"And then to breakfast with what appetite you have." - Henry VIII.

Pop Overs

Three eggs beaten separately, 1 and one-half tablespoonfuls of sugar, 1 cupful sweet milk, 1 tablespoonful butter, 1 pint of flour, 2 teaspoonfuls baking powder.

Ethel Graham Bigelow.

Pop Overs

One cup flour, one-fourth teaspoonful salt, seven-eighths cup milk, 2 eggs, one-half teaspoonful melted butter. Mix salt and flour, add milk gradually. Add egg, beaten until light, and butter; beat 2 minutes, turn into hot buttered gem pans and bake thirty minutes in hot oven. Mrs. H. B. Allen.

Pop Overs

Two cups flour, 1 egg, 2 tablespoonfuls butter, 1 cup of cold water, 1 teaspoonful of baking powder, a little salt. Bake in hot oven. Mrs. Robertson.

Buckwheat Cakes

One quart of buckwheat flour, 1 cupful of corn meal, one-half cupful of wheat flour, 1 cupful of buttermilk or 2 tablespoonfuls of molasses, one-half cupful of yeast or one-half compressed cake; add enough warm water to form a thin batter. Beat well and let it rise over night. In the morning dissolve one-half teaspoonful of soda in 2 tablespoonfuls of hot water and add this to the batter. Beat thoroughly and bake on hot griddle. Mrs. D. M. Candor.

Crumb-Batter Cake

Break up 6 slices of dry bread, pour a little hot water over them, then pass this through a colander; add the beaten yolks of 2 eggs, 1 scant cupful of flour in which 1 teaspoonful of baking powder has been sifted, a pinch of salt and a pint of milk; stir in the beaten whites of the eggs. If the batter is too thick add more milk. Bake on hot griddle.

Mrs. Eveline Davison.

Griddle Cakes

Sift together one-half cup graham and one-half cup wheat flour, 2 teaspoons baking powder, one-half teaspoon salt, 1 and one-half tablespoons sugar, 1 egg beaten light, 1 and one-fourth cups milk and 1 tablespoon melted butter. Fry on hot griddle and serve with maple sugar. Mrs. J. W. Murphy.

Corn Griddle Cakes

To 1 quart sour milk add corn meal to make the consistency of wheat cakes, one-half teaspoonful salt, one-half tablespoonful sugar, 2 eggs well beaten. Add one-half teaspoonful soda just before baking. Lydia Peterson.

Flannel Cakes

One teaspoonful butter, one pint of flour, one salt spoonful of salt, two eggs, 2 cupfuls of milk, two teaspoonfuls of baking powder. Rub butter into the flour and add salt. Beat the yolks of the eggs light, then add the milk to them and when well beaten stir milk into the flour until quite smooth. Beat the whites light, add them, and lastly the baking powder, and bake on hot griddle. C. B. Edwards.

Bread Balls

Crumb stale bread fine and moisten well with warm milk or water; (if too moist press out with the hands), season with salt, pepper and sage, or any herb you prefer, and add butter, one egg. Fry after frying meat or put in pan after roasting meat. Mrs. C. Graham.

Ham Toast

One pint of milk, one egg, one tablespoonful of flour, one-half cupful of chopped ham, four slices of buttered toast. Boil the milk, thicken it with flour, then add the ham. Boil three minutes; take from the stove and add the beaten egg. Stir well and pour over the toast. Mrs. Gertrude D. Bauer.

Ham Omelet

Melt a lump of butter in frying pan, beat 6 eggs and drop them into it, and stir in 3 tablespoonfuls of chopped ham either fried or boiled. Season with pepper and salt.

Mrs. Wash Boone.

Omelet Baked

Four eggs, two tablespoonfuls butter, three tablespoonfuls flour, 2 cupfuls milk or cream, salt and pepper. Bake 20 minutes. Susie Irvin, Kansas City.

One cupful grated cheese, one cupful bread crumbs, three eggs, one pint milk. Bake 20 minutes. If you don't have a cupful of cheese use a lump of butter. Mrs. J. S. Carter.

How To Boil Eggs Just Right

Place them in a kettle of cold water; set kettle over a good fire and cover. When the water boils they are done - cooked through without the white being tough. W. H.