278 THE nOUSKnOLD. 



portion: Six ciipa of bncl?wheat, three ctips of oatmeal flour, or if this 

 cannot bo obtained, substitute graliain flour in its place, and one cup of 

 corn meal flour; to this add a dessertspoon evenly tilled with salt, two 

 tablespoonfuls of molasses, and lukewarm water sufiScient to form a batter; 

 stir through the flour well four teaspoonfuls of baking powder before wetting; 

 but these cakes are much better raised over night with yeast. 



French Pancaltes. — To make French pancakes, take two eggs, two 

 ounces of butter, two oimces of sifted sugar, two ounces of flour, half a pint 

 of new milk. Beat the eggs thoroughly and put them into a basin with the 

 butter, which should be beaten to a cream; stir in the sugar and flour, and 

 when these ingredients are well mixed, stir in the milk, keep stirring and 

 beating the mixture for a few minutes. Serve with a cut lemon and sugar, 

 and pile the pancakes on a dish, with a layer of i>reserves or marmalade 

 between each. 



Sgg Pancakes. — Beat six eggs light, add some salt, and one pint of 

 flour, and stir in gradually enough milk to make a thin, smooth batter. 

 Take a hot griddle or skillet, butter the bottom, and put in enough batter to 

 run over it as thin as a dollar piece. When brown turn it. "When done take 

 it out on a dish; put a little butter, sugar and cinnamon over it. Frj' another 

 and treat likewise, and so on until a plate is piled. Send hot to table for 

 dessert or breakfast or tea. 



Crean» Pancakes. — Take half a pint of thick cream, two ounces of 

 sugar, and a teaspoonful of finely-powdered spice; beat the yelks of three 

 eggs, add them to the cream; mix well together; simply rub your pan with 

 a bit of friture, make it hot, put in a small quantity of the batter, so as to 

 have the pancakes as thin as possible. Serve them sprinkled over with grated 

 lemon peel and pounded loaf sugar. 



Corn aridille Cakes. — Two cupa of coarse com meal, two CTips sour 

 milk, or buttermilk, one egg, one tablespoonful graham flour, one teaspoon- 

 ful soda dissolved in boiling water; make a batter of the meal, milk, eggs, 

 and flour; if it is too thick add a little milk; then stir in the dissolved soda, 

 beat well, and bake immediately on a hot griddle; do not scorch the cakes. 



Wheat Griddle Cakes. — One quart of sour milk, two even teaspoonfuls 

 of soda and one even teaspoonful of salt, flour enough to make a good batter; 

 stir until the lumps are broken; fiy at once. 



To Make Batter Pancakes. — Well beat three eggs with a pound of 

 flour, put to it a pint of milk and a little salt, fry them in lard or butter, 

 grate sugar over them, cut them in quarters, and serve them up. 



Breakfast Corn Cakes. -Two eggs, one cup sweet milk, two table- 

 spoonfuls sweet cream, one-half cup sugar, three-fourths cup flour, two cups 

 Indian meal, tliroo teaspoonfuls baking powder. 



I^einon Flapjacks.- One pint of milk, four eggs, juice of one lemon, a 

 pinch of soda, and flour enoiigh to make a light batter. Fry in hot lard. 

 Serve with sugar and nutmeg. 



I>eliciou.s \Va flies— One and one-half pint sweet milk; one teaciip 

 butter and lard, or one cup of either melted and put in the milk, then stir in 

 the flour; next beat the yelks of four eggs, and add with two tableepoonfula 



