BANNOCKS.
Two teacupfuls of oatmeal, or barley meal, sifted with two teaspoonfuls of baking powder; add two beaten eggs, one tablespoonful of sugar and one pint of milk with a little salt, sifting in the meal. Mix and bake on a griddle.
GRIDDLE CAKES.
To one cupful of flour, add one saltspoonful of salt, one tablespoonful of baking powder; sift thoroughly; add milk enough to make a batter like a thick cream; then whip in one teaspoonful of melted butter. One egg may be well beaten and added, though it is not necessary.
This receipt can be varied by using graham, corn, or whole wheat flour, in proportions of two thirds graham or wheat to one third white flour. Corn should only be one third corn to two thirds white flour.
HOMINY GRIDDLE CAKES.
To one cupful of sweet milk, add one cupful of warm, fine, boiled hominy; add one half teaspoonful of salt, two eggs,—whites and yolks beaten separately,—one teaspoonful of melted butter. In mixing add well beaten whites of eggs last. Use flour enough to make thin batter. Can be cooked either as griddle cakes or waffles.
RAISED GRAHAM GRIDDLE CAKES.
One cupful of graham meal, one cupful of flour, one half yeast cake dissolved in one quarter of a cupful of lukewarm water, mix with this one pint of milk scalded and cooled, and let it rise over night. In the morning add one tablespoonful of molasses, and one saltspoonful of soda. If the batter is too thick add a little warm water.