Soak stale bread in hot water until moistened; press out the water. To two cupfuls of softened bread, add two beaten eggs, a teaspoonful of salt, a half cupful of flour, and enough milk to make a thin, smooth batter; add, the last thing, a teaspoonful of baking-powder, or use soda if sour milk has been used in the batter.
CORNMEAL PANCAKES
Pour a little boiling water on a cupful of cornmeal, and let it stand half an hour. Add a teaspoonful of salt, a tablespoonful of sugar, one egg and two cupfuls of flour. Add enough milk to make a smooth batter, and a teaspoonful of baking-powder just before baking. Instead of white flour rye meal may be used: one cupful of rye to one of cornmeal, a tablespoonful of molasses instead of the sugar, and soda in place of baking-powder.
BUCKWHEAT CAKES
Scald a cupful of yellow meal in a quart of boiling milk. Add a half teaspoonful of salt; when cold add a quarter of a compressed yeast-cake, and enough buckwheat flour to make a soft batter. Beat it well together. Let it rise over night. In the morning stir in a tablespoonful of molasses and a teaspoonful of soda. Although the above method is the old and better way, these cakes can be made in the morning, and baking-powder used instead of yeast; in which case divide the batter, and add the baking-powder, one half at a time.
ADIRONDACK PANCAKES
Bake several pancakes as large as a plate. Butter, and cover them with maple syrup. Pile them one on another, and cut like a pie.
[352-*] Place the rolls far enough apart in the pan to give room for them to rise without running together.