GRAHAM GRIDDLE-CAKES.

Mix together dry two cups of Graham flour, one cup wheat flour, two heaping teaspoonfuls of baking powder and one teaspoonful of salt.  Then add three eggs well beaten, one tablespoonful of lard or butter melted and three cups of sweet milk.  Cook immediately on a hot griddle.

BREAD GRIDDLE-CAKES.

One quart of milk, boiling hot; two cups fine bread crumbs, three eggs, one tablespoonful melted butter, one-half teaspoonful salt, one-half teaspoonful soda dissolved in warm water; break the bread into the boiling milk, and let stand for ten minutes in a covered bowl, then beat to a smooth paste; add the yolks of the eggs well whipped, the butter, salt, soda, and finally the whites of the eggs previously whipped stiff, and add half of a cupful of flour.  These can also be made of sour milk, soaking the bread in it over night and using a little more soda.

RICE GRIDDLE-CAKES.

Two cupfuls of cold boiled rice, one pint of flour, one teaspoonful sugar, one-half teaspoonful salt, one and one-half teaspoonfuls baking powder, one egg, a little more than half a pint of milk.  Sift together flour, sugar, salt and powder; add rice free from lumps, diluted with beaten egg and milk; mix into smooth batter.  Have griddle well heated, make cakes large, bake nicely brown, and serve with maple syrup.

POTATO GRIDDLE-CAKES.

Twelve large potatoes, three heaping tablespoonfuls of flour, one teaspoonful of baking powder, one-half teaspoonful salt, one or two eggs, two teacupfuls of boiling milk.  The potatoes are peeled, washed and grated into a little cold water (which keeps them white), then strain off water and pour on boiling milk, stir in eggs, salt and flour, mixed with the baking powder; if agreeable, flavor with a little fine chopped onion; bake like any other pancakes, allowing a little more lard or butter.  Serve with stewed or preserved fruit, especially with huckleberries.

GREEN CORN GRIDDLE-CAKES.

One pint of milk, two cups grated green corn, a little salt, two eggs, a teaspoonful of baking powder, flour sufficient to make a batter to fry on the griddle.  Butter them hot and serve.

HUCKLEBERRY GRIDDLE-CAKES.

Made the same as above, leaving out one cup of milk, adding one tablespoonful of sugar and a pint of huckleberries rolled in flour.  Blackberries or raspberries can be used in the same manner.

FRENCH GRIDDLE-CAKES.

Beat together until smooth six eggs and a pint sifted flour; melt one ounce of butter and add to the batter, with one ounce of sugar and a cup of milk; beat until smooth; put a tablespoonful at a time into a frying pan slightly greased, spreading the batter evenly over the surface by tipping the pan about; fry to a light brown; spread with jelly, roll up, dust with powdered sugar and serve hot.