good they will bake in five minutes.

TEA BISCUITS.--One cup of hot water, two of milk, three tablespoons of
yeast; mix thoroughly; after it is risen, take two-thirds of a cup of
butter and a little sugar and mold it; then let it rise, and mold it
into small cakes.

BANNOCKS.--One pint corn meal, pour on it boiling water to thoroughly
wet it. Let it stand a few minutes; add salt and one egg and a little
sweet cream, or a tablespoon melted butter. Make into balls and fry in
hot lard.

BREAKFAST CAKES.--One cup milk, one pint flour, three eggs, piece
butter size of an egg, two teaspoons cream tartar, one teaspoon soda,
one tablespoon butter.

BUCKWHEAT CAKES.--One quart buckwheat flour, four tablespoons
yeast, one tablespoon salt, one handful Indian meal, two tablespoons
molasses, not syrup. Warm water enough to make a thin batter; beat
very well and set in a warm place. If the batter is the least sour in
the morning, add a little soda.

QUICK BUCKWHEAT CAKES.--One quart of buckwheat flour, one-half a
teacup of corn meal or wheat flour, a little salt, and two tablespoons
of syrup. Wet these with cold or warm water to a thin batter, and add,
lastly, four good-tablespoons of Gillett's baking powder.

SPANISH BUNS.--Five eggs well beaten; cut up in a cup of warm new
milk half a pound of good butter, one pound of sifted flour, and a
wineglassful of good yeast; stir these well together; set it to rise