Farm and home cook book and housekeeper's assistant

To 1 qt milk add 1 tablesp lard, and 1 tablesp baking powder and some salt mixed with flour to make a rather thin batter. Bake on very hot griddle. [Mrs. G. S., Neb. Rice Griddlecakes Boil V2 cup rice until soft, and when cool thin with milk to the consistency of batter for buckwheat cakes. Then stir in 1 well-beaten egg, about a handful flour and salt to taste. These will require to bake longer than other griddle cakes, before turning. If liked, add a little sugar to the batter. — [Mrs. E, W., N. Y. Hominy Griddlecakes To 1 pt warm boiled hominy add 1 pt milk or water and 1 pt flour. Lastly beat 2 or 3 eggs and stir into the batter with a little salt. Pry like any other griddlecakes. These are delicious.— [N. P., N. H. Cornmeal Griddlecakes Mix 1 pt cornmeal with 1 pt wheat flour, add 1 teasp salt, 2 level teasp cream tartar, 2 well-beaten eggs, and enough milk to make a soft batter. Next add 1 tablesp melted butter and 1 level teasp soda dissolved in 1 tablesp warm water. Pry a golden brown on hot griddle. Serve with butter and maple syrup. — [Mrs. C. B., Pa. Raised Cornmeal Griddlecakes Fill a quart measure % full of cornmeal, then fill up to the top with white flour, mix thoroughly, and then pour in 2 cups lukewarm milk. Stir well, then add 1 teasp melted butter, 1 teasp salt, 2 well-beaten eggs, i/^ cup fresh yeast or quarter cake compressed yeast dissolved in a little warm water. Let rise and bake on a hot griddle. — [S. E. W.. O. Sweet Com Griddlecakes To 1 beaten egg add 1 small cup milk, the grains from 6 ears sweet corn, 1 teasp sugar, salt and pepper to taste, and flour enough to make a batter of the proper consistency, sifted with Vz teasp soda and 1 teasp cream tartar. Fry in deep fat. — [Mrs. M. J. S., N. H. Green Peas Griddlecakes Press 1 pt cooked green peas through a sieve and add 1 cup hot milk, 1 teasp sugar, Yz teasp salt, 1 teasp butter, and when cold add 2 well-beaten eggs, and about V2 cup flour sifted with 2 rounding teasp baking powder. Bake on hot griddle. — [W. C. B., N. H.] North Carolina Corn Pone To 1 qt white cornmeal add 1 teasp salt and ^^ teasp soda. Stir this up with enough water so that the dough can be rolled around in the pan from side to side without sticking. This is the great secret of making corn pones, etc., edible without the use of eggs and milk. Have the skillet hot, sprinkle a little cornmeal in it, with the hands form small cakes of the dough about as large as biscuits, but oblong, leaving the impress of the four fingers on the upper side. When nicely brown on one side turn and brown on the other side. — [Mrs. H. L., Va. Plain Batter Fritters To 3 well-beaten eggs add 1% cups milk, a pinch of salt, and 3 teasp baking powder sifted with flour enough to make a stiff batter. Fry in hot lard, like doughnuts. — [Mrs. H. D. T., Minn. Plain Bread Fritters Soak 1^/^ cups stale bread crumbs in 1 cup sweet milk. Let this stand a while and then add another cup sweet milk, 2 wellbeaten eggs, a little salt, and 1 heaping teasp baking powder mixed with 1 small cup flour. Drop by tablespoonsful into a pan with hot lard and butter, and fry brown on both sides. — [Mrs. M. J. L., Mich. Raised Bread Fritters