The new home cook book

One pint of grated sweet corn, three tablespoons milk, one teacup of drawn butter, one teaspoon salt, one-half teaspoon black pepper, if liked one egg. Drop by the tablespoon in hot butter. Fry from ten to twenty minutes. COEN CAKES. Mrs. B. F. Adams. Three cups Indian meal, one cup flour, two cups sweet milk, one cup sour milk, one egg, teaspoon salt, teaspoon soda. Bake half an hour. This, with half a cup molasses and one cup suet, makes a nice pudding. Steam four hours. CORN CAKES. Mrs. Pulsifer. One pint of milk, one-half pint of corn meal, two tablespoons of flour, two eggs, one tablespoon of lard or butter, three tablespoons of sugar, one-half teaspoon baking powder. Beat well. COEN CAKES. S. S. Pierce. One pint meal, one pint flour, one cup white sugar, two eggs, piece of butter size small egg ; melt the butter ; teaspoon soda, two teaspoons cream tartar, salt, sweet milk ; made as thick as griddle cakes. GOOD COEN CAKES. Mrs. Wm. C. Harris. Scald about a pint of corn meal at night, adding a little salt; in the morning stir in one egg, and milk enough to make it thin enough to drop from a spoon on a tin. GOEN CAKES. E. E. Marcy. One and one-half cups of Indian meal, one-half cup fine flour, one-half of molasses, one of milk, one-half teaspoon soda, a little salt. For weak stomachs, it is an improvement to add a little ginger. 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 eggs 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, a 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 litde 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 GRIDDLE 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 GEIDDLE CAKES. M.