German Pancakes

Take five eggs, separating the yolks. Beat yolks until very light, add three tablespoons flour, stirring well. Beat whites, adding as much salt as the tip of a knife will hold. Add one-half cup of milk to the flour and yolks, lastly stir in whites. Have griddle hot, pour on enough batter to nearly cover the griddle. When done, sprinkle with powdered sugar, squeezing lemon juice over the sugar. This will make five large pancakes. Serve individually. - Mrs. Lou Ronalds.

Buckwheat Cakes

One cake Fleischmann's Yeast, two cups lukewarm water, one cup milk, scalded and cooled, two tablespoonfuls light brown sugar, two cups buckwheat flour, one cup sifted white flour, one and one-half tea-spoonfuls salt. Dissolve yeast and sugar in lukewarm liquid, add buckwheat and white flour gradually, and salt. Beat until smooth. Cover and set aside in warm place, free from draft, to rise, about one hour. When light, stir well and bake on hot griddle.

If wanted for over night, use one-fourth cake of yeast and an extra half teaspoonful of salt. Cover and keep in a cool place.

IN all receipts In this book calling for bak-ing powder use " Royal." Better and finer food will be the result, and you will safeguard it against alum.

In receipts calling for one teaspoonful of soda and two of cream of tartar, use two spoonfuls of Royal, and leave the cream of tartar and soda out. You get the better food and save much trouble and guess work.

Look out for alum baking powders. Do not permit them to come into your house under any consideration. They add an in-jurious substance to your food, destroying in part its digestibility. All doctors will tell you this, and it is unquestionable. The use of alum in whiskey is absolutely prohibited; why not equally protect the food of our women and children?

Alum baking powders may be known by their price. Baking powders at a cent an ounce or ten or twenty-five cents a pound are made from alum. Avoid them. Use no baking powder unless the label shows it is made from cream of tartar.