Johnny Cake

2cupfuls of butter milk,

1 large tablespoonful sour cream or

hot lard, 1/2 cupful of sugar, l egg,

1 teaspoonful of soda dissolved in buttermilk, 1 teaspoonful of salt, A little wheat flour and corn meal enough to make a thin batter. If lard is used, heat in pan in which cake is to be baked and pour into batter the last thing. Mix thoroughly, and bake thirty minutes, or more, until well done.

Mrs. H. Breese.

Puffets

1 qt. of flour,

1 pt. of sweet milk,

3 teaspoonfuls of baking powder, 1/2 teaspoonful of salt, 3 eggs,

2tablespoonfuls of white sugar, Butter size of an egg.

Beat sugar, butter and yolks of the eggs till very light; add the milk and flour with the baking powder; lastly the whites of the eggs beaten to a stiff froth. Bake in gem pans in a quick oven.

Mrs. Wm. Sutton, Pacific Grove.

Popovers

2 eggs,

2 cupfuls of flour, 2 cupfuls of milk, Pinch of salt. Bake in gem pans in hot oven fifteen or twenty minutes.

Mrs. J. R. Hebbron.

Sally Lunn

Beat two eggs very light, over which pour-one cupful of sweet milk, one-third of a cupful of sugar, two tablespoonfuls of melted butter, a little salt, two cupfuls of flour and three teaspoonfuls of baking powder. Bake in moderate oven.

Miss Perry, Monterey.

Rusks

1 pt. sweet milk, 1/2 pt. of yeast,

1/2 teaspoonful of salt, Flour to make a thin batter, Mix, and let it rise, then add

1 small cupful of sugar,

2eggs,

4 spoonfuls of melted butter or lard, Flour to kead. Let it rise again, knead, make into rolls and bake.

Mrs. A. J. Abbott.

German Coffee Cake

One cake compressed yeast and two table-spoonfuls sugar creamed together; one and one-half cupfuls warmed milk. Scald milk, cool, and add to this one-fourth cupful more sugar, one teaspoonful salt. Mix in sifted warm flour until about like a dropped batter; add two eggs, not beaten, one-half cupful seedless raisins, one-fourth cupful melted short-ning. Mix all together and beat about ten minutes. Cover and set in warm place to rise. Let rise until double its first size then beat down and put into pans about two inches deep. Let rise again to double its size and bake one-half hour in moderate oven. When baked brush over with beaten egg and return to oven for a few minutes. Put in a saucepan three tablespoonfuls shortening, add one-fourth cupful sugar; when sugar is almost melted add three tablespoonfuls flour and one and one-half teaspoonfuls cinnamon. Mix until smooth then spread over the cake. Return to oven for two or three minutes. The egg and above preparation can be put on bread just before baking, if wished. Or can be put in layers with batter and baked.

Mrs. R. L. Porter.

Graham Crackers

1 cupful of butter,

1cupful of sour milk, 1/2 cupful of sugar,

1/2 teaspoonful of soda. Make as stiff as possible with graham flour, roll very thin.

Mrs. E. L. Baker.

Dumplings

(for stews).

2cupfuls of flour, 1 beaten egg, salt,

1 level tablespoonful of butter, 1 teaspoonful of baking powder.

Stir all together and add milk to make a batter a little softer than for biscuits. Drop in spoonfuls over the stew; cover and cook twenty minutes.

Mrs. R. L. Porter.

Waffles

2 eggs, a pinch of salt,

2 cupfuls of milk,

3cupfuls of flour,

3 even teaspoonfuls of baking powder,

2tablespoonfuls of melted butter or lard.

Mrs. G. B. Richmond.

Raised Waffles

1 1/2 cupfuls of sweet milk, 1 egg,

1 teaspoonful of salt,

3large spoonfuls of yeast, Butter size of an egg, Flour to make a thin batter.

Mix the milk, yeast, salt and flour at night In the morning add the butter, melted, and the egg, and bake in hot waffle irons.

Mrs. R. L. Porter.

Griddle Cakes

1 cupful of flour,

1 cupful of whole wheat flour,

1 tablespoonful of sugar,

1/2 cupful of yeast, a pinch of salt. Enough cold water to make a thick batter. Set over night. In the morning soak three slices of bread, or some stale cake, and beat thoroughly into the batter. Add one-half of a teaspoonful of soda, and bake on a hot griddle.

Mrs. E. G. Moyes.

Batter Cakes

Pour one pt. of sour buttermilk into well beaten yolks of two or three eggs, add one teaspoonful white sugar, a little salt and two pts. of flour. Stir batter until perfectly light and smooth, then add one teaspoonful of soda dissolved in a little warm water; add whites of eggs last thing. Bake on very hot griddle.

No. 2. - At night mix thoroughly together - 1 pt. sour milk,

1 pt. corn meal or graham flour, 1 pt. wheat flour,

A little salt.

Next morning add one or two beaten eggs, 1 teaspoonful sugar, 1 teaspoonful soda dissolved in a little warm water, and bake on very hot griddle.

Mrs. B. L. Hollenbeck, Pacific Grove.

Flannel Cares

Three cupfuls of flour, one tablespoonful brown sugar, teaspoonful salt, two heaping teaspoonfuls baking powder, two eggs, three cupfuls milk. Sift flour, sugar, salt and powder together; add beaten eggs aud milk; mix into smooth battel that will pour easily from pitcher; bake on hot griddle in cakes size of saucer.

Mrs. A. W. Anderson, Pacific Grove.