Quick Corn-Meal Griddle Cakes

Make same as quick com meal muffins, and fry on a griddle.

Rye Griddle Cakes

1½ cups sour milk.

4 tablespoonfuls molasses.

1 cup wheat flour.

1 egg.

1 cup rye meal.

1 small teaspoonful soda. Bake on a hot griddle.

Flannel Cakes

2 cups corn-meal, scalded with:

1 pint boiling water. When partly cool add:

1 quart sour or buttermilk.

2 eggs, beaten in with the milk.

2 teaspoonfuls soda, sifted, With enough flour to make a thin batter.

Graham Griddle Cakes, Quick

1 cupful Graham flour. ½ teaspoonful salt. ½ cupful wheat flour. 1½ cups buttermilk or sour milk. 1 teaspoonful lard, melted. 1 egg, well beaten.

1 level teaspoonful soda, in a tablespoonful Lot water.

The same rule can be used with sweet milk and the addition of 2 level teaspoonfuls of cream tartar, or baking powder may be used instead. These cakes are very nice without the egg.

Corn Griddle Cakes. Delicious

2 cups rich buttermilk. ½ teaspoonful salt.

1 level teaspoonful soda.

Corn-meal to make almost the consistency of thin mush. Have the griddle hot. Drop on a spoonful. When brown on one side turn and brown the other. When first dropped on the griddle flatten them out with the back of the spoon. Never use a knife to open them. If made according to rule they will be light and puffy. Tear open and butter.

Wheat Pancakes- Sweet Milk Or Sour

1 egg. 1 pint sour milk.

1 teaspoonful soda. ½ teaspoonful salt. Flour to make a batter.

If sweet milk is used add 2 teaspoonfuls cream-tartar. 1 teaspoonful of butter or lard makes them tender. Nice without egg.

Potato Tea Cakes

Boil and mash some potatoes, add flour and a little salt, pounding in while hot. Let the mixture be the consistency of soft biscuit. Roll out the dough ½ inch thick, cut in squares and bake on a griddle like buckwheat cakes. Split, butter and cover as soon as cooked, and so continue until all are baked.

Hoe Cakes

Make a batter of water and corn-meal. Salt slightly and bake in cakes ½ inch thick on a well buttered griddle. Cook slowly, first one side and then the other,. A favorite Southern dish. Mixed with sweet milk and the addition of an egg, they will be found very nice.

Kentucky Corn Dodgers

1 pint sifted meal. 1 large tablespoonful lard. ½ pint cold water.

1 pinch salt.

Heat the griddle. This is better than a tin, as it will not scorch on the bottom. Mix the ingredients well. Shape the dough into balls a little larger than an egg. Drop them on a griddle and bake in the oven until brown on the bottom; change and brown the top. Serve hot with plenty of butter. Delicious.

Instead of lard, ½ cupful of cracknels rubbed fine may be sub-stituted and the cakes called cracknel dodgers.

Southern Dinner Bread

2 cupfuls cold water.

1 tablespoonful lard.

2 eggs.

¼ teaspoonful salt.

Corn-meal to make a batter just stiff enough to shake smooth in the pan.

Butter a square pan, fill 2/3 full and bake. Cut in squaw pieces. Break them apart and butter well. Cracknel corn-bread may be made by stirring in a cupful of cracknels.

Batter Bread

1 quart of buttermilk.

½ teacupful of boiled rice.

4 eggs, beaten separately.

1 cupful of wheat flour.

1 teaspoonful of salt.

1 tablespoonful of lard. The rice may be omitted, if used, mash well. Corn-meal sufficient for a stiff batter. Add the beaten whites of eggs. ½ teaspoon-ful of soda dissolved in a little milk may be added. Bake in a quick oven three quarters of an hour. If a broom splint is run through and nothing adheres, the bread is done. A round pan in better for corn-bread than a square one.

Sweetened Johnny Cake

1 quart of buttermilk.

1 cupful of molasses.

4 teacupfuls of Indian Meal.

1 tablespoonful of soda.

2 teacupfuls of wheat floor. 1 teaspoonful of salt.

1 tablespoonful of lard.

1 egg. Use less sweetening, if preferred. Bake in a quick oven. This rule will make two cakes. Use round tins, the cake will rise better. Some cooks take a small iron frying-pan and use to bake-in, so that the cake may rise. Serve hot with plenty of butter,. The same batter will make good corn-meal muffins and excellent ' fritters fried in hot lard. If made with sweet milk, 2 tablespoon-fuls of cream-tartar must be added.