a thin batter. Beat vigorously
until smooth and let rise until very light. Add as much whole wheat
flour as you can beat in with a spoon. Pour into greased tins, let rise
until light and bake in moderate oven for one hour.

~ASPARAGUS FRITTERS~--Make a thick sauce with one-half cup of milk, one
rounding tablespoon of butter and one-quarter cup of flour. Stir in one
cup of cooked asparagus tips and cool. Add one beaten egg and cook on a
hot buttered griddle in small cakes.

~CORN FRITTERS~--One-half can corn, one-half cup flour, one-half level
teaspoon baking powder, one level teaspoon salt, a dash of cayenne and
one egg. Chop the corn fine and add the flour, sifted with the baking
powder, salt and cayenne. Add the egg yolk, well beaten and fold in the
white beaten stiff. Drop by spoonfuls into hot fat one-half inch deep.
Turn once while cooking. When done, drain on brown paper and serve.

~CRUMB GRIDDLE CAKES~--Soak one pint of bread crumbs in one pint of sour
milk for an hour, then add a level teaspoon of soda dissolved in one cup
of sweet milk, and one well beaten egg, half a teaspoon of salt and
flour enough to make a drop batter as thick as griddle cakes are usually
made.

~HOMINY CAKES~--To two cups of boiled hominy add two tablespoons of
melted butter. Break the whole very fine with spoon or fork. Add two
well beaten eggs, one-third teaspoon of salt, and a saltspoon of pepper.
Form into little cakes, after adding enough milk to make it of the right
consistency to handle. Set cakes on buttered dish and dust with a little
finely grated cheese. Bake in hot oven and serve at once.

~OATMEAL CAKE~--Mix fine oatmeal into a stiff dough with milk-warm
water, roll it to the thinness almost of a wafer, bake on a griddle or
iron plate placed over a slow fire for three or four minutes, then place
it on edge before the fire to harden. This will be good for months, if
kept in a dry place.

~PINEAPPLE PANCAKES~--Make a batter using half pound sifted flour and
three good sized eggs with a cupful of milk. This makes a very thin
batter. When smooth and free from lumps, bake in a well buttered frying
pan, making the cakes about eight inches in diameter. As soon as brown
on one side turn. When cooked on both sides remove to a hot serving dish
and sprinkle with sweetened pineapple. Bake the remainder of batter in
the same way, piling in layers with the pineapple between the cakes. Cut
in triangular pieces like pie and