, dissolved in a little hot water. Lastly, add the
stiffly-beaten whites of 3 eggs. Place about 3 tablespoonfuls of the
batter on hot, well-greased waffle irons. If buttermilk cannot be
procured, sour milk may be used with good results, providing the milk
is quite sour. From this quantity of batter may be made twelve
waffles. Serve with maple syrup or honey.

BREAD GRIDDLE CAKES

To 1 pint of sour milk add about 3 slices of stale bread and allow the
bread to soak in this mixture over night. In the morning beat up
smoothly with 1 egg yolk, 1 teaspoonful of soda, a pinch of salt and
enough cornmeal and white flour, in equal quantities, to make a
moderately thin batter. Lastly, add the stiffly-beaten white of egg,
bake on a hot griddle. Cakes should be small in size, as when baked
cakes are less readily turned than other batter cakes. These cakes are
economical and good.

NEVER FAIL "FLANNEL" CAKES

2 cups thick sour milk (quite sour).
2 tablespoonfuls sweet milk.
1 egg.
1/2 teaspoonful salt.
2 cups flour.
1 teaspoonful baking soda (good measure).

Pour the milk in a bowl, add yolk of egg. Sift together flour, baking
soda and salt, four times. Beat all well together. Then add the
stiffly-beaten white of egg, and bake at once on a hot griddle, using
about two tablespoonfuls of the batter for a cake. Serve with butter
and maple syrup or a substitute.

This recipe, given Mary by an old, reliable cook, was unfailing as to
results, if recipe be closely followed. The cakes should be
three-fourths of an inch thick, light as a feather, and inside, fine,
like bread, not "doughy," as cakes baked from richer batters
frequently are.

From this recipe was made eighteen cakes.

WAFFLES MADE FROM SWEET MILK AND BAKING POWDER

Sift together 1 quart of flour, 2 teaspoonfuls of baking powder and
1/2 teaspoonful of salt. Mix into a batter, a little thicker than for
griddle cakes, with sweet milk; add yolks of 3 eggs, 3 tablespoonfuls
of melted butter; lastly, stir in lightly the 3 stiffly-beaten whites
of eggs. Bake on a hot, well-greased waffle iron and serve with maple
syrup.

"BUCKS COUNTY" BUCKWHEAT CAKES

About 12 o'clock noon dissolve 1 cake of yeast (the small, round or
square cornmeal cakes) in 1 pint of lukewarm water. Add to this 1
tablespoonful wheat flour, 1 tablespoonful yellow cornmeal, and enough
good buckwheat flour to make a thin batter. Set in a warm place near
the range to rise. About 6 or 7 o'cl