GRAHAM GRIDDLE CAKES.— 1 cup graham flour, 1 cup wheat flour, 1 pt. sour milk, 2 eggs, XYz tablespoons brown sugar, 2 tablespoons cold water, 1 tablespoon butter (melted), ^ tea- spoon salt, and a heaping teaspoon soda✪ Graham Griddle Cakes. Mix the brown and white flour thoroughly with the sugar and salt. Dissolve the soda in the water and add to your milk. Mix tihe flour with this latter and finally add your eggs, beaten stiff, and fry on a hot griddle. Serve with tmaple syrup. — Mrs. H. A. Sherman, Palatine, 111. GRIT CAKES.— Have 1 pt. of cold grits, add to it 2 well- beaten eggs, 1 tablespoon of butter, Ij^ tablespoons of sifted flour, 1 pt. of sweet milk, salt to taste✪ Grit Cakes; add whites last and bake on a hot griddle. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. HOE CAKE. — Make a hole in the center of 1 qt. of oatmeal, sprinkle in salt and 5^ teaspoon of lard. Sprinkle a little dry meal on hot griddle, let brown to give the fishy taste, use lukewarm water✪ Hoe Cake and mix stiff enough to make into small cakes with hands. The cakes should be shaped with a smooth edge, then rub over the top with hand wet in cold water to prevent cracking. When ready to turn, turn on a plate, then back on the griddle. — ^Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. AUNT SALLY'S HOECAKE.— Scald 1 pt. of white cornmeal with enough boiling water to make a stiff dough. Have the water salted and 1 tablespoon of lard✪ Aunt Sally's Hoecake melted in it. Knead the dough a COOK COUNTY COOK BOOK US little and form it into flat cakes atout a ^ of an inch thick and 6 inches across. Cook these cakes on a griddle or in an iron fry- ing-pan without any grease, turning frequently to prevent burn- ing. In the South they are cooked in the hot ashes in the open fireplace — hence the name. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. INDIAN GRIDDLE-CAKES.— Sift and mix together ^ qt. of cornmeal, Ys qt. of flour, 2 heaping teaspoons of brown sugar, 2 of baking powder and H of salt. Add 2 beaten eggs and 1 pt. of milk✪ Indian Griddle-Cakes, 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, 54 pt. of wheat flour, a little butter or lard✪ Mush or Cereal Cakes. 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 % 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 bubibles and mix in more milk, using J4 pt. of milk in all. Melt butter size of a walnut✪ Pancakes au Naturel 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.

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GRAHAM GRIDDLE CAKES.— 1 cup graham flour, 1 cup wheat flour, 1 pt. sour milk, 2 eggs, XYz tablespoons brown sugar, 2 tablespoons cold water, 1 tablespoon butter (melted), ^ tea- spoon salt, and a heaping teaspoon soda. Mix the brown and white flour thoroughly with the sugar and salt. Dissolve the soda in the water and add to your milk. Mix tihe flour with this latter and finally add your eggs, beaten stiff, and fry on a hot griddle. Serve with tmaple syrup. — Mrs. H. A. Sherman, Palatine, 111. GRIT CAKES.— Have 1 pt. of cold grits, add to it 2 well- beaten eggs, 1 tablespoon of butter, Ij^ tablespoons of sifted flour, 1 pt. of sweet milk, salt to taste; add whites last and bake on a hot griddle. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. HOE CAKE. — Make a hole in the center of 1 qt. of oatmeal, sprinkle in salt and 5^ teaspoon of lard. Sprinkle a little dry meal on hot griddle, let brown to give the fishy taste, use lukewarm water and mix stiff enough to make into small cakes with hands. The cakes should be shaped with a smooth edge, then rub over the top with hand wet in cold water to prevent cracking. When ready to turn, turn on a plate, then back on the griddle. — ^Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. AUNT SALLY'S HOECAKE.— Scald 1 pt. of white cornmeal with enough boiling water to make a stiff dough. Have the water salted and 1 tablespoon of lard melted in it. Knead the dough a COOK COUNTY COOK BOOK US little and form it into flat cakes atout a ^ of an inch thick and 6 inches across. Cook these cakes on a griddle or in an iron fry- ing-pan without any grease, turning frequently to prevent burn- ing. In the South they are cooked in the hot ashes in the open fireplace — hence the name. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. INDIAN GRIDDLE-CAKES.— Sift and mix together ^ qt. of cornmeal, Ys qt. of flour, 2 heaping teaspoons of brown sugar, 2 of baking powder and H 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, 54 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 % 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 bubibles and mix in more milk, using J4 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.

The Cook County cook book