Flannel Cakes

3 cups flour, 1 qt. sour or butter milk, 1/4 teaspoonfu l of salt, 1 teaspoonful soda, 2 eggs beaten separately. If milk is very sour add the full amount of soda, if it is freshly turned use less. Dissolve soda in a little of the milk, or in hot water. Some cooks use vinegar.

Mrs. J. S. Moul.

Buckwheat Cakes

1 pt. of buckwheat flour, 2 large spoonfuls of wheat flour, 1 pt. water, 1/2 cake of yeast, 1 teaspoon-ful of salt, 1 tablespoonful of sugar. Let stand until light then add 1 heaping tablespoonful of molasses and 1 teaspoonful of soda, scalded in water.

Mrs. L. H. Hoffacker.

Buckwheat Cakes

Rub together 1 tablespoonful of flour, 1 table-spoonful of molasses and 1/2 teaspoonful of salt. Dis-solve 1 yeast cake in 1 pt. of luke warm water, or diluted milk, add to the flour and molasses, working smooth. Stir in another pint of water or milk and water, to this add 1 qt. of buckwheat flour. In the morning add 1/4 a teaspoonful of soda, thin if neces-sary; bake on a greased griddle. Mrs. J. S. Moul.

Graham Gems

One-half pt. graham flour, 1/2 pt. wheat flour, 2 eggs, 1 pt. milk, a little salt. Bake in quick oven.

Mrs. M. O. Smith.

Graham Gems

1 qt. of graham flour, a little wheat flour, 1 egg, little salt, 2 teaspoonfuls of good baking powder, butter size of an egg, rub butter and graham flour together, add 1 qt. of sweet milk, bake in gem pans. Bake about 36 min. in a quick oven. Batter should be the consistency of puffs.

Anna H. Eagle, Marietta, Pa.

Muffins

3 cups flour, 3 tablespoonfuls butter, 2 teaspoon-fuls baking powder, 3 eggs beaten separately, whites added last. Salt to taste. Very good.

Wheat Muffins

2 tablespoonfuls of sugar, 1 tablespoonful butter, 1 egg, 3/4 cup sweet milk, 1 1/2 cups flour, 2 teaspoonfuls baking powder. Beat whites separately.

Mrs. Etzler.

Minnie Hartman's Muffins

1 pt. of milk, 3 cups of sifted flour, 2 eggs, 1/4 cup of butter, 3 heaping teaspoonfuls baking powder, a pinch of salt, 1 tablespoonful of sugar. Put salt, sugar in 2 cups of flour, then add the milk, then the butter melted, yolks of the eggs, then the last cup of flour with the yeast powder sifted into it, last the whites of the eggs beaten stiff, folded gently in.

Twin Mountain Muffins

One-third cup of butter, 1/4 cup sugar, 1/4 teaspoonfu l salt, 1 egg, 3/4 cup of milk, 2 cups of sifted flour, 3 level teaspoonfuls baking powder. Cream the butter, add sugar gradually, then salt, add egg beaten light with the milk, mix with flour and baking powder. Bake in hot buttered gem tins about 25 minutes. This makes just 1 doz. Mrs. H. B. Baer.

Rag Muffins

2 cups of flour, 1 tablespoonful of shortening, 2 teaspoonfuls of baking powder, and a little salt. Wet with milk, roll thin and a mixture of butter and sugar. Roll like jelly cake, cut into slices, and bake on tins. Mrs. Harry Shultz.