Sour Milk Griddle-cakes

2 1/2 cups flour 1/2 teaspoon salt

2 cups Sour milk 1 1/4 teaspoons soda

1 egg

Mix and sift flour, salt, and soda; add sour milk, and egg well beaten. Drop by spoonfuls on a greased hot griddle; cook on one side. When puffed, full of bubbles, and cooked on edges, turn, and cook other side. Serve with butter and maple syrup.

Sweet Milk Griddle-Cakes

3 cups flour

1 1/2 tablespoons baking powder

1 teaspoon salt

1/4 cup sugar 2 cups milk l egg

2 tablespoons melted butter

Mix and sift dry ingredients; beat egg, add milk, and pour slowly on first mixture. Beat thoroughly, and add butter. Cook same as Sour Milk Griddle-cakes. Begin cooking cakes at once or more baking powder will be required.

Entire Wheat Griddle-Cakes

1/2 cup entire wheat flour 1 cup flour

3 teaspoons baking powder 1/2 teaspoon salt

3 tablespoons sugar l egg

1 1/4 cups milk

1 tablespoon melted butter

Prepare and cook same as Sweet Milk Griddle-cakes.

Corn Griddle-Cakes

2 cups flour

1/2 cup corn meal

1 1/2 tablespoons baking powder

1 1/2 teaspoons salt

1/3 cup sugar

1 1/2 cups boiling water

1 1/4 cups milk l egg

2 tablespoons melted butter

Add meal to boiling water, and boil five minutes; turn into bowl, add milk, and remaining dry ingredients mixed and sifted, then the egg well beaten, and butter. Cook same as other griddle-cakes.

Rice Griddle-Cakes I

2 1/2 cups flour

1/2 cup cold cooked rice

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

1 1/2 cups milk l egg

2 tablespoons melted butter

Mix and sift dry ingredients. Work in rice with tips of fingers; add egg well beaten, milk, and butter. Cook same as other griddle-cakes.

Rice Griddle-Cakes II

1 cup milk

1 cup warm boiled rice

1/2 teaspoon salt

Yolks 2 eggs

Whites 2 eggs

1 tablespoon melted butter

7/8 cup flour

Pour milk over rice and salt, add yolks of eggs beaten until thick and lemon color, butter, flour, and fold in whites of eggs beaten until stiff and dry.

Bread Griddle-Cakes

1 1/2 cups fine stale bread crumbs 1 1/2 cups scalded milk 2 tablespoons butter

2 eggs

1/2 cup flour

1/2 teaspoon salt

4 teaspoons baking powder

Add milk and butter to crumbs, and soak until crumbs are soft; add eggs well beaten, then flour, salt, and baking powder mixed and sifted. Cook same as other griddle-cakes.

Buckwheat Cakes

1/3 cup fine bread crumbs 2 cups scalded milk 1/2 teaspoon salt

1/4 yeast cake

1/2 cup lukewarm water

1 3/4 cups buckwheat flour

1 tablespoon molasses

Pour milk over crumbs, and soak thirty minutes; add salt, yeast cake dissolved in lukewarm water, and buckwheat to make a batter thin enough to pour. Let rise over night; in the morning, stir well, add molasses, one-fourth teaspoon soda dissolved in one-fourth cup lukewarm water, and cook same as griddle-cakes. Save enough batter to raise another mixing, instead of using yeast cake; it will require one-half cup.