=Hominy Muffins.=--Wash a pint of small hominy through two or three waters, pour boiling water on it, cover, and let it soak for several hours. Then put it into a farina-kettle with half a pint of boiling water. Let it boil until soft enough to mash; drain it and mix it well with a pint of white corn meal or wheat flour, a little salt, and a pint and one half of milk in which two table-spoonfuls of butter have been melted. When nearly cold, add four table-spoonfuls of yeast; cover it, and set it in a warm place until very light, with the surface covered with bubbles. Butter some muffin-rings, set them on a hot griddle, pour into each a portion of the mixture, and bake them brown on both sides. Send them to table hot. =Quick Muffins.=--Two teacups buttermilk, one of thick cream, or, if none, three even table-spoonfuls of melted butter, four eggs, half a teaspoonful of soda; thicken with prepared flour as thick as waffles. =Graham Flour Muffins.=--One pint of sour milk, a small teaspoonful of soda, one table-spoonful of sugar, and Graham flour sufficient to make a thick batter. Bake in rings, or drop the batter in spoonfuls on a flat tin. Add a little salt before baking. =Raised Waffles.=--One pint of sweet milk, a heaping teacup of butter, three eggs (yelks and whites beaten separately), a table-spoonful of thick brewers’ yeast or a halfpenny’s worth of bakers’, one quart of flour, one quarter of a teaspoonful of soda dissolved in one teacup of sweet milk; beat all together, and let it rise till very light, and then bake. Serve hot, with butter and sugar, or plain, according to taste. =Corn-Meal Waffles.=--Pour over one pint of corn meal, _twice_ sifted, one pint of boiling milk. Put in one table-spoonful of butter, one of flour, and a teaspoonful of salt. Let this stand till cold; then add half a teaspoonful of soda, dissolved in a little cold water; the yelks of two eggs well beaten, the whites whisked very light and stiff to be added the last thing, when just ready to bake. Put a brown paper over bread, biscuit, or cake when first set into a hot oven, else the top will most likely brown and form a crust before they rise sufficiently, and thus make them tough or heavy.