Berry Tea-Cakes

Nice little tea-cakes to be baked in muffin-rings are made of one cup of sugar, two eggs, one and a half cups of milk, one heaping teaspoonful of baking powder, a piece of butter the size of an egg and flour sufficient to make a stiff batter. In this batter stir a pint bowl of fruit - any fresh are nice - or canned berries with the juice poured off. Serve while warm and they are a dainty addition to the tea-table. Eaten with butter.

Rye Drop-Cakes

One pint of warm milk, with half a teaspoonful of soda dissolved in it, a little salt, four eggs well beaten, and rye flour enough to make a thin batter; bake in small cups, buttered, and in a hot oven, or in small cakes upon a hot griddle.

Wheat Drop-Cakes

One pint of cream, six eggs well beaten, a little salt, and wheat flour enough to make a thin batter; bake in little cups buttered and in a hot oven fifteen minutes.

Pop-Overs

Two cups of flour, two cups of sweet milk, two eggs, one teaspoon-ful of butter, one teaspoonful of salt, bake in cups in a quick oven fifteen minutes. Serve hot with a sweet sauce.

Flannel Cakes. (With Yeast.)

Heat a pint of sweet milk and into it put two heaping tablespoon-fuls of butter, let it melt, then add a pint of cold milk and the well-beaten yolks of four eggs - placing the whites in a cool place; also, a teaspoonful of salt, four tablespoonfuls of home-made yeast and sufficient flour to make a stiff batter; set it in a warm place to rise; let it stand three hours or over night; before baking add the beaten whites; bake like any other griddle-cakes. Be sure to make the batter stiff enough, for flour must not be added after it has risen, unless it is allowed to rise again. These, half corn meal and half wheat, are very nice.