Remarks

If possible, procure a soapstone griddle. It needs no greasing, and therefore makes no disagreeable smell through the house. If you have only an ordinary griddle and must use grease, do it with a rag tied on the end of a stick, and put on as little as possible - only enough to keep the cakes from sticking, not enough to make them greasy. Have the griddle hot before beginning to fry the cakes. It is well to try a very little of the batter first, both to make sure that the consistency of the batter is right, and that the griddle is of the right temperature. Allow a tablespoonful of batter to each cake; except Buckwheat Cakes, which should be larger; this can be attained by pouring from a cup. When the edges of each cake look dry, it is time to turn it. Do this with a tin spatula, not a knife. When done on the other side, put at once on a hot plate, in a pile, not scattered about, as that causes them to cool. When the griddle is emptied, grease again, and pour on a fresh supply of batter. If the cakes are doughy inside, the griddle is too hot; if dry and tough, it is not hot enough.

Serve Buckwheat Cakes with maple syrup or molasses; more delicate cakes with sugar, or sugar and cinnamon previously mixed together, and put into a sifter, such as is used for salt.

X. B. If any batter is left, after frying griddle cakes, bake it at once in gem-pans, first adding a little flour. If kept, to be used for cakes next morning, add two or three eggs to the batter, otherwise it will not be light.