Buckwheat Cakes

Two cups buckwheat, 1 tablespoon of yellow cornmeal and 1 tablespoon molasses to each cup. Dissolve 1/2 yeast cake in 1/2 cup sweet milk, salt; sift dry ingredients and mix with milk, yeast and molasses into a batter too thick for cakes and let rise over night. In the morning take 1 level teaspoon soda and dissolve in 1/2 cup of tepid water or more water, if batter is still too thick to fry in thin cakes. Serve with maple syrup. - M. C.

Rice Cakes

One cup of soft boiled rice, 1/2 cup of milk, the yolks of 3 eggs, 2 tablespoonfuls of flour, a little salt; beat the whites of the eggs to a stiff froth and add lastly to the mixture; fry on a larded griddle as soon as possible after adding the whites of the eggs. - Mrs. M. M.

Pan Cakes

Beat the yolks of 3 eggs, whites of 2 separately; add a cup of milk, 1 tablespoon sugar, butter size of an egg (melted), and flour enough for a batter. Fry on a buttered spider in large cakes; spread with jam or jelly and serve hot.

Yankee Breakfast Cakes

One egg, 1/2 pint of milk, 1/2 teaspoon salt, 2 even teaspoons baking powder, flour enough to make a batter as soft as can be rolled out. Roll out about 1/4-inch thick; cut in diamond shape with a knife and fry in hot lard the same as doughnuts. Eat with syrup. - Miss J.

Fine Old German Pancake Recipe

Separate whites and yolks of 4 eggs. To beaten yolks add 2 cups of milk and gradually 2 1/2 cups flour (sifted), salt. After this is stirred smooth add 3 more cups milk and stiffly beaten whites; stir well and bake very thin on hot griddle pans. Serve at once.

Sour Milk Griddle Cakes

Make a batter of a quart of sour milk and as much sifted flour as is needed to thicken, so that it will run from the dish; add 2 well beaten eggs, 1 teaspoon-ful of salt, 1 tablespoonful of melted butter and a level teaspoon-ful of soda dissolved in a little milk or cold water, added last; then bake on a hot griddle well greased, brown on both sides.