Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

• 1 quart sour buttermilk.
• 2 eggs, beaten light.
• 1 teaspoonful salt.
• 1 teaspoonful soda dissolved in hot water.
• 2 tablespoonfuls molasses.
• 1 tablespoonful lard, melted.
• ½ cup flour.

Meal to make a batter a trifle thicker than flannel cakes.

Graham Cakes. ✠

• 2 cups brown flour.
• 1 cup white flour.
• 3 cups sour or buttermilk.
• 1 full teaspoonful soda, dissolved in hot water.
• 1 teaspoonful salt.
• 1 heaping tablespoonful lard.
• 3 eggs, beaten very light.

If you use sweet milk, add two teaspoonfuls cream-tartar. Bake as soon as they are mixed.

Auntie’s Cakes (without eggs). ✠

• 1 quart sour or buttermilk.
• 2 teaspoonfuls soda (small ones).
• 1 teaspoonful salt.
• Flour to make a tolerably thick batter.

Stir until smooth—no longer—and bake immediately.

Eggless Flannel Cakes.

• 1 quart milk.
• ½ teacupful yeast.
• 2 cups white flour.
• 1 cup Indian meal.
• 1 tablespoonful lard, melted.
• 1 teaspoonful salt.