover and stand in a warm place until
very light. Grease muffin rings and place them on a hot griddle. Fill
each ring half full of batter. Bake until brown on one side, then turn
and brown the other side. Take from the fire and stand aside until
wanted. When ready to use, steam and serve with butter, marmalade,
syrup, jam, or anything else desired.

DUMPLINGS.

One pint flour, one level teaspoonful salt, one heaping teaspoonful
baking powder, one heaping teaspoonful lard, enough milk and water to
make a soft dough. Roll one-half inch thick, cut in squares, or with
biscuit cutter, and lay in on top of stew. Cook ten minutes.

FRENCH BREAD.

After softening one cake of compressed yeast in one-half cup lukewarm
water, stir in enough flour to make a very stiff dough. Knead well,
shaping into a ball. Make two cuts on top about one-quarter inch deep.
Place in a pan of tepid water until it swells and floats. When very
light put into a bowl containing one-half cup salted water, stir in
enough flour to make a stiff dough. Let sta