Two cups milk, two cups flour, two eggs, beaten separately; one teaspoon salt. Mix salt with flour, mix the beaten yolks with the milk, adding slowly to make smooth batter. Lastly fold in the beaten whites, put batter at once in the hot greased gem tins, filling half full. Bake in a hot oven not over thirty minutes. Serve at once. - Contributed, Saginaw, Mich.

Pop Overs

Four eggs, two cupfuls flour and a pinch of salt, two and one-fourth cupfuls sweet milk. Beat eggs with Dover beater for ten minutes; add flour slowly and beat hard again, then last add milk, a little at a time. After the ingredients are all together, beat hard for fully five minutes. Use Dover beater entirely. Pour into oiled, warm tins, and bake in pretty hot oven for ten minutes, and have oven not quite so hot for next fifteen or twenty minutes. This makes twelve. - Miss Charlotte Wickstram, Hartford, Conn.

Pop Overs

One cup flour, seventh-eighths cup milk, one-fourth teaspoon salt, one teaspoon melted butter, two eggs. Mix salt in flour, add milk slowly, then eggs and butter; beat two to five minutes; bake thirty minutes in heavy gem pans in hot oven. - Mrs. E. M. Victor, New York, N. Y.

Pop Overs Or Muffins

Three eggs, beaten until creamy; one cup fresh milk, one-half spoonful salt, one-half spoonful baking powder, one cup flour. Butter deep tins and fill half full and bake. - Mrs. Wm. Wente, Manistee, Mich.

Potato Pancakes

Grate six potatoes; two eggs, salt, flour to make a batter. Fry like other cakes. - Mrs. Henriette Buggeln, Williams, Ariz.