=Indian-Corn Biscuit.=--One quart of corn meal, one pint of wheat flour, sifted together, and stirred into three pints of milk; add a teaspoonful of salt. Beat four eggs, the yelks and whites separately, as for sponge-cakes. First stir the yelks into the batter; then add the whites, and a small teaspoonful of soda, the last thing. Have ready buttered some cups or small pans; nearly fill them with the batter, and set into the hot oven immediately. Bake fast, turn from the cups as soon as done, and serve immediately. They should puff up so as to more than fill the cups. =Parker House Rolls.=--Two quarts flour, one large spoonful of lard, small teaspoonful of salt, one pint boiled milk,--set aside till cold,--half cup sugar, half cup yeast. Make a hole in center of the flour, put in milk, etc., and let it rise overnight. In the morning knead it well, and let it rise till noon; then cut it into long, narrow rolls and let it rise till tea-time. Bake. =Rusk.=--Three coffee-cups new milk, three eggs, one teacup butter, one teacup sugar, one of yeast, and flour enough for batter. When the batter has well risen, work in more flour, but mix it rather soft; let it rise once more, quite light, but be careful that it does not sour; then make it out into rolls or biscuits; let it stand again a short time, and bake in a moderately hot oven; fifteen or twenty minutes should cook them. =Sweet Potato Buns.=--Boil and mash two good-sized potatoes; rub in as much flour as will make it like bread; add a little nutmeg and one table-spoonful of sugar, with a table-spoonful of good yeast. When it has risen, work in two table-spoonfuls of butter, and soften so as to be easily mixed thoroughly with the dough; then form into small rolls, and, when raised the second time, bake on tins a nice brown. _Serve hot._ =Potato Pone.=--Pare and grate on a large grater sweet potatoes enough to make one quart of grated potato. Stir to this one pint of sweet milk, two eggs, two thirds of a cup of butter, and enough sugar to make it as sweet as plain cake; season with ginger. Bake till well done. Eat, hot or cold, with butter. If desired to be light colored, put the potatoes into cold water as soon as pared, and when ready grate into the milk. If dark-colored pone is preferred, sweeten with molasses and season with allspice. This is very rich made like pound-cake, using one and a half pounds of grated potato in place of flour. =Gems.=--Break into a quart of milk four eggs (two will answer) without beating, stir in flour till as thick as waffles. Beat till smooth, and fill the “gem” pans half full. Bake quick in a hot oven. No salt, soda, or cream of tartar. The “gem” pans should be well buttered, and set into the oven to get quite hot while the batter is being prepared, and when you are filling them, set the pan on the top of the range to keep it hot. When filled, set them immediately in the oven.