thick. Cut into rounds with small tin cake cutter. Place a small
bit of butter on each biscuit and fold together. Place a short
distance apart on baking tins and bake in a quick oven.

"FLANNEL" CAKES, MADE FROM SOUR MILK

One pint of sour milk, 2 eggs (beaten separately), a little salt, 1
large teaspoon of melted butter, 1 teaspoonful of molasses, 1 good
teaspoon of soda, sifted with enough flour to make a smooth batter.
Beat hard and then add the 2 yolks and the stiffly-beaten whites of
eggs. Bake small cakes on a hot, well-greased griddle. Serve with
honey or maple syrup.

"FLANNEL" CAKES WITH BAKING POWDER

Sift together in a bowl 1 pint of flour, 1 teaspoon of salt, 2
teaspoons of Royal baking powder, mixed to a smooth batter, with about
1 pint of sweet milk. Add two yolks of eggs, 1 tablespoon of melted
butter. Lastly, add the 2 stiffly-beaten whites of eggs. 1 teaspoon of
baking molasses added makes them brown quickly. Bake on a hot griddle,
well greased.

FRAU SCHMIDT'S RECIPE FOR WAFFLES

One pint of sour milk, 1 quart of sweet milk, 1 teaspoon salt, 1
tablespoon butter, whites of three eggs and yolks of two and 1
teaspoon of baking soda, and flour to make a rather thin batter. Beat
the two yolks of the eggs until light and creamy, then add 1/2
teaspoon of baking powder, little flour, then the sour milk with soda
dissolved in it, stirring all the time. Then add 1 tablespoon of
melted or softened butter, then the sweet milk; beat well; and lastly,
add the stiffly-beaten whites of the three eggs. Bake in hot waffle
iron.

"CRUMB" CORN CAKES

One pint of stale bread crumbs (not fine, dried crumbs), covered with
1 pint of sour milk. Let stand over night. In the morning add 1
tablespoon of butter, yolks of 2 eggs and a little salt, 1/2 teaspoon
of salaratus (good measure), 3/4 cup of granulated corn meal, to which
add a couple of tablespoons of bread flour, enough to fill up the cup.
Stir all well together, add the 2 stiffly-beaten whites of eggs and
drop with a tablespoon on a hot, greased griddle. Make the cakes
small, as they do not turn quite as easily as do buckwheat cakes. This
makes about two dozen cakes. These are good.

"GRANDMOTHER'S" RECIPE FOR BUTTERMILK WAFFLES

Mix to a smooth batter, 4 cups of sour buttermilk, 5 cups of flour,
and add 1 tablespoon of melted butter, 1 teaspoon salt, 1 tablespoon
of molasses. Add the well-beaten yolks of 3 eggs, 1-1/2 teaspoonfuls
of baking soda