Crullers

Cup of milk, one cupful of sugar, two eggs, one tablespoonful melted lard, one tablespoonful of cinnamon, enough Albers flour to make into dough. Roll as thin as possible, and cut in strips 6 inches long and 1 inch wide with a jagging-iron or sharp knife. Fry in hot lard a very light delicate brown, and lay on a towel or paper to absorb the fat. Will keep indefinitely and if placed a few minutes in the oven, taste perfectly fresh.

Scones

Two cupfuls of Albers flour, two teaspoonful baking powder, one-half of a taspoonful of salt, one-third cup of sugar, three tablespoonfuls of butter, 1 egg, currants if liked. Add enough milk to make a soft dough, divide in half, flatten with the hand into a round cake the thickness of a biscuit, mark with a knife into four scones and bake quickly.

French Pancakes

Beat the yolks of three eggs until lemon colored and thick, add a cupful of milk, a teaspoonful of sugar and a half teaspoonful of salt. Sift half cup Albers flour into a third of the mixture and when smooth add the rest and beat thoroughly. Lastly add a teaspoonful of olive oil. Bake in a hot buttered frying pan, turning when brown. Take from the fire, spread with jelly, roll up, dust with powdered sugar and serve.

Breakfast Cakes

Put a pint of milk on the fire; let it simmer a few minutes. Stir into it a piece of butter the size of a walnut. Add salt, and three spoonfuls of good yeast, with three well-beaten eggs. Mix with these enough Albers flour to make a soft dough. Knead well together, put the mixture in a warm place in a basin with a cloth over it for two hours. Then make it up into small cakes, lay them on a well-oiled tin, and bake in a quick oven.

Breakfast Griddle-Cakes

Take one pint buttermilk or sour milk, one teaspoonful of salt and soda, two eggs. Thicken with Albers flour and cook on a hot griddle.

Graham Griddle-Cakes

One pint graham flour, one-half pint corn meal, one-half pint Albers flour, one teaspoon brown sugar, one-half teaspoon salt, two teaspoons baking powder, one egg, one-half pint each of milk and water. Sift together graham flour, corn meal, flour, sugar, salt, and baking powder. Add beaten egg, milk and water. Mix together into a smooth batter.

Indian Griddle-Cakes

Sift and mix together two-thirds of a quart of corn meal, one-third of a quart of Albers flour, one teaspoonful brown sugar, two heaping teaspoonfuls baking powder, one-half teaspoonful of salt. Add two beaten eggs and one pint of milk, beating into a smooth batter. Brown nicely on a very hot griddle. Serve with syrup.

Flannel Cakes

One and one-half pints of Albers flour, one tablespoon brown sugar, one teaspoon salt, two teaspoons baking powder, two eggs, one and one-half pints milk. Sift together flour, sugar, salt and powder; add beaten eggs and milk, mix into smooth batter that will run from pitcher. Bake on hot griddle rich brown color, in cakes large as tea saucers. Serve with maple syrup.

Rice Pancakes

Set a pint of new milk over the fire and when scalding hot stir in two spoonfuls of ground rice mixed smooth in one-quarter of a pint of cold milk. Let it thicken, but not boil. Cool it, adding gently one-quarter of a pound of butter. When cold add white sugar, a little nutmeg, four eggs well beaten, and a little salt. Use as little lard as possible in frying these pancakes and make them light brown. Sift sugar over them, roll them to a round shape and serve slices of lemon with them.

Wheat Cakes

These are the best plain hot griddle cakes without eggs, and they are light, tender and healthful. One quart of Albers flour, three teaspoons of baking powder, one-half teaspoon of salt. Sift well together and add sweet milk to make into a soft batter. Bake immediately on hot griddle. Should be full one-eighth inch thick when baked. Smother with butter and maple syrup or honey.

Buckwheat Cakes

Sift one pint of buckwheat flour and two teaspoonful of baking powder, and add a tablespoonful of brown sugar with enough water to make a batter. Beat but lightly and bake at once on a hot griddle.

Rice Griddle-Cakes

Boil one-half teacupful of rice; when cold mix with one quart milk, the yolks of four eggs and two teacupfuls Albers flour, having previously sifted the flour with two teaspoonful of baking powder with a little salt; beat the white of the eggs to a froth and add last. Bake on griddle.

Corn Meal Griddle-Cakes

Two cups corn meal, one cup Albers flour, one-half teaspoon salt, one tablespoon molasses, two teaspoons baking powder, milk or milk and water to make a thin batter on a griddle.

The Municipal Auditorium, San Francisco, Cal.