This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
2 cups (8 ozs.) stale bread, diced
1 cup (4 ozs.) flour or potato flour
2 teaspoons baking powder 1 tablespoon 1/2 oz.) sugar
1/2 teaspoon salt
1 tablespoon ( 1/2 oz.) lard, melted
1 egg, beaten
11/2 cups (3/4 pt.) milk
1 cup (1/2 pt.) water
Cover bread with cold water and soak till soft; then squeeze out all superfluous water. Put bread into a bowl, add flour, baking powder, sugar, salt, lard, egg, milk, and water. Mix and allow to stand ten minutes. Drop in spoonfuls on hot greased griddle; when full of bubbles, turn, and when cooked on both sides serve hot.
Breakfast Puffs without Eggs
2 cups ( 1/2 lb.) flour or Graham flour
1 cup (1/2 pt.) cold water
1 cup (1/2 pt.) milk
Sift flour into a bowl and gradually add water and milk and beat together ten minutes with egg beater; divide into well-greased gem pans and bake in moderate oven fifteen to twenty minutes.
Do not use salt. Serve hot with butter or sirup.
Stale puffs or rolls hollowed out, heated, and filled with creamed left-over meat, fish, or chicken make a very good dish for breakfast or luncheon.