Indian Griddle-Cakes

Sift and mix together 2/3 qt. of cornmeal, 1/3 qt. of flour, 2 heaping teaspoons of brown sugar, 2 of baking powder and 1/2 of salt. Add 2 beaten eggs and 1 pt. of milk, beating to a smooth batter. Brown on a very hot griddle. Serve with syrup. - Mrs. C. J. Jeffries, Winnetka, 111.

Mush Or Cereal Cakes

Take 1 qt. of cold mush or any kind, 1/2 Pt of wheat flour, a little butter or lard. Make into little cakes with your hand, flour, and bake them on a griddle as slab-cake, or in the oven. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Pancakes Au Naturel

Put a little salt into 1/4 pt. of flour in a basin, (make a hole in the center, stir in a little milk until the flour is well mixed; break in 1 egg and beat for 5 minutes. Add another egg and beat until the surface is covered with air bubbles and mix in more milk, using 1/2 pt. of milk in all. Melt butter size of a walnut in a small saute-pan and pour in sufficient batter to make a thin pancake. Shake the pan gently for 2 or 3 minutes, turn or toss the pancake; when done serve on a napkin on a plate, to absorb the grease, sprinkle with sugar and lemon juice and eat immediately. - Mrs. C. J. Jeffries, Winnetka, 111.

Oyster Pancakes

Chop 1 pt. of oysters, add enough milk to make 1 pt., using a little cream. Make a batter by stirring in a scant pt. of flour, adding a pinch of salt and 2 eggs, well beaten. When the batter is perfectly smooth beat in the oysters and bake on a griddle like any pancakes. Serve with toasted crackers. -

Mrs. C. J. Jeffries, Winnetka, 111.

Oatmeal Pancakes

2j4 cups sweet milk, 2 cups oatmeal, 2 tablespoons melted butter, 2 teaspoons baking powder, small teaspoon salt, 1 egg, 1 cup flour; fry in pork drippings. Soak oatmeal over night in the milk. These are delicious with maple syrup or honey. - Mrs. William Myers, Franklin, 111.

Pea Pancakes Or Fritters

Take a pt. of cold boiled peas, heat and Mash them and rub through a colander, season with pepper and salt and a tablespoon of butter; when cold, add to the pulp, the yolks of 2 eggs, well beaten, a cup of rich milk, 1 1/2 cups flour, and 1/2 teaspoon soda, 1 teaspoon cream of tartar, sifted 3 times with the flour, stir and beat well, and add just before baking the whites of the eggs, beaten stiff. Bake the same as pancakes and serve very hot. - Mrs. C. E. Westinghous, Mayfair 111.

Potato Pancakes

Grate 6 good sized potatoes, 2 eggs, 2 tablespoons flour, 5 of sweet milk, a little salt. Bake as griddle cakes. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Potato Pancakes

Let 2 qts. of raw grated potatoes stand for several minutes, dip off the water, which set aside until the starch settles, then pour off the water and add the starch to the potatoes, beat up 4 eggs thoroughly, mix with 2 tablespoons of thick, sour cream and potatoes, add salt to taste and fry in plenty of ko-nut or lard till crisp and brown. - Mrs. E. D. Kelley, Winnetka, 111.