Flannel Cakes+

1 quart milk.

3 tablespoonfuls yeast.

1 tablespoonful butter, melted.

2 eggs, well beaten. 1 teaspoonful salt.

Flour to make a good batter. Set the rest of the ingredients as a sponge over night, and in the morning add the melted butter and eggs.

Corn-Meal Flapjacks

1 quart sour buttermilk.

2 eggs, beaten light. 1 teaspoonful salt.

2 tablespoonfuls molasses.

1/2 cup flour.

Meal to make a batter a trifle thicker than flannel cakes.

Graham Cakes+

2 cups brown flour. 1 cup white "

3 cups sour or buttermilk.

1 full teaspoonful soda, dissolved in hot water.

1 teaspoonful salt.

1 heaping tablespoonful lard.

3 eggs, beaten very light.

If you use sweet milk, add two teaspoonfuls cream-tartar. Bake as soon as they are mixed.

Auntie's Cakes (without eggs)+

1 quart sour or buttermilk.

2 teaspoonfuls soda (small ones). 1 " salt.

Flour to make a tolerably thick batter Stir until smooth - no longer - and bake immediately.

Egoless Flannel Cakes

1 quart milk.

1/2 teacupful yeast.

2 cups white flour.

1 cup Indian meal. 1 tablespoonful lard, melted. 1 teaspoonful salt-Set over night, adding the lard in the morning.

Grandpa's Favorites+

1 quart milk.

2 cups stale bread-crumbs. 1 good handful of flour.

1 tablespoonful melted butter.

3 eggs, well beaten. 1 teaspoonful salt.

Work the bread and milk smooth, stir in the butter and eggs, then the salt, lastly just enough flour to bind the mixture. If too thick, add milk. These are wholesome and good. Take care they do not stick to the griddle.

Risen Batter-Cakes

3 cups white Indian meal. 1 cup white flour.

1 tablespoonful butter, melted and added in the morning. 1 quart milk.

4 tablespoonfuls of yeast.

1 teaspoonful soda, dissolved in hot water, and added in the morning. 1 teaspoonful salt.

Mix over night.

Rice Cakes+

One cup cold boiled rice. One pint flour. One teaspoonful salt.

Two eggs, beaten light.

Milk to make a tolerably thick batter.

Beat all together well.

Hominy Cakes+

2 cups fine hominy, boiled and cold. 1 cup white flour.

1 quart milk.

3 eggs, very well beaten. 1 teaspoonful salt.

Beat smooth the hominy, work in the milk and salt, then the flour, lastly the eggs. Bake at once, and keep the mixture well stirred.

Cream Cakes+

1 pint cream and same quantity of milk, slightly sour.

4 eggs, whites and yolks whipped separately.

1 teaspoonful soda dissolved in boiling water.

Flour to make a good batter, well beaten in.

Velvet Cakes

1 quart new unskimmed milk - half cream and half milk is preferable. 3 eggs, whites and yolks beaten separately, and very stiff. 1 teaspoonful salt. Bice flour.

Mix the beaten yolks with the milk, add the salt, then rice flour to make a batter as thick as that for flannel cakes; lastly, whip in the stiffened whites very lightly, and bake immediately.