e on a hot griddle.
An egg may be added.

CORNMEAL GRIDDLE CAKES.

1 pint of Indian meal.
1 cup of flour.
1 tsp. salt.
3 eggs.
4 (l.) tsps. baking powder.
1 pint of milk.

Put the meal into a bowl, and pour over it just enough boiling water
to scald it; do not make it soft; let stand until cool. Then add the
milk; beat the eggs until very light, add them to the batter, add the
flour and salt in which the baking powder has been sifted. Mix well,
beat vigorously for a minute or two, and bake on a hot griddle.

BREAD GRIDDLE CAKES.

1 pt. of milk.
1/2 tsp. of salt.
1/2 tsp. of soda and 1 tsp. cream tartar.
3 (l.) tsps. baking powder.
1/2 pt. stale bread crumbs.
2 eggs.
Flour to make a thin batter.

Soak the bread in the milk for one hour, then beat it smooth. Beat the
eggs separately till very light, add first the yolks, then the flour
and salt and baking powder. Beat again, add the whites, and bake
quickly on a hot griddle.

BUCKWHEAT CAKES.

1 pt. boiling water.
1/2 tsp. salt.
1/2 cup white flour.
1 ssp. soda.
1/2 cup corn or Graham meal.
1/4 yeast cake.
1 cup buckwheat flour.

Pour the boiling water on the corn or Graham meal, add the salt, and
when lukewarm add the flour, beat until smooth, then add the yeast.
Let it rise over night. In the morning add the soda just before baking
(milk may be used instead of water). A tablespoonful of molasses is
sometimes added in order to make the cakes a darker brown.

FRITTERS.

Beat two eggs together until light, add to them 1 cup of milk, 1/2
tsp. salt and sufficient flour to make a batter that will drop from
the spoon. Beat until smooth. Have ready a deep pan of hot fat; add 3
(l.) tsps. of baking powder to the batter, mix thoroughly and drop by
spoonfuls into the hot fat. When brown on one side turn and brown on
the other; take out with a skimmer and serve very hot. Do not pierce
with a fork as it allows the steam to escape and makes the fritter
heavy.

GEMS--WHOLE WHEAT OR GRAHAM GEMS.

2 cups of whole wheat flour.
1/2 tsp. salt.
1 tbsp. sugar.
2 eggs, beaten separately.
1 cup milk.
1 cup water.

Mix flour, salt and sugar. Beat the eggs until light, add the milk and
water, stir this into the dry mixture. Bake in hot gem pans for 30
minutes.

CORN MUFFINS.

1 cup cornmeal.
1 cup flour.
1-1/4 cups milk.
2 tbs