THE CODVILLE COMPANY, LIMITED

GRAHAM FLOUR PANCAKES.

One egg, one pint of milk, or part milk and water, half cup of white flour, one cup of Graham flour, large pinch of salt, one and a half teaspoons Gold Standard Baking Powder. Beat egg well, add salt and milk, then flour and baking powder. If too stiff, add a little more water. Have batter thin.

CORN GRIDDLE CAKES.

2 cups flour 1% teaspoons salt

2 cup cornmeal 14 cup sugar

14 tablespoons Gold Standard 14 cups boiling water Baking Powder 14 cups milk

2 tablespoons melted butter 1 egg

Add meal to boiling water and boil five minutes; turn into bowl, add milk and remaining dry ingredients mixed and sifted, then the egg well beaten and butter. Cook as other griddle cakes. :

BREAD GRIDDLE CAKES. 14 cups fine stale bread crumbs 3% teaspoons Gold Standard |

14 cups scalded milk Baking Powder 2 tablespoons butter 2 eggs % teaspoon salt 4 cup flour

Add milk and butter to crumbs and soak until crumbs are soft; add eggs well beaten, then flour, salt and baking powder mixed and sifted. Cook as other griddle cakes.

RICE WAFFLES.

1% cups flour 1 egg 24 cup cold cooked rice 83 teaspoons Gold Standard 14 cups milk Baking Powder

2 tablespoons sugar ¢ teaspoon salt

1 tablespoon melted butter

Mix and sift dry ingredients; work in rice with tips of fingers; add milk, yolk of *egg well beaten, butter and white of egg beaten stiff. Cook on a greased hot waffle iron. Serve with maple syrup.

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