Take one cupful flour, two teaspoonfuls baking powder, and a sprinkle of salt. Sift the dry ingredients together into a bowl. Beat an egg, add a scant cupful of milk, and stir in gradually the dry ingredients, to make a smooth batter. Place an iron or soapstone griddle over the fire and grease it with a little dripping. When the fat begins to smoke, dip out the batter with a tablespoon or ladle and pour it on the griddle to form cakes. When the cakes are full of bubbles, turn them so that both sides may be brown. Serve on hot plates, with syrup, or butter and sugar, or place them in layers, with butter, sugar and cinnamon between.

The cakes may be varied by adding half-cupful of cold boiled rice, hominy, wheatena, oatmeal or canned corn, to the ingredients called for. By using a half cupful of corn meal, rye, Graham flour or bread crumbs, instead of the flour called for in the recipe, various kinds of griddle cakes may be made.

Buckwheat Cakes.

Take a quart of buckwheat flour, a teaspoonful of salt, a handful of Indian meal, two tablespoonfuls of molasses. Add four tablespoonfuls of yeast and enough warm water to make a thin batter. Beat well and set to rise in a warm place. Let rise till morning and bake quickly on a hot iron.

Breakfast Cakes.

Take one quart bread crumbs; pour enough boiling water over to soak them. Add quart buttermilk, three eggs, one-half teaspoonful salt, tablespoonful of lard, teaspoonful soda. Stir well and thicken with flour to the right thickness for griddle cakes.

Fritter Batter.

Beat the yolk and the white of one egg separately. To the yolk add a tablespoonful of butter and a little salt, and two tablespoonfuls water or milk, and stir in flour to make a smooth dough. Add as much more of the liquid gradually to make a batter, and beat in the stiff white of the egg. Fry in deep, hot fat. The fritters may be served with syrup, with sugar and cinnamon, or with a pudding sauce.

To make apple fritters, add one tablespoonful of sugar to the batter. Cut apples into slices, dip in the batter and fry them. Sprinkle them with sugar and cinnamon before serving. Oysters and clams may be dipped in the fritter batter for frying.