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Wheat Griddle Cakes

1 cake compressed yeast 1 cup milk, scalded and cooled 1 cup lukewarm water 2 level tablespoons brown sugar 2 tablespoons melted lard 2 cups sifted flour 1/2 teaspoon salt 2 eggs Dissolve the yeast and sugar in the lukewarm liquid. Add lard (or butter), then flour gradually, the eggs well beaten, and salt. 2-L Beat thoroughly until batter is smooth; cover and set aside for about one hour, in a warm place free from draft, to rise. When light, stir well and bake on a hot griddle.

If prepared over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place. GRIDDLE CAKES No. 1 2 cups flour 1/2 teaspoon salt 3 teaspoons baking powder 1 teaspoon sugar 1 or 2 eggs 2 tablespoons melted butter Milk (about 11/2 cups) Mix and sift the dry ingredients; add the milk and beaten eggs; beat thoroughly; add melted butter and drop by spoonfuls on a hot griddle. Serve with butter and maple syrup.

GRIDDLE CAKES No. 2 2 cups flour 1/2 teaspoon salt 2 teaspoons soda 2 eggs 2 tablespoons melted butter Sour milk (about 2 cups) Mix and bake as directed for Griddle Cakes No. 1. One egg may be used instead of two, but more beating will be necessary.