Raised Buckwheat Cakes

Buckwheat, 2 cups. Graham flour, 1 cup. Salt, 1 teaspoon.

Molasses, 2 tablespoons. Compressed yeast, 1/2 cake. Soda, a pinch.

Mix the buckwheat, graham flour and salt and stir in warm water to make a thick batter. Add the molasses and yeast dissolved in water and let rise over night. In morning, add soda, and warm water if necessary. Let rise again and bake on greased griddle as wanted. peggy.

Cornmeal Flapjacks

Sour milk, 1 quart. Salt, 1 teaspoon. Eggs, 2. Soda, 1 teaspoon.

Hot water, 4 tablespoons. Melted butter, 2 tablespoons. Flour, 1/2 cup. Molasses, 2 tablespoons.

Cornmeal.

Mix ingredients in order given, beating eggs, dissolving soda in hot water and stirring in enough cornmeal to make a thin batter. Bake on hot, greased griddle.

Cornmeal Flannel Cakes

White corn meal, 1 cup. Boiling water, 1 cup. Milk, 1 quart.

Yeast cake, 1/2. Salt, 1 teaspoon. Flour.

Soda, a pinch.

Scald the corn meal in the boiling water, add the milk, yeast, salt and enough flour to make a thin batter. Let rise all night and in the morning add soda dissolved in warm water. Bake on a hot griddle.

Rice Cakes

Boiled rice, 1/2 cup. Milk, 4 cups. Eggs, 4.

Salt, a pinch.

Flour, 1/2 pound.

Baking powder, 1 teaspoon.

Mix beaten egg yolks, rice, milk and salt, then add alternately the flour and baking powder sifted together and the stiffly beaten egg whites. Fry on a greased griddle.

Holland Flensjes

Milk, 1 cup.

Eggs, 2.

Flour, 2 tablespoons.

Sugar, 2 teaspoons. Salt, a pinch. Cinnamon, 1 teaspoon.

Beat the eggs and add milk. Sift together dry ingredients and stir in slowly the egg and milk. Beat for 5 minutes. Fry in a greased frying pan, making cakes large enough to cover bot-tom of pan. Fry till light brown on each side, remove to a plate, sprinkle with sugar and roll up with a fork. This will make 10 flensjes. M. 0. P., Boston.

Chocolate Crullers

Eggs, 2. Sugar, 1 cup. Shortening, 1 tablespoon. Milk, 2-3 cup.

Grated chocolate, 1 square. Cinnamon, 1 teaspoon. Flour, 3 cups. Salt, 1/2 teaspoon.

Baking powder, 1 1/2 teaspoons.

To the beaten eggs add the sugar, shortening, chocolate, cinna-mon and milk. Measure the flour after sifting and sift again with the salt and baking powder. Add to first mixture and roll out to 1-3-inch thickness. Cut with a doughnut cutter, or in strips and braid. Fry in deep, hot fat as for ordinary doughnuts.

Old Fashioned Fried Cakes

Sour milk, 1 coffee cup. Flour, 1 1/2 tea cups. Rye meal, 1 1/2 tea cups. Molasses, 1 scant cup.

Egg, 1.

Soda, 1 heaping teaspoon.

Salt.

Mixed spices.

Mix well and drop from spoon into deep, hot fat. Fry till golden brown. Serve hot with maple syrup.

Miss E. M. F., Southborough.

Fried Rye Cakes

Rye meal, 3/4 cup. Flour, 3/4 cup. Salt, 1/2 teaspoon.

Sugar, 1 tablespoon. Baking powder 2 teaspoons. Milk, 1/2 cup.

Egg, 1.

Mix the meal, flour, salt, sugar and baking powder. Stir in the milk and the egg, beaten light. Beat thoroughly and drop by teaspoons into deep, hot fat. Cook till they turn over and brown and do not stick to the fork.

Wonders

Eggs, 3.

Melted shortening, 3 table-spoons.

Sugar, 3 tablespoons. Baking powder, 1 teaspoon. Flour.

Beat the eggs, add shortening, sugar and 1 cup of flour sifted with the baking powder. Add more flour to make stiff dough and roll very thin. Cut in 3-inch squares and in each cut several slits. Fry in deep, hot fat and roll in powdered sugar.

Balloons

Water, 1 cup. Butter, 1 tablespoon.

Flour, 1 cup. Eggs, 3.

Bring the water to the boiling point and add the butter. When butter is melted add the flour and beat with a fork or wire whip until it is smooth and leaves the sides of the pan. Remove from the fire and add three eggs, one at a time, beating vigorously each one before adding the next. Let stand until cold. When ready to serve drop a spoonful at a time into deep, moderately hot fat and fry about 15 minutes. Remove and drain on unglazed paper. They will puff into round hollow balls. Fry only a few at a time and keep well separated. Sprinkle with powdered sugar and serve with lemon sauce made as follows:

Lemons, 1 1/2.

Powdered sugar, 1 cup.

Boiling water, 1/2 cup.

Strain the juice of the lemons, add the sugar, then the boiling water. Serve at once.