The new practical housekeeping

Potato Cakes. — Six boiled potatoes cooled and mashed through a colander (cold potatoes may be used), two eggs, three tablespoons flour, sweet milk to make rather stiff batter, salt, and a little pepper if liked. Fry on griddle. Nice with butter, sjrrup or jam. Or for Grated Potato Cakes, after peeling and washing potatoes, wipe dry, grate quickly and to each cup grated potato allow one egg and heaping tablespoon flour. Beat potato and egg thoroughly five minutes, add flour and teaspoon salt. Have tablespoon drippings or lard in frying-pan, put in batter to cover bottom half inch thick, and there must be enough fat to show around the edge of cake. When brown turn and brown the other side. Place in oven on plate and bake a second one, adding more fat to pan if necessary, tnen a third, etc., till all are baked. Place in layers and serve at table cut as ielly cake, only larger slices. Make in the proportion of one gratea potato to each person. These are nice for breakfast or tea and with potato slaw, cake or fruit and a cup tea, cofiee or chocolate, one has almost a "company tea." Rye Cakes. — Warm a quart new milk, beat two eggs very light, and add gradually with sufiicient rye meal to make a moderate batter, putting in the meal a handful at a time ; add a saltspoon salt GRIDDLE CAKES. 343 and large tablespoon any fresh yeast. Beat very light and put in a warm place to rise. Bake on hot griddle and eat with butter, molasses, or honey. Com Cakes may be made after this recipe^ or use rye and com in equal proportions. Rice Cakes. — Boil half a cup rice ; when cold mix one quart eweet milk, the yolks of four eggs, and flour sufficient to make a •><^/V fnWnjiVi stiff batter; beat the whites to a froth, stir in one teaspoon soda and two of cream tartar; add a little salt, and lastly the whites of eggs; bake on a griddle. A nice way to serve is to spread them while hot with butter, and almost any kind of preserves or jelly ; roll them up neatly, cut oflFthe ends, sprinkle them with sugar, and serve immediately. Or boil until soft a half pound rice, drain off water, mash well, stir in butter size of an egg, and when cold add ^x eggs beaten very light, pint flour and quart lukewarm milk. Beat all well together, and bake on a hot griddle. Squash Cakes. — One cup cooked and sifted squash, two eggs, one and a half pints milk, little salt, flour to make good batter, and two heaping teaspoons baking powder. Or take one pint flour, scant pint milk, two eggs, teaspoon each salt and cream tartar, half as much soda, four tablespoons sugar, two cups sifted squash. Mix the flour with the other dry ingreaients, and rub through a sieve ; add beaten eggs and milk to the squash, and pour on the flour. Beat till smooth and light and bake on griddle. Or take a half pint cold stewed squash, pumpkin or apple, rubbed through a colander ; mix with two well-beaten eggs ana half pint milk. Sift together half pint each Graham flour and corn meal, half teaspoon salt, heaping teaspoon baking powder. Mix all smoothly and thoroughly into a batter and bake quickly on hot griddle. \ «. .. lOES AND lOE-OREAM.