The universal cookery book

sugar, and two teaspoonfuls of wheat baking-powder ; mix thoroughly; half fill the muffin-rings, and bake in a hot oven. — Breakfast Dainties: Thomas J. Murrey. White, Stokes, & Allen, Pubs. Johnny-Cake. Sift one quart of Indian meal into a pan ; make a hole in the middle, and pour in a pint of warm water, adding one teaspoonful of salt ; with a spoon mix the meal and water gradually into a soft dough ; stir it very briskly for a quarter of an hour or more, till it becomes light and spongy ; then spread the dough smooth and evenly on a straight, flat board (a piece of the head of a flour-barrel will serve for this purpose) ; place the board nearly upright before an open fire, and put an iron against the back to support it ; bake it well ; when done, cut it in squares ; send it hot to table, split and buttered. — Virginia Cookery-Book : Mary Stuart Smith. Harper & Brothers, Pubs. (By per.) It was Lois and her father, — Joe Yare being feeder that night. They were in one of the great furnace-rooms in the cellar, — a very comfortable place that stormy night. Two or three doors of the wide brick ovens were open, and the fire threw a ruddy glow over the stone floor, and shimmered into the dark recesses of the shadows, very homelike after the rain and mud without. Lois seemed to think so, at any rate, for she had made a table of a store-box, put a white cloth on it, and was busy getting up a regular supper for her father, — down on her knees before the red coals, turning something on an iron plate, while some slices of ham sent up a cloud of juicy, hungry smell. The old Stoker had just finished slaking the out-fires, and was putting some blue plates on the table, gravely straightening them. He had grown old, as Polston said, — Holmes saw, stooped much, with a low, hacking cough ; his coarse clothes were curiously clean : that was to please Lois, of course. She put the ham on the table, and some bubbling coffee, and then, from a hickory-board in front of the fire, took off, with a jerk, brown, flaky slices of Virginia johnny-cake. — Margret Howth : Mrs. R. H. Davis. {By per.) CORN-MEAL FLAPJACKS. Corn-Meal Flapjacks. “ One quart boiling milk, two cups of white cornmeal. Cook on griddle. Serve rolled, with sugar between.” Corn Bread. “ One quart sour milk, three eggs, two tablespoonfuls butter, one tablespoonful sugar, one-quarter teaspoonful salt, one teacup flour, and enough corn-meal to make a good batter ; one teaspoonful soda, or enough to make the milk frothy. Stir thoroughly. Bake in long pans.” Fried Mush. Into two quarts of boiling water, stir corn-meal, until it makes a smooth mush ; boil half an hour ; add salt, and stir briskly. Have hot, in a skillet, one tablespoonful each of lard and butter ; drop the boiling mush into the skillet in little pats ; fry a light crisp brown on both sides. — Presbyterian Cook- Book: Mrs. W. A. B., Dayton , O. Hominy Drop-Cakes.