RICE GRIDDLE-CAKES.— Boil ^ cup of rice; when cold mix with 1 qt. of milk, the yolks of 4 eggs and 2 cups of flouh* sifted with 2 teaspoons of baking powder with a little salt; beat the whites of the eggs to a froth and add last. Bake on a grid- dle.—Mrs. J. C. Jeffries, Winnetka, 111. SCOTCH PANCAKES.— 1 pt. of milk, 2 tablespoons butter, 4 eggs; Yz cup flour, 1 teaspoon baking powder, a little salt, sift the flour, salt and baking powder together, add the milk and beaten eggs, then the melted butter; mix well; butter a small frying-pan and pour in Yz cup of the batter; move the pan round so that the batter shall cover it and place over the fire to brown, then re- move from the heat and the pancake will rise up; spread each over with marmalade or jelly, serve with sliced lemon and sugar. — Ma- bel Sturtevant, 105 S. Deaborn St., Chicago, III. SNOW PANCAKES.— 2 tablespoons of freshly fallen snow can be used instead of 1 ^^z- Make a batter for pancakes, put in a hot oven and bake quickly. — Mrs. C. J. Jeffries, Winnetka, III. SOUR MILK PANCAKES.— Beat 1 tz% and V2 teaspoon salt together. Mix 5^ teaspoon soda with 1 cup sour milk. When it foams add the t^^, then add the 1 cup flour, sifted once, and beat well. Have griddle hot and well greased with lard, and then fry in small cakes until a golden brown. When holes appear on top of cake, it is time to turn on the other side to -brown, NOTE. — As a substitute for sour milk, use the same quantity of sweet milk with 1 tablespoon of vinegar. Soda is to be used with this also. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111. . VELVET BREAFAST CAKES.— Let 1 pt. of milk simmer a few minutes, stir in a piece of butter size of a walnut. Add salt, 3 spoonfuls of good yeast, with 3 well-beaten eggs. Mix suffi- cient flour to make a soft dough. Knead all well together and put 118 BREAD the mixture in a warm place in a basin, cover with a cloth for 2 hrs. Make into small cakes, lay on a well-oiled tin and bake in a quick oven.— Mrs. C. J. Jeffries, Winnetka, 111. WHEATMEAL PANCAKES.— 1 cup sour cream, 1 table- s-poon melted butter, 1 egg, yolk and white beaten separately, 1 cup wheatmeal, 1^ cups flour, 1 teaspoon soda, 1 teaspoon baking powder.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SYRUP FOR PANCAKES.— 1^ cups sugar, ^ cup water, 2 tablespoons lemon juice. Let water and sugar come to a boil and add lemon.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. WAFFLES WAFFLES.—^ pt. milk,✪ Pancake Pyramid J^ pt. flour, 2 tablespoons of butter, 2 eggs, % tablespoon salt. Warm the milk and melt the butter in it. Let mixture cool to about blood-heat. Beat the yolks of the eggs till light and add the milk and butter to them. Pour this mixture on flour and beat well. Beat the whites of the eggs to a froth and stir them into a batter, add the salt and pour on to the waffle irons. — Mrs. J. C. Appleton, Bartlett, III.

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RICE GRIDDLE-CAKES.— Boil ^ cup of rice; when cold mix with 1 qt. of milk, the yolks of 4 eggs and 2 cups of flouh* sifted with 2 teaspoons of baking powder with a little salt; beat the whites of the eggs to a froth and add last. Bake on a grid- dle.—Mrs. J. C. Jeffries, Winnetka, 111. SCOTCH PANCAKES.— 1 pt. of milk, 2 tablespoons butter, 4 eggs; Yz cup flour, 1 teaspoon baking powder, a little salt, sift the flour, salt and baking powder together, add the milk and beaten eggs, then the melted butter; mix well; butter a small frying-pan and pour in Yz cup of the batter; move the pan round so that the batter shall cover it and place over the fire to brown, then re- move from the heat and the pancake will rise up; spread each over with marmalade or jelly, serve with sliced lemon and sugar. — Ma- bel Sturtevant, 105 S. Deaborn St., Chicago, III. SNOW PANCAKES.— 2 tablespoons of freshly fallen snow can be used instead of 1 ^^z- Make a batter for pancakes, put in a hot oven and bake quickly. — Mrs. C. J. Jeffries, Winnetka, III. SOUR MILK PANCAKES.— Beat 1 tz% and V2 teaspoon salt together. Mix 5^ teaspoon soda with 1 cup sour milk. When it foams add the t^^, then add the 1 cup flour, sifted once, and beat well. Have griddle hot and well greased with lard, and then fry in small cakes until a golden brown. When holes appear on top of cake, it is time to turn on the other side to -brown, NOTE. — As a substitute for sour milk, use the same quantity of sweet milk with 1 tablespoon of vinegar. Soda is to be used with this also. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111. . VELVET BREAFAST CAKES.— Let 1 pt. of milk simmer a few minutes, stir in a piece of butter size of a walnut. Add salt, 3 spoonfuls of good yeast, with 3 well-beaten eggs. Mix suffi- cient flour to make a soft dough. Knead all well together and put 118 BREAD the mixture in a warm place in a basin, cover with a cloth for 2 hrs. Make into small cakes, lay on a well-oiled tin and bake in a quick oven.— Mrs. C. J. Jeffries, Winnetka, 111. WHEATMEAL PANCAKES.— 1 cup sour cream, 1 table- s-poon melted butter, 1 egg, yolk and white beaten separately, 1 cup wheatmeal, 1^ cups flour, 1 teaspoon soda, 1 teaspoon baking powder.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SYRUP FOR PANCAKES.— 1^ cups sugar, ^ cup water, 2 tablespoons lemon juice. Let water and sugar come to a boil and add lemon.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. WAFFLES WAFFLES.—^ pt. milk, J^ pt. flour, 2 tablespoons of butter, 2 eggs, % tablespoon salt. Warm the milk and melt the butter in it. Let mixture cool to about blood-heat. Beat the yolks of the eggs till light and add the milk and butter to them. Pour this mixture on flour and beat well. Beat the whites of the eggs to a froth and stir them into a batter, add the salt and pour on to the waffle irons. — Mrs. J. C. Appleton, Bartlett, III.

The Cook County cook book