Chestnut Griddle Bread

Separate 2 eggs; to the yolks add 1/2 cup milk; mix. Stir in 2/3 cups chestnut meal. Cover and stand in a cool place over night. Next morning add the whites of the eggs, well beaten, a level teaspoon of baking powder, and 1/2 a teaspoon of salt. Make into thin cakes and bake either in a hot oven or on a hot griddle. - Mrs. Ralph Charters, Park Ridge, 111.

Feathery Flapjacks

1 qt. of yellow cornmeal, 1 handful wheat flour, 3 teaspoons of baking powder, 1 1/2 teaspoons of salt, 1 pt. of sour milk, 1 teaspoon of soda, 2 eggs, enough cold water to make a thin batter and fry on very hot pancake griddle. - Mrs. J. C. Jeffries, Winnetka, 111.

French Pancakes

Cover several slices of stale bread with thick sour milk and let stand over night, then stir well; add 1/2 teaspoon soda, scalded, a little flour, and, if needed, a little sweet milk, an egg or two, well (beaten, a tablespoon butter; bake on buttered pans. - Mrs. Edith Fairchild, Glen View, 111.

Hominy Batter Cakes

1 pt. of cold cooked hominy, scant measure, 1 tablespoon butter, 1 1/2 tablespoons sifted flour, 2 eggs, 1 pt. new milk, 1 teaspoon salt. Have hominy cooked and cool, stir in beaten yolks, add rest of ingredients, then the frothed whites. Bake on a hot greased griddle. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Graham Griddle Cakes

1 cup graham flour, 1 cup wheat flour, 1 pt. sour milk, 2 eggs, 1 1/2 tablespoons brown sugar, 2 tablespoons cold water, 1 tablespoon butter (melted), 1/2 teaspoon salt, and a heaping teaspoon soda. Mix the brown and white flour thoroughly with the sugar and salt. Dissolve the soda in the water and add to your milk. Mix the flour with this latter and finally add your eggs, beaten stiff, and fry on a hot griddle. Serve with maple syrup. - Mrs. H. A. Sherman, Palatine, 111.

Grit Cakes

Have 1 pt. of cold grits, add to it 2 well-beaten eggs, 1 tablespoon of butter, 1 1/2 tablespoons of sifted flour, 1 pt. of sweet milk, salt to taste; add whites last and bake on a hot griddle. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Hoe Cake

Make a hole in the center of 1 qt. of oatmeal, sprinkle in salt and 1/2 teaspoon of lard. Sprinkle a little dry meal on hot griddle, let brown to give the fishy taste, use lukewarm water and mix stiff enough to make into small cakes with hands. The cakes should be shaped with a smooth edge, then rub over the top with hand wet in cold water to prevent cracking. When ready to turn, turn on a plate, then back on the griddle. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Aunt Sally's Hoecake

Scald 1 pt. of white cornmeal with enough boiling water to make a stiff dough. Have the water salted and 1 tablespoon of lard melted in it. Knead the dough a little and form it into flat cakes about a 1/4 of an inch thick and 6 inches across. Cook these cakes on a griddle or in an iron frying-pan without any grease, turning frequently to prevent burning. In the South they are cooked in the hot ashes in the open fireplace - hence the name. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.