One quart flour, three tablespoonfuls yeast, five eggs, one pint milk. Beat into a tolerably stiff batter. Stir a cupful of boiled rice into the batter, a short time before baking. A good deal of lard (boiling hot) is required for frying the fritters. Drop the batter in with a spoon, which must be dipped, each time, in boiling water. In cool weather, make the fritters about nine in the morning, in the summer, about eleven.--_Mrs. A. C._ BELL FRITTERS. Put a pint of boiling water in a preserving kettle, and as it boils, put in a tablespoonful of fresh butter. Have ready a pint of the best flour, sifted and wet with cold water, as for starch. Dip up some of the boiling water and pour to this, being careful to have it smooth. Return this to the kettle, stirring rapidly to prevent lumps. Turn into a wooden tray, and while hot, beat in six well beaten eggs, a spoonful at a time. Beat till very light, and beat quickly that the eggs may not cook in lumps. Have ready a pint of boiling lard in a pan. Make the fritters the shape of an egg, drop in and fry a light brown. To be eaten with a pint of molasses, a heaping tablespoonful of butter, a little ginger and cinnamon, boiled to a thick syrup and served hot. A great deal of lard is required to fry fritters nicely; yet it is not extravagant, as it may be used again. Strain what remains and put it by for use.--_Mrs. S. T._ QUIRE OF PAPER PANCAKES. Mix with half a pint of rich milk the yolks of four eggs, well beaten. Add three tablespoonfuls fine flour, four ounces sugar, five ounces fresh butter, melted and cooled, four tablespoonfuls Madeira wine, half a nutmeg. Grease the pans once with fresh butter, and this will answer for all. The above quantity will suffice for five or six persons.--_Mrs. R._ COMMON PANCAKES. Eight eggs, four tablespoonfuls flour, one pint of milk, one teaspoonful salt. JELLY, BLANC-MANGE, CHARLOTTE RUSSE, BAKED CUSTARD, CREAMS, ETC. Jelly made of the feet of calves, hogs, etc., is more troublesome, but is also considered more nutritious than jelly made of gelatine. It is very desirable, for country housekeepers in particular, to make this sort of jelly, as the materials are generally in their reach. It is well, however, in all cases, to keep on hand Cox's or Nelson's gelatine, on account of the expedition with which jelly may be made from these preparations. As jelly is considered more wholesome when not colored by any foreign substance, no directions will be given in the subsequent pages for coloring it. The palest amber jelly, clear and sparkling, flavored only by the grated rind and juice of a lemon and pale Madeira or sherry wine, is not only the most beautiful, but the most palatable jelly that can be made.