cakes, especially if eaten with sugar and thick cream.


Flannel Cakes

1 tablespoonful of butter.
1 tablespoonful of sugar.
2 eggs.
2 cupfuls of flour.
1 teaspoonful of baking-powder.
Milk enough to make a smooth, rather thin batter.

Rub the butter and sugar to a cream, add the eggs, beaten together
lightly, then the flour, in which you have mixed the baking-powder,
and then the milk. It is easy to know when you have the batter
just right, for you can put a tiny bit on the griddle and make a
little cake; if it rises high and is thick, put more milk in the
batter; if it is too thin, it will run about on the griddle, and you
must add more flour; but it is better not to thin it too much,
but to add more milk if the batter is too thick.


Sweet Corn Griddle-cakes

These ought to be made of fresh sweet corn, but you can make them
in winter out of canned grated corn, or canned corn rubbed through
a colander.

1 quart grated corn.
1 cup of flour.