Albany Breakfast Cakes. Take ten eggs, beat for three minutes, add one-half cupful of melted butter, three pints of warm milk, two teaspoonfuls of salt, one of soda dissolved in a little hot water. Make a thick batter with white Indian meal ; pour to the depth of an inch into buttered tins, and bake in a quick oven from thirty to forty minutes. Fried Cakes. Beat one tgg, add one cupful of sugar, one-half cupful of cream, and one and one-half cupfuls of sour milk, one teaspoonful of soda dissolved in a little warm water, grate in half a nutmeg, mix in enough flour to make a soft dough, cut in bars an inch wide and half an inch thick, twist and fry in hot lard. Spider Corn Cakes. Beat two eggs, and one-half cup of sugar, two cups of sweet milk, and one of sour, three tablespoonfuls of melted butter, and one and one-third cup- 8 1 14 Bread and Cakes fuls of corn meal, one third of a cupful of flour, and one teaspoonful of soda; mix all the ingredients together, heat a spider hot, greasing well, pour in the mixture, and bake in a hot oven from twenty-five to thirty minutes. Flannel Cakes. Take two eggs and stir them into a pint of sour milk, put in an even teaspoonful of soda and flour enough to make a thin batter. Bake on a hot greased griddle. Graham Griddle Cakes. Mix together one pint of Graham flour, one-half pint of corn meal, one-half pint of flour, two tablespoonfuls of molasses, one-half teaspoonful of salt, one tg%, one pint of buttermilk, one teaspoonful of soda. Bake on a well greased hot griddle. Green Corn Griddle Cakes. Six ears of green corn, grated ; stir in two eggs, one pint of milk, one pint of flour, two tablespoonfuls of melted butter✪ White Muffins, a little salt, one teaspoon- ful of baking powder. Beat well and bake on a hot griddle. Waffles. Take one pint of sour milk, three tablespoon- fuls of melted but- ter, three eggs, beaten separately, a teaspoonful of soda, dissolved in Waffles. a little warm water, add a little salt, and stir in enough flour to make a stiff bat- ter. Bake upon waffle irons. Pop-Overs. Take one pint of sifted flour, one level tea- spoonful of salt. Beat three eggs light, add one pint of milk, and gradu- ally stir into the flour Pop-Overs. mixture; beat six min- utes after all are together; put into gem pans, and bake from twenty to twenty-five minutes. Bread 'and Cakes 1 1 5 Bread Griddle Cakes. Soak a pint of stale bread in a pint of sour milk over night. In the morning mash fine with a spoon; add another pint of milk, a little salt, two teaspoonfuls of soda dissolved in a little water, and flour enough to make a batter as thick as for ordinary griddle cakes. Buckwheat Cakes. Take one pint of buttermilk, one pint of water, one-half cake of j^east, a little salt, and stir in enough buckwheat flour to make a batter; let „,„.„, it rise over night, and in Breakfast Cakes. => ' the morning add two tablespoonfuls of molasses✪ Buckwheat Cakes, and a tea- spoonful of soda dissolved in a little water. Bake on a hot griddle well greased. Toast. Cut stale bread into slices✪ Toast, toast to a nice brown ; butter, set in the oven for a m^oment, and serve hot.

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Albany Breakfast Cakes. Take ten eggs, beat for three minutes, add one-half cupful of melted butter, three pints of warm milk, two teaspoonfuls of salt, one of soda dissolved in a little hot water. Make a thick batter with white Indian meal ; pour to the depth of an inch into buttered tins, and bake in a quick oven from thirty to forty minutes. Fried Cakes. Beat one tgg, add one cupful of sugar, one-half cupful of cream, and one and one-half cupfuls of sour milk, one teaspoonful of soda dissolved in a little warm water, grate in half a nutmeg, mix in enough flour to make a soft dough, cut in bars an inch wide and half an inch thick, twist and fry in hot lard. Spider Corn Cakes. Beat two eggs, and one-half cup of sugar, two cups of sweet milk, and one of sour, three tablespoonfuls of melted butter, and one and one-third cup- 8 1 14 Bread and Cakes fuls of corn meal, one third of a cupful of flour, and one teaspoonful of soda; mix all the ingredients together, heat a spider hot, greasing well, pour in the mixture, and bake in a hot oven from twenty-five to thirty minutes. Flannel Cakes. Take two eggs and stir them into a pint of sour milk, put in an even teaspoonful of soda and flour enough to make a thin batter. Bake on a hot greased griddle. Graham Griddle Cakes. Mix together one pint of Graham flour, one-half pint of corn meal, one-half pint of flour, two tablespoonfuls of molasses, one-half teaspoonful of salt, one tg%, one pint of buttermilk, one teaspoonful of soda. Bake on a well greased hot griddle. Green Corn Griddle Cakes. Six ears of green corn, grated ; stir in two eggs, one pint of milk, one pint of flour, two tablespoonfuls of melted butter, a little salt, one teaspoon- ful of baking powder. Beat well and bake on a hot griddle. Waffles. Take one pint of sour milk, three tablespoon- fuls of melted but- ter, three eggs, beaten separately, a teaspoonful of soda, dissolved in Waffles. a little warm water, add a little salt, and stir in enough flour to make a stiff bat- ter. Bake upon waffle irons. Pop-Overs. Take one pint of sifted flour, one level tea- spoonful of salt. Beat three eggs light, add one pint of milk, and gradu- ally stir into the flour Pop-Overs. mixture; beat six min- utes after all are together; put into gem pans, and bake from twenty to twenty-five minutes. Bread 'and Cakes 1 1 5 Bread Griddle Cakes. Soak a pint of stale bread in a pint of sour milk over night. In the morning mash fine with a spoon; add another pint of milk, a little salt, two teaspoonfuls of soda dissolved in a little water, and flour enough to make a batter as thick as for ordinary griddle cakes. Buckwheat Cakes. Take one pint of buttermilk, one pint of water, one-half cake of j^east, a little salt, and stir in enough buckwheat flour to make a batter; let „,„.„, it rise over night, and in Breakfast Cakes. => ' the morning add two tablespoonfuls of molasses, and a tea- spoonful of soda dissolved in a little water. Bake on a hot griddle well greased. Toast. Cut stale bread into slices, toast to a nice brown ; butter, set in the oven for a m^oment, and serve hot.

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