Practical vegetarian cookery

it is not necessary. This receipt can be varied by using graham, corn, or whole wheat flour, in proportions of two thirds graham or wheat to one third white flour. Corn should only be one third corn to two thirds white flour. HOMINY GRIDDLE CAKES. To one cupful of sweet milk, add one cupful of warm, fine, boiled hominy; add one half teaspoonful of salt, two eggs,--whites and yolks beaten separately,--one teaspoonful of melted butter. In mixing add well beaten whites of eggs last. Use flour enough to make thin batter. Can be cooked either as griddle cakes or waffles. RAISED GRAHAM GRIDDLE CAKES. One cupful of graham meal, one cupful of flour, one half yeast cake dissolved in one quarter of a cupful of lukewarm water, mix with this one pint of milk scalded and cooled, and let it rise over night. In the morning add one tablespoonful of molasses, and one saltspoonful of soda. If the batter is too thick add a little warm water. INDIAN MEAL GRIDDLE CAKES. 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