Beat the whites of three eggs to a stiff froth, and sift into a pan a quart of wheat flour, adding a salt-spoon of salt. Make a hole in the middle, and mix in the white of egg so as to form a thick batter, and then add two table-spoonfuls of the best fresh yeast. Cover it, and let it stand all night. In the morning, take a hoe-iron (such as are made purposely for cakes) and prop it before the fire till, it is well heated. Then flour a tea-saucer, and filling it with batter, shake it about, and clap it to the hoe, (which must be previously greased,) and the batter will adhere, till it is baked. Repeat this with each cake. Keep them hot, and eat them with butter. MILK TOAST. Boil a pint of rich milk, and then take it off, and stir into it a quarter of a pound of fresh butter, mixed with a small table-spoonful of flour. Then let it again come to a boil. Have ready two deep plates with half a dozen slices of toast in each. Pour the milk over them hot, and keep them covered till they go to table. Milk toast is generally eaten at breakfast. POTATO YEAST. Pare half a dozen middle-sized potatoes, and boil them in a quart of soft water, mixed with a handful of hops, till quite soft. Then mash the potatoes smooth, not leaving in a single lump. Mix with them a handful of wheat flour. Set a sieve over the pan in which you have the flour and mashed potatoes, and strain into them the hop-water in which they were boiled. Then stir the mixture very hard, and afterwards pass it through a cullender to clear it of lumps. Let it stand till it is nearly cold. Then stir in four table-spoonfuls of strong yeast, and let it stand to ferment. When the foam has sunk down in the middle, (which will not be for several hours,) it is done working. Then put it into a stone jug and cork it. Set it in a cool place. This yeast will be found extremely good for raising home-made bread. Yeast when it becomes sour may be made fit to use by stirring into it a little sal-aratus, or pearl-ash, allowing a small tea-spoonful to a pint of yeast. This will remove the acidity, and improve the bread in lightness. The pearl-ash must be previously melted in a little lukewarm water. CREAM CHEESE. The cheese so called (of which numbers are brought to Philadelphia market) is not in reality made of cream, but of milk warm from the cow, and therefore unskimmed.