Indian cake, or bannock, is sweet and cheap food. One quart of sifted meal, two great spoonfuls of molasses, two tea-spoonfuls of salt, a bit of shortening half as big as a hen's egg, stirred together; make it pretty moist with scalding water, put it into a well greased pan, smooth over the surface with a spoon, and bake it brown on both sides, before a quick fire. A little stewed pumpkin, scalded with the meal, improves the cake. Bannock split and dipped in butter makes very nice toast. A richer Indian cake may be made by stirring one egg to a half pint of milk, sweetened with two great spoonfuls of molasses; a little ginger, or cinnamon; Indian stirred in till it is just about thick enough to pour. Spider or bake-kettle well greased; cake poured in, covered up, baked half an hour, or three quarters, according to the thickness of the cake. If you have sour milk, or butter-milk, it is very nice for this kind of cake; the acidity corrected by a tea-spoonful of dissolved pearlash. It is a rule never to use pearlash for Indian, unless to correct the sourness of milk; it injures the flavor of the meal. Nice suet improves all kinds of Indian cakes very much. * * * * * Two cups of Indian meal, one table-spoonful molasses, two cups milk, a little salt, a handful flour, a little saleratus, mixed up thin, and poured into a buttered bake-kettle, hung over the fire uncovered, until you can bear your finger upon it, and then set down before the fire. Bake half an hour. * * * * * BREAD, YEAST, &C. It is more difficult to give rules for making bread than for anything else; it depends so much on judgment and experience. In summer, bread should be mixed with cold water; during a chilly, damp spell, the water should be slightly warm; in severe cold weather, it should be mixed quite warm, and set in a warm place during the night. If your yeast is new and lively, a small quantity will make the bread rise; if it be old and heavy, it will take more. In these things I believe wisdom must be gained by a few mistakes.