ith alarm. Now try this and
save the butter and yet give the folks the butter flavor upon their
cakes; place two tablespoonfuls of butter in a pitcher which will hold
a cupful of syrup. Add the syrup and then place the pitcher in a pan
of warm water and set on the stove to heat. Beat constantly until the
butter melts and produces a creamy mix.

Stale bread may be crumbled or soaked in cold water pressed dry and
used in place of rice or cornmeal. So may oatmeal or other leftover
breakfast cereals, as well as mashed potatoes, be used. Reserve about
one cupful of the yeast batter to start the next batter. Use this
starter in place of the yeast. Renew the yeast mix every fifth
morning.

A word about the griddle may not come amiss. The old-fashioned iron or
soapstone may be used and will give good results. Aluminum griddles do
not require greasing.

BREAD GRIDDLE CAKES

Try these cakes some morning when the folks are tired of the usual
breakfast dishes. Place in a pitcher overnight

Two cups of buttermilk or sour milk,
One cup of water,
Two cups of bread crumbs.

Let stand in the kitchen in a cool place. Do not put in the icebox. In
the morning add

One teaspoonful baking soda

dissolved in

Three tablespoonfuls of water.

Beat to thoroughly mix and then add

Two tablespoonfuls syrup,
Two tablespoonfuls shortening,
One teaspoonful salt,
One and one-half cups flour,
Two teaspoonfuls baking powder.

Beat hard to mix and then bake on a hot griddle.

CORNMEAL GRIDDLE CAKES

Scald one cup of cornmeal with two cups of boiling water, and then let
cool. Now add

One and one-half cupfuls water, 80 degrees Fahrenheit,
Three tablespoonfuls of syrup,
One teaspoonful of salt,
One-quarter yeast cake,
Two cupfuls flour,
One-quarter teaspoonful baking soda.

Beat hard and then let rise overnight; then prepare as for buckwheat
cakes.

Modern methods have eliminated the yeast and substituted baking
powder, thus making a quicker mix. To prepare buckwheat cakes with
baking powder, prepare a blend of flour as follows:

Two pounds of buckwheat,
One pound of wheat flour,
One cupful cornmeal,
One ounce of salt,
Three ounces of baking powder,
One-quarter ounce baking soda.

Sift three times to mix and then place in a dry container and use as
required.

HOW TO BAKE THE PANCAKE

Use a frying-pan that is perfectly flat; the iron ones are best, as
they hold the he