The household (of the Detroit free press)

GREEN CORN FRITTERS. Grate green corn from the cob, and allow an egg and a half for every cup, with a tablespoonful of milk or cream ; beat the eggs well ; add the corn by degrees, beating very hard; salt to taste. Put a tablespoonful of melted butter to every pint of corn ; stir in the milk and thicken with just enough flour to hold them together — say a tablespoonful for every two eggs. Fry in hot lard, as you would fritters, or cook upon a griddle, like batter cakes ; eaten at dinner or breakfast these always find a cordial welcome. JOLLY BOYS. One cup of sour milk, half a level teaspoonful of soda (dissolve soda in a little of the sour milk with a pinch of salt), one egg beaten light, one or two tablespoonfuls (think the children will like two), of molasses. Mix rye meal with the milk, to the consistency of a thin batter, and then add Indian meal until the batter becomes a stiff one. Last of all stir in the egg. Drop from tablespoon (about half a spoonful at a time), into a kettle of boiling drippings or lard, and brown as you would crullers or fried cakes. If they are rightly made they will pop over themselves when done on one side, in a light and buoyant manner, and that's why they are called "jolly boys." GRIDDLE CAKES. APPLE PANCAKES. Make one quart of batter as for any other pancake, and add one cup of finely chopped apple. The latter must be stirred each time a spoonful is taken out in order to equalize it. CREAM PANCAKES. Mix the yolks of two eggs, well beaten, with a pint of cream, two ounces of sifted sugar, a little nutmeg, cinnamon and mace. Rub the pan with a bit of butter and fry the pancakes thin. 393 GRIDDLE CAKES. GREEN CORN CAKES. Six ears grated corn, two eggs, one pint of milk and water, equal parts, one pint of flour, one tablespoonful of butter, a little salt; bake on griddle. HOMINY CAKES. To one pint of warm boiled hominy add a pint of milk or water, and flour enough to make a thin batter ; beat up two or three eggs, and stir them into the batter with a little salt. Fry as any other cakes. RICE GEM CAKES. To one pint soft boiled rice, add a teacup flour, a tablespoonful butter, a little salt, two well beaten eggs, milk enough to make a batter. Bake on a griddle or pour in well greased gem-pans. PANCAKES. One cup of sweet milk, tablespoonful of white sugar, one egg, one tablespoonful of butter, one tablespoonful of soda and two of cream tartar ; make as stiff as batter. They are delicious for breakfast. RICE CAKES. One cup cold boiled rice, one pint flour, one teaspoonful salt, two eggs beaten very light, milk to make a tolerably thick batter. Beat all together well and bake. GRAHAM PANCAKES. Wholesome and most palatable pancakes may be made as follows : Using one-half wheat flour and one-half Graham, mix with sour, or buttermilk and soda (small teaspoonful of soda to one quart of milk) ; add a pinch of salt, and, if desired, one egg ; have the batter a little thinner than when wheat flour is used alone ; bake immediately on a hot griddle. JACKEY CAKES.