Grandma's Griddle Cakes

Two cups of cold boiled rice, one pint of flour, one teaspoon sugar, one-half teaspoon salt, one and one-half teaspoons baking powder, one egg, a little more than half a pint of milk. Sift together flour, sugar, salt and powder; add rice free from lumps, diluted with beaten egg and milk; mix into smooth batter. Have griddle well heated, make cakes large, bake nicely brown, and serve with maple syrup.

GRANDMA'S GRAHAM GRIDDLE CAKES

One quart of Graham flour, half a pint of Indian meal, one gill of home-made yeast, a teaspoon of salt; mix the flour and meal, pour on enough warm water to make batter rather thicker than that for buckwheat cakes, add the yeast, and when light bake on griddle not too hot.

SOUTHERN CORN MEAL GRIDDLE-CAKES

Scald two cups of sifted corn meal, mix with a cup of wheat flour and a teaspoon of salt. Add three well-beaten eggs; thin the whole with sour milk enough to make it the right consistency. Beat the whole till very light and add a teaspoonful of baking soda dissolved in a little water.

NOTE: If you use regular milk, use two large teaspoons of baking powder instead of soda.

GRANDMA'S GREEN CORN GRIDDLE-CAKES

One pint of milk, two cups grated green corn, a little salt, two eggs, one teaspoon of baking powder, flour sufficient to make a batter to fry on the griddle. Butter them hot and serve.