The new Annie Dennis cook book

Three teacupfuls of corn meal, two eggs, enough sour buttermilk to make a moderately stiff batter; and soda in the proportion of a level teaspoonful to a pint of buttermilk. Beat the eggs a minute, stir in a cupful of the milk, sift the meal, stir in well ; add as much more milk as is necessary, being sure to measure, to be sure of the quantity of soda required. Now sift the soda into the batter, salt to taste, beat well and bake. They should be baked in a regular battercake baker, which molds the cakes, and has a lid or top, fitting closely. Indian Griddle Cakes Scald one pint of yellow^ meal with just sufficient boiling water to moisten. Do not make it soft. When cold, add one cupful of corn flour, one pint of milk; beat and stir in three well beaten eggs; add one teaspoonful of salt and two teaspoonf uls of baking powder. Bake on a hot griddle. Wheat Bread Sticks When making light bread, allow a pint of flour extra, to be made into bread sticks for tea or dinner. When the bread is ready to set to rise the last time take the dough allowed for this, and roll out as for biscuit, letting it be four or five inches wide, and half an inch thick. Cut this into strips half an inch wide, and place a strip in each mold in the bread stick pan. Rub over with melted butter and set to rise; when they are even with the top of the pan, bake in a moderate oven. These may be served with a meat course at dinner, or for tea or lunch. The iron bread stick pans may be purchased at any hardware store, and before using should be washed and dried thoroughly, then slightly greased. Buttermilk Battercakes One pint of meal, two-thirds of a pint of flour, one tablespoonful of melted lard, one and a half pints of buttermilk, one and a half level teaspoonfuls of soda, sifted, and one egg. Beat the egg well, add half the milk and a teaspoonful of salt. Stir in the meal and flour, sifted together; then the rest of the milk, the lard, and last, the soda, well sifted. Fry on hot, lightly greased griddle. Brown on both sides. White Flour Griddle Cakes 4 level teaspoonfuls baking 3 eggs (separated) powder 2 cupfuls milk 3 level cupfuls flour 1 tablespoonful butter 1 level teaspoonful salt Melt the butter. Mix flour, baking powder and salt together, and sift into a basin. Beat up yolks and whites of eggs separately. Add yolks to the milk, then add the butter. Gradually add the flour and beat up into a smooth batter, then fold in whites of eggs. Turn batter into a wide-mouthed pitcher and pour onto a hot, well greased griddle, to the size of a saucer. When nicely browned on one side turn with a cake turner. When nicely browned on the other side remove to a hot dish. Serve hot with butter and syrup. Sufficient for twenty-five griddle cakes. Sweet Milk Battercakes Two teacupfuls of flour, one teacupful of meal, two eggs, a tablespoonful of melted tod, a teaspoonful of salt, two and a half teacupfuls of sweet milk and a heaping teaspoonful of baking powder. Now, beat the eggs two minutes ; add a little of the flour and meal, with which the salt and baking powder, have been sifted together; then more milk, then flour, etc., until all has been added. Then add the lard and beat thoroughly. Bake on lightly greased, hot griddle.