Take one quart sifted corn meal and a teacup of cracklins. Rub the latter in the meal as fine as you can. Add a teaspoonful of salt and make up with warm water into a stiff dough. Make into pones, and eat hot.--_Mrs. P. W._ VIRGINIA ASH CAKE. Add a teaspoonful of salt to a quart of sifted corn meal. Make up with water and knead well. Make into round, flat cakes. Sweep a clean place on the hottest part of the hearth. Put the cake on it and cover it with hot wood ashes. Wash and wipe it dry, before eating it. Sometimes a cabbage leaf is placed under it, and one over it, before baking, in which case it need not be washed.--_Mrs. S. T._ PLAIN CORN BREAD. 1 pint sifted meal. 1 teaspoonful salt. Cold water sufficient to make a stiff dough. Work well with the hands, pat out in long, narrow pones, six or seven inches long and as wide as the wrist. Bake quickly in a hot pan.--_Mrs. P. W._ COFFEE, TEA, AND CHOCOLATE. TO TOAST COFFEE. Wash and pick the coffee, put it in a very large stove-pan in a hot oven. Stir often, giving constant attention. It must be toasted the darkest brown, yet not one grain must be burned. It should never be glazed, as this destroys the aroma. Two pints of coffee become three pints after toasting.--_Mrs. S. T._ BOILED COFFEE. To one quart of boiling water (poured in after scalding the pot) stir in three gills of coffee, not ground too fine. Boil twenty minutes, scraping from the sides and stirring occasionally. Five minutes before breakfast, scrape from the spout, pour out half a teacupful, and return to the pot. Do this a second time. Set it with the side of the pot to the fire, so that it will be just at the boiling point. Do not let it boil, however. Serve in the same coffee-pot. Coffee should never be glazed. Have a liberal supply of thick, sweet cream, also of boiled milk, to serve with the coffee. If the members of the family drop in at intervals, it is well to keep the coffee over a round iron weight, heated just enough to keep the coffee hot, without boiling it. This answers better than a spirit lamp for keeping coffee hot.--_Mrs. S. T._ COFFEE. Take equal quantities of Mocha, Java, Laguayra and Rio coffee. Have the coffee roasted a chestnut brown. To every twelve cups of coffee to be drawn, use eighteen heaping tablespoons of the ground coffee. Have the water boiling hot, scald the biggin or percolator, put the ground coffee in the upper part, then pour on some boiling water for it to draw--about two teacups if you are to make twelve cups of coffee. Let it stand a few moments and pour again into the upper part of the percolator the first drawn coffee. Then add, one by one, the cups of boiling water required. It will take ten minutes for the coffee to be ready for the table. Use the best white sugar, and in winter let the milk stand twenty-four hours for the cream to rise. Use together with rich cream, a cream jug of boiling sweet milk.--_Mrs. M. C. C._ _Coffee._