Oatmeal Griddle Cakes

1 pint of cold boiled oatmeal 1 cup of milk 1/2 teaspoonful of salt

2 teaspoonfuls of baking-powder 2 cups of flour 2 eggs

Beat the milk into the oatmeal, then add the salt, the yolks of the eggs, and a cup of boiling water, and mix all well together; add the flour, beat again; then add the baking-powder and the whites of the eggs beaten to a stiff froth; mix well, and bake on a griddle.

Rice Griddle Cakes

1 pint of milk 2 cups of flour

2 cups of cold boiled rice

3 eggs

2 heaping teaspoonfuls of baking-powder

Press the rice through a sieve, add to it the eggs well beaten, then a tablespoonful of melted butter, then the flour and milk; beat until smooth, add the baking-powder, mix thoroughly, and bake at once on a hot griddle. These may be made with yeast, instead of baking-powder, by adding a half-cup of yeast, or half of a compressed cake dissolved in a half-cup of lukewarm water, to the batter, and standing in a warm place two hours before baking-time.

Indian Griddle Cakes

1 pint of Indian meal

3 eggs

1 cup of flour

2 heaping teaspoonfuls of baking-powder 1 teaspoonful of salt

1 pint of milk

Put the Indian meal into a bowl, and pour over it just enough boiling water to scald it; do not make it soft; let stand until cool. Now add the milk; beat the eggs until very light (do not separate them), add them to the batter; then add the flour and salt; beat vigorously for three minutes, then add the baking-powder, mix well, and bake quickly on a hot griddle.

Quick Flannel Cakes

1 quart of flour 2 ounces of butter 1 teaspoonful of salt

2 teaspoonfuls of bakingpowder

3 eggs

1 1/2 pints of milk

Rub the butter into the flour with the hands until smooth, then add the salt. Beat the yolks of the eggs, add them to the milk; add this to the flour, and beat vigorously until smooth; add the whites of the eggs and the baking-powder, and bake quickly on a hot griddle. Very nice.

Stale Bread Griddle Cakes

1 quart of milk

1 pint of stale bread crumbs 1 teaspoonful of salt 2 eggs

2 teaspoonfuls of baking-powder or one teaspoonful of cream of tartar and a half-tea-spoonful of soda

Flour to make a thin batter

Soak the bread in the milk for one hour, then beat it smooth. Beat the eggs separately until very light, add first the yolks, then the flour and salt; beat again, add the whites and baking-powder; mix, and bake quickly on a hot griddle.

Buttermilk Cakes

1 quart of buttermilk 1 teaspoonful of salt

Flour to make a thin batter

1 teaspoonful of soda or saleratus

Beat the egg, add to it the buttermilk; add the salt, and mix well. Dissolve the soda or saleratus in two table-spoonfuls of boiling water, then stir it into the buttermilk. Now add gradually the flour, stirring all the while, until you have a batter that will pour smoothly from a spoon. Give a good beating, and bake quickly on a hot griddle.

Pancakes

1 quart of flour 4 eggs

2 tablespoonfuls of sweet oil or melted butter 1 tablespoonful of brandy

Sufficient quantity of lukewarm water and milk (about half of each) to make a thin batter (about one and a half pints)

Beat the eggs until light, add to them half the milk and water, and add this gradually to the flour, stirring all the while; then add the oil, brandy, and a half-teaspoonful of salt; mix well, and add the remainder of the milk and water; give a good beating, and stand away in a cold place for three hours. Then put one tablespoonful of butter in a frying-pan, and stand it over a good fire; when hot, put a ladle of the batter into it, spread so as to cover the entire bottom of the pan. Fry brown on one side, then turn and brown the other. Spread with a thin layer of preserves or jam, roll, dust with powdered sugar, and serve warm.

Corn Griddle Cakes

1 quart of grated corn 1 cup of flour

1 cup of milk

1 tablespoonful of melted butter 4 eggs

1/2 teaspoonful of salt

Beat the eggs separately, add the yolks to the corn, then the milk, then the flour and salt; beat well; then stir in carefully the well-beaten whites, and bake on a hot griddle.