1 cup flour, 1/4 teaspoon salt, 1 1/4 teaspoons baking powder, 1 egg, 3/4 cup milk, 1/2 teaspoon melted butter; mix dry ingredients; add liquid gradually; add butter. Do not beat too much. Have pan hot, rubbed with fat pork, as butter burns very easily. Drop by spoonfuls. Batter should be thin enough to allow to spread out over pan. When puffed and full of bubbles, cooked on edge, turn and cook other side. - Mabel Sturtevant, 105 S Dearborn St., Chicago, 111.

Variation I

1 qt. sour milk, 1 large teaspoon salt, 1 egg, well beaten, flour enough to make a thin batter, just before ready to bake, beat in 2 teaspoons of soda, dissolved in warm water. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Adams' Ale (Water) Pancakes

Sift together 2 teaspoons of baking powder and 2 1/2 cups flour, add 1 heaping tablespoon each of cornmeal and sugar, 1 teaspoon of salt, beat in enough cold water to make a thin, smooth batter; add 2 well-beaten eggs. Bake on a hot griddle. - Mrs. C. J. Jeffries, Winnetka, 111.

Batter Cakes

2 eggs, 1 cup of meal, 1 saltspoon of salt, 1 cup of milk. Make a thin batter, adding more milk if necessary, and bake on hot griddle. A tablespoon of melted butter is an improvement. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Virginia Batty Cakes

2 cups of sifted flour, 1 of cornmeal, 3 eggs beaten separately, made into a batter with buttermilk, or some milk in which a teaspoon of soda has been thoroughly dissolved. Pour upon greased griddle from a spoon, and allow the cakes to have the thickness of good buckwheat cakes. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Bread Griddle Cakes

1 1/2 cups fine bread crumbs, 1 1/2 cups hot milk, 2 tablespoons butter, 2 eggs, 1/2 cup flour, 1/2 teaspoon salt, 3 1/2 teaspoons baking powder.- Mix in the order given. 1 cup any cooked cereal may be used instead of bread crumbs. Cook as other Griddle Cakes. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Bread Pancakes

Soak 3 cups of bread 1 hr. in sweet, sour, buttermilk or water; add 1 or 2 beaten eggs, 1 teaspoon salt, 1 teaspoon soda or baking powder and enough flour to make a thin batter. - Mrs. Leslie V. Warren, 211 S. 8th Ave., Maywood, 111.

Cornmeal Pancakes

1 cup sour milk, 1/2 teaspoon soda. 1 egg, well beaten, equal parts of flour and cornmeal to make a soft batter; fry on a hot buttered pan. - Mrs. Frank Cress, Park Ridge, 111.

Drop Corn Cakes

1 pt. cornmeal, 2 pts. boiled grits or small hominy, 3 eggs, piece of butter size of an egg, then thin with milk until you can drop them with a spoon on a pan, and bake brown. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Cracker Pancakes

4 crackers, 2 cups sour milk or buttermilk, 1 or 2 eggs, 1 teaspoon salt, 1 teaspoon soda. roll crackers, add butter and let stand a few minutes, add other ingredients, and flour to make a batter. - Mrs. Chas. Johnston, Des Plaines, 111.