butter, one egg, a teaspoonful salt, one table-spoonful flour, a little pepper. Drop on a buttered pan and bake or fry ten minutes.
Mock Oyster Fritters.—Grate one dozen raw ears of corn; after grating, scrape or wring all the milk from the cob; half a table-spoonful flour; season with pepper and salt; beat the yelks of three eggs very thick, and stir into the grated corn; whisk the whites to a stiff froth, and add the last thing. Drop a dessert-spoonful at a time on a hot, buttered griddle, and fry of a light brown on both sides.
Corn Oysters.—One quart grated corn, three eggs well beaten, one small teaspoonful salt, and a little pepper, with just flour enough to make the corn hold together. Drop from a spoon into hot butter, making cakes about the size of an oyster. Sour milk, with a half-teaspoonful of soda, will answer if eggs are not plenty.
Rice Cakes.—One cup cold boiled rice rubbed into a quart of milk, one pint of flour, a teaspoonful of salt, two eggs beaten very light. Beat all free from lumps. Bake as soon as made, on a well-greased griddle.
Rice or Hominy Cakes.—Warm one quart of sweet milk, and rub into it two cups of boiled rice or hominy; throw in a little salt, and add enough wheat flour to bind the rice, or to make the batter as thick as waffles. Beat two eggs and add to the batter, and half a teaspoonful of soda, unless you use the prepared flour. If you do, there will be no salt or soda needed.
Rosie's Sally Lunn.—One spoonful of butter, one of sugar, one egg, one pint of milk, one quart of flour, with two teaspoonfuls of cream of tartar sifted with the flour, and one teaspoonful of soda added the last thing. This is an excellent breakfast-cake, as well as tea-cake, and is sometimes varied by stirring in a pint of whortleberries.
'Strawberry Shortcake.—Rub into a pint and a half of Jewell's Prepared Flour one teacup of butter; beat one egg very light; add milk to make a soft dough; divide in three parts; roll out lightly, lay one portion on a pie-plate or tin, sprinkle a little flour on the top, then add the second cake, a little flour on the top of that, and cover with the third. Bake quickly, but not too brown. Let the berries stand with sugar sprinkled over them till the cake is baked, then pull the thin portions of cake apart;
