Pineapple Pancakes

Grate pineapple, add sugar and let stand overnight. In the morning drain and add a cup of the pineapple to each cup of pan-cake batter. Cook as for ordinary pancakes and serve with the pineapple juice.

Banana Pancakes

Bananas, 6. Eggs, 2. Salt, a pinch. Butter, 1 tablespoon.

Sugar, 1 tablespoon. Flour, 1 1/2 cups. Baking powder, 1 teaspoon. Milk.

Rub bananas through a sieve, add well beaten eggs and remain-ing ingredients with enough milk to make a thin batter. Cook on a griddle as usual.

Currant Pancakes

Butter, 1/4 cup. Sugar, 2 tablespoons. Eggs, 4. Milk, 1/2 pint.

Salt, a pinch.

Flour.

Currants, 2 tablespoons.

Lemon rind, 1/2

Cream butter and sugar, add eggs, well beaten, milk, salt, and sufficient flour to make a thin batter. Roll dried currants in flour and add to batter with grated lemon rind. Bake in 6-inch cakes, spread with fruit or syrup and pile several together when serving. P. D., Newtonville.

Berlin Pancakes

Flour, 2 1/4 cups. Salt, 1 teaspoon.

Eggs, 6.

Milk, 1 quart.

Butter or lard.

Stir together sifted flour and salt, add the yolks of the eggs, will beaten, to the milk and mix gradually with the flour to a smooth batter. In another large bowl beat the whites of the eggs to a stiff froth, then add to them the batter, beat it all well. Melt butter or lard in a large frying pan; when hot, pour in sufficient batter to cover the bottom. Cook to a golden brown, turn and cook the other side in the same manner. In serving spread with marma-lade or butter and sugar.