Mazdaznan encyclopedia of dietetics and home cook book

To one quart of fresh flour (if not fresh, expose to sunlight or dry in a moderate oven) add two teaspoonfuls of ice-cold vegetable oil or butter, one tablespoonful of baking powder, one teaspoonful of salt; stir well and add slowly one and one-third cupfuls of milk. Mix quickly, roll out to thickness of one-half of an inch. Cut, and bake in a quick oven fifteen minutes. POPOVERS. To one and one-third cups of flour add one teaspoonful of salt and one-half teaspoonful of baking powder; sift it all well and add two well-beaten eggs, one teaspoonful of melted butter or oil, two cupfuls of sweet milk. Pour this mixture over flour and strain into hot and well-oiled gem pans. Bake in very hot oven for fifteen minutes. CORN BREAD. Two cups of white cornmeal, two tablespoonfuls of sugar, one teaspoonful of salt, two tablespoonfuls of oil or butter, two teaspoonfuls of baking powder. (If you cream the butter or oil with the flour thoroly, then add sugar and salt, the baking powder will not be necessary.) Now add quickly two well-beaten eggs and two cupfuls of milk. Bake at once in quick oven for thirty minutes. CORN PONE. Take one quart yellow cornmeal, one-half pint white wheat flour, one teaspoonful each of salt and baking powder, one tablespoonful clarified butter or olive oil, one egg; add sufficient sweet milk to make a soft dough. Put in oiled bread pan and spread over top one-half cup thick cream. Bake to a dark brown in hot oven. PRAIRIE GEMS. Take three cups of well-sifted flour. Be sure to use an earthenware or china bowl which you warm before sifting flour into it. Take one teaspoonful of salt and three tablespoonfuls of sugar. Stir it all well. Take three cold eggs and beat them well. Add to the above and keep on beating for ten minutes; put into well-oiled, pans and bake quickly in hot oven. GERMAN POTATO PANCAKES. Grate six large raw potatoes and one onion fine; add three well-beaten eggs, one tablespoonful of sugar, three tablespoonfuls of flour to bind the mixture; salt to taste. Mix as you would griddle cakes and fry in hot olive oil until brown and crisp. Serve with apple, cranberry or rhubarb sauce. ALL-DAY PANCAKES. Take one cupful sifted flour; add one-quarter teaspoonful salt and one tablespoonful sugar. Stir it all well. Add one well-beaten egg and thin down batter with lukewarm milk. Beat the batter well and let it stand for half an hour. The pan should contain about onehalf inch full of oil. Pour spoonful after spoonful of the batter into the pan at various places, for the smaller the cakes the nicer they will be. Turn them as soon as the underside begins to turn a brown color. Let no draft strike them while baking. Let them bake nice and crisp and you will be able to use them even when cold. GERMAN PANCAKES. One pint milk, four eggs, one heaping tablespoonful flour, one saltspoonful salt. Beat eggs together well, adding flour and salt, then milk. Beat all together until perfectly smooth. Bake in small shallow skillet, using three tablespoonfuls of the mixture for each cake. Pile up on plate and when all are baked sprinkle top with powdered sugar. Cut in sections, as pie is served. These should be very light and delicate. FRUIT PANCAKES.