and
the stiffly beaten whites of eggs. Rub the smoking hot griddle with a
piece of suet fastened to a skewer or fork, drop butter on by
tablespoonful and bake the cakes a nice brown, turning once. Serve
immediately on hot plates. These cakes may be served with butter and
syrup or they may be spread with jam or jelly and rolled. Using half
flour with half corn meal makes good corn cakes or half graham flour
for graham cakes.--Mrs. Whitehead.

CORN OYSTERS OR CORN FRITTERS.--Grate eight large ears of corn, or
split each row of corn down the center and scrape out all of the pulp.
Beat the yolks of two eggs, add them to the corn pulps with half a
teaspoon of salt and the beaten whites of eggs and then add enough
rolled cracker crumbs to make a thick batter. Fry oyster shape, in
deep, smoking fat and put in the oven to crisp while the balance of the
cakes are frying. Do not use flour to thicken the batter. The crackers
are much nicer and give the true oyster flavor. These are made from
fresh, green corn, only.--Mrs. Whitehead.

CORN DODGERS.--Put one cup of corn meal, one half teaspoon of salt in
double boiler; add one cup boiling water; beat smooth and add one
tablespoon butter. Cook and steam covered for one hour. Butter a
griddle, drop by spoonful on it, put down fat and when browned put bit
of butter on each, before turning. Good served with broiled ham or
cooked in frying pan after bacon or sausage.

HOE CAKE.--Put one quart of white corn meal in a bowl; add one teaspoon
salt, add sufficient boiling water to just moisten, stirring all the
time, beating to stiff batter. Moisten hands in cold water and make
corn meal into small round cakes. Bake on plank in front of open fire
three quarters of an hour or fry slowly on griddle. When done pull
apart, butter and send to table hot.

BEATEN BISCUIT (VIRGINIA).--Three pints pastry flour mixed with one cup
lard; one teaspoon salt, mix together like pie crust. Make into stiff
dough with milk or milk and water mixed, and knead well; beat or pound
with a rolling pin or mallet one hour. The dough should be smooth and
glossy and bits should break off with a snap. Shape in thin, flat
cakes. Pick all over with a sharp fork and bake until a delicate brown
and until the edges crack a little. Must bake thoroughly or they will
be heavy in the middle.

JOHNNY CAKE OR CORN BREAD.--One cup corn meal, one half cup flour, two
small teaspoons sugar, two tablespoons butter, or drippings, on