One pint of Indian meal, one teaspoonful of sugar, one teaspoonful of butter, add gradually to this sufficient boiling milk to wet the meal; when cool add two well beaten eggs, and sufficient cold milk to make a thin batter.
BREAD GRIDDLE CAKES.
One pint of stale bread crumbs; pour over them one pint of hot milk; add one tablespoonful of butter; when the crumbs are soft rub through a strainer and add the beaten yolks of two eggs, one cupful of flour, and two teaspoonfuls of baking powder. If the batter is not thin enough add a little cold milk.
RICE GRIDDLE CAKES.
Take one cupful of sweet milk, one cupful of warm boiled rice, the yolks of two eggs beaten until light, one tablespoonful of melted butter, and flour enough to make a thin batter; stir in lastly the whites of the eggs beaten stiff and dry. Bake on a hot griddle.
SOUR MILK GRIDDLE CAKES.
Sift one half teaspoonful of salt and one teaspoonful of soda into one pint of flour; add one scant pint of sour milk or cream, the beaten yolks of two eggs, and lastly the whites beaten very stiff. Bake on a hot, well greased griddle.
BREAKFAST FOODS.
WHOLE WHEAT.
Sift one cupful of whole wheat meal into one pint of boiling water; add salt to taste. Cook in double boiler and steam from one to two hours, until meal is thoroughly cooked. Very nice when cold fried in delicate slices and served with maple syrup.