Green Corn Griddle Cakes

Mrs. C. M. Dickerman, Rockford, 111.

Twelve ears corn grated, four eggs, one cup sweet milk (cream is better); one cup flour, three tablespoons butter, if you use milk, none if you use cream; a little salt. Bake on a griddle.

Griddle Cakes

Mrs. Orson Smith.

Two quarts warm water, one teaspoon salt, one cup flour, one cup corn meal, one-half teacup yeast, two egg* well beaten and added the last; raise over night.

Rice Cakes

Mrs. Lunt, Evanston.

One cup soft boiled rice, add one-half cup milk, the yolks of three eggs, two tablespoons flour, & little salt; then beat the whites to a stiff froth and mix with the rest. Fry on a buttered griddle as soon as possible after adding the whites of the eggs. Nice for invalids.

Squash Griddle Cakes

Mrs. Rice.

One cup squash, two eggs, one and a half pints milk, salt to flavor, flour to make it of a consistency for frying; add a little soda dissolved in milk.

Quick Buckwheat Cakes

One quart of buckwheat flour, one-half a teacup of corn meal or wheat flour, a little salt, and two tablespoons of syrup. Wet these with cold or warm water to a thin batter, and add lastly four good tablespoons of baking powder.

Buckwheat Cakes

Lake Forest. One quart buckwheat flour, four tablespoons yeast, one teaspoon salt, one handful Indian meal, two tablespoons molasses, not syrup. Warm water enough to make a thin batter; beat very well and set in a warm place. If the batter is the least sour in the morning, add a little soda.

Corn Meal Griddde Cakes

Lake Forest, Soak three-fourths of a pint of meal over night in three cups of sour milk and one of sour cream ; in the morning add one pint of flour, a little salt and two eggs; soda to sweeten the mixture.

Corn Meal Griddle Cakes


One pint of corn meal, two tablespoons melted butter, one teaspoon salt, two eggs, one tablespoon sugar, sour milk enough to make batter; saleratus (if you should get in a little two much it is easily remedied by adding a few drops of vinegar).

Oat Meal Griddle Cakes

Mrs. J. M. Wetherell, Englewood, 111. One cup oat meal, one cup flour, one teaspoon sugar, one teaspoon baking powder, one-half teaspoon salt; sift the baking powder in with the flour; add cold water to make a batter of the consistency of buckwheat cakes; beat very well together and bake immediately. This recipe is sufficient for a family of three.