The Pattern cook-book

If the crumbs are hard, soak them over night in the milk; if soft, they may be soaked for half an hour in the morning. When they are soft, turn them with the milk into a colander, and mash the bread through it. Add the beaten eggs, salt, powder and flour, and the batter is ready to fry. If an iron griddle is used to cook these cakes, it should be oiled a little more than usual. The cakes are very tender and should.be turned carefully; and they require longer frying than any other kind. RICE GRIDDLE-CAKES. One pint of boiled rice. Two pints of milk. One and a-half pint of flour. Three eggs. One tea-spoonful of baking powder. One tea-spoonful of salt. One table -spoonful of sugar. One table-spoonful of melted butter. Put the cooked rice to soak over night in a pint of the milk, and in the morning add the flour, salt, sugar and butter. Beat the mixture well, and add the eggs, well beaten, and the other pint of milk, into which the baking powder has been stirred. This makes quite enough cakes for six or seven persons. CORN-MEAL GRIDDLE-CAKES. One-half pint of corn meal. One-half pint of flour. One pint of boiling water. One and a-half cupful of sweet milk. One tea-spoonful of baking powder. One tea-spoonful of salt. Two eggs. Put the meal, sugar and salt in a mixing-bowl, and pour over them the boiling water. Beat thoroughly, and add the cold milk. When the mixture is quite cool stir in the flour and baking powder, mixing well ; and lastly add the eggs, well beaten. The cakes should be small, well browned and thoroughly cooked, and they need a little longer frying than wheat griddle-cakes. GRAHAM GRIDDLE-CAKES. One cupful of graham flour. One cupful of wheat flour. One pint of sour milk. Two eggs. One table-spoonful of sugar. Two table-spoonfuls of cold water. One large table-spoonful of melted butter. One-half tea-spoonful of salt. One tea-spoonful of soda. Mix the two kinds of flour together, and add the sugar and salt. Beat the whites and yolks of the eggs separately, then dissolve the soda in the water, and stir it into the milk. Add the liquid to the dry mixture, and when well stirred put in the beaten egg and the butter. The batter is then ready to fry. BUCKWHEAT CAKES. There is nothing cooked that is more variable than buckwheat cakes. One day they may be perfectly good and the next wholly disappointing, although there may be no apparent cause for the difference. It should be borne in mind that it is difficult to make them light and dry when they are made wholly of buckwheat flour, and that batter raised with fresh yeast will not be so good as that raised with some of the unused batter of the previous day. Following is a very reliable recipe for buckwheat cakes : One pint of buckwheat flour. One-half cupful of Indian meal. One-half cupful of yeast, or one-half cake of compressed yeast. One pint of warm water. One tea-spoonful of salt. One table-spoonful of molasses.