Farm and home cook book and housekeeper's assistant

To % cup cold mashed potatoes add V2 cup rich milk, 1 well-beaten egg, and 1 teasp baking powder sifted with flour enough to make a soft dough. Roll about y2 inch thick, cut in strips or any desired shape, and fry in hot fat. These are good served warm with maple syrup, jelly or sugar. — [Mrs. R. J. S., Neb. Cornmeal Trifles To 1 cup cornmeal add 1 cup flour, V2 teasp salt, 2 teasp baking powder, and water enough to make a very stiff batter. Drop by spoonsful into deep, hot fat, and serve warm with syrup. — [Mrs. D. L. P., Cuba. Economical Pancakes Try this recipe when you run short of bread for breakfast, and the price of eggs is soaring up. To 1 qt white flour add 1 teasp salt, and 2% cups buttermilk in which dissolve 1 teasp soda. Pour in the buttermilk a little at a time, and beat smooth and free from lumps. Fry with plenty of nice fresh lard and tilt the frying pan or griddle so the lard can run around the cakes while they are frying, and form a nice crisp edge on them. Drop about 2 tablesp of the batter in the pan for each cake. These are fine served with butter and syrup or honey. — [Mrs. L. S., Ind. Bread Pancakes Soak 2 cups stale bread over night in 1 cup hot milk. Next morning put this through a sieve to mash all lumps, then add 1 heaping teasp sugar, 1 level teasp salt, 2 tablesp melted butter, 2 well-beaten eggs and 1 cup flour. Lastly add 1 cup sour milk in which dissolve 1 teasp soda. Bake on a hot griddle. These are extra fine. — [E. L. McG., Mich. Bread Pancakes (No Eggs) To 2 cups stale bread soaked until soft add 1 cup sour milk, V2 cup sugar, 1 teasp soda and salt to taste. Then stir in flour enough to make a soft batter. — [Mrs. L. S., Minn. Cornmeal Pancakes Sift together 1 pt yellow cornmeal, 1 pt flour, 1 teasp salt, 1 teasp soda and 2 tablesp sugar, then add enough sour cream or good rich buttermilk to make a thin batter. Bake at once on hot griddles. — [Mrs. G. M. N., N. Y. BREAD AND POTATO PANCAKES 89 Rye Pancakes To 1 well-beaten egg add 2 tablesp sugar, 2 tablesp molasses, ^^teatjp soda dissolved in Vz cup sour milk, and equal parts flour and rye meal to make a stiff batter. Drop by small spoonsful into deep, hot fat. — [J. M. S., N. H. Buttermilk Pancakes To 1 qt buttermilk add 1 teasp soda, a little salt, 2 well-beaten eggs, and either graham, buckwheat or wheat flour enough to make a batter of the proper consistency for pancakes. — [Mrs. J. W. H., Mich. Whole Wheat Pancakes To 1 cup white flour add 1 cup whole wheat flour, a little salt, and 1 teasp soda dissolved in 2 cups buttermilk. Bake on hot griddle. — [Mrs. V. A. H., N. D. Raw Potato Pancakes I Pare and grate 6 large potatoes, add 2 well-beaten eggs, 2 cups milk, some pepper and salt, 1 tablesp sugar, and 1 cup flour sifted with 1 teasp baking powder. Drop this soft batter by the spoonsful on a hot, well greased griddle, as for pancakes. Serve hot, with butter. If desired sweet potatoes may be used in place of the Irish potatoes. — [Mrs. W. K., la. Raw Potato Pancakes II