Bread Pancakes

Soak the bread and drain; to two cups of bread add one of flour, milk enough to make a thin batter, two teaspoonfuls baking powder, and one egg, beaten light.

Corn Meal Pancakes

Take two cups of Indian meal and a teaspoonful of salt; pour over it boiling water to make a batter; stand until cool, and then add the yolks of three eggs beaten, flour to make the proper consistency, one and a half teaspoonfuls baking powder; just before baking add the whites, beaten stiff.

Apple Pancakes (Very Nice)

Three pints of milk, eight eggs, and flour enough to make a thick batter, teaspoon of salt; add six or eight apples, chopped fine, and fry in lard.

Rice Pancakes

One-half cup of cold boiled rice, mixed with one pint of milk and the yolks of three eggs, and flour (in which has been mixed a good teaspoonful of baking powder and a little salt) to make a batter; bake on the griddle, and while hot spread with jelly or jam; roll up, trim and sprinkle over with sugar; must be eaten hot.

Tomato Pancakes

Make a batter with one cup of flour, two teaspoonfuls sugar, salt, teaspoonful baking powder and two cups of milk, adding last three eggs, beaten light; slice large tomatoes, season, cover with the batter, and bake on a griddle.