Mrs. Wilson's Cook Book Part 7

One tablespoonful lemon juice, One tablespoon boiling water.

Beat to blend.

PLAIN PANCAKES

Place in a bowl one quart of milk and then add

Two eggs, One-half teaspoonful nutmeg, Five cupfuls sifted flour, Four tablespoonfuls syrup, Five level teaspoonfuls baking powder.

Beat to mix and then bake. To insure sufficient cakes use two pans for cooking or bake on a griddle.

PANCAKES AU FAIT

One cupful milk, Two eggs, One and one-half cupfuls flour, Two teaspoonfuls baking powder, Two tablespoonfuls shortening, One-half teaspoonful nutmeg.

Beat to mix. Now prepare

One-half cupful of nuts, chopped very fine, One dozen maraschino cherries, well-drained and chopped fine.

Mix well and then pour pancake in hot pan and sprinkle with the above mixture.

Let bake and then lift. Spread with honey and dust with pulverized sugar. Roll and garnish with maraschino cherry.

FRENCH PANCAKE

One egg, One-quarter cupful milk.

Beat to mix and then add

One-half cupful flour, One-half teaspoonful salt, One teaspoonful baking powder.

Beat well to thoroughly mix and then pour in a hot pan containing three tablespoonfuls of shortening: pour just enough to barely cover the bottom of the pan. Cover the pan with a hot lid. Let the cake bake. When ready to turn slip the cake on the hot lid and invert, returning the cake to the pan. Spread with sugar and cinnamon. Bar le duc or currant jelly may be used to spread on the cakes. Fold like an omelet and place a spoonful of jelly on top. Serve. This will make two large pancakes.

IRISH PANCAKES

One cupful mashed potatoes, Two cupfuls flour, One teaspoonful salt, Three teaspoonfuls baking powder, Two eggs, One cupful milk, Four tablespoonfuls syrup, One and one-half teaspoonfuls nutmeg.

Beat to thoroughly mix and then bake on a griddle. Spread with b.u.t.ter and sugar.

BELGIUM PANCAKES

Two cupfuls of unsweetened thin applesauce, One well-beaten egg, Three tablespoonfuls syrup, Two and one-half cupfuls flour, Three teaspoonfuls baking powder, One tablespoonful shortening, One-half teaspoonful cinnamon.

Beat to mix and then bake in the usual manner. Serve with b.u.t.ter and syrup.

WAFFLES

Waffles are made from a thin batter and are baked in a well-heated waffle iron. Many failures to make good waffles are due to the fact that the iron is not sufficiently hot. The iron must be thoroughly cleaned after each baking. Place the iron on the range to heat, turning it several times.

Try this method in greasing the iron. Purchase a large-sized sewing machine oil-can, wash well in plenty of hot water and soap, then rinse thoroughly and dry. Now fill with a good salad oil and when the iron is heated, oil it on both sides. Now you are ready to bake the waffles. Reverse the iron, having the hot side on top, and pour in the batter and then bake about three minutes, reversing the iron once.

When the waffles are baked remove from the iron and then oil and reverse it again, putting the side that was next to the fire on top and then pour in the batter, close and bake as before.

QUICK BREADS

Quick breads include griddle cakes, waffles, m.u.f.fins, Sally Lunns, shortcakes and biscuits. These doughs are made light or leavened by the use of eggs, baking soda, baking powder and steam created in baking and by air beaten into the mixture. Their entire success depends upon the careful measurement of ingredients, the mixing and the baking. Using all water in place of milk or equal parts of milk and water will give splendid results.

GRIDDLE CAKES

Place the griddle on the range to heat slowly, while mixing the batter.

Place in a bowl or a flat, wide-mouthed pitcher

One cupful milk, One cupful water, One teaspoonful salt, One tablespoonful syrup, Two and one-half cups of flour, Two tablespoonfuls shortening, Four level teaspoonfuls baking powder.

Beat to mix to a smooth batter. This amount of batter will make hotcakes for four persons. For larger amounts, multiply. One egg may be used for every two cupfuls of flour.

Test the griddle by dropping a few drops of water on it; if the water boils, the griddle is sufficiently hot to bake with. Aluminum griddles do not require any grease. Rub with a clean cloth dipped in salt.

Grease iron griddles slightly. Pour on the batter; just as soon as the cakes begin to form air bubbles slip a cake-turner under the cakes and turn them.

Now, if large bubbles rise at once to the top of the cakes, the griddle is too hot and the heat should be reduced; while, if the cake stiffens before the underside is brown the griddle is not hot enough.

Never turn a griddle cake twice--this makes them heavy. Serve them as soon as baked, piling not more than five or six together. Sour milk may be used in place of sweet milk. Discard the baking powder and use one level teaspoonful of baking soda for each cup of sour milk. One egg and two cupfuls of water may be used in place of two cupfuls of milk.

WAFFLE BATTER

One cup of milk, One cup of water, One egg, One teaspoonful of salt, Two and one-quarter cupfuls flour, Three teaspoonfuls baking powder, One tablespoonful syrup, Two tablespoonfuls shortening.

Beat to a smooth batter in a wide-mouthed pitcher. One-half of this amount for two people.

Cold boiled rice, hominy, oatmeal and stale bread that has been soaked in cold water and then pressed dry and rubbed through a sieve may be added to the griddle cakes and waffle batters.

m.u.f.fINS

m.u.f.fins are made from a drop batter and may be baked in rings, on a griddle, in m.u.f.fin pans or in custard cups. To bake the m.u.f.fins in rings on a griddle upon the top of the stove--grease the griddle well, and also have the rings well greased. Put the griddle on to heat when starting to mix the drop batter and keep the rings cool until ready to bake.

Place in a bowl or pitcher

One and one-half cupfuls of milk or equal parts of milk and water, One egg, One teaspoonful salt, Two tablespoonfuls syrup, Two tablespoonfuls shortening, Two and three-quarters cupfuls flour, Five level teaspoonfuls baking powder.