Any of the cereals make good pancakes, or a small amount added to the ordinary pancake batter improves it.
*EGGS*
Eggs and the foods into which they enter are favorite articles of diet in most households. They are an agreeable substitute for meat and even when high in price make a cheaper dish than meat.
A fresh egg should feel heavy, sink in water, and when held to a bright light show a clear round yolk.
TO PRESERVE EGGS
In the early spring or fall when eggs are plentiful and at their best, pack them away for future use. Use strictly fresh eggs with perfect shells (no cracks). Buy water glass at drugstore. Use ten parts water to one of water glass. Boil water, when cool add water glass and beat well. Use an earthen jar or crock, pack in rows and pour over the liquid mixture to cover well. Place old plate over eggs in crock to keep them under water. Put cover on jar and keep in cool place. More eggs may be added at any time if well covered with the liquid mixture.
For fifteen dozen eggs use one quart water glass.
TO KEEP EGG YOLKS
The yolks may be kept several days and be as if just separated from the whites if they are placed in a cup previously rinsed with cold water and a pinch of salt added to them. The cup must be closely covered with a wet cloth, and this must be changed and well rinsed in cold water every day.
When whites are left over make a small angel cake or any of the cookies which require the whites of egg only.