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One quart flour ; half teaspoon salt ; two teaspoons baking powder ; one tablespoon lard ; one pint milk. Sift together flour, salt and baking powder, rub in the lard, which must be cold, add the milk and mix into a smooth dough in the bowl easy to be handled without sticking to the hands or board ; flour the board, turn it out and give it a quick knead or two to equalize it, then roll it out to the thickness of half an inch; cut with round cutter, fold one half on the other, doubling it; lay it on a greased baking sheet without touching ; brush with a little milk to glaze them ; bake in a hot oven fifteen minutes. FRENCH ROLLS. One pint of milk ; one small cup of home-made yeast ; flour enough to make a stiff batter ; raise over night ; in the morning add one egg, one tablespoon of butter and flour enough to make it stiff to roll. Mix it well and let it rise, then knead it again to make it fine and white ; roll out, cut with a round tin and fold over, put them in a pan and cover very close. Set them in a warm place until they are very light, bake quickly, and you will have delicious rolls. K. ENGLISH JOHNNY CAKE. Boil a pint of sweet milk ; pour it over a teacup and a half of Indian corn meal and beat it for fifteen minutes. Unless well beaten, it will not be light. Add a little salt, half a teacup of sour milk, one beaten egg, a tablespoon of melted butter, a tablespoon of flour, and a teaspoon of carbonate of soda. Beat well together again. This cake is best baked in a spider on the stove. When browned on the bottom, turn it into another spider, or finish it off on the pan-cake griddle R. AMERICAN JOHNNY CAKE. Two cups buttermilk or sour milk ; one half cup of molasses ; two eggs ; one half teaspoon ginger ; one teaspoon soda ; butter half the size of an egg ; a little salt ; one part flour ; two parts corn meal ; make a batter of medium thickness, bake thirty to forty minutes in hot oven. BOILED INDIAN MEAL MUSH. Put over the fire a saucepan containing about two quarts of water and a level tablespoon of salt ; into this water, when it boils, stir enough Indian meal to make a mush thick enough to hold the pudding-stick upright in it when it boils ; about two pounds of Indian meal will thicken two quarts of water ; unless it seems quite easy to sift the meal gradually into the boiling water with the left hand, while the right is used constantly for stirring, the meal may be mixed to a thin batter with cold water and then poured and stirred gradually into the boiling water; the addition of two heaping tablespoons of flour to each pound of Indian meal before cooking will make the mush easier to fry, because the flour will hold the slices of mush together during the frying ; after the mush has been stirred quite free from lumps let it boil for an hour, stirring it often enough to prevent burning, and using only enough heat to maintain it at the boiling point ; when the mush is sufficiently cooked pour it into pans or earthen dishes wet with cold water, and let it cool; it will then be ready to slice and fry. Mush made in this way not quite so stiff is excellent with milk, or cream and sugar. FRIED MUSH.