Breakfast Cakes.—1lb. of flour, 1oz. of butter or clarified dripping, one full teaspoonful of baking powder, a little salt, and half a pint of buttermilk; mix all quickly to a smooth dough, roll it out half an inch thick, stamp it out with a tumbler, brush over with milk, prick it a little, and bake. Serve hot, plain, or torn open and buttered generously. Do not put a knife to these.