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Flannel Cakes

Flannel cakes, for which Philadelphia cooks were famous, were made of three cups of pastry flour, three cups of milk, stirred gradually into a tablespoonful of melted butter, and two well beaten eggs, with a teaspoonful of salt. This rule, however, does not give as good a result as when the eggs are entirely omitted and more butter used. In opposition to many cooks, we must affirm the fact, which experience will teach anyone who looks into the matter, that eggs are a superfluity in flour griddle cakes, and tend to make them tough; while a liberal amount of butter is needed to make a wheat flour cake tender.