Sweet Milk Griddle-Cakes

3 cups flour 2 teaspoons salt 1 1/2 tablespoons baking-powder

1 tablespoon sugar

2 cups milk

1 tablespoon melted fat

Mix and sift the dry ingredients and add the milk, gradually, beating constantly to make a smooth batter. Add the beaten egg and the fat and bake on a hot griddle. This makes a thick bready cake. If a thinner cake is desired, use more milk.

Sour Milk Griddle-Cakes

Use recipe for sweet-milk griddle-cakes, substituting thick sour milk for sweet and using one teaspoon of soda instead of the baking-powder. If thicker than liked, use water to thin.

Bread Crumb Griddle-Cakes

1 1/2 cups stale bread-crumbs

1 1/2 cups scalded milk

2 tablespoons shortening 2 eggs

1/2 cup flour

1/2 teaspoon salt

4 teaspoons baking-powder

Soak the crumbs in the milk and melted fat until they are soft. Add the eggs, well beaten, and the dry ingredients, mixed and sifted. Bake on a hot, greased griddle. The cakes are very tender and should be turned carefully.

Baking Powder Buckwheat Cakes

1 1/2 cups buckwheat flour 1/2 cup wheat flour 5 teaspoons baking-powder 1 tablespoon molasses

1/2 teaspoon salt

1 tablespoon shortening

1 1/2 cups milk

Sift dry ingredients together. Add melted fat to milk and molasses, then add slowly to dry ingredients. Beat well and bake until brown on a slightly greased, hot griddle.

Rice Griddle-Cakes

1 cup boiled rice

2 cups milk

1/2 teaspoon salt 1 tablespoon sugar

1 1/2 cups flour

1 tablespoon shortening

2 teaspoons baking-powder

1 egg

Put the cooked rice to soak with one cup of milk, and in the morning add the salt, sugar, shortening, flour and baking-powder. Beat the mixture well, then add the well-beaten egg and the other cup of milk. Bake on a hot greased griddle.

Corn-Meal Griddle-Cakes

1 cup corn-meal 1 tablespoon sugar

1 teaspoon salt

2 cups boiling water

1 1/2 cups milk

2 cups flour

4 teaspoons baking-powder

2 eggs

Put the meal, sugar, and salt into a mixing-bowl, and pour over them the boiling water. Let stand until the meal swells, then add the cold milk. When the mixture is quite cool, stir in the flour and baking-powder, mixing well, and lastly add the eggs, well beaten. Bake on a hot griddle. The cakes should be small, well browned and thoroughly cooked; they need a little longer cooking than wheat griddle-cakes.

Flannel Cakes

1 tablespoon shortening

2 cups flour 2 cups milk

1 teaspoon salt

4 teaspoons baking-powder

2 eggs

Rub the shortening into the flour, and add the salt and baking-powder. Beat the yolks of the eggs light, add the milk to them and beat well. Add the liquid to the flour mixture, stirring until quite smooth. Beat the whites light, add them to the batter, and bake on a hot greased griddle.

French Or Jelly Pancakes

3 eggs

1 teaspoon sugar

1/2 teaspoon salt

1 cup milk

1/2 cup flour

1 tablespoon shortening

Separate the yolks and whites of the eggs. To the beaten yolks add the sugar, salt and one-half cup of milk. Stir in the sifted flour, the other half cup of milk, the melted shortening, then fold in the stiffly beaten whites of the eggs. When eggs are high, two eggs and a half teaspoon of baking-powder may be used.

Bake on a hot griddle, making the cakes slightly larger than usual. Spread each cake with tart fruit jelly and roll while hot. Place all on a platter, side by side, with the lapped edge of the roll touching the bottom of the platter to keep the cake from spreading. Dredge with sugar and, if desired, burn lines on the sugared surface with a red hot wire toaster. This gives an attractive appearance and a slight flavor of burnt sugar.