Griddle Cakes.

Into one pint of sifted flour mix one-half teaspoon of salt, three teaspoons of baking powder, and one teaspoon of sugar. Beat two eggs until they are very light, turn into them one cup of milk, but do not stir much, as that destroys the lightness of the eggs. Stir the egg and milk mixture into the flour, add two tablespoons of melted butter, beat well, and then add enough more milk to make a batter about like thick cream. Beat the batter vigorously and especially before each frying.

To secure the crisp edges and texture of a regular fritter, use considerable fat and fry the cakes in an ordinary spider, dropping the batter from a spoon in small portions into the hot fat; but for the smooth, delicate, brown surface similar to that of an oven-baked cake, use a large griddle, which must be made uniformly hot, and then rub the surface all over with a bit of ham or pork rind held on a fork, leaving just the merest film of grease. This coating of grease, being free from moisture that always accompanies butter, will form no steam bubbles, which, as they burst, leave a bare spot on the griddle and an un-browned spot on the cake. Drop the batter from the end of the spoon, making the cakes round and of uniform size. When full of bubbles and before they look dry on the top, turn them over with a cake turner or a broad knife. If any portion of the batter spatters out on the edge, push it immediately up to the cake that there may be no waste and no ragged edges. When they stop puffing, they are usually brown and done.

With a new soapstone griddle, no greasing will be required. Many people prefer to rub a common griddle with salt, using no fat whatever, and if the griddle is smooth and hot, the cakes will not stick, but they lack the flavor which the fat gives them. Serve with butter or maple or fruit sirup

Steamed Bread

Put stale bread, loaves, slices, rolls, or muffins, in a steamer over rapidly boiling water. Be careful in removing the cover not to let water drip on the bread

Another way of reheating bread is to dip the crust of the bread quickly in water, and put in a covered pan in the oven for a few minutes

Toast

Cut stale bread in thin, even slices, not over one-fourth inch thick. Place them in a fine wire broiler, and move the broiler over a clear fire, or under the broiling burner of a gas range, and turn often, until the bread is a uniform golden-brown color. Let the moisture dry out before the outside browns, then the toast is crisp throughout and does not become flabby afterward