Corn Oysters

To one quart grated corn add three eggs and three or four grated crackers, beat well and season with pepper and salt; have ready in skillet butter and lard or beef-drippings in equal proportions, hot but not scorching; drop in little cakes about the size of an oyster {for this purpose using a tea-spoon); when brown turn and fry on the other side, watching constantly for fear of burning. If the fat is just the right heat, the oysters will be light and delicious, but if not, heavy and "soggy." Serve hot and keep dish well covered. It is better to beat whites of eggs to a stiff froth and add just before frying. - Mrs. V. G. Hiish, Minneapolis, Minn.

Cream Fritters

One and a half pints flour, one pint milk, six well-beaten eggs, one-half nutmeg, two tea-spoons salt, one pint cream; stir the whole enough to mix the cream; fry in small cakes. - Mrs. M. K. P.

Vanities

Beat two eggs, stir in a pinch of salt and a half tea-spoon rose-water, add sifted flour till just thick enough to roll out, cut with a cake-cutter, and fry quickly in hot lard. Sift powdered sugar on them while hot, and when cool put a tea-spoon of jelly in the center of each one. Nice for tea or dessert. - Mrs. D. C. Harrington,

Buckwheat Cakes

Buckwheat flour, when properly ground, is perfectly free from grits. The grain should be run through the smutter with a strong blast before grinding, and the greatest care taken through the whole process. Adulteration with rye or corn cheapens the flour, but injures the quality. The pure buckwheat is best, and is unsurpassed for griddle-cakes. To make batter, warm one pint sweet milk and one pint water (one may be cold and the other boiling); put half this mixture in a stone crock, add five tea-cups buckwheat flour, beat well until smooth, add the rest of the milk and water, and last a tea-cup of yeast. Or, the same ingredients and proportions may be used except adding two table-spoons of molasses or sugar, and using one quart of water instead of one pint each of milk and water. - Miss S. A. Melching.

Horsford Buckwheat Cakes

Mix "over night," with warm water, a little salt, and a tablespoon molasses, one pint buckwheat flour, to the usual consistency of griddle-cakes. When ready to bake for breakfast, add one measure each of acid and soda (or two heaping tea-spoons acid and one moderately heaping tea-spoon soda) of Horsford's Bread Preparation - thinning the batter if necessary - and bake immediately on a hot griddle.

French Pancakes

Beat together till smooth six eggs and half a pound of flour, melt four ounces butter and add to the batter, with one ounce of sugar and half a pint of milk, and beat until smooth. Put a table-spoon at a time into a hot frying-pan slightly greased, spreading the batter evenly over the surface of the pan by tipping it about, fry to a light brown, spread with jelly, roll it up, dust it with powdered sugar, and serve hot.

Batter Cakes

Make a batter of one quart each of flour and sour milk, three eggs beaten separately, a table-spoon of butter, and two level teaspoons soda. Pulverize the soda very fine before measuring, then thoroughly mix with the flour. Add whites of eggs just before baking on the griddle. Sweet milk may be used (with the other ingredients in same quantity) with Horsford's Bread Preparation, one measure each of soda and acid, which must be thoroughly mixed with the flour. These may also be made without eggs.