La cuisine creole

One quart of milk, or milk and water, one pint of corn meal, four tablespoonfuls of flour, one tablespoonful of salt, and a teaspoon of butter; beat up and bake on a griddle or in shallow pans. HALY'S BUCKWHEAT CAKES. One quart of fresh buckwheat flour, half a cup of yeast, one tablespoonful of salt, one and a half quarts (or a little less) of milk and water warmed. Beat all well with a large spoon, and pour the mixture in a tall jar, as in that it rises better than in a flaring or oi)en crock. In the morning add a teaspoonful of soda or saleratus, just before frying the cakes. Then grease the griddle and fry them brown ; eat with syrup or honey. BUCKWHEAT GRIDDLE CAKES. Put three pints of warm water into a stone jar, add half a gill of baker's yeast, or an inch square of turnpike cake dissolved in a little warm water ; add a heaping teaspoonful of salt, and half a small teaspoonf ul of saleratus. Hâve a pudding-stick, and gradually stir in enough buckwheat flour to make a nice batter ; beat it perfectly smooth, then cover it and set it in a moderately warm place until morning. A large handful of cornmeal may be put with the flour, and it is by many persons considered an improvement. If the meal is added it will require an egg and a cup of milk. NOODLES. There are few things nicer than "noodles" when they are properly made. Make a stiff dough with two eggs, a little sait, and sufficient flour. Roll this out very thin, shake on a little flour and rub it in ; fold the dough over, and roll it up, after which cut it fine with a knife. Hâve ready a pot almost f ull of boiling water into which you have put a little salt. Drop the noodles in, and boil them for five or six minutes. Pour the water off, and fry the noodles in plenty of butter, and they will be splendid. RUSKS, DOUGHNUTS AND WAFFLES. MISS LESTERAS TEA BUSK. One quart of flour, one half pint of milk, one quarter of a pound of butter, two eggs ; add mace, nutmeg and a cup of yeast. Set ît to rise, and then make up into rusks ; bake on buttered tins when light, and serve hot. DOUGHNUTS WITHOUT YEAST. Half a pound of butter, a pint of sour milk or buttermilk, three quarters of a pound of sugar, a small teaspoonful of saleratus dissolved in a little hot water, two well beaten eggs, and as much flour as will make a smooth dough ; flavor with half a teaspoonful of lemon extract and half a nutmeg grated ; rub a little flour over a breadboard or table, roll the dough to a quarter of an inch in thickness, cut it in squares, or diamonds, or round cakes, and fry in boiling lard as directed. These cakes may be made in rings and fried. SOUE-MILK DOUGHNUTS WITHOUT YEAST. Take a quart of flour, three eggs, three-fourths of a pound of sugar, and half a cup of shortening ; add a teaspoonful of soda, and mix to a soft dough with buttermilk. Roll out, cut them, and fry in boiling lard. DOUGHNUTS WITH HOP YEAST. Take two quarts of light hop or potato yeast sponge, mix in it a pint of new warm milk, three beaten eggs, a cup of butter or lard, one large cup of sugar, a large spoonful of cinnamon, and a little salt; beat this well, and sift in flour to make a soft dough. Set this in a warm place to rise, and when it is light roll it out on the board a little thicker than pie crust, and cut with a knife in squares of about three inches. Let them stand a little and fry them in plenty of boiling lard. If fried in a little lard they will soak the fat, which will spoil them. Throw them, or any other kind of cakes you wish to fry, into a pot half full of boiling lard, and it insures their being light and nicely browned. PLAIN DOUGHNUTS.