The household (of the Detroit free press)

Six tablespoonfuls of white Indian meal, pinch of salt, half teacup of milk ; thoroughly scald with boiling water, add milk, and drop from tablespoon into boiling hot lard or drippings in frying-pan or spider ; fry a dark brown on both sides. When done, open and insert a bit of butter and then eat. CORN PANCAKES. After stripping the husks from half a dozen ears, grate them on a coarse grater; scrape from the cob any pulp that may remain ; to that add an egg beaten somewhat, then pour in a teacup of rich (sweet) milk ; drop in a good pinch of salt ; scatter in a good handful of fresh bread crumbs, then add flour until the mixture is of the consistency of griddle cake batter; then fry them on a hot, well-buttered griddle. BUCKWHEAT CAKES. One quart buckwheat, four tablespoonfuls of yeast, one tablespoonful of salt, one handful Indian meal, two tablespoonfuls molasses (not syrup), warm water enough to make a thin batter ; beat well, and set to rise in a warm place. If the batter is a little sour in the morning, add a very little soda, dissolved in hot water ; mix in an earthen crock, and leave some in the bottom each morning — a cupful or so — to serve as sponge for the next night, instead of getting fresh yeast. In cold weather this plan can be successfully pursued for a week or ten days without setting a new supply. Of course, you add the usual quantity of flour, etc., every night, and beat up well. Do not make your cakes too small. Some put two-thirds buckwheat and one-third oatmeal, omitting the Indian. KENTUCKY CORN DODGERS. Place your griddle where it will heat, for this is much better than a breadpan, there being less danger of scorching at the bottom. Take an even pint of sifted meal, a heaping tablespoonful of lard, a pinch of salt, and a scant half pint of cold water ; mix well and let it stand while you grease your griddle and sprinkle some meal over it. Make the dough into rolls the size and shape of goose eggs, and drop them on the griddle, taking care to flatten as little as possible, for the less bottom crust the better. Place in the oven and bake until brown on the bottom. Then change to the grate, and brown on top, taking from twenty to thirty minutes for the whole process. Eaten while hot with plenty of good butter, they are better than any other bread. The same amount of meal, lard and salt mixed with boiling water, till of the consistency of thick batter, will give delightful hot cakes, to be cooked like any other batter bread. MEAT CAKES. Take cold meat, mince fine with fat bacon, season with pepper and salt, mix well, fry in cakes and serve in gravy. FRIED BUCKWHEAT MUSH. Take the water where you have boiled fresh pork or beef, salt to taste; then stir it as thick as mush with buckwheat flour. Cook thoroughly and turn in a pan to cool ; cut in slices and fry in butter. OATMEAL CAKES. Take a pint bowl of cold oatmeal mush ; stir in half a cup of boiling water to moisten ; add two eggs beaten very lightly ; then add cold milk enough to make a thin batter, adding two tablespoonfuls of flour (to keep them from breaking) and bake on a griddle. 400 MUFFINS. MUFFINS. MUFFINS.