Wheat Muffins

One pint sour milk, one-fourth teaspoonful soda, one and one-half teaspoonfuls baking powder, one-half teaspoonful salt, one teaspoonful sugar, one tablespoonful butter, one beaten egg, flour enough to make stiff as cake batter. Grease muffin tins; fill half full, and bake in a quick oven. Sweet milk without the soda may be used. Add an extra teaspoonful of baking powder.

Breakfast Gems

One heaping pint flour, one teaspoonful baking powder, one teaspooniul salt, butter half size of an egg, one teacupful water. Bake fifteen minutes.

Graham Gems

One cupful sour milk, one-half teaspoonful soda, one tablespoonful sugar, pinch of salt; add Graham flour to make stiff batter. Drop in greased gem pans and bake quickly. This amount makes eight gems.


Mix one quart each milk and flour, five tablespoonfuls yeast, and a teaspoonful of salt. Set this over night as a sponge. In the morning add two eggs and a tablespoonful of melted butter, and bake in waffle-irons.

Rice and Corn Meal Waffles___Mix a cupful cold-boiled rice, half cupful each flour and corn meal, two well-beaten eggs and imilk to make soft batter. Add a table-'spoonful melted butter, one and one-half teaspoonfuls baking powder, and a teaspoonful of salt. Beat smooth and bake in waffle-irons, greasing your irons.

Griddle Cakes

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 grid-dle 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 table-spoonful 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.