One cup of sweet milk heated to boiling point; stir in 2 heaping tablespoonfuls yellow, granulated cornmeal; add a tablespoonful of butter or lard and salt to taste.  As soon as the mixture has cooled, stir in 1 tablespoonful of wheat flour.  If the batter should be too thick, stir in enough cold, sweet milk to make it run easily from the spoon.  Add 1 heaping teaspoonful of Royal baking powder.  Drop spoonfuls on hot, greased griddle, and bake.  This quantity makes cakes enough to serve three people, about sixteen small cakes.  This is an economical recipe, as no eggs are used.

RICE WAFFLES

(AS AUNT SARAH MADE THEM.)

Add 1 tablespoonful of butter and 1 tablespoonful lard to 1 cup of cold, boiled rice; 2 yolks of eggs, the whites beaten separately and added last; 2 cups of flour, 1 teaspoonful salt and 2 teaspoonfuls baking powder, sifted together; 1 teaspoonful of sugar and 1 teaspoonful of molasses, and enough sweet milk to make a thin batter.  Bake in hot waffle irons.  With these serve either maple syrup or a mixture of sugar and cinnamon.

“GERMAN” EGG-PANCAKES (NOT CHEAP)

These truly delicious pancakes were always baked by “Aunt Sarah” when eggs were most plentiful.  For them she used, 1 cup flour, 5 fresh eggs, 1/2 cup milk.

The yolks of 5 eggs were broken into a bowl and lightly beaten.  Then milk and flour were added gradually to form a smooth batter.  Lastly, the stiffly-beaten whites of eggs were added.  Large spoonfuls were dropped on a hot, well-greased griddle, forming small cakes, which were served as soon as baked.  These cakes require no baking powder.  Their lightness depends entirely on the stiffly-beaten whites of eggs.

“FRAU SCHMIDT’S” GRIDDLE CAKE RECIPE

The Professor’s wife gave Mary this cheap and good recipe for griddle cakes:  1 pint of quite sour, thick milk; beat into this thoroughly 1 even teaspoon of baking soda, 1/2 teaspoon each of salt and sugar and 2 cups of flour, to which had been added 1 tablespoon of granulated cornmeal and 1 rounded teaspoon of baking powder before sifting.  No eggs were used by the Professor’s wife in these cakes, but Mary always added yolk of 1 egg to the cakes when she baked them.

MARY’S RECIPE FOR “CORN CAKE”

1 cup of white flour. 1/2 cup cornmeal (yellow granulated cornmeal). 1 cup of sweet milk. 2 teaspoonfuls baking powder. 1 tablespoonful sugar. 1/2 teaspoonful salt. 1 tablespoonful butter. 1 tablespoonful lard. 1 egg.

Sift together flour, salt and baking powder, sugar, and add 1/2 cup of granulated, yellow cornmeal.  Mix with 1 cup milk, 1 beaten egg, and the 2 tablespoonfuls of butter and lard.  Beat thoroughly.  Add a tablespoonful more of flour if not as stiff as ordinary cake batter.  Pour in well-greased bread tin and bake about 40 minutes in a hot oven.