Potato Pancakes (1)

Put eight raw potatoes through a meat chopper and season with salt and pepper. Fry in large thin cakes on a well-greased griddle, turning to brown both sides. Butter and roll each cake and serve hot.

Potato Pancakes (2)

Put enough raw potato through the meat chopper to make three cupfuls. Add three tablespoonfuls of whole wheat flour, one teaspoonful of salt, and one (or two) well-beaten eggs. Beat well and bake in a well-greased frying-pan, browning on both sides. Put a teaspoonful of fat in the frying-pan and when it is melted let it run well over the pan before putting in the cake.

The cakes will be whiter if rice flour is used.

Corn Meal Griddle Cakes (1)

Take one cup of corn meal, pour over it one cup of boiling water, and stir till it thickens. Add one cup of sour milk or buttermilk, one well-beaten egg, one half teaspoonful of soda and the same of salt. Sift one teaspoonful of baking powder with half a cup of whole wheat flour and add to the batter with enough more flour to make a batter that will just hold its shape for a good griddle cake. If sweet milk is used omit the soda and add one more teaspoonful of baking powder. This is my favorite recipe.

Corn Meal Griddle Cakes (2)

Scald two cups of milk in the double boiler and stir in one cup of coarse corn meal. Cook ten minutes and take from the fire. Add one teaspoonful of butter or shortening of some sort and let it cool. Add two well-beaten eggs and enough cold milk to make a batter that will just pour. Add one teaspoonful of baking powder and bake on a hot griddle.

Rice Griddle Cakes

To one and a half cups of cold cooked rice add one well-beaten egg and one cup of sour milk or buttermilk. Sift together one half teaspoonful of salt, one half teaspoonful of soda, one teaspoonful of baking powder, and one half cup of rye flour. Add this to the rice and egg; if not stiff enough add more flour.

If it is necessary to use sweet milk omit the soda and add one more teaspoonful of baking powder.

Bread Griddle Cakes

Cover two cups of stale bread of any kind with two cups of sour milk and let it stand for half an hour. If the bread is very hard it may need longer soaking. Add one well-beaten egg, one half teaspoonful of salt, and enough whole wheat or rye flour to make a batter that will just pour, about three quarters of a cupful. When ready to bake add one teaspoonful of soda dissolved in a little cold water, one teaspoonful of baking powder, and beat well.

Corn Meal Puffs (for dessert)

Mix two cups of corn flour (fine bolted meal will do) and half a cup of whole wheat flour and one teaspoonful of salt. Stir this into one quart of boiling milk and cook in the double boiler for fifteen minutes, keeping it stirred. Put in a bowl and add one tablespoonful of butter and beat well. When cold add one cup of powdered sugar and four eggs beaten light, a little cinnamon and nutmeg, and two teaspoonfuls of baking powder. Beat well and bake in greased muffin pans. Serve with a pudding sauce.

Half this recipe will be enough for five people.

Pulled Bread

Use a loaf of whole wheat bread not more than twenty-four hours old. Cut or whittle away the crust, then begin at one end and pull and tear the loaf in two lengthwise, then separate the halves into quarters, and then into eighths. If the loaf is large, these pieces can be divided again. Cover a large pan or biscuit sheet with paper, lay the bread upon it, and put in a moderate oven for half an hour or until it is dry and a golden brown. It must be crisp to the center.

This will keep some weeks in a tin box, but should be freshened in the oven before using.

Deviled Toast

Cut any dark bread into thin slices and toast a golden brown. Mix well together one tablespoonful of butter, one quarter of a teaspoonful of mustard, a little cayenne and a little onion juice, and spread on the toast. Sprinkle over it a little grated cheese, and set it in the oven till it is hot and serve at once.

Hominy Crisps

To one cup of hominy that has been cooked and mashed through a sieve, add a little salt and whole wheat flour to make a very stiff dough. Knead well and roll it as thin as possible. Cut in squares, puncture it with a fork, and bake in a hot oven.

Cooked oatmeal may be used in the same way.

Girdle Cakes

Rub thoroughly together two cups of flour, one tablespoonful of sugar, half a teaspoonful of salt, two tablespoonfuls of shortening, two teaspoonfuls of baking powder, two tablespoonfuls of currants or seedless raisins. Beat one egg and add to it half a cup of milk. Stir into the dry mixture till it makes a soft dough. Turn on to a floured board and knead for a minute, then roll out half an inch thick. Cut out the size of a breakfast plate and cook on a moderately hot griddle that has been lightly greased. When brown turn and cook on the other side. When done cut each cake into quarters and turn up so as to brown the cut edges. Split and butter and serve hot.

This can be cut in rounds with a biscuit cutter and cooked the same way.

A Paste to put on Buns when half baked

Mix two teaspoonfuls of cornstarch with one quarter of a cup of cold water. Pour over it three quarters of a cup of boiling water and cook a few minutes. Brush this over the half-baked buns, biscuits, or raisin bread, and sprinkle with sugar. Put back and finish baking.

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