Apple Flapjacks

1 tablespoon shortening

1 tablespoon sugar

2 eggs

1 1/2 cups flour

1 teaspoon baking-powder 1 cup apples, chopped fine Cinnamon Milk

Cream the shortening and sugar, add the beaten eggs, the flour sifted with the baking-powder and cinnamon, and the chopped apples. Then gradually add milk to make a medium batter. Bake on a griddle as for ordinary pancakes and serve in an overlapping row around a platter of pork chops, or serve separately with roast pork, either hot or cold. Cooked apples or a dry apple sauce may be used with batter in the same way.

Potato Pancakes

2 cups grated potato

1 egg

2 tablespoons flour

Milk

Salt

Pepper

Onion-juice

Scrub and pare the potatoes and grate into cold water to keep them from discoloring. Drain well and add the egg, well-beaten, the flour, and sufficient milk to make a stiff batter. Season with salt, pepper and onion-juice. Cook in a frying-pan with hot fat to the depth of about one-half inch. A large spoonful of batter makes a good-sized cake. Cook until well browned and crisp and serve as a vegetable with meat and gravy. Especially good with a stew.

Waffles

1 1/2 cups flour

1/2 teaspoon salt

3 teaspoons baking-powder

1 cup milk

2 eggs

1 tablespoon shortening

Mix the flour, salt and baking-powder, add the milk gradually, then the eggs, beaten until very light, and the melted shortening. Be sure that both sides of the waffle-iron are hot and that it is well greased. After baking each waffle, let the iron heat a minute before putting in batter for the next.

Cream Waffles

2 eggs

2 cups sour cream

2 cups flour

1 tablespoon corn-meal 1 teaspoon soda 1/2 teaspoon salt

Beat whites and yolks of the eggs separately. Mix with the beaten yolks the cream, flour, corn-meal, soda and salt, and finally the egg-whites, beaten until stiff. Bake at once on a hot waffle-iron.

Cream Waffles 30Cream Waffles 31

Buttermilk Waffles

1 cup corn-meal 1 1/2 cups water 1 teaspoon salt

1 tablespoon shortening

2 eggs

1 cup wheat flour 3/4 teaspoon soda 1/2 cup sweet milk Buttermilk

Cook the meal, water, salt, and shortening together for ten minutes, stirring constantly. Beat the yolks and whites of the eggs separately until very light. When the mush is cool, add the yolks. Sift together the flour and soda, and add to the mush, alternating with the sweet milk. Fold in the egg-whites, and finally add buttermilk to make a pour batter. Bake in a hot waffle-iron. This mixture is improved if it stands for a short time before the waffles are baked.

Baking Powder Muffins

2 cups flour

Y2 teaspoon salt

1 tablespoon sugar

4 teaspoons baking-powder

1 cup milk

1 egg

2 tablespoons melted shortening

Mix and sift the flour, salt, sugar and baking-powder. Add the milk gradually, the well-beaten egg and melted fat. Pour into well-greased muffin-tins, filling the tins two-thirds full. Bake in a hot oven (400° - 425° F.) from twenty to twenty-five minutes.