These cakes will make a pleasant variety with “buckwheats,” in the long winter season. They will be found very good—so good that one will hardly believe that they contain neither “shortening” nor eggs.
“You can put in an egg or two, if you wish,” says “Susie,” modestly, “but to my notion they are quite as nice without.”
And we, who have tested the “flannel” of her making, are content to “let well enough alone.”
Farina Griddle Cakes.
4 table-spoonfuls farina.
1 quart milk.
2 eggs, well beaten.
Enough prepared flour for good batter.