The national course in home economics

Set a pint of new milk over the fire and when scalding hot stir In two spoonfuls of ground rice which has been mixed smooth in one-quarter of a pint of cold milk. Let it thicken, but not boil. Cool it, adding gently one-quarter of a pound of butter. When cold add white sugar, a little nutmeg, four eggs well beaten, and a little salt. Use as little lard as possible in frying these pancakes and make them light brown. Sift sugar over them, roll them to a round shape and cut slices of lemon to serve with them. Mrs. E. Waxel. PANCAKES AU NATUREL. Use two eggs, one-quarter of a pint of flour, butter, one-half of a pint of milk, one tablespoonful of sugar. Rub a little salt into the flour in a basin, make a hole in the center, stir in part of the milk until the flour is well mixed; break in one egg and beat with the flat side of a spoon for five minutes, add the other and beat until the surface is covered with air bubbles, then mix in the remainder of the milk; melt a piece of butter as large as a walnut in a small saute-pan and pour in sufficient batter to make a thin pancake; shake the pan gently for two or three minutes, then turn the pancake with a plate, or toss it, and brown the other side; when done serve on a napkin on a plate, to absorb the grease, sprinkle with sugar and lemon juice and eat immediately. Mrs. L. J. Mann. FRENCH PANCAKES. Two cupfuls of flour, one heaping teaspoonful of baking-powder, three eggs, a pinch of salt and one cupful of milk. Beat thoroughly and fry on a hot griddle. Roll up and fill with any kind of cold meat, chopped fine and fried in butter. Mrs. John Spiel. ADAM'S ALE (WATER) PANCAKES. Sift two teaspoonfuls of baking-powder into two and one-half cups of sifted flour, one heaping tablespoonful of corn-meal, one heaping tablespoonful of sugar, one teaspoonful of salt, two eggs well beaten. Mix flour, corn-meal, sugar and salt, and into this mixture beat enough cold water to make a thin smooth batter, then add beaten eggs, and beat well; if the batter is not quite thin add a little more water until it is. Bake on a hot griddle. Mary Kelley. CORN-MEAL GRIDDLE-CAKES. Take two cupfuls of yellow corn-meal, sift, and put one teaspoonful of salt in meal, pour on boiling water until it is a stiff mass, let cool, add one tablespoonful of butter, one cupful of flour, enough water to mix rather stiff; bake on hot griddle. Jennie M. VELVET BREAKFAST CAKES. Put a pint of new milk on the fire; let it simmer a few minutes. Stir into it a piece of butter the size of a walnut. Add salt, and three spoonfuls of good yeast, with three well-beaten eggs. Mix with these sufficient flour to make a soft dough. Knead all well together and put the mixture in a warm place in a basin with a cloth over it for two hours. Then make it up into small cakes, lay them on a well-oiled tin, and bake in a quick oven. Mamik Peck. BREAKFAST GRIDDLE-CAKES. Take one pint buttermilk or sour milk, one teaspoonful of salt and soda, two eggs. Then thicken with flour and cook on a hot griddle just before eating. Mrs. M. E. H. SNOW PANCAKES.