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Wheat Griddle Cakes

1 cake FLEISCHMANN'S YEAST 1 cup milk, scalded and cooled 2 tablespoonfuls light brown sugar 2 tablespoonfuls lard or butter, melted 1 cup lukewarm water 2 cup sifted flour 2 eggs 1 teaspoonful salt A PLATE of "wheats" is a breakfast treat any season of the year. Dissolve yeast and sugar in lukewarm liquid. Add lard or butter, then flour gradually, the eggs well beaten, and salt. Beat thoroughly until batter is smooth.

Cover and set aside for about one hour, in a warm place, free from draught, to rise. When light, stir well and bake on hot griddle. If wanted for over night, use one-fourth cake of yeast and an extra half teaspoonful salt. Cover and keep in a cool place.

NOTE:- All batter cakes are better baked on an ungreased griddle, as they keep their shape and do not follow the grease. You will be rid of the disagreeable smoke and odor of burning fat. Your griddle need not necessarily be of soapstone. If you have an old griddle and clean it thoroughly, being sure to remove all burned fat or batter, it can be used in the above way.