1 quart of sifted flour. A lump of butter the size of an egg. 2 teacups of milk. 4 eggs. 1½ teaspoonfuls of soda. 2 teaspoonfuls of cream of tartar. Bake twenty minutes.--_Mrs. L._ LUNCH BREAD. 1 pint of flour. 1 tablespoonful of butter. 3 tablespoonfuls of sugar. 1 teaspoonful of soda. 2 teaspoonfuls cream of tartar. 2 eggs. 1 cup of milk and a little salt. Bake in a flat pan in a quick oven. To be eaten hot with butter.--_Mrs. I. H._ BREAKFAST PUFFS. One tumbler of flour, one tumbler of milk, and one egg. Beat the yolk and milk together, then add the flour, and lastly the white of the egg. Bake a few minutes in a hot oven.--_Mrs. I. H._ _Another Recipe for the Same._ Take two eggs well beaten and stir into a pint of milk; add a little salt, two spoonfuls of melted butter, one and one-half pints of flour. Stir thoroughly, so as to avoid lumps. Grease the cups in which you pour the batter, and fill them two-thirds full. SALT-RISEN BREAD. Make into a thin batter: 1 pint of flour. 1 tablespoonful of corn meal. Half-teaspoonful salt. Set in a warm place to rise. After it has risen, pour into it two quarts of flour, with sufficient warm water to make up a loaf of bread. Work it well, set it to rise again, and when risen sufficiently, bake it.--_Mrs. T. L. J._ _Another Recipe for the Same._ Into a pitcher, put one teacup of milk fresh from the cow, two teacups of boiling water, one tablespoonful of sugar, one teaspoonful of salt. Into this stir thoroughly a little less than a quart of flour. Set the pitcher in a kettle of moderately warm water and keep it at a uniform temperature. Keep a towel fastened over the mouth of the pitcher. Set the kettle in front of the fire to keep the water warm. Let it stand three hours, then beat it up well, after which do not interrupt it. If in two hours it does not begin to rise, put in a large slice of apple. As soon as it rises sufficiently, have ready two quarts of flour, half a tablespoonful of lard and more salt, and make up immediately. Should there not be yeast enough, use warm water. Put into an oven and set before a slow fire to rise, after which bake slowly. The yeast must be made up at seven o'clock in the morning.--_Miss N. C. A._ WAFFLES. 1 pint milk. 3 tablespoonfuls flour. 1 tablespoonful corn meal. 1 tablespoonful melted butter. 1 light teaspoonful salt. Three eggs, beaten separately, the whites added last. To have good waffles, the batter must be made thin. Add another egg and a teacup of boiled rice to the above ingredients, if you wish to make rice waffles.--_Mrs. S. T._ WAFFLES. 1 quart of flour. 1 quart of sour cream (or buttermilk, if you have no cream). 6 eggs. 1½ teaspoonful of soda. Half a tablespoonful of melted lard, poured in after the batter is mixed. This may be baked as flannel cakes or muffins.--_Mrs. H. D._