ly,
the stiffly-beaten whites of eggs were added. Large spoonfuls were
dropped on a hot, well-greased griddle, forming small cakes, which
were served as soon as baked. These cakes require no baking powder.
Their lightness depends entirely on the stiffly-beaten whites of eggs.

"FRAU SCHMIDT'S" GRIDDLE CAKE RECIPE

The Professor's wife gave Mary this cheap and good recipe for griddle
cakes: 1 pint of quite sour, thick milk; beat into this thoroughly 1
even teaspoon of baking soda, 1/2 teaspoon each of salt and sugar and
2 cups of flour, to which had been added 1 tablespoon of granulated
cornmeal and 1 rounded teaspoon of baking powder before sifting. No
eggs were used by the Professor's wife in these cakes, but Mary always
added yolk of 1 egg to the cakes when she baked them.

MARY'S RECIPE FOR "CORN CAKE"

1 cup of white flour.
1/2 cup cornmeal (yellow granulated cornmeal).
1 cup of sweet milk.
2 teaspoonfuls baking powder.
1 tablespoonful sugar.
1/2 teaspoonful salt.
1 tablespoonful butter.
1 tablespoonful lard.
1 egg.

Sift together flour, salt and baking powder, sugar, and add 1/2 cup of
granulated, yellow cornmeal. Mix with 1 cup milk, 1 beaten egg, and
the 2 tablespoonfuls of butter and lard. Beat thoroughly. Add a
tablespoonful more of flour if not as stiff as ordinary cake batter.
Pour in well-greased bread tin and bake about 40 minutes in a hot
oven.

AUNT SARAH'S DELICIOUS CREAM BISCUITS

Place in a flour sifter 2 cups of flour, 2 teaspoonfuls baking powder,
1/2 teaspoonful of salt and 1/2 teaspoonful of sugar. Sift twice; stir
together 1/2 cup of sweet milk and 1/2 cup of thick, sweet cream.
Quickly mix all together, cutting through flour with a knife, until a
soft dough is formed, mixing and handling as little as possible. Drop
spoonfuls into warmed muffin tins and bake at once in a hot oven.
Serve hot.

These are easily and quickly made, no shortening other than cream
being used, and if directions are closely followed will be flakey
biscuits when baked.

Aunt Sarah was always particular to use pastry flour when using baking
powder, in preference to higher-priced "Hard Spring Wheat," which she
used only for the making of bread or raised cakes, in which yeast was
used.

MARY'S MUFFINS

2 cups of flour.
3 even teaspoonfuls of baking powder.
2 tablespoonfuls of sugar.
1 cup of sweet milk.
2 eggs.
1 tablespoonful of butter.

Sift flour and baking powder in a bowl; add 1 tablespoo