ful of sugar, one teaspoonful
of salt, two mashed potatoes, one and one half cups of tepid water or
milk, one cake of yeast, flour enough to make a stiff batter. Put to
rise over night, and in the morning put into buttered rings; put to rise
again until rings are full, then bake in a slow oven.

MUFFINS.

MRS. HENRY THOMSON.

Two cups sweet milk, four cups of flour, two eggs, two tablespoons of
melted butter, four teaspoons baking powder and pinch of salt.

POP OVERS.

MRS. FARQUHARSON SMITH.

A breakfast cup of flour, a cup of milk, three eggs and a pinch of salt:
beat the eggs very well, add them to the milk and beat in the flour;
the mixture ought to be the consistency of good custard. Butter the
moulds very well before putting in the batter; don't put more than a
tablespoonful in each. The oven should be very hot and the pop-overs
will only take ten minutes to bake.

POP OVERS.

MISS M'GEE.

Three eggs well beaten, add a tablespoon of melted butter and a little
salt, pour this mixture over one cup of flour and add milk enough to
make a thin batter.

JOHNNY CAKE.

MRS. STUART OLIVER.

One pint of sour milk, one teaspoonful of soda, (good) one egg, butter
size of an egg, two tablespoonfuls of sugar, about two small cups each
of Indian meal and flour (to make a thin batter.)

SHORT-CAKE.

MRS. R. M. STOCKING.

One pint of flour, one cup of sour cream, one small teaspoon soda, three
eggs.

SHORTBREAD.

MRS. W. REID.

Place on a bake-board two pounds of sifted flour, one pound butter (if
salt, wash,) and half a pound of sugar; this quantity will make four
cakes. Knead all altogether and when well mixed form into cakes half an
inch thick, pinch round the edge, and probe all over with a fork, place
some confits in the centre, then a sheet of stiff paper under each cake,
place on the baking sheet and bake in an oven of moderate heat.

ALMOND SHORTBREAD.

MRS. W. COOK.

One pound ground sweet almonds, eight ounces sugar, eight ounces sifted
flour, eight ounces good butter. The yolks of eight eggs, about eight
drops of essence of ratafia. First see that the ground almonds are
fresh. Mix them with the flour and sugar and then very, very carefully
add a few drops of ratafia. Mix everything thoroughly. Make a space in
centre, and in this drop the yolks of the eggs. Then melt the butter,
add that and mix up the whole together until it is a nice firm stiff
paste. This should now be rol