BAKING FORMULA FOR GRIDDLE CAKES:

2 cups sifted all-purpose flour
2 level tsp. baking powder
1 tsp. salt
1 tbsp. sugar
1 or 2 eggs
1 1/2 cups milk
2 tbsp. melted shortening

Mix and sift dry ingredients. Combine eggs, well beaten, with milk. Pour into sifted dry ingredients and beat until smooth. Stir in melted shortening. Bake on ungreased hot griddle.

Makes about 2 dozen small cakes.

RASPBERRY OR BLUEBERRY PANCAKES:

Use baking formula for Griddle Cakes. Substitute 1/4 cup cornmeal for 1/4 cup of the sifted flour in dry ingredients, if desired, and add to batter after it is mixed, 1 cup fresh or canned berries. If canned berries are used, drain off juice.

CORNMEAL GRIDDLE CAKES:

Use baking formula for Griddle Cakes. Substitute 1 cup cornmeal for 1 cup of the sifted flour. Heat milk and pour over cornmeal. Cool. Add well-beaten eggs to this liquid mixture. Stir in rest of dry ingredients sifted together, then melted shortening. Do not overbeat batter. Bake on ungreased hot griddle.

BUCKWHEAT CAKES:

Use baking formula for Griddle Cakes and substitute 1 cup buckwheat flour for 1 cup sifted all-purpose flour.

CRUMB GRIDDLE CAKES:

Use baking formula for Griddle Cakes and substitute 1 1/2 cups dried bread crumbs for 1 1/2 cups of the sifted flour. Milk may have to be slightly increased to make a batter that will pour.

MAPLE PANCAKES:

Use baking formula for Griddle Cakes. Omit sugar and substitute 1/4 cup pure maple syrup for 1/4 cup of the milk. Mix maple syrup with milk and proceed with mixing batter same as in baking formula.

RICE GRIDDLE CAKES:

Use baking formula for Griddle Cakes and substitute 1 cup boiled rice for 1 cup flour and reduce milk to 1 cup.

DESSERT GRIDDLE CAKES:

Use baking formula for Griddle Cakes and add milk or cream to make a thin batter which bakes as a thin griddle cake. Butter the hot griddle cakes and spread with tart jelly. Roll (like small jelly roll), fasten with toothpick; serve with confectioners' sugar.