FLANNEL CAKES.
Make a batter of a pint of milk, sufficiently warm to melt in it a piece of butter the size of an egg, two eggs, a little salt and flour; put in a cup of yeast, and set it to rise three hours: bake on the griddle. If you wish them quick, make them of soda and cream of tartar, one third soda, and two thirds cream of tartar, or yeast powder.