Mary Jane's cook book

Boil sugar and water for 10 minutes. Let cool and add raspberries, slightly mashed. Put all through a vegetable ricer and serve cold with vanilla ice cream. PINEAPPLE SAUCE. Pineapple, 1. Preserved ginger, 2 tablespoons. Sugar, 2 cups. Ginger syrup, 2 tablespoons. Grate the fresh ripe pineapple very fine, add sugar and let stand a half hour, then add chopped ginger and ginger syrup. Mix well and serve cold. [illustration: GRIDDLE CAKES AND FRIED CAKES 167] BREAD CRUMB GRIDDLE CAKES. Stale bread, '2 slices. Flour, 1 cup. Hot milk, 2 cups. Salt, % teaspoon. Eggs, 2. Sugar, 1 tablespoon. Melted butter'. '2 tablespoons. Baking powder, 2 teaspoons. Crumble the bread and add the hot milk and let stand till soft. When cold add the eggs, well beaten, the butter, and the flour sifted with the salt, sugar, and baking powder. Beat all together and cook on a hissing hot griddle. RYE GRIDDLE CAKES. Rye flour, 1 pint. Salt, % teaspoon. Graham flour, 1/2 pint. Baking powder, 2 teaspoons. Flour, 1/2 pint. Egg, 1. Sugar, 1 tablespoon. Milk, 1 pint. Sift together the rye flour, graham flour, flour, sugar, salt and baking powder; add beaten egg and milk, mix into smooth batter Bake deep brown color on hot griddle. RAISED BUCKWHEAT CAKES. Buckwheat, 2 cups. Molasses, 2 tablespoons. Graham flour, 1 cup. Compressed yeast, y2 cake. Salt, 1 teaspoon. Soda, a pinch. Mix the buckwheat, graham flour and salt and stir in warm water to make a thick batter. Add the molasses and yeast dissolved in water and let rise over night. In morning, add soda, and warm water if necessary. Let rise again and bake on greased griddle as wanted. Peggy. CEREAL GRIDDLE CAKES. Eggs, 2. Baking powder, 1 teaspoon. Milk, 2 cups. Flour. Salt, 1/2 teaspoon. Cooked cereal. Beat the eggs and add milk. Sift salt and baking powder with a tablespoon of Hour. Then add equal parts of flour and any cold cooked cereal to make a thin batter. Fry on a well greased griddle. CORN GRIDDLE CAKES. Canned corn, 1 cup. Egg, 1. Milk, 1 cup. Baking powder, 1 teaspoon. Salt, a pinch. Flour. Drain the corn and put it through the grinder. Add the milk, salt, egg, beaten, baking powder, and enough flour to make a thin batter. Bake on a hot, greased griddle. BRAN GRIDDLE CAKES. Bran, 2 tablespoons. Sugar, 1 teaspoon. Flour, y2 pint. Buttermilk, iy2 cups. Salt, 1 teaspoon. Egg, 1. Shortening, % cup. Soda, 1 teaspoon. Hot water, 1 tablespoon. Mix the dry ingredients and stir in gradually the buttermilk, beaten egg, shortening, melted, and soda dissolved in the hot water. Makes 12 cakes. CORNMEAL FLAPJACKS. Sour milk, 1 quart. Hot water, 4 tablespoons. Salt, 1 teaspoon. Melted butter, 2 tablespoons. Eggs, 2. Flour, y2 cup. Soda, 1 teaspoon. Molasses, 2 tablespoons. Cornmeal. Mix ingredients in order given, beating eggs, dissolving soda in hot water and stirring in enough cornmeal to make a thin batter. Bake on hot, greased griddle. CORNMEAL FLANNEL CAKES. White corn meal, 1 cup. Yeast cake, i/o. Boiling water, 1 cup. Salt, 1 teaspoon. Milk, 1 quart. Flour. Soda, a pinch. Scald the corn meal in the boiling water, add the milk, yeast, salt and enough flour to make a thin batter. Let rise all night and in the morning add soda dissolved in warm water. Bake on a hot griddle.