MUFFINS.--Take two cups flour, one cup milk, half cup sugar, four
eggs, one-half teaspoon each of soda and cream tartar, one tablespoon
butter. Bake in rings.

GRAHAM MUFFINS.--Mix one pint sweet milk, sift your flour, then take
half pound each Graham and wheat flour, five or six spoonfuls melted
butter, two half spoons baking powder. Bake in rings in very quick
oven.

NUT CAKE.--Mix each two tablespoons of butter and sugar, two eggs, one
cup milk, three cups flour, one teaspoon cream tartar, half teaspoon
soda, pint of nuts or almonds. Nuts may be sliced or not as suits
taste.

OAT CAKES.--Mix fine and coarse oatmeal in equal proportions; add
sugar, caraway-seeds, a dust of salt to three pounds of meal, a
heaping teaspoonful of carbonate of soda; mix all thoroughly together,
then add enough boiling water to make the whole a stiff paste; roll
out this paste quite thin, and sprinkle meal on a griddle. Lay the
cakes on to bake, or toast them quite dry in a Dutch oven in front of
the fire; they should not scorch, but gradually dry through.

ORANGE CAKE, THE MOST DELICATE AND DELICIOUS CAKE THERE IS.--Grated
rind of one orange; two cups sugar; whites of four eggs and yolks
of five; one cup sweet milk; one cup butter; two large teaspoonfuls
baking powder, to be sifted through with the flour; bake quick in
jelly tins. Filling: Take white of the one egg that was left; beat
to a froth, add a little sugar and the juice of the orange, beat
together, and spread between the layers. If oranges are not to be had,
lemons will do instead.