Buckwheat Cakes

Three pints of buckwheat meal, two heaping tablespoonsful of unbolted flour, or one of white flour and one of Indian meal, a teaspoonful of salt; stir these together, adding gradually water slightly warm to make a stiff batter, beat for fifteen minutes, then add half a cup of good yeast, a tablespoonful of molasses, and a little more water, beating well together; cover them, and set them to rise in a warm place over night if for breakfast; in the morning, if you find them too thick, add a little more water with a saltspoonful of soda dissolved in it.

Velvet Cakes

One quart of milk, the same of flour sifted, three eggs beaten light, and a little salt; stir the milk gradually into the flour, beating well; add the salt, then the eggs, and a wine-glass of yeast; stir in a tablespoonful of melted butter, beat thoroughly, set it in a warm place at noon, if for tea, and when light, bake in muffin-rings; if for breakfast, set them at right.

Corn-Batter Cakes

One pint of corn meal, a small teaspoon of soda, the same of salt. Pour boiling water over the Indian meal, beating all the time until like mush; let it stand until cool, add the beaten yolks of four eggs, a handful of flour, with two teaspoonsful of cream of tartar in it, stir in milk until like buckwheat cakes, then add the soda in a spoonful of hot water, whites of eggs last; bake on a griddlo.

Wisconsin Cakes

Two teacups of unbolted flour, one of white wheat flour, two eggs and a pint of cold milk. Beat the eggs and stir in flour and milk alternately, adding a little salt; heat the pan hot in the oven; put a piece of butter the size of a small nutmeg in each little cup, pour each one half full, and bake in a hot oven fifteen minutes. These cakes, the Rye Puffs, and Laplanders, require to be baked in a pan which comes for the purpose and can be procured at any hardware store.

Flannel Cakes

Beat three eggs separately and then together; stir in alternately flour to make a thin batter with three pints of buttermilk or sour milk; melt a tablespoonful of butter and add it with a little salt; last a teaspoon even full and a half of soda dissolved in a little warm water, and bake immediately on a hot griddle.

Raised Flannel Cakes

Warm a quart of milk, put in it a tablespoonful of butter, a little salt and two beaten eggs; stir in flour until it is a thin batter; add half a teacup of yeast; beat all well together; set them over night, if for breakfast; at noon, for tea. Bake on a hot griddle.

Mush Cakes

Mould cold boiled mush into balls, with a little flour, to prevent its sticking to your hands, flatten them half an inch thick, and bake a nice brown on a hot griddle; turn them over when one side is brown. Split and butter them, and send to table hot.