Corn-Meal.—Take four large cups of corn-meal, and scald it. In all cases, scald corn-meal before using it. Add half a cup of fine flour, three table-spoonfuls of sugar or molasses, one tea-spoonful of soda, and one of salt. Make a batter, and boil an hour or more, stirring often; or, better, cook in a tin pail set in boiling water. Use it as mush, with butter, sugar, and milk for supper. Next morning, thin it with hot water: add two or three eggs, and bake either as muffins or griddle-cakes.

Hominy.—Soak and then boil a quart of hominy with two heaping tea-spoonfuls of salt. Use it for dinner as a vegetable, or for supper with sugar and milk or cream. Next morning use the remainder, soaked in water or milk, with two eggs and a salt-spoonful of salt. Bake as muffins or griddle-cakes, or cut in slices, dipped in flour and fried. Farina may be used in the same way.

Rice.—Pick over one pint of rice; add two tea-spoonfuls of salt and three quarts of boiling water. Then boil fifteen minutes; then uncover; let it steam fifteen minutes. This to be used for a vegetable at dinner, or for a tea-dish, with butter and sugar. At night, soak the remainder in as much milk or water, and next morning add as much fine or unbolted flour as there was rice, three eggs, a tea-spoonful of salt, and half a tea-spoonful of soda. Thin with water or milk, and bake as muffins or griddle-cakes.

The most economical Breakfast Dish, (healthful also).—Keep a jar for remnants of bread, both coarse and fine, for potatoes, remnants of hominy, rice, grits, cracked wheat, Oat-meal, and all other articles used on table. Add all remnants of milk, whether sour or sweet, and water enough to soak all, so as to be soft, but not thin. When enough is collected, add enough water to make a batter for griddle-cakes, and put in enough soda to sweeten it. Add two spoonfuls of sugar, and half a tea-spoonful of salt, and two eggs for each quart, and you make an excellent dish of material, most of it usually wasted. Thicken it a little with fine flour, and it makes fine waffles.

Biscuits of sour Milk and white or unbolted Flour.—One pint unbolted flour.

One spoonful of sugar.

One tea-spoonful of salt.

Melt a spoonful of butter in a little of the sour milk; then mix all, and just before setting in the oven, add very quickly and very thoroughly a tea-spoonful of soda dissolved in half a tea-cup of water. This should be done last and quickly, so that the carbonic acid gas produced by the union of the soda and the acid of the milk (lactic) may not escape. Use half a tea-cup of fine flour when molding into biscuits.

Pearl Wheat or Cracked Wheat.—Boil one pint in a pail set in boiling water till quite soft, but so as not to lose its form. Add a tea-spoonful of sugar, and as much salt; also water, when needed. It must boil a long time. Eat a part for supper, with sugar and cream, and next morning add two eggs, a great-spoonful of sugar, and fine flour enough to make it suitable for muffin-rings or drop-cakes.

Rye and Corn-Meal.—Put into a pint and a half of boiling water one tea-spoonful of salt, two great-spoonfuls of sugar, two well-beaten eggs, three great-spoonfuls of corn-meal or unbolted wheat. Thicken with rye flour, and then add two well-beaten eggs. Bake in muffin-rings or as drop-cakes.

Oat-meal.—Take one pint of boiling water, and pour it on to one pint of Oat-meal. Add a great-spoonful of butter, half a tea-spoonful of salt, and two great-spoonfuls of sugar. Stir fast and thoroughly; then add two well-beaten eggs, and boil twenty minutes. To be eaten as mush for supper; and next morning thin it, and bake in muffin-rings.

Several of the above articles are good with only salt and water; and many persons would like them better with the butter, sugar, and eggs omitted.

Wheat Muffins.—One pint of milk, and two eggs.

One table-spoonful of yeast, and a salt-spoonful of salt. One table-spoonful of butter.

Mix these ingredients with sufficient flour to make a thick batter. Let it rise four or five hours, and bake in muffin-rings. This can be made of unbolted flour or grits, adding two great-spoonfuls of molasses, and it is very fine. Make it so thick that a table-spoon will stand erect in it.

Pour into square buttered pans, and let it rise two or three hours with brewers’ yeast; with home-brewed, five hours are required. It is still better baked in patties.

Cream Griddle-Cakes.—One pint of thick cream.

Bake in two buttered pans for half an hour.

Muffins of fine Flour or unbolted Flour.—One pint of milk or water.

Make a thick batter of fine flour or unbolted flour, and let it rise four or five hours. Bake in muffin-rings.

Unbolted Flour Waffles.—One pint of unbolted flour.

Drop-Cakes of fine Wheat or of Rye.—One pint of milk or water.

Stir in rye, or fine or unbolted flour to a thick batter, and bake in cups or patties half an hour.

Sachem’s Head Corn-Cake.—One quart of sifted corn-meal, scalded.

Make the cakes an inch thick in buttered pans before baking, and, if baked right, they will puff up to double the thickness, like sponge-cake, and are very fine.

Rice Waffles.—One pint of milk. Half a tea-cup of solid boiled rice, soaked three hours in the milk.

Another Rice Dish.—One pint of rice, well cleaned.

Boil it twenty minutes; then pour off the water, add milk or cream, and let it boil ten minutes longer, till quite soft. Let it stand till cold, and then cut it in slices and fry it on a griddle. It can also be made into griddle-cakes or muffins by the preceding recipe.

A good and easy Way to use cold Rice.—Heat a pint of boiled rice in milk; add two well-beaten eggs, a little salt, butter, and sugar; let it boil up once, and then grate on nutmeg.

Buckwheat-Cakes.—One quart of buckwheat.

Wet the flour with warm water, and then add the other articles. Keep this warm through the night. If it sours, add half a tea-spoonful of soda in warm water. These cakes have a handsomer brown if wet with milk or part milk.

Fine Cottage Cheese.—Let the milk be turned by rennet, or by setting it in a warm place. It must not be heated, as the oily parts will then pass off, and the richness is lost. When fully turned, put in a coarse linen bag, and hang it to drain several hours, till all the whey is out. Then mash it fine, salt it to the taste, and thin it with good cream, or add but little cream, and roll it into balls. When thin, it is very fine with preserves or sugared fruit.

It also makes a fine pudding, by thinning it with milk, and adding eggs and sugar, and spice to the taste, and baking it. Many persons use milk when turned to bonny-clabber for a dessert, putting on sugar and spice. Children are fond of it.