DROP CORN CAKES — 1 pt. cornmeal, 2 pts. boiled grits c- small hominy, 3 eggs, piece of butter size of an egg, then thin with milk until you can drop themi with a spoon on a pan, and bake brown. — ^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CRACKER PANCAKES.— 4 crackers, 2 cups sour milk or but- termilk, 1 or 2 eggs, 1 teaspoon salt, ✪ Bread Griddle Cakes 1 teaspoon soda. Roll crackers, add butter and let stand a few minutes, add other ingredients, and flour to make a batter. — Mrs. Chas. Johnston, Des Plaines, 111. CHESTNUT GRIDDLE BREAD.— Separate 2 eggs; to the yolks add 14 cup milk; mix. Stir in ^ cups chestnut meal. Cov- er and stand in a cool place over night. Next morning add the wihites of the eggs, well beaten, a level teaspoon of baking powder, and l4 a teaspoon of salt✪ Chestnut Griddle Bread. Make into thin cakes and bake either in a hot oven or on a hot griddle. — Mrs. Ralph Charters, Park Ridge, 111. FEATHERY FLAPJACKS.— 1 qt. of yellow cornmeal, 1 handful wheat flour, 3 teaspoons of baking powder, Ij/^ teaspoons of salt, 1 pt. of sour milk, 1 teaspoon of soda, 2 eggs, enough cold water to make a thin batter✪ Feathery Flapjacks and fry on very hot pancake griddle. — Mrs. J. C. Jeffries, Winnetka, 111. FLANNEL CAKES.— 1 pt. of meal and 1 pt. of flour, 1 tea- spoon salt, yeast enough to raise it, or ^ of an yeast cake. Mix the batter with tepid water, almost as thick as for buckwheat cakes. When risen, bake in a griddle. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION L— Heat J/^ pt. of new milk, add to it 1 beap- ing tablespoon butter, let it melt, then add }4 pt. of cold milk, 2 yolks beaten light, 2 tablespoons of yeast, 1 teaspoon salt✪ Flannel Cakes, flour to make a stiff batter, set over night, or allow 4 hrs. to rise. When ready to bake, add the frothed whites. Bake on a hot greased griddle. To vary the cakes, use half of flour and half cornmeal pre- pared in the same way. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION XL— Sift together 154 pts. of flour, 1 tablespoon of brown sugar, 2 teaspoons of baking powder and 1 of salt. Add 2 beaten eggs and IH Pts. of ^milk✪ Variation XL and beat into a smooth, thin 114 BREAiD batter. Bake on hot griddle to a rich brown and serve with maple •yrup.-— Mrs. €. J. Jeffries, Winnetka, 111. FRENCH PANCAKES.— Cover several slices of stale bread with thick sour milk and let stand over night, then stir well; add Yi teaspoon soda, scalded, a little flour, and, if needed, a little sweet milk, an egg or two, well beaten, a tablespoon butter✪ French Pancakes; bake on but- tered pans.— Mrs. Edith Fairchild, Glen View, 111. HOMINY BATTER CAKES.— 1 pt. of cold cooked hominy, scant measure, 1 tablespoon butter, V/z tablespoons sifted flour, 2 eggs, 1 pt. new milk, 1 teaspoon salt✪ Hominy Batter Cakes. Have hominy cooked and cool, stir in beaten yolks, add rest of ingredients, then the frothed whites. Bake on a hot greased griddle. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

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DROP CORN CAKES — 1 pt. cornmeal, 2 pts. boiled grits c- small hominy, 3 eggs, piece of butter size of an egg, then thin with milk until you can drop themi with a spoon on a pan, and bake brown. — ^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CRACKER PANCAKES.— 4 crackers, 2 cups sour milk or but- termilk, 1 or 2 eggs, 1 teaspoon salt, 1 teaspoon soda. Roll crackers, add butter and let stand a few minutes, add other ingredients, and flour to make a batter. — Mrs. Chas. Johnston, Des Plaines, 111. CHESTNUT GRIDDLE BREAD.— Separate 2 eggs; to the yolks add 14 cup milk; mix. Stir in ^ cups chestnut meal. Cov- er and stand in a cool place over night. Next morning add the wihites of the eggs, well beaten, a level teaspoon of baking powder, and l4 a teaspoon of salt. Make into thin cakes and bake either in a hot oven or on a hot griddle. — Mrs. Ralph Charters, Park Ridge, 111. FEATHERY FLAPJACKS.— 1 qt. of yellow cornmeal, 1 handful wheat flour, 3 teaspoons of baking powder, Ij/^ teaspoons of salt, 1 pt. of sour milk, 1 teaspoon of soda, 2 eggs, enough cold water to make a thin batter and fry on very hot pancake griddle. — Mrs. J. C. Jeffries, Winnetka, 111. FLANNEL CAKES.— 1 pt. of meal and 1 pt. of flour, 1 tea- spoon salt, yeast enough to raise it, or ^ of an yeast cake. Mix the batter with tepid water, almost as thick as for buckwheat cakes. When risen, bake in a griddle. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION L— Heat J/^ pt. of new milk, add to it 1 beap- ing tablespoon butter, let it melt, then add }4 pt. of cold milk, 2 yolks beaten light, 2 tablespoons of yeast, 1 teaspoon salt, flour to make a stiff batter, set over night, or allow 4 hrs. to rise. When ready to bake, add the frothed whites. Bake on a hot greased griddle. To vary the cakes, use half of flour and half cornmeal pre- pared in the same way. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION XL— Sift together 154 pts. of flour, 1 tablespoon of brown sugar, 2 teaspoons of baking powder and 1 of salt. Add 2 beaten eggs and IH Pts. of ^milk and beat into a smooth, thin 114 BREAiD batter. Bake on hot griddle to a rich brown and serve with maple •yrup.-— Mrs. €. J. Jeffries, Winnetka, 111. FRENCH PANCAKES.— Cover several slices of stale bread with thick sour milk and let stand over night, then stir well; add Yi teaspoon soda, scalded, a little flour, and, if needed, a little sweet milk, an egg or two, well beaten, a tablespoon butter; bake on but- tered pans.— Mrs. Edith Fairchild, Glen View, 111. HOMINY BATTER CAKES.— 1 pt. of cold cooked hominy, scant measure, 1 tablespoon butter, V/z tablespoons sifted flour, 2 eggs, 1 pt. new milk, 1 teaspoon salt. Have hominy cooked and cool, stir in beaten yolks, add rest of ingredients, then the frothed whites. Bake on a hot greased griddle. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

The Cook County cook book