ng a
little more lard or butter. Serve with stewed or preserved fruit,
especially with huckleberries.

GREEN CORN GRIDDLE-CAKES.

One pint of milk, two cups grated green corn, a little salt, two eggs,
a teaspoonful of baking powder, flour sufficient to make a batter to
fry on the griddle. Butter them hot and serve.

HUCKLEBERRY GRIDDLE-CAKES.

Made the same as above, leaving out one cup of milk, adding one
tablespoonful of sugar and a pint of huckleberries rolled in flour.
Blackberries or raspberries can be used in the same manner.

FRENCH GRIDDLE-CAKES.

Beat together until smooth six eggs and a pint sifted flour; melt one
ounce of butter and add to the batter, with one ounce of sugar and a
cup of milk; beat until smooth; put a tablespoonful at a time into a
frying pan slightly greased, spreading the batter evenly over the
surface by tipping the pan about; fry to a light brown; spread with
jelly, roll up, dust with powdered sugar and serve hot.

RAISED BUCKWHEAT CAKES.

Take a small crock or large earthen pitcher, put into it a quart of
warm water or half water and milk, one heaping teaspoonful of salt;
then stir in as much buckwheat flour as will thicken it to rather a
stiff batter; lastly, add half a cup of yeast; make it smooth, cover
it up warm to rise over night; in the morning add a small, level
teaspoonful of soda dissolved in a little warm water; this will remove
any sour taste, if any, and increase the lightness.

Not a few object to eating buckwheat, as its tendency is to thicken
the blood, and also to produce constipation; this can be remedied by
making the batter one-third corn meal and two-thirds buckwheat, which
makes the cakes equally as good. Many prefer them in this way.

BUCKWHEAT CAKES WITHOUT YEAST.

Two cups of buckwheat flour, one of wheat flour, a little salt, three
teaspoonfuls baking powder; mix thoroughly and add about equal parts
of milk and water until the batter is of the right consistency then
stir until free from lumps. If they do not brown well, add a little
molasses.

BUCKWHEAT CAKES.

Half a pint of buckwheat flour, a quarter of a pint of corn meal, a
quarter of a pint of wheat flour, a little salt, two eggs beaten very
light, one quart of new milk (made a little warm and mixed with the
eggs before the flour is put in), one tablespoonful of butter or sweet
lard, two large tablespoonfuls of yeast. Set it to rise at night for
the morning. If in the least sou