Beat the eggs (without separating) until very light, then add the milk and salt; pour this mixture on the flour (slowly), beating all the while. Beat until smooth and light, about five minutes. Grease gem pans or small cups, and bake in a moderately hot oven about thirty-five minutes. They should increase to four times their original size. (This recipe may be divided for class work.) PANCAKES. 1 pint of flour. 1 tbsp. of melted butter. 1 pint of milk. 2 eggs. 2 tsps. baking powder. 1/2 tsp. salt. Beat the whites and yolks of the eggs separately; add the yolks to the milk, then the melted butter; salt. Sift the baking powder and flour together, add slowly to the liquid, stir until smooth. Lastly, add the whites of the eggs. These may be cooked in waffle irons or on a griddle. PANCAKES WITH BUTTERMILK. 1 pint of buttermilk. Flour to make a medium batter. 1/2 tsp. salt. 1/2 tsp. soda. Crush the soda, add it and the salt to the buttermilk, add the flour gradually, beat until the batter is smooth, and bake on a hot griddle. An egg may be added. CORNMEAL GRIDDLE CAKES. 1 pint of Indian meal. 1 cup of flour. 1 tsp. salt. 3 eggs. 4 (l.) tsps. baking powder. 1 pint of milk. Put the meal into a bowl, and pour over it just enough boiling water to scald it; do not make it soft; let stand until cool. Then add the milk; beat the eggs until very light, add them to the batter, add the flour and salt in which the baking powder has been sifted. Mix well, beat vigorously for a minute or two, and bake on a hot griddle. BREAD GRIDDLE CAKES. 1 pt. of milk. 1/2 tsp. of salt. 1/2 tsp. of soda and 1 tsp. cream tartar. 3 (l.) tsps. baking powder. 1/2 pt. stale bread crumbs. 2 eggs. Flour to make a thin batter. Soak the bread in the milk for one hour, then beat it smooth. Beat the eggs separately till very light, add first the yolks, then the flour and salt and baking powder. Beat again, add the whites, and bake quickly on a hot griddle. BUCKWHEAT CAKES. 1 pt. boiling water. 1/2 tsp. salt. 1/2 cup white flour. 1 ssp. soda. 1/2 cup corn or Graham meal. 1/4 yeast cake. 1 cup buckwheat flour. Pour the boiling water on the corn or Graham meal, add the salt, and when lukewarm add the flour, beat until smooth, then add the yeast. Let it rise over night. In the morning add the soda just before baking (milk may be used instead of water). A tablespoonful of molasses is sometimes added in order to make the cakes a darker brown. FRITTERS.