=Oat-meal.=—Take one pint of boiling water, and pour it on to one pint of Oat-meal. Add a great-spoonful of butter, half a tea-spoonful of salt, and two great-spoonfuls of sugar. Stir fast and thoroughly; then add two well-beaten eggs, and boil twenty minutes. To be eaten as mush for supper; and next morning thin it, and bake in muffin-rings. Several of the above articles are good with only salt and water; and many persons would like them better with the butter, sugar, and eggs omitted. =Wheat Muffins.=—One pint of milk, and two eggs. One table-spoonful of yeast, and a salt-spoonful of salt. One table-spoonful of butter. Mix these ingredients with sufficient flour to make a thick batter. Let it rise four or five hours, and bake in muffin-rings. This can be made of unbolted flour or grits, adding two great-spoonfuls of molasses, and it is very fine. Make it so thick that a table-spoon will stand erect in it. =Sally Lunn, improved.=—Seven tea-cups of unbolted flour, or fine flour. One pint of water. Half a cup of melted butter, and half a cup of sugar. One pinch of salt. Three well-beaten eggs. Two table-spoonfuls of brewers’ yeast, or twice as much of home-brewed. Pour into square buttered pans, and let it rise two or three hours with brewers’ yeast; with home-brewed, five hours are required. It is still better baked in patties. =Cream Griddle-Cakes.=—One pint of thick cream. One tea-spoonful of salt. One table-spoonful of sugar. Three well-beaten eggs. Make a thin batter of unbolted or of fine flour, and bake on a griddle. =Royal Crumpets.=—Three tea-cups of raised dough. Two table-spoonfuls of melted butter. Half a tea-cup of white sugar, mixed with three well-beaten eggs. Bake in two buttered pans for half an hour. =Muffins of fine Flour or unbolted Flour.=—One pint of milk or water. One pinch of salt. Two well-beaten eggs. One table-spoonful of yeast. Make a thick batter of fine flour or unbolted flour, and let it rise four or five hours. Bake in muffin-rings. =Unbolted Flour Waffles.=—One pint of unbolted flour. One pint of sour milk, or buttermilk, or water. Half a tea-spoonful of soda, or more if needed, to sweeten the milk. Three well-beaten eggs. Two table-spoonfuls of sugar. =Drop-Cakes of fine Wheat or of Rye.=—One pint of milk or water. One pinch of salt. Two table-spoonfuls of sugar. Three well-beaten eggs. Stir in rye, or fine or unbolted flour to a thick batter, and bake in cups or patties half an hour. =Sachem’s Head Corn-Cake.=—One quart of sifted corn-meal, scalded. One tea-spoonful of salt. Three pints of scalded sweet milk or water. Half a tea-spoonful of soda in two great-spoonfuls of warm water. Half a tea-cup of sugar. Eight eggs, the whites beaten separately, and added the last thing.