Cut up a quarter of a pound of butter into a pint of rich milk, and warm it till the butter becomes soft; then stir it about in the milk so as to mix them well. Sift three quarters of a pound of flour (or a pint and a half) into a deep pan, and making a hole in the middle of it, stir in a large table-spoonful of the best brewer’s yeast in which a salt-spoonful of salt has been dissolved; and then thin it with the milk and butter. Cover it, and set it near the fire to rise. If the yeast is sufficiently strong, it will most probably be light in two hours. When it is quite light, mix with the dough a well-beaten egg and three quarters of a pound more of sifted flour; adding a table-spoonful of powdered cinnamon, and stirring it very hard. Butter a deep square baking pan, and put the mixture into it. Set it to rise again, as before. Mix together five ounces or a large coffee-cup of fine brown sugar; two ounces of butter; and two table-spoonfuls of powdered cinnamon. When the dough is thoroughly light, make deep incisions all over it, at equal distances, and fill them with the mixture of butter, sugar and cinnamon; pressing it hard down into the bottom of the holes, and closing the dough a little at the top to prevent the seasoning from running out. Strew some sugar over the top of the cake; set it immediately into the oven, and bake it from twenty minutes to half an hour, or more, in a brisk oven, in proportion to its thickness. When cool, cut it into squares. This is a very good plain cake; but do not attempt it unless you have excellent yeast. HUCKLEBERRY CAKE. Spread a quart of ripe huckleberries on a large dish, and dredge them thickly with flour. Mix together half a pint of milk; half a pint of molasses; half a pint of powdered sugar; and half a pound of butter. Warm them by the fire till the butter is quite soft; then stir them all together, and set them away till cold. Prepare a large table-spoonful of powdered cloves and cinnamon mixed. Beat five eggs very light, and stir them gradually into the other ingredients; adding, by degrees, sufficient gifted flour to make a thick batter. Then stir in a small tea-spoonful of pearl-ash or dissolved sal-aratus. Lastly, add by degrees the huckleberries. Put the mixture into a buttered pan, or into little tins and bake it in a moderate oven. It is best the second day. BREAD CAKE. When you are making wheat bread, and the dough is quite light and ready to bake, take out as much of it as would make a twelve cent loaf, and mix with it a tea cup full of powdered sugar, and a tea-cup full of butter that has been softened and stirred about in a tea-cup of warm milk. Add also a beaten egg. Knead it very well, put it into a square pan, dredged with flour, cover it, and set it near the fire for half an hour. Then bake it in a moderate oven, and wrap it in a thick cloth as soon as it is done. It is best when fresh. FEDERAL CAKES.