Flannel Cake.—Rub 2oz. of butter smoothly into a quart of flour, then add a teaspoonful of salt, the well-beaten yolks of three eggs, and one and a half pints of milk; beat this all vigorously into the flour till smooth, when you mix in the stiffly-whipped whites of the eggs and two teaspoon-fuls of baking powder. Bake quickly on a hot girdle. Or, dissolve over the fire two full tablespoonfuls of butter in a pint of sweet milk, and, when it is all dissolved, add in, off the fire, a pint of cold milk, the well-beaten yolks of four eggs, a teaspoonful of salt, four tablespoonfuls of potato yeast, and enough flour to make it all a stiff batter. Set it in a warm place to rise, for three hours; then add the well-whisked whites of the eggs, and bake on a hot greased girdle. The batter at the last should be just stiff enough to drop neatly from the spoon.