GRIDDLE CAKES

Griddle cakes should be well beaten, when first made, and they are much lighter if the eggs are separated, whipping the yolks to a thick cream, and adding the whites beaten to a stiff froth just before baking. Some persons never stir buckwheat cakes after they have risen, but take them out carefully with a large spoon, placing the spoon when emptied, in a saucer, and not back again into the batter. In baking griddle cakes have the griddle clean, and instead of greasing it, tie some salt in a rag and rub the griddle with it. If the griddle is not allowed to burn, the

cakes will not stick, and there will be no smoke or unpleasant odor in the room ; or better still, provide a soapstone griddle which needs no greasing. Griddle cakes may be made with new fallen snow, in the pro- portion of a teacup of snow to a pint of milk. Fresh fallen snow contains a large proportion of ammonia which renders the cakes light, but which soon evapo- rates, rendering old snow useless for this purpose.