Pan'cakes and corn-bread require more baking powder than other things.

Waffles and griddle-cakes are not so good in the first lot as those that follow, because after the iron has been used it will become smooth and the heat more even.

Shortening, added in small quantities to griddle-cakes, makes them more tender.

Griddles may be "greased" with a white turnip cut-in halves.' Rub the griddle with the cut side. It causes no smoke or taste and is better than butter or dripping. A soapstone griddle requires nothing.

Buckwheat Cakes

Buckwheat Cakes should have a little of the batter saved as yeast for the next lot. To keep sweet, fill the vessel with cold water and keep until night in a cool place. Then pour off the water which will have absorbed the acidity, and mix as at first,' using this reserve batter as yeast. If necessary stir in ½ teaspoonful of soda dissolved in hot water.

Dilute buttermilk for griddle-cakes with 1/3 water, to prevent the cakes becoming sticky.

Mush to fry will brown better if the meal is mixed with milk and then poured into the boiling water.

Griddle Cakes

1 quart of buttermilk.

1 teaspoonful of salt.

1 level tablespoonful of soda.

1 capful of Indian meal.

5 cupfuls of wheat flour. Cakes made in this way will be tender, light and excellent: The buttermilk makes them light and puffy. Beat well.

Buckwheat, Graham, and entire wheat flour may be made in the same way. 5 cups of either to 1 cup of Indian meal.

Buckwheat Cakes

1 quart buckwheat flour.

½ cup yeast.

1 tablespoonful salt.

1 cup corn-meal or wheat flour.

2 quarts warm water.

Beat well with a large spoon. Let it rise over night. After using one or two mornings add 1 teaspoonful saleratus. A pint of this batter will do to start the next lot. Add 2 tablespoonfuls molasses that the cakes may color well.

Some cooks consider that ½ buckwheat flour, ¼ Graham flour, and ¼ indian meal make the best and most healthy griddle cakes.

Raised Graham Griddle Cakes

2 cupfuls Graham flour. 1 cupful wheat flour.

3 tablespoonfuls yeast.

Warm water or milk to make a thin hatter. Set in a warm place over night. Reserve 1 cup of this mixture for yeast for next time. Into the remainder stir ½ teaspoonful of soda dissolved in warm water. One or two thoroughly beaten eggs may also be added to great advantage. Bake on a griddle for breakfast.

Wheat Griddle Cakes

Wheat Griddle Cakes may be made in the same way. A little shortening will be an improvement.

Raised Corn-Meal Griddle Cakes

1 cupful corn-meal, scalded. 1 quart boiling water. 1 cupful flour. 1 pint cold water or sweet milk, or half and half.

½ cupful yeast or 1 cake yeast. ½ teaspoonful salt. If this batter is too thick to pour well add milk or water until the right consistency. Bake in the morning. Leave a cupful of this batter as yeast for the next time.