| 1 cup dried and sifted bread crumbs | 2 tablespoons sugar |
| 1 cup flour | 1 egg |
| ½ teaspoon salt | 1¼ cups milk |
| 4 teaspoons baking powder |
Mix and cook according to directions for Plain Griddle Cakes (see No. 476). Half milk and half water may be used.
480.—RICE GRIDDLE CAKES
| 1 cup cooked rice | 2 teaspoons baking powder |
| 1 egg well beaten | 1 tablespoon sugar |
| 1 cup milk | ½ teaspoon salt |
| 1 cup flour | Few gratings nutmeg |
Mix rice and egg thoroughly with a fork, add milk, and dry ingredients mixed and sifted together; beat well, and cook the same as Plain Griddle Cakes (see No. 476).
481.—RAISED BUCKWHEAT CAKES
| 1 cup boiling water | ¼ cup lukewarm water |
| ½ teaspoon salt | 1 cup buckwheat flour |
| 1 tablespoon molasses | ¼ cup white flour |
| ½ yeast cake | ½ teaspoon soda |
Mix boiling water, salt, and molasses, and when lukewarm add yeast dissolved in lukewarm water; add gradually to flour, and beat well; let rise over night, add soda, beat well, and cook the same as Plain Griddle Cakes (see No. 476).
482.—WAFFLES
| 1½ cups flour | 1 egg well beaten |
| ½ teaspoon salt | 1 cup milk |
| 3 teaspoons baking powder | 3 tablespoons melted shortening |
| 1 teaspoon sugar |