Make up the dough to the consistency of light bread dough, with warm water in winter, and cold in summer. Knead half an hour. When it has risen light, handle lightly, put into a cake-mould and bake without a second kneading.--_Mrs. S. T._ _Another Recipe for Sally-Lunn._ 1 quart of flour. 1 tablespoonful of yeast. 4 eggs well beaten. 2 oz. of butter or lard. 1 pint of milk. Set it to rise in the pan in which it is to be baked.--_Mrs. A. C._ _Another Recipe for Sally-Lunn._ 3 pints of flour. 1 tablespoonful of butter and the same of lard. 3 eggs. 1 light teacup of yeast. 2 large tablespoonfuls of sugar. Use as much milk in mixing as will make a soft dough. Work this well, as it gets only one working. Then grease it, put it in a greased pan, and set it in a warm place to rise. Bake about an hour.--_Mrs. Dr. T._ _Recipe for the Same._ 1 quart of flour. 3 tablespoonfuls of yeast. 3 eggs. 1 saltspoonful of salt. Butter the size of an egg. Make up with new milk into a tolerably stiff batter. Set it to rise and when risen pour into a mould and set to rise again, as light bread. Bake quickly.--_Mrs. L._ QUICK SALLY-LUNN. 1 quart of flour. Half cup of butter. 2 eggs. 2 cups of milk. Two teaspoonfuls of cream of tartar. 1 teaspoonful of soda. 2 tablespoonfuls of sugar. 1 saltspoonful of salt. Bake fifteen minutes.--_Mrs. Dr. S._ MUFFINS. 1 quart of flour. 6 eggs, beaten very light. 2 tablespoonfuls of butter. 2 tablespoonfuls of yeast.--_Mrs. Dr. E._ SWEET SPRING MUFFINS. Sift three good pints of flour. Beat well six eggs, leaving out one and a half of the whites. Then beat into them as much flour as they will take in; then add milk and flour alternately (beating all the while) till all the flour is used. Add five tablespoonfuls of yeast, and when this batter is well beaten, stir into it two ounces of melted butter, cooled but liquid. The batter must be as stiff as can be beaten with an iron spoon. Bake in a hot oven.--_Mrs. L._ SALT SULPHUR MUFFINS. Work together, about twelve o'clock in the day, one pint of yeast, half a pint of water, six eggs, one pound of butter and enough flour to make a dough just stiff enough not to stick to the fingers. After the dough is risen, make it out in biscuit and allow half an hour or more for them to rise before baking.--_Mrs. L._ SUPERIOR MUFFINS. 1 quart of flour. 1 teaspoonful of salt. 1 tablespoonful of white sugar. Rub in one heaping tablespoonful of butter and lard mixed, and one tablespoonful of Irish potato, mashed free from lumps.