COMMON JOURNEY, OR JOHNNY CAKE. - Into one quart of meal, stir one pint of boiling water, with salt; spread it an inch thick on a board, and bake it before the fire, or otherwise on an iron over the fire.

SUPERIOR JOHNNY CAKE.*-Take one pint of cream, half a pint of meal, two eggs, two tablespoonfuls of wheat flour, half a teaspoonful of carbonate of soda, and salt to suit the taste. Bake in a hot oven.

AN EXCELLENT JOHNNY CAKE.-Take one quart of milk, three eggs, one teaspoonful of carbonate of soda, one teacup of wheat flour, and Indian meal sufficient to make a batter of the consistency of pancakes. Bake quick, in pans previously buttered, and eat it warm with butter or milk. INDIAN POUND CAKE-Eight eggs; the weight of the eggs in sugar; the weight of six of them in meal; half a pound in meal, half a pound of butter, and one large nutmeg.

INDIAN CAKE.-One pint of sour milk, one teaspoonful of carbonate of soda, one tablespoonful of sugar, one tablespoonful of butter, one egg, salt, and stiff enough to pour. BATTER CAKES.-No. 1. Prepare a thick batter by wetting sifted meal with cold water, and then stirring it into that which is boiling. Salt, and when it is lukewarm, add yeast; when risen, bake it in thin cakes over the fire. No. 2. Take some milk, correct its acidity with carbonate of soda, add salt and meal to make a thick batter, and cook as before. No. 3. Stir a quart of boiling water into the same quantity of meal, add a little salt and two eggs well beaten; cook as before.

GINGER CAKE.-One quart of sour milk with carbonate of soda, one quart of meal, one pint of flour, one gill of molasses; add salt and ginger to your taste.

CORN AND FLOUR BREAD. - Prepare a thin batter by wetting sifted meal in cold water, and then stirring it into that which is boiling; salt, and when it is lukewarm add yeast, and as much flour as there is common meal; bake in deep dishes in an oven when risen.

YANKEE BROWN BREAD. To two quarts of corn meal, pour one quart of boiling water; stir yeast into two quarts of rye meal, and knead together with two quarts of lukewarm water. Add, if you choose, one gill of molasses

or treacle.

CORN BREAD. To one quart of sifted meal, add one teacup of cream, three eggs, one teaspoonful of carbonate of soda dissolved in water, buttermilk to make it quite soft; stir it well, and bake it in a bake-kettle or oven.

BROWN BREAD BISCUIT.-Two quarts of Indian meal; one pint and a half of rye meal; one teacup of flour, two spoonfuls of yeast, and a tablespoonful of molasses. Add a little carbonate of soda to the yeast, and let it rise over night.

HASTY PUDDING.-Put in three pints of water and a tablespoonful of salt, and when it begins to boil, stir in meal until it is thick enough for the table. Add, if you choose, sour apple chopped. Cook twenty or thirty miEaten with milk, butter or treacle.

nutes.

FRIED HASTY PUDDING. Cut cold pudding into smooth slices, and fry brown in a little butter or pork fat.

before; when lukewarm add yeast, and after rising, bake in HASTY PUDDING BREAD.-Prepare hasty pudding as a deep dish in a hot oven.

stir into it one quart of sifted meal, one cup of molasses, a CORN MEAL PUDDING.-Scald four quarts of milk, tablespoonful of salt, a little spice of any kind you like; bake it three or four hours in a pretty hot oven.

CORN DODGERS.-To one quart of meal pour boiling water till thoroughly wet; add two tablespoonfuls of flour; a teaspoonful of salt; mix it well; spread it smooth in a spider or pan; first heat and oil the pan well, then set it on the coals till you can run a knife under and turn it round, then set it up before the fire to roast.

HOE CAKE.-Three tablespoonfuls of sugar, three of cream; three eggs; one teacup of buttermilk. Stir in the meal till it is a little thicker than batter, and salt and spice to your liking.

CORN MUFFINS. Take one quart of buttermilk, three or four eggs well beaten, a small quantity of flour; mix them together, and then make it quite thick with corn meal; add a teaspoonful of melted butter, and salt to suit the taste; butter the pan in which it is baked.

*The above receipt was furnished by the Rev. Owen Lovejoy, of Illinois, brother to the "Martyr," with the remark, "Try it, and tell Lord Morpeth to do the same."

its burning; when it scarcely boils, remove it, put in the salt and sugar, and scatter in the meal, stirring rapidly to prevent its collecting into lumps; put in the nutmeg and turn into a deep pan. Bake immediately, or otherwise as may be convenient in a hot oven, three hours. When it has baked an hour or more, pour over the pudding one gill or one half pint of milk; this will soften the crust, and form a delicious whey.

BOILED PUDDING.-Into two quarts of meal, stir three pints of boiling water, some salt, and a gill of molasses or treacle; spice or not as you choose. Tie up in a strong cloth or pudding boiler, put into boiling water, and cook over a steady fire for three hours.

SUPERIOR BOILED PUDDING.-To one quart of Indian meal, add three pints of hot milk, half a pint of molasses or treacle, a dessert spoonful of salt, an ounce or more of beef suet shred fine. Stir the materials well together, tie them in a cloth, allowing room for the pudding to swell one-eighth larger, and boil it six or eight hours. The longer it boils the better. It may be made with

out suet.

INDIAN DUMPLINGS.-Into one quart of meal, stir one pint of boiling water with salt. Wet the hands in cold water and make them into smooth balls, two or three inches in diameter. Immerse in boiling water, and cook over a steady fire twenty or thirty minutes. If you choose, put a few berries, a peach, or part of an apple, in the centre of each dumpling.

SUPERIOR DUMPLING.-To one pint of sour milk with carbonate of soda, add one quart of meal and a large spoonful of flour; roll out with flour and put in apple,

and cook as before.

GREEN CORN PUDDING.-Take eighteen ears of green corn; split the kernels lengthwise of the ear with a sharp knife, then with a case knife scrape the corn from the cob, leaving the hulls on the cob; mix it with three or four quarts of rich sweet milk; add four eggs well beaten; two tablespoonfuls of sugar; salt to the taste; bake it three hours. To be eaten hot, with butter.

HOMONY.-This article is considered a great delicacy throughout the Southern States, and is seen on almost every breakfast table. It is prepared thus :-The corn must be ground not quite into meal. Let the broken grains be about the size of a pin's head. Then sift the flour from it through a fine hair sieve. Next shake the grains in the sieve, so as to make the hulls or bran rise to the top, when it can be removed by the hand. The grains must then be washed in several waters, and the light articles which rise to the surface, poured off with the water through the fingers, so as to prevent the

escape of the grains. Have a pot or boiler ready on the fire with water in it; add the grains at the rate of one pint to two pints of the water. Boil it briskly about twenty minutes, taking off the scum and occasionally stirring it. When the homony has thoroughly soaked up the water, take the boiler off the fire, cover it, and place it near, or on a less heated part of the fire, and allow it to soak there about ten minutes. It may be eaten with milk, butter, treacle, or sugar. The flour or meal sifted out can be used to make bread or cakes. The editor of the "Philadelphia Citizen," who contributed this receipt, remarks at the close of his note, "I know the English people will love America the more for the sake of the homony."

BUCK-WHEAT CAKES.-This cheap article of food is considered a luxury throughout most of the American States, from the first of October to the first of April. During this period it is found everywhere, at breakfast, on the most frugal and the most sumptuous tables. When eaten warm, with butter, sugar, molasses or treacle, it possesses a flavour that cannot be equalled by any other gridle cake whatever. The buckwheat flour, put up in small casks in Philadelphia, is the best that can be procured in America.-E. B. RECEIPT: Mix the flour with cold water; put in a cup of yeast and a little salt; set it in a warm place over night. If it should be sour in the morning, put in a little carbonate of soda; fry them the same as any gridle cakes. Leave enough of the batter to leaven the next mess. To be eaten with butter, molasses, or sugar.

Although the weather still continues very warm, out-door costume is not quite so light as it was in the beginning of the month; I do not of course speak of Paris, for it is not to it, but to the watering places that we are now to look for fashions; and I find that the light pardessus, scarfs, and mantelets of lace and muslin that I have recently described, are still highly fashionable; but they are no longer in a decided majority, those of taffeta being in equal vogue; China-crape scarfs and shawls increasing in request, and even Cashmere scarfs beginning to be seen. The polverino continues in vogue for the early morning and late evening walk; but the pardessus for the afternoon promenade is regulated by the weather; light, that is to say, transparent ones, are adopted for very hot days; the others are seen when the weather is more mild. A revived mode that has latterly been much adopted, is a mantelet of the same material as the robe-I mean when the latter is composed of silk or barege. The mantelet visite and the pointe Pompadour are the favourite forms. They are trimmed either with lace or passementerie: the latter maintains its vogue by a continual succession of fresh patterns, particularly those of the lace kind. Taffeta is almost the only material adopted for silk pardessus, and those for the afternoon promenade are always of light colours, spring green, lilac, blue, and pink; the latter is particularly in request. White taffeta is in great favour for the

most elegant style of half-dress: I have also recently seen several white barege mantelets: they are trimmed with several flounces of the same, and surmounted by a narrow effile. They are worn in public promenade dress, and have a very cool and pretty appearance.

A modification of the visite, which has recently appeared, is made with invisible halfsleeves: they are concealed by the folds of the visite. Rose de Chine, and a very brilliant shade of blue, called bleu Nemours, are the most fashionable colours for these pardessus: they are trimmed with passementerie dentelle, laid flat on the edge of the border, and buttons of a new kind, corresponding with the passementerie. Some new mantelets for half-dress have just appeared, and I have no doubt will be very fashionable. They are composed of white Cashmere, embroidered in delicate colours round the border, and lined with slight silk, of one of the colours of the embroidery.

Our chapeaux and capotes have lost nothing of their lightness: the forms vary according to the costume for which they are intended; but I think there is a likelihood that shapes will become closer as the season advances; I have, indeed, observed, that a good many of the new chapeaux are

closer. On the other hand, gipsy hats, which, when they appeared some time ago, were tolerated only for the country, seem to be getting into favour at the watering places: they are composed of paille Suisse: the

:

Rice straw tulle, crape, and some chapeaux of fancy straw are adopted later in the day. Chapeaux of tulle bouillonné, over crape, are as much in vogue as ever; but I observe that those lately made have the interior as well as the exterior of the brim covered with bouillons. Some are decorated with bouquets of exotic flowers, with large petals; others with a sprig of our native climbing plants. Wild flowers, as hedge-roses, wild honeysuckle, &c., &c., are much employed for capotes of white crape or tulle. Chapeaux of écru crape are trimmed with marabouts of the same colour, shaded with pink tulle and pink ribbons decorate the interior of the brim. The favourite colours for tulle or crape chapeaux and capotes are pink, blue, lilac, and écru. A good many of the capotes are trimmed with flowers drooping in sprigs, or with light wreaths of periwinkles mingled with white thorn blossoms, or of anemones and clematis. Paille de riz is generally decorated with feathers, but they must be of an exquisitely light kind; either marabouts or fancy feathers composed of the beards of marabouts: the most elegant are the willow plumes: they are beautifully shaded. If flowers are employed for rice straw, they are generally of a rare kind, and often mingled with fruits and foliage. Some chapeaux that are very much admired are composed of bands of rice straw and lace alternately. These are trimmed either with very light sprigs of flowers or bouquets of shaded marabouts; the latter predominate.

I think there is little doubt that the vogue of fancy straw will finish with this season; at present they are fashionable, though not so much so as they have been. A favourite style of trimming for them is composed of corn flowers, mingled with ears of ripe corn, or wild-flowers and epis de riz. Silk chapeaux and capotes, and also crape ones, I mean those on which the material is laid plain, are a good deal ornamented with lace. A new, and I think very pretty, manner of employing it, is a kind of bouillonné, which encircles the bottom of the crown, the bouillons being formed by flowers.

There is a good deal of variety in the materials for promenade robes. Silks divide the vogue with half-transparent materials; taffetas, poult de soie, and foulard are most generally employed. The light stuffs are barege, gros de barege, mousselines de soie, plain muslin, and printed muslin and tarlatane. The redingote form is the most in vogue for silks; a good many are trimmed with fancy silk buttons, of a

skirt, disposed en tablier, in the shape of a broken cone, and crossed by a lacing of silk cord. The corsage quite high, but moderately open to the waist, is trimmed on each side with two rows of very small buttons; and the sleeves, made to the shape of the arm, have the seams ornamented with buttons. Although passementerie is the general ornament of these dresses, I have recently seen some with garnitures, composed of the material of the robe, arranged in wreaths resembling shells, narrow rouleaus disposed in spiral directions, and different other ways that cannot be described; but these fancy trimmings are not likely to affect the vogue of passementerie, because it is so extremely varied as well as beautiful.

Muslin redingotes lined with coloured silk, embroidered and trimmed with lace, are very fashionable both for the public promenade and half-dress. Some of those recently made have the centre of the skirt ornamented with a row of fancy silk buttons, delicately wrought in open patterns, and of the colour of the lining. The corsage, very open on the bosom, but high at the back, is trimmed with a revers, which, descending to the bottom of the waist, turns round in a small, close busquine : it is embroidered, as is also the lappel, and both are edged with lace. The effect is novel and pretty.

sages half-high, and a still greater number of a A good many promenade robes have the corthree-quarter height; but those made quite high are still fashionable. I may cite among the halfhigh ones those composed of gros de barege, printed in shaded colonnes; as it is a half transparent material, it is always worn over taffeta the pattern of the robe. The corsage is trimmed or gros de Naples, of the predominant colour of with a revers, and the sleeves demi-large and tight; the skirt is trimmed with flounces either three or five in number. Those of a threequarter height, composed of muslin or mousseline de soie are frequently trimmed with rows of bouillons four or five in number, placed at regular distances round the skirt. A triple row of smaller ones encircles the corsage and the bottoms of the sleeve. Trimmings for the borders of silk robes are either flounces, generally festooned, and lightly pinked at the edge, or rows of fringe substituted for flounces, or else deep tucks edged with effile, but the latter are not so generally adopted.

Robes de chambre, made a good deal in the peignoir style, are now in great favour for morning négligé. The front of the corsage is en peignoir, the back full; but the folds perfectly adjusted to the shape, and the small collar, whether it mounts or falls over in lappels to the ceinture, has such a jaunty effect, that it would be difficult to find a more becoming déshabille. A good many are composed of white barege. The corsage is open and trimmed with a revers, edged with cherry coloured silk, and descending to the ceinture. The sleeves are demi-large; they are edged to correspond, as is also a deep flounce