batter, at night, of a pint of water or milk, a teaspoonful of
salt, and half a teacupful of yeast; in the morning, add to it one
teacupful of thick, sour milk, two eggs well beaten, a level
tablespoonful of melted butter, a level teaspoonful of soda and flour
enough to make the consistency of pancake batter; let stand twenty
minutes, then bake.

This is a convenient way, when making sponge for bread over night,
using some of the sponge.

WHEAT GRIDDLE-CAKES.

Three cups of flour, one teaspoonful of salt, three teaspoonfuls of
baking powder sifted together; beat three eggs and add to three
cupfuls of sweet milk, also a tablespoonful of melted butter; mix all
into a smooth batter, as thick as will run in a stream from the lips
of a pitcher. Bake on a well-greased, hot griddle, a nice light
brown. Very good.

SOUR MILK GRIDDLE-CAKES.

Make a batter of a quart of sour milk and as much sifted flour as is
needed to thicken so that it will run from the dish; add two beaten
eggs, a teaspoonful of salt, a tablespoonful of melted butter, and a
level teaspoonful of soda dissolved in a little milk or cold water,
added last; then bake on a hot griddle, well greased, brown on both
sides.

CORN MEAL GRIDDLE-CAKES. (With Yeast.)

Stir into one quart of boiling milk three cups of corn meal; after it
cools add one cup of white flour, a teaspoonful of salt and three
tablespoonfuls of home-made yeast. Mix this over night. In the morning
add one tablespoonful of melted butter or lard, two beaten eggs and a
teaspoonful of soda dissolved in a little water.

This batter should stand a few minutes, after adding the butter and
soda, that it should have time to rise a little; in the meantime the
griddle could be heating. Take a small stick like a good-sized skewer,
wind a bit of cloth around the end of it, fasten it by winding a piece
of thread around that and tying it firm. Melt together a tablespoonful
of butter and lard. Grease the griddle with this. Between each batch
of cakes, wipe the griddle off with a clean paper or cloth and grease
afresh. Put the cakes on by spoonfuls, or pour them carefully from a
pitcher, trying to get them as near the same size as possible. As soon
as they begin to bubble all over turn them, and cook on the other side
till they stop puffing. The second lot always cooks better than the
first, as the griddle becomes evenly heated.

CORN MEAL GRIDDLE-CAKES.

Scald two cups of sifted meal, mix wit