476.—PLAIN GRIDDLE CAKES
| 1½ cups flour | 1 egg well beaten |
| 3 teaspoons baking powder | 1 tablespoon melted shortening |
| ½ teaspoon salt | ½ cup milk |
| 1 tablespoon sugar | ¾ cup water |
Mix and sift dry ingredients; add egg well beaten, shortening, and liquid; beat well, and cook on a hot griddle. The cakes should be small and should be served very hot with butter and sirup.
477.—SOUR MILK GRIDDLE CAKES
| 2 cups flour | 2 teaspoons sugar |
| ½ teaspoon salt | 2 cups thick sour milk |
| 1 teaspoon soda | 1 egg well beaten |
Mix and sift dry ingredients, add milk and egg, and beat well; cook the same as Plain Griddle Cakes (see No. 476).
478.—CORN MEAL GRIDDLE CAKES
| 1½ cups corn meal | 1 egg well beaten |
| ½ cup flour | ¾ cup milk |
| 4 teaspoons baking powder | ¾ cup water |
| ¾ teaspoon salt | 1 tablespoon melted shortening |
| 1 tablespoon molasses |
Mix in order given, beat well, and cook on a hot, greased griddle. If all of the batter is not needed at once, cover what is left, and keep in a cold place; add one-half teaspoon of baking powder, and beat vigorously before using; or half of the recipe may be used and the extra half egg used in some other way.