Mary Jane's cook book

PINEAPPLE PANCAKES. Grate pineapple, add sugar and let stand overnight. In the morning drain and add a cup of the pineapple to each cup of pancake batter. Cook as for ordinary pancakes and serve with the pineapple juice. BANANA PANCAKES. Bananas, 6. Sugar, 1 tablespoon. Eggs, 2. Flour, iy2 cups. Salt, a pinch. Baking powder, 1 teaspoon. Butter, 1 tablespoon. Milk. Rub bananas through a sieve, add well beaten eggs and remaining ingredients with enough milk to make a thin batter. Cook on a griddle as usual. CURRANT PANCAKES. Butter, 1/4 cup. Salt, a pinch. Sugar, 2 tablespoons. Flour. Eggs, 4. Currants, 2 tablespoons. Milk, y2 pint. Lemon rind, y2. Cream butter and sugar, add eggs, well beaten, milk, salt, and sufficient flour to make a thin batter. Roll dried currants in flour and add to batter with grated lemon rind. Bake in 6-inch cakes, spread with fruit or syrup and pile several together when serving. P. D., Newtonville. BERLIN PANCAKES. Flour, 214 cups. Eggs, 6. Salt, 1 teaspoon. Milk, 1 quart. Butter or lard. Stir together sifted flour and salt, add the yolks of the eggs, well beaten, to the milk and mix gradually with the flour to a smooth batter. In another large bowl beat the whites of the eggs to a stiff froth, then add to them the batter, beat it all well. Melt butter or lard in a large frying pan ; when hot, pour in sufficient batter to cover the bottom. Cook to a golden brown, turn and cook the other side in the same manner. In serving spread with marmalade or butter and sugar. RICE CAKES. Boiled rice, y2 cup. Salt, a pinch. Milk, 4 cups. Flour, y2 pound. Eggs, 4. Baking powder, 1 teaspoon. Mix beaten egg yolks, rice, milk and salt, then add alternately the flour and baking powder sifted together and the stiffly beaten egg whites. Fry on a greased griddle. HOLLAND FLENSJES. Milk, 1 cup. Sugar, 2 teaspoons. Eggs, 2. Salt, a pinch. Flour, 2 tablespoons. Cinnamon, 1 teaspoon. Beat the eggs and add milk. Sift together dry ingredients and stir in slowly the egg and milk. Beat for 5 minutes. Fry in a greased frying pan, making cakes large enough to cover bottom of pan. Fry till light brown on each side, remove to a plate, sprinkle with sugar and roll up with a fork. This will make 10 flensjes. M. 0. P., Boston. OATMEAL WAFFLES. Graham flour, 1 cup. Eggs, 2. Baking powder, 2 teaspoons. Milk, 1 cup. Salt, y2 teaspoon. Cooked oatmeal, 1 cup. Sift together the flour, baking powder and salt. Add the yolks of the eggs, well beaten, the milk and the oatmeal. Beat until no lumps of oatmeal remain, fold in the whites of the eggs, well beaten. Grease waffle irons thoroughly, heat them and pour in the waffle mixture. SOUR CREAM WAFFLES. Eggs, 2. Baking soda, 1 tablespoon. Sour cream, 2 cups. Salt, 1 teaspoon. Flour. Beat the eggs light, add the sour cream in which the soda is dissolved, add the salt and flour to make a thin batter. Pour on hot, well greased waffle iron, shut the iron when filled, turn it and in a few minutes turn it again. When the waffles are brown on both sides, place in layers. Serve very hot with butter or honey. WONDERS. Eggs, 3. Sugar, 3 tablespoons. Melted shortening, 3 table- Baking powder, 1 teaspoon.