A soap-stone griddle is the best for this purpose as it does not require greasing; but it should be allowed twice the length of time to heat through that would be required to heat an iron griddle. If an iron griddle is used, put a small piece of fat salt pork on a fork, and when the grid-dle is hot enough for the fat to sizzle, rub it all over with the pork, greasing it plentifully and evenly. Many prefer an iron griddle, because the fat used in oiling it imparts a delicate crispness to the cakes. A turnip, cut in half, is also excellent for rubbing the griddle before frying cakes, and is preferred by those who do not care for much richness in the cakes. Take up a spoonful of the batter and pour it on the griddle from the end of the spoon ; the batter should hiss as it touches the griddle. Watch the cakes carefully. When those first put on are full of bubbles they are ready to turn; and generally when all have been turned the first are ready to take off the griddle. Turn the griddle often, bringing each edge of it in turn over the hottest part of the stove, that the cakes may cook evenly.

Sweet Milk Griddle-Cakes

One and a-half pint of milk.

Two eggs.

Flour to make a batter.

One-half tea-spoonful of salt.

One tea-spoonful of melted butter.

Two tea-spoonfuls of baking powder.

Beat the eggs well, and stir them into the milk. Add the salt and baking powder, and enough flour to thicken, and lastly, stir in the melted butter. Too much flour should not be used, if a light, thin cake is desired. It is wise to bake one cake first, to see if the batter is thick enough and the griddle sufficiently heated.

Sour Milk Griddle-Cakes

These are made the same as the preceding, except that sour milk is used instead of sweet, and a tea-spoonful of soda dissolved in a table-spoonful of cold water takes the place of the baking-powder.

Bread Griddle-Cakes

These are especially well liked by people fond of griddle-cakes. The following quantities will be enough for five persons :

One pint of sweet milk.

One and a-half pint of bread-crumbs.

Two eggs.

Two tea-spoonfuls of baking powder.

One tea-spoonful of salt.

Flour to thicken.

If the crumbs are hard, soak them over night in the milk; if soft, they may be soaked for half an hour in the morning. When they are soft, turn them with the milk into a colander, and mash the bread through it. Add the beaten eggs, salt, powder and flour, and the batter is ready to fry. If an iron griddle is used to cook these cakes, it should be oiled a little more than usual. The cakes are very tender and should be turned carefully; and they require longer frying than any other kind.

Rice Griddle-Cakes

One pint of boiled rice.

Two pints of milk.

One and a-half pint of flour.

Three eggs.

One tea-spoonful of baking powder.

One tea-spoonful of salt.

One table-spoonful of sugar.

One table-spoonful of melted butter.

Put the cooked rice to soak over night in a pint of the milk, and in the morning add the flour, salt, sugar and butter. Beat the mixture well, and add the eggs, well beaten, and the other pint of milk, into which the baking powder has been stirred. This makes quite enough cakes for six or seven persons.

Corn-Meal Griddle-Cakes

One-half pint of corn meal.

One-half pint of flour.

One pint of boiling water.

One and a-half cupful of sweet milk.

One tea-spoonful of baking powder.

One tea-spoonful of salt.

Two eggs.

Put the meal, sugar and salt in a mixing-bowl, and pour over them the boiling water. Beat thoroughly, and add the cold milk. When the mixture is quite cool stir in the flour and baking powder, mixing well; and lastly add the eggs, well beaten. The cakes should be small, well browned and thoroughly cooked, and they need a little longer frying than wheat griddle-cakes.

Graham Griddle-Cakes

One cupful of graham flour.

One cupful of wheat flour.

One pint of sour milk.

Two eggs.

One table-spoonful of sugar.

Two table-spoonfuls of cold water.

One large table-spoonful of melted butter.

One-half tea-spoonful of salt.

One tea-spoonful of soda.

Mix the two kinds of flour together, and add the sugar and salt. Beat the whites and yolks of the eggs separately, then dissolve the soda in the water, and stir it into the milk. Add the liquid to the dry mixture, and when well stirred put in the beaten egg and the butter. The batter is then ready to fry.