Note

All measurements are level and flour is sifted once before measuring. One-half pint measuring cup is used.

Griddle Cakes

1 cup flour.

2 teaspoons baking powder. 1/4 teaspoon salt.

l egg.

3/4 cup milk.

Method of Preparation: The most simple and efficient way to put a batter together is to mix and sift the dry ingredients first, then mix the liquid and the well-beaten yolks of eggs and combine the mixtures. If using shortening, add it melted, and finally fold in the stiffly beaten whites of eggs.

Eggs should always be beaten separately when lightness is desired, but if time is limited the result will be satisfactory if eggs are beaten together.

For griddle cakes, the griddle should be well heated, and, if not soapstone or aluminum, should be greased. Drop batter by spoonfuls, and when puffed and full of bubbles and cooked on the edges, turn and brown on the other side. Never turn griddle cakes but once. Otherwise they will be heavy.

Sour Milk Griddle Cakes

2 cups flour. 1/2 teaspoon salt. 1 teaspoon soda.

l egg.

2 cups sour milk.

Sift dry ingredients. Beat egg, add milk and combine mixtures.

Bread Griddle Cakes

Use the regular recipe for griddle cakes, substituting stale bread crumbs either wholly or in part for the flour. More liquid will be necessary, the quantity depending upon the staleness of the crumbs.

Rice Griddle Cakes

1 cup flour.

1/2 teaspoon salt.

1 tablespoon sugar.

4 teaspoons baking powder.

1 egg, beaten. 1 3/4 cups milk. 1 cup cooked rice.

Sift first 4 ingredients; beat egg, add milk, then rice, and add gradually dry ingredients, beating to a smooth batter. Bake at once on a hot griddle.

Corn Meal Griddle Cakes

1 cup corn meal. 1 cup boiling water.

1 cup flour.

2 cups milk.

4 teaspoons baking powder.

1 teaspoon salt.

2 tablespoons sugar. 2 eggs.

Pour boiling water over the corn meal and let stand until cool. Sift dry ingredients. Beat eggs, add milk, dry ingredients and corn meal. If using sour milk, omit baking powder and add 1 teaspoon soda.

Left-over corn meal cereal may be used to make these cakes.

Cereal Pancakes

Cooked cereal of any kind may be added to a pancake batter by omitting an equal quantity of flour and using not more than 1 cupful of cereal to each cupful of flour.

French Pancake

1 cup flour.

2 teaspoons baking powder. 1 teaspoon sugar.

1/8 teaspoon salt.

1 cup milk.

2 eggs.

Sift dry ingredients. Beat egg, add milk and combine mixtures. Bake on a hot griddle. Spread with softened butter and jelly and roll up like a jelly roll. Sprinkle with powdered sugar and serve.