One quart of corn meal; one teaspoon full of salt; one tablespoonful of melted lard; one large cup of boiling water. Melt the lard in the water. Mix the salt with the meal, and pour on the water, stirring it into a dough. When cool, make either into one large oval cake or two smaller ones, and bake in the oven to a bright brown, which will take about half an hour; or make in small cakes, and bake slowly on a griddle, browning well on each side. Genuine hoe-cake is baked before an open fire on a board. BUCKWHEAT CAKES. Two cups of buckwheat flour; one of wheat flour; one of corn meal; half a cup of yeast; one teaspoonful of salt; one quart of boiling water. Mix the corn meal and salt, and pour on the boiling water very slowly, that the meal may swell. As soon as merely warm, stir in the sifted flour and yeast. All buckwheat may be used, instead of part wheat flour. Beat well, cover, and put in a cool place,--about 60°. In the morning stir well, and add half a teaspoonful of soda dissolved in a little warm water. Grease the griddle with a bit of salt pork on a fork, or a _very little_ drippings rubbed over it evenly, but never have it floating with fat, as many cooks do. Drop in large spoonfuls, and bake and serve _few at a time_, or they will become heavy and unfit to eat. If a cupful of the batter is saved, no yeast need be used for the next baking, and in cold weather this can be done for a month. HUCKLEBERRY CAKE. One quart of flour; one teaspoonful of salt and two of baking powder sifted with the flour; one pint of huckleberries; half a cup of butter; two eggs; two cups of sweet milk; two cups of sugar. Cream the butter, and add the sugar and yolks of eggs; stir in the milk, and add the flour slowly; then beating the whites of the eggs stiff, and adding them. Have the huckleberries picked over, washed, dried, and well dusted with flour. Stir them in last of all; fill the pans three-quarters full, and bake in a moderate oven for about half an hour. APPLE CAKE. Make as above; but, instead of huckleberries, use one pint of sour, tender apples, cut in thin slices. It is a delicious breakfast or tea cake. BROWN-BREAD BREWIS. Dry all bits of crust or bread in the oven, browning them nicely. To a pint of these, allow one quart of milk, half a cup of butter, and a teaspoonful of salt. Boil the milk; add the butter and salt, and then the browned bread, and simmer slowly for fifteen minutes, or until perfectly soft. It is very nice. Bits of white bread or sea biscuit can be used in the same way. CRISPED CRACKERS. Split large soft crackers, what is called the "Boston cracker" being best; butter them well as for eating; lay the buttered halves in baking-pans, and brown in a quick oven. Good at any meal. SOUR BREAD. If, by any mishap, bread has soured a little, make into water toast or brewis, adding a teaspoonful of soda to the water or milk. TO USE DRY BREAD.