HUCKLEBERRY SHORT-CAKE.

Two cupfuls of sugar, half a cupful of butter, one pint of sweet milk, one tablespoonful of salt, two heaping teaspoonfuls of baking powder sifted into a quart of flour, or enough to form a thick batter; add a quart of the huckleberries; to be baked in a dripper; cut into squares for the table and served hot with butter.  Blackberries may be used the same.

FRIED DINNER-ROLLS.

When making light raised bread, save out a piece of dough nearly the size of a small loaf.  Roll it out on the board, spread a tablespoonful of melted butter over it.  Dissolve a quarter of a teaspoonful of soda in a tablespoonful of water and pour that also over it; work it all well into the dough, roll it out into a sheet not quite half an inch thick.  Cut it in strips three inches long and one inch wide.  Lay them on buttered tins, cover with a cloth and set away in a cool place until an hour before dinner time; then set them by the fire where they will become light.  While they are rising, add to a frying-pan a tablespoonful of cold butter and one of lard; When it boils clear and is hot, lay as many of the rolls in as will fry nicely.  As soon as they brown on one side turn them over and brown the other; then turn them on the edges and brown the sides.  Add fresh grease as is needed.  Eat them warm in place of bread.  Nice with warm meat dinner.

NEWPORT BREAKFAST-CAKES.

Take one quart of dough from the bread at an early hour in the morning; break three eggs, separating yolks and whites, both to be whipped to a light froth; mix them into the dough and gradually add two tablespoonfuls of melted butter, one of sugar, one teaspoonful of soda, and enough warm milk with it until it is a batter the consistency of buckwheat cakes; beat it well and let it rise until breakfast time.  Have the griddle hot and nicely greased, pour on the batter in small round cakes and bake a light brown, the same as any griddle cake.

PUFF BALLS.

To a piece of butter as large as an egg stirred until soft; add three well-beaten eggs, a pinch of salt and half a teacupful of sour cream.  Stir well together, then add enough flour to make a very thick batter.  Drop a spoonful of this into boiling water.  Cook until the puffs rise to the surface.  Dish them hot with melted butter turned over them.  Nice accompaniment to a meat dinner as a side-dish—­similar to plain macaroni.

BREAKFAST PUFFS.

Two cups of sour milk, one teaspoonful of soda, one teaspoonful of salt, one egg and flour enough to roll out like biscuit dough.  Cut into narrow strips an inch wide and three inches long, fry brown in hot lard like doughnuts.  Serve hot; excellent with coffee.  Or fry in a spider with an ounce each of lard and butter, turning and browning all four of the sides.