Wheat Griddle Cakes

1 cake compressed yeast

1 cup milk, scalded and cooled

1 cup lukewarm water

2 level tablespoons brown sugar

2 tablespoons melted lard 2 cups sifted flour 1/2 teaspoon salt 2 eggs

Dissolve the yeast and sugar in the lukewarm liquid. Add lard (or butter), then flour gradually, the eggs well beaten, and salt.

Beat thoroughly until batter is smooth; cover and set aside for about one hour, in a warm place free from draft, to rise. When light, stir well and bake on a hot griddle.

If prepared over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.

Griddle Cakes No. 1

2 cups flour

1/2 teaspoon salt

3 teaspoons baking powder

1 or 2 eggs

2 tablespoons melted butter Milk (about 1 1/2 cups)

1 teaspoon sugar

Mix and sift the dry ingredients; add the milk and beaten eggs; beat thoroughly; add melted butter and drop by spoonfuls on a hot griddle. Serve with butter and maple syrup.

Griddle Cakes No. 2

2 cups flour 1/2 teaspoon salt 2 teaspoons soda

2 eggs

2 tablespoons melted butter

Sour milk (about 2 cups)

Mix and bake as directed for Griddle Cakes No. 1. One egg may be used instead of two, but more beating will be necessary.

Griddle Cakes No. 3

1 cake compressed yeast

1 cup lukewarm water

1 1/4 cups milk, scalded and cooled

4 level tablespoons brown sugar 4 tablespoons melted lard 1 teaspoon salt

2 1/2 cups sifted flour

Dissolve the yeast and sugar in the lukewarm liquid; add lard (or butter), flour gradually, and salt. Beat thoroughly; cover and set aside to rise for about one hour, in a warm place, free from draft. When light, stir well and bake on hot griddle.

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

Buckwheat Cakes No. 1

1 cake compressed yeast

2 cups lukewarm water

1 cup milk, scalded and cooled

2 level tablespoons brown sugar 2 cups buckwheat flour 1 cup sifted white flour

1 1/2 teaspoons salt

Dissolve the yeast and sugar in the lukewarm liquid; add buckwheat and white flour gradually, and salt. Beat until smooth; cover and set aside in a warm place, free from draft, to rise -about one hour. When light, stir well and bake on a hot griddle. If wanted for over night, use only one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.

Buckwheat Cakes No. 2

1 pint buttermilk Buckwheat flour 1/4 cake yeast

Pinch of salt

1 tablespoon molasses

1/2 teaspoon baking soda

Into the buttermilk stir enough flour to make a soft batter; add the yeast cake dissolved in a little warm water and the salt and beat thoroughly. Let rise over night and in the morning stir in the molasses and baking soda. Save a cup of the batter to be used instead of yeast for the next baking.

Rice Cakes

1 cup flour

3 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 tablespoon melted butter

1 cup boiled rice

Milk

Mix and bake as directed for Griddle Cakes No. 1, beating the rice into the milk before adding.

Corn Griddle Cakes

1/4 cup corn meal 3/4 cup boiling water Milk (about 1/2 cup) 1/2 teaspoon salt

1 cup flour

3 teaspoons baking powder

1 egg

2 tablespoons molasses

Add meal to boiling water and boil five minutes; when lukewarm stir in the milk; add dry ingredients, sifted, the beaten egg and molasses. Bake on a hot griddle and serve with butter and maple sugar.

Crumb Griddle Cakes

3/4 cup bread crumbs

1 cup milk

1/2 tablespoon butter

1 egg

1/2 teaspoon salt

1/2 cup flour

2 teaspoons baking powder

Cook the crumbs, milk and butter for fifteen minutes; rub through a sieve; cool and add the yolk of the egg and the dry ingredients sifted. Fold in the white and bake on a hot griddle.

Scotch Oat Cake

1 cup oat flour

1/4 teaspoon salt

Flour to make stiff dough

The oatmeal must be finely ground and the dough very stiff. Roll out on a floured board to one eighth of an inch in thickness and bake the sheet in a very slow oven until dry and hard but not brown. Break into irregular pieces.