Griddle Cakes (No Eggs)

To 1 qt milk add 1 tablesp lard, and 1 tablesp baking powder and some salt mixed with flour to make a rather thin batter. Bake on very hot griddle.-[Mrs. G. S., Neb.

Rice Griddlecakes

Boil 1/2 cup rice until soft, and when cool thin with milk to the consistency of batter for buckwheat cakes. Then stir in 1 well-beaten egg, about a handful flour and salt to taste. These will require to bake longer than other griddle cakes, before turning. If liked, add a little sugar to the batter.-[Mrs. E. W., N. Y.

Hominy Griddlecakes

To 1 pt warm boiled hominy add 1 pt milk or water and 1 pt flour. Lastly beat 2 or 3 eggs and stir into the batter with a little salt. Fry like any other griddlecakes. These are delicious.- [N. P., N. H.

Sweet Corn Griddlecakes

To 1 beaten egg add 1 small cup milk, the grains from 6 ears sweet corn, 1 teasp sugar, salt and pepper to taste, and flour enough to make a batter of the proper consistency, sifted with 1/2 teasp soda and 1 teasp cream tartar. Fry in deep fat.- [Mrs. M. J. S., N. H.

Green Peas Griddlecakes

Press 1 pt cooked green peas through a sieve and add 1 cup hot milk, 1 teasp. sugar, 1/2 teasp salt, 1 teasp butter, and when cold add 2 well-beaten eggs, and about 1/2 cup flour sifted with 2 rounding teasp baking powder. Bake on hot griddle.- [W. C. B., N. H