Most for your money cookbook

Serve with cold milk or cream and sugar, just like any other breakfast food. This dish costs little more than the milk and sugar that's put on HOT stuff! 129 it at the finish, for you can buy a bushel of wheat for about $1.25 from the farmer or a consumers' co-op, enough to make more than 1,000 generous dishes, at a cost of about i mill apiece. Many a wise farmer has figured out that his bushel of wheat, which weighs 60 pounds and may bring him anything from 50^!^ to $1.50, is blown up or rolled out into "whole wheat breakfast food" retailed in fancy boxes at around 15^ for 6 ounces, or say J250.00 a bushel. This is a small profit ranging from 8,000% to 25,000%, depending on the price paid to the farmer. So he takes his wheat whole in the above fashion and gets a superior breakfast food be- sides, for nothing can equal the rich nutty flavor of wheat grains stewed slowly in milk. This flavor, of course, can be enriched by sprinkling on cinnamon sugar, or melting a little butter instead of milk or cream in the individual cereal dish, and a handful of currants or raisins makes it almost a plum pudding. FROM-POVERTY-TO-RICHES PANCAKES The cheapest and at the same time the best honest-to-goodness pancake we know was described in a newspaper by a Nebraskan woman, as follows: My invalid husband and I were compelled to spend the summer in the mountains one year. Our funds were low and I knew that something must be done at once. But what? Finally I thought of this way out of my diffi- culty. I need only to say that some days I made as high as four dollars for you to know how successfully my plan turned out. I noticed that many hunters and fishermen passed our way, so I hung out a sign with "Hot Coffee and Pancakes — 25 cents" on it. I made good strong coffee, serving only sugar with it. Only syrup was served with the pancakes, which I made by the following recipe, which is excellent and inexpensive: One pint of flour; one pinch of salt; one heaping teaspoonful of baking powder; one heaping tablespoonful of sugar. Mix thoroughly dry. Add warm — not hot — water till the batter is thick as heavy cream and beat well. Pour in size of pancake wanted on a smoking-hot griddle. Never spread this batter with a spoon. After trying this, there's no need blowing money on prepared pancake flours any more. 130 MOST-FOR-YOUR-MONEY COOK BOOK WHOLE WHEAT PANCAKES GROUND WHEAT GRAINS I TABLESPOON SUGAR 1 EGG I PINT SOUR MILK SALT I TEASPOON SODA Grind whole wheat grains fine in a hand grist mill or coffee mill. Beat the egg, season with salt and sugar. Dissolve soda in sour milk and whip everything together with the wheat to make a batter of good consistency. Grease the griddle well and bake a rich brown. For $2.50 you can get a small grist mill suitable to make fine meal out of whole grains of wheat, rye or corn. It should pay for itself in a few months. And a common coffee mill will do the job, too. In this way you have not only fresh pancake makings but at a cost which is only a fraction of prepared pancake mixtures. CHINESE NOODLES 2 EGGS SALT FLOUR }4 BEEF CUBE, DISSOLVED