Green Corn Pancakes

Have sweet, tender green corn. Cut down the middle of each row of kernels, and with the dull edge of the knife scrape out the pulp of the corn. To a pint of the scrapedout pulp add half a cup of milk, two eggs beaten, salt and pepper to taste, and flour enough to make a pancake batter. Heat a pancake griddle, and cook as you cook buckwheat or wheat cakes.

Hoe Cakes

Put in a pan a teaspoon of salt, two teaspoons of sugar, and with these stir a pint of yellow cornmeal freshly ground. Over this pour boiling water to wet it to a soft dough thickness, not a thin batter, but a soft dough. Be sure the water is boiling hot, and stir fast, so that the meal will absorb and swell. Have a hot griddle well greased. Drop from a spoon and gently flatten the cake till it is about half an inch thick. Brown it till it is a golden hue on both sides. Serve hot, and eat with butter, or with butter and molasses, or with cream and scraped maple sugar.

Rice Batter Cakes

Mash one teacup of rice already boiled soft. Mix into it two or three beaten eggs, one even teaspoon of salt, one tablespoon of melted butter, two teacups of flour, in which two heaping teaspoons of baking powder have been mixed. Stir well together, and add one pint of milk. Bake on a hot griddle greased with beef suet which has been tried out. Mix the cakes in a tin saucepan with a handle for convenience.

Rice Pancakes

Wash and boil a cup of rice till the kernels are perfectly tender. If water remains with the rice, drain it off, for the rice should be dry. Into a cup of flour sift a heaping teaspoon of baking powder and half a teaspoon of salt. Stir the flour gradually into one pint of milk, add three eggs well beaten, and last of all, the cooked rice. Beat well together, and bake on a hot greased griddle. Put the batter on with a large spoon, and since the rice prevents a ready spreading of the batter, help it lightly with the spoon. Brown on both sides.

Cracker Panama

Toast to a golden brown four or five crackers, pour over them boiling water enough to soak them; pour off the water, sprinkle with sugar and dust with nutmeg.

How To Make Toast

Have either white, graham or other breads a day old. Cut slices half an inch thick, and lay in a pan in the oven till the bread is crisp and dry, not dried hard and inedible, however. When dry and crisp, brown it to golden tint over or before fire and on both sides. Send to the table hot, where the eater butters it as he eats it.

Creamed Toast

Toast eight slices of bread as directed under "Toast." Heat a quart of milk in a doubleboiler and thicken till it is a creamy thickness by stirring and cooking in three tablespoons of flour whetted with half a cup of cold milk. Add half a teaspoon of salt. Butter the toast and lay a slice in a deep dish. Over it ladle the hot creamy milk. Lay in another slice and spread that with the milk. So proceed, keeping your toast in a pile, and pouring over the remainder of the milk when you have used up the toast. Serve at once. Graham bread is better than white for this toast.

French Toast

Beat together two eggs, add half a cup of milk and half a teaspoon of salt. Dip slices of bread in this mixture till both sides are covered. Brown in hot fat, or lay upon a greased griddle and toast till a golden brown. Serve hot and at once.

Milk Toast

Put one pint of milk in a saucepan. Set it in another containing hot water. Salt the milk enough to taste slightly salt. Dissolve one even teaspoon of flour in a little cold water and stir it through the milk while cold. Stir the milk while heating, to prevent the flour lumping. When it comes to boil, set back, still standing in the water to keep hot, cut off the crust, and brown six slices of stale bread from a baker's small loaf. Lay in a vegetable dish. Melt one tablespoon and a half of butter in the hot milk. Pour the milk over the toast, which should be cold before the milk is added. Serve at once.

Molasses Toast For Children

Toast the bread as directed under "Toast." Butter a slice, lay it in a shallow bowl, and pour over it molasses prepared in the following manner: Take a small cup of pure molasses, not that heavy with glucose, but pure West India molasses, and mix with it the same quantity of boiling water and a teaspoon of ginger. Pour over the hot toast, let stand in a warm place for a moment and eat while warm.

Water Toast

Having browned slices of bread according to foregoing directions, have ready a hot plate and a pan holding salted boiling water an inch deep. Take the slices of toast singly, submerge each, holding with a knife and fork in the salted boiling water for a second. Lay on the hot plate, and butter. A pile of four or five slices may be made, on a large plate, and should be served as soon as buttered.