Oatmeal Cakes

(Mary Deane.)

2 cups of oatmeal, 1 cup of flour, 1 tablespoon butter, 1 teaspoon soda. Mix with hot water and the proper amount of salt.

Wheat Cakes

(Mrs. Luther.)

Yolks of two eggs beaten with teaspoon sugar and teaspoon salt, 1 pint sweet milk, flour to make batter, 1 tea-spoonful baking powder in flour. Add beaten whites last.

English Pancakes

(Mrs. Troxel.)

Make a batter of two cups of flour, four eggs aud one quart of milk. Add as a great improvement one table-spoonful of brandy with a little nutmeg scraped in. Make this size of frying pan. Sprinkle a little granulated sugar over this pancake, roll it up and send to the table hot.

Rice Cakes

Cook one cup of rice, and add to it 1/2 cup of cream, 1 teaspoon baking-powder, 2 tablespoons flour. 2 eggs, well beaten. Fry in lard or butter just enough to grease skillet.

Buckwheat Cakes

For breakfast, cakes the batter must be made and put to rise the night before in a warm place. 1 quart buckwheat flour, 4 tablespoons yeast, 1 teaspoon salt, 1 tablespoon molasses, warm water enough to make a thin batter. If the batter should be sour when ready for use, add a little soda. Serve with syrup or honey.

Corn Meal Puffs

1 cup milk, 1 tablespoon butter, 1/4 teaspoon salt, 2 eggs, 1/4 cup sugar, 1/4 cup flour, 1/2 cup corn meal (scant), 2 teaspoons baking power. Scald milk, add butter and salt and stir in the corn meal (granulated yellow preferred), stir and let thicken a few minutes, then cool: add eggs beaten without separating, add sugar, flour and baking powder sifted together. Turn into a hot, buttered muffin pan and bake 15 to 20 minutes in a hot oven. Make 1 dozen delicious cakes.