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.