Flannel Cakes. (No. 1.)

Rub a tablespooonful of butter to a cream with one of sugar; add two well-beaten eggs and two cupfuls of milk. Sift a rounded teaspoonful of Cleveland's Baking Powder and an even teaspoon-ful of salt twice through a pint of flour into a bowl. Make a hollow in the middle, pour in the milk and eggs, and beat just long enough to make a smooth batter.

Flannel Cakes. (No. 2.)

Sift a teaspoonful of salt with a quart of flour into a bowl and wet it up with a quart of milk. Add half a yeast-cake dissolved in warm water, beat three minutes, and let the sponge rise all night. In the morning add a tablespoonful of molasses rubbed to a cream with one of melted butter, finally, beat in two well-whipped eggs. Should the batter seem too thin, thicken with a little flour before the eggs go in.

This is an excellent recipe.

Flannel Cakes Without Eggs

Set overnight. Sift together with a teaspoonful of salt two cupfuls of white flour and one of Indian meal, wet up with a quart of warmed milk and four tablespoonfuls of lukewarm water, in which has been dissolved half a cake of compressed yeast. Beat three minutes and set it to rise, covered lightly. In the morning beat in a tablespoonful of molasses and the same of melted cot-tolene. Whip together for three minutes and bake. Good and economical.