Pancakes

English Pancakes

Sift together one teacupful of flour, one teaspoonful of baking-powder and a pinch of salt; beat two eggs with one tablespoonful of sugar and dilute with one pint of milk and one teacupful of cream; make thin batter with flour. Cook in hot frying-pan with melted butter, using sufficient batter to cover the pan. L. R. G.

Rice Pancakes

Set a pint of new milk over the fire and when scalding hot stir in two spoonfuls of ground rice which has been mixed smooth in one-quarter of a pint of cold milk. Let it thicken, but not boil. Cool it, adding gently one-quarter of a pound of butter. When cold add white sugar, a little nutmeg, four eggs well beaten, and a little salt. Use as little lard as possible in frying these pancakes and make them light brown. Sift sugar over them, roll them to a round shape and cut slices of lemon to Serve with them. Mrs. E. Waxel.

Pancakes Au Naturel

Use two eggs, one-quarter of a pint of flour, butter, one-half of a pint of milk, one tablespoonful of sugar. Rub a little salt into the flour in a basin, make a hole in the center, stir in part of the milk until the flour is well mixed; break in one egg and beat with the flat side of a spoon for five minutes, add the other and beat until the surface is covered with air bubbles, then mix in the remainder of the milk; melt a piece of butter as large as a walnut in a small saute-pan and pour in sufficient batter to make a thin pancake; shake the pan gently for two or three minutes, then turn the pancake with a plate, or toss it, and brown the other side; when done serve on a napkin on a plate, to absorb the grease, sprinkle with sugar and lemon juice and eat immediately. Mrs. L. J. Mann.

French Pancakes

Two cupfuls of flour, one heaping teaspoonful of baking-powder, three eggs, a pinch of salt and one cupful of milk. Beat thoroughly and fry on a hot griddle. Roll up and fill with any kind of cold meat, chopped fine and fried in butter. Mrs. John Spiel.

Adam's Ale (Water) Pancakes

Sift two teaspoonfuls of baking-powder into two and one-half cups of sifted flour, one heaping tablespoonful of corn-meal, one heaping table-spoonful of sugar, one teaspoonful of salt, two eggs well beaten. Mix flour, corn-meal, sugar and salt, and into this mixture beat enough cold water to make a thin smooth batter, then add beaten eggs, and beat well; if the batter is not quite thin add a little more water until it is. Bake on a hot griddle. Mary Kelley.

Snow Pancakes

Freshly fallen snow can be used instead of eggs in making batter for pancakes. Care must be had that the snow is as pure as possible. The batter should be made rather thick, and the snow mixed with each pancake, just before it is put into the pan. Two tablespoonfuls of snow will be equal to one egg. Graham gems can also be made by substituting snow for eggs, but putting three parts of snow to two of graham. Put into a hot oven and bake quickly. V. A. W.

Waffles

To a pint of milk put two eggs, two ounces of butter, one-half of a gill of yeast, a little salt, and flour enough to make a batter. The milk and butter are to be warmed together. Beat the eggs and mix with the flour. Add the salt and yeast. The iron must be heated on hot coals and buttered and one side filled with batter, then shut up and laid in the fire. After a few minutes turn it upon the other side. Sophia Montrose.

Hominy Waffles

One teacupful of cooked hominy, one egg, one tablespoonful of butter, a little salt, one pint of milk, one pint of flour, one heaping teaspoon-ful of baking-powder; beat the egg light, add butter, salt and hominy then add the egg, beat in the milk and sift in slowly the baking-powder and flour; beat all together and bake in a waffle-iron. Minnie North.

Jolly Boys

Mix together thoroughly while dry one and one-half pints of rye-meal, one-half of a pint of flour, one-half of a teacupful of corn-meal, two pinches of cinnamon, a little salt and two teaspoonfuls of baking-powder. Add one egg, well beaten; two tablespoonfuls each of molasses and sugar, and cold water enough to make a thick batter. Fry in hot lard a heaping tablespoonful at a time and cook until well browned.

Anna Bigsby.

Wilhelm Waffles

Mix one quart of flour with three tablespoonfuls of sugar, two large teaspoonfuls of baking-powder and one-half of a teaspoonful of salt; work in two tablespoonfuls of lard or butter and add four beaten eggs with one pint of milk and the grated rind of a lemon. Beat into a smooth, stiff batter and bake in hot, well-greased waffle-iron. Sprinkle with sugar before serving. Hilda.

Soft Waffles

Sift together one quart of flour, two teaspoonfuls of baking-powder, one teaspoonful of sugar and one-half of a teaspoonful of salt; rub in butter and add two beaten eggs with one and one-half pints of milk. Mix the whole into a smooth batter and pour into hot and well-greased waffle-irons. Sprinkle with sifted sugar and serve hot. Mrs. A. M. White.

Rice Waffles

One teacupful of flour sifted with a teaspoonful of baking-powder, one coffee-cupful of cold boiled rice, one tablespoonful of melted butter, one-half of a teaspoonful of salt and three beaten eggs. Mash the rice fine, add the butter, then two teacupfuls of milk with the flour and finish with the eggs. Beat all together. Have the waffle-irons hot and well greased with butter. Fill three-quarters full and let the first side be well browned before turning. Minevra Rorer.