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Two tea-cupfuls of corn meal, one of flour, three of sour milk, two eggs, one table-spoonful of sugar, or of molasses, if you prefer ; one teaspoonful of soda, one of salt. Mix together the sugar, salt, meal and flour. Beat the eggs light. Dissolve the soda in two table-spoonfuls of boiling water, and pour into the sour milk. Stir well, and add to the other mixed ingredients. Add the eggs, and mix thoroughly. Pour into buttered tins to the depth of about an inch and a half. Bake twenty-five minutes in a quick oven. Raised Corn Cake. One pint of Indian meal, one pint and a half of boiling milk or water, one table-spoonful of sugar, two of butter, an egg, one teaspoonful ot salt, one-fourth of a cake of compressed yeast, or one-fourth of a cupful of liquid yeast. Pour the boiling milk, gradually, on the meal ; then add the salt, sugar and butter, and beat well. Set away to cool. When blood warm, add the compressed yeast, dissolved in two table-spoonfuls of cold water, or the liquid yeast, and the egg, well beaten. Let the batter rise five hours. Turn into buttered pans to the depth of about two inches. Let it stand in a warm place for half an hour, and then bake it from thirty-five to forty-five minutes. Thin Corn Cake. One cupful of Indian meal, one-fourth of a teaspoonful of salt, butter the size of an egg, one cupful and a half of boiling water, one teaspoonful of sugar. Pour the boiling water on the meal, sugar and salt. Beat thoroughly. Add the butter, and, when well mixed, spread very thin on buttered tin sheets. Bake slowly for about twenty minutes. Rye Muffins. One pint of rye meal, not flour ; one pint of wheat flour, one pint of milk, half a cupful of sugar, one teaspoonful of salt, one of soda, two of cream of tartar and two eggs. Put the meal in a mixing bowl. Put the flour and other ingredients in a sieve, and mix thoroughly, and sift. Beat the eggs light. Add the milk to them and pour on the dry ingredients. Beat well. Butter the muffin tins and bake twenty minutes in a quick oven. The quantities given will make twenty-four muffins. To make a less quantity, divide the dry mixture after it is prepared (it can be used whenever it may be wanted if it is kept dry) ; then halve the other ingredients. Fried Rye Muffins. One cupful and a half of rye meal, one cupful and a half of flour, one cupful of milk, two eggs, one teaspoonful of soda, two of cream of tartar, two generous table-spoonfuls of sugar, half a teaspoonful of salt. Put the meal in a large bowl. Put the flour, cream of tartar, soda, sugar and salt in the sieve, and rub through on to the meal. Beat the eggs well, add the milk to them, and stir into the dry ingredients. Fry the same as Indian muffins. Rice Muffins. One pint of milk, one quart of flour, one pint of boiled rice, three eggs, two table -spoonfuls of sugar, one teaspoonful of salt, one of soda, two of cream of tartar. Mix the sugar, salt, soda and cream of tartar with the flour, and rub through a sieve. Beat the eggs and add to the milk. Stir gradually into the flour. When a smooth, light paste, add the rice. Beat thoroughly. Bake thirty-five minutes in buttered pans. Three dozen muffins can be made from the quantities given. Raised Rice Muffins.