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Three good sized potatoes in one quart boiling water, enough hops tied in a bit of muslin cloth to make ball the size of walnut. Boil all together until potatoes are done; mash them and pass through a sieve. Add to this two heaping tablespoonfuls flour, two heaping tablespoons white sugar, one of salt. Rub this mixture into a smooth paste, strain to it the boiling hop water and stir until all lumps are removed; when milk-warm add the yeast for rising. Stir down three times, if liquid yeast is desired, it is ready for use. If you wish leaven cakes stir in meal until stiff enough to make cakes, and dry in the air. The above quantity will last several weeks. CHEESE STRAWS. Take a pint of flour and a half pint of grated cheese; mix them, and make a paste with lard as you would for [ 48 ] pies. Roll out in a thick sheet; cut in strips half an inch broad and five or six inches long. Bake a light brown. . Place a napkin on a plate and pile the ‘‘straws’’ in log cabinshape upon it. This is a delicate dish to be eaten with salads. Mrs. SALLIE RICHARDSON, Columbus, Ga. WAFER CRACKERS. One pint flour, one-half teaspoonful Royal baking powder, one tablespoonful butter, cream enough to make stiff dough, one saltspoonful salt. Roll the dough as thin as possible, cut out by a saucer, prick with a fork, brush over tors with milk and bake quickly. The beauty of the wafer depends upon its being rolled very thin. NANNIE MANGUM. WAFERS. Six eggs, one-half pound sugar, one pint flour, two ounces melted butter; mix, beating well as our one eye wafer irons, bake quickly, and roll while hot. Miss M. P. MANGUM. CINNAMON BUNS. Beat two eggs without separating them, pour into one pint scalded milk; add two ounces butter. When the mixture is lukewarm add two tablespoonfuls sugar, onehalf cake yeast dissolved, and add sufficient flour to make a soft dough, which knead lightly. Put this in a bowl, cover and stand in a warm place for three hours. Turn out on a hard board and without kneading roll out ina thin sheet, spread lightly with butter, sprinkle two- [ 49 ] thirds of a cup of sugar, then add two or three tablespoonfuls currants and dust over powdered cinnamon. Roll in a long roll, cut into biscuits about an inch and a half long, stand in a greased round pan, rather crowding them. Cover them and let stand for one hour and a half. Bake in a moderate oven three-fourths of an hour. Mrs. J. KE. MCDOWELL. CREAM TOAST. Heat one pint milk and stir into it a little cold milk; add one large tablespoonful flour wet with milk, a teaspoonful butter. Place on back of stove, where it will keep hot; then toast nicely some bread, dip into the cream, put into a dish, and when you have sufficient toast, pour the cream over it and serve. Mrs. Q. EH. RAWLS. GEMS. One pint sweet milk, one pint flour, two eggs; beat well and stir in milk, then add flour with one teaspoon salt. Cook in muffin rings or waffle irons. Mrs. McCaBeE. WASHINGTON CITY BATTER CAKES. Two cups corn meal, one cup flour, one teaspoonful sugar, one tablespoonful butter, one tablespoonful baking powder and a little salt. Mix with sweet milk until of the consistency of cake batter, and fry without grease. Mrs. Rost. W. WINSTON. GOLDEN TOAST. Hard boil one-half dozen eggs, chop the whole fine and mash the yolks smooth like mustard; melt one tea- [ 50 ] spoonful butter, and stir in one teaspoonful flour and three-fourths cup cream. Put on the fire and stir until it thickens. Toast the bread and soften with hot water and butter. Stir while in cream and put on toast and sprinkle top of it with ‘‘yellows.’’ Garnish with parsley. THE CENTURY CooK BOOK. COFFEE ROLLS.