Breakfast Cake

Mrs. C. Bradley.

One pint of flour, three tablespoons of butter, three tablespoons of sugar, one egg, one cup sweet milk, one teaspoon cream tartar, one-half teaspoon soda; to be eaten with butter.

Rye Cakes For Tea

Harriet N. Jenks.

Two teacups of rye flour, one of wheat flour, one of sour milk, one teaspoon of soda, put in the sour milk, and while foaming stir it in the flour and rye, with one-half teaspoon of salt, one-half teacup of molasses; make it stiff and turn it into a buttered pan ; spread it smooth with a spoon dipped in hot water; bake one-half hour.

Rye Griddle Cakes

Stir into sour milk sufficient rye flour to make a batter for griddle cakes ; add salt and a little soda, and bake on a hot griddle. These are very simple, but very nice.

Jolly Boys

Jeannie Brayton.

One quart corn meal;, scald and cool; one pint of flour, two eggs, one teaspoon soda, two of cream tartar, a little milk, salt; make as thick as pancakes, and fry in hot lard. Nice for breakfast.

Graham Breakfast Cakes

Mrs. A. M. Gibbs.

Two cups of Graham flour, one cup of wheat flour, two eggs well beaten; mix with sweet milk, to make a very thin batter; bake in gem irons; have the irons hot, then set them on the upper grate in the oven; will bake in fifteen minutes.

Tea Cake

Mrs. H. P. Stowell.

One egg, one cup sugar, one cup sweet milk, piece of butter size of an egg, one teaspoon cream-tartar, one-half teaspoon soda, one pint of flour. Eaten warm.