French Pancakes. (No Soda.)

Three eggs.

One cupful of milk.

One-half cupful of flour.

One-half tea-spoonful of salt.

One tea-spoonful of sugar.

One-half table-spoonful of salad oil.

Beat the yolks and the whites of the eggs separately, add the milk, salt and sugar to the yolks, pour one-third of this mixture on the flour, and stir it to a smooth paste. Then add the remainder, beat well, and stir in the oil and the beaten whites. Heat and butter a small frying-pan, and pour into it enough of the mixture to cover the bottom. When this side is brown, turn and brown the other side. When done lay each cake on a warm plate, spread it with butter and sugar or jelly, roll it up, sprinkle with powdered sugar, and serve.

Hoe Cakes

The old colored cooks in the South used to make these to perfection and bake them on their hoes, whence the name.

One pint of corn meal. One-half ea-spoonful of salt.

Place the corn meal and salt in a bowl, and pour in sufficient boiling water to moisten the meal. After it has stood ten minutes, add cold water until the mixture will drop from the spoon. Bake the same as griddle-cakes on a hot griddle or a hoe. When done place a bit of butter on the top of each cake, and serve.

Corn Dodgers

Two cupfuls of corn meal.

One tea-spoonful of salt.

Boiling water.

One table-spoonful of lard or butter.

One table-spoonful of milk.

One egg.

Mix the salt and meal together dry, put the lard in the center, and pour on enough boiling water to wet the meal. Beat the egg until light, add the milk, and when the liquid has cooled stir it into the meal. Beat the mixture well, drop it by spoonfuls upon a greased pan, and bake in a very hot oven for fifteen minutes.

Corn-Meal Pone

One quart of Indian meal.

One tea-spoonful of salt.

One table-spoonful of butter or lard.

Cold water to make a dough.

Mix these ingredients together, mould the dough with the hands into thin, oblong cakes, lay these in a well greased pan, and bake quickly. The common way is to form the dough into oval mounds that are higher in the middle than at the ends, shaping them rapidly and lightly with the hands by tossing the dough over and over. This is done with great dexterity by the cooks in the South, where a "pone" of this kind forms a part of every dinner ; it is broken, not cut, and eaten hot.

Flannel Cakes

One quart of flour.

Two eggs.

Two tea-spoonfuls of salt.

Three table-spoonfuls of yeast.

One table-spoonful of butter, melted.

One and a-half pint of milk.

Scald the milk, and when it has cooled add the salt, flour and yeast. Beat the mixture until light, and set it to rise over night. In the morning add the melted butter and the beaten eggs, and bake on a griddle. These are the usual griddle-cakes in the South.

Johnnie Cake

The following quantities will make two small loaves :

Two cupfuls of sour milk.

One cupful of sifted flour.

Two cupfuls of Indian meal.

Three table-spoonfuls of melted butter.

Two table spoonfuls of sugar.

One tea-spoonful of soda.

One tea-spoonful of salt.

Two eggs.

Place the milk, salt and sugar in a mixing-bowl, and beat the eggs until light. Dissolve the soda in a little cold water, and stir it into the mixture in the bowl. Then add the flour and meal, sifted together, and the melted butter and the eggs, stirring these ingredients in in the order named. Pour the batter into well buttered tins, and bake thirty minutes.

Crullers

Three eggs.

One tea-spoonful of salt.

Flour to thicken.

Three table-spoonfuls of milk.

Six table-spoonfuls of melted butter.

Six table-spoonfuls of sugar.

Rub the butter, salt and sugar together, add the beaten eggs and the milk and flour enough to roll out the dough. Roll half an inch thick, cut out and fry in hot lard as previously directed.

Fried Cakes

Three eggs.

One and a-half cupful of sugar.

One cupful of milk.

Three table-spoonfuls of melted butter.

Flour to thicken.

One tea-spoonful of salt.

One tea-spoonful of cinnamon.

One-half tea-spoonful of nutmeg.

Three tea-spoonfuls of baking powder.

Place the sugar, salt, spice and baking powder in a little flour, and mix well, sifting all through a flour sieve. Beat the eggs light, and add them to the milk. Then stir the two mixtures well together, and add just enough more flour to admit of rolling nicely. Roll the dough half an inch thick, cut out with a round cutter, and fry in hot lard.