The home cook book

melts, with a fork take out the pieces for a moment and pour off the fat into a tin pan. Replace the pieces in the fryingpan and return to the oven for further melting. Pour off the fat as long as it fries out. Have care not to burn it. Stand the pan of fat in a cold place. Keep a cup ready with a piece of this pan suet in it. Have a smooth stick with a piece of cloth wound on one end with which to grease your griddle. Set the cup of suet on the stove to melt the fat before be- Waffle-Irons ginning to bake cakes ; then grease the griddle with it. This is superior in every way to any other fat for greasing griddles, and more wholesome than others. BREAD PANCAKES Break stale bread into small crumbs and soften in milk till you have a smooth batter. To every pint of batter stir in two eggs and half a teaspoon of salt. Beat firmly, and then bake on a griddle, browning both sides. BREAD BATTER CAKES Soak one pint and a half of coarse, stale breadcrumbs in one pint of milk. This can be done overnight. Mash the soaked bread with a potato masher until smooth. Add one teaspoon of salt and two beaten eggs. Stir well. Put into one pint of flour two heaping teaspoons of baking powder. Add to the breadcrumbs and stir thoroughly. Bake on a hot griddle, greased with beef suet which has been tried out. These bread cakes take a little longer to bake than ordinary batter cakes. If preferred, the yolks and whites can be divided. The yolks put in with the flour, and the stiffly beaten whites the last thing before baking. WHEAT BATTER CAKES Mix through one pint of wheat flour half a teaspoon of salt, one even teaspoon of baking powder, and the yolks of two eggs not beaten. Measure one pint of buttermilk, and beat into the flour enough to form a batter and to beat the eggs thoroughly. Then add the rest of the buttermilk, one teaspoon of melted butter, and three-quarters of an even teaspoon of soda dissolved in cold water. Last, put in the stiffly beaten whites of the eggs and mix them gently through the batter with a fork. When baking, lay the spoon on a plate ; that is, do not put it in the batter, as it makes the cakes heavy. Grease the griddle with beef suet which has been tried out. NO-EGG SOUR-MILK PANCAKES Dissolve half a teaspoon of salt and a teaspoon of soda in a tablespoon of cold water and mix with a pint of sour milk. Then slowly stir in flour to make a batter of the right thickness for baking. Grease your hot griddle lightly with suet or a piece of salt pork, drop the cakes in even form, and cook till a soft brown. Serve at once on a hot plate. BREAKFAST DROP CAKES ]\Iix one tablespoon of sugar with one egg and a pinch of salt. Add a cup of sour milk, a teaspoon of soda dissolved in a little water, and flour enough to make a stiff batter. Drop from a spoon into hot lard, fry a delicate brown, and drain on brown or blotting paper a moment before sending to table hot. BUCKWHEAT CAKES