1 pt. of meal and 1 pt. of flour, 1 teaspoon salt, yeast enough to raise it, or 1/4 of an yeast cake. Mix the batter with tepid water, almost as thick as for buckwheat cakes. When risen, bake in a griddle. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation I

Heat 1/2 pt. of new milk, add to it 1 heaping tablespoon butter, let it melt, then add 1/2 pt. of cold milk, 2 yolks beaten light, 2 tablespoons of yeast, 1 teaspoon salt, flour to make a stiff batter, set over night, or allow 4 hrs. to rise. When ready to bake, add the frothed whites. Bake on a hot greased griddle. To vary the cakes, use half of flour and half cornmeal prepared in the same way. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation II

Sift together 1 1/2 pts. of flour, 1 tablespoon of brown sugar, 2 teaspoons of baking powder and 1 of salt. Add 2 beaten eggs and 1 1/2 pts. of milk and beat into a smooth, thin batter. Bake on hot griddle to a rich brown and serve with maple syrup. - Mrs. €. J. Jeffries, Winnetka, 111.