The National home cook book

COMBINATION PANCAKES—Soak one cup of oatmeal over night in sour cream, sour milk or buttermilk. In the morning, one cup entire wheat flour one cup of white flour and two eggs, well beaten. Add sour milk to desired consistency and scant teaspoon soda dissolved in a little warm water. milk (sweet) so it drops easily from spoon into hot fat; help fry brown. Have enough fat in frying pan so they swim. Serve with maple sirup or a relish with crust made better than push it. qquart bowl with bread and cover with cold water. Let stand over night, then strain out water, add one cup sour milk, one-half teaspoon sodé one-half teaspoon salt, add enough flour to make batter and bake on hot griddle. ae PATTIE CAKES—One cup sugar, two eggs, one cup sweet cream, teaspoon of soda,alittle salt and flavoring, and about — two cups of flour. Bake in gem tins. POTATO PANCAKES—Eight large raw potatoes, peeled and grated; one teaspoon salt, one-half teaspoon sugar, two tablespoons sifted flour, one-half teaspoon baking powder, two — eggs, well beaten. Mix in order given, stir well and bake. on — hot, well greased griddle. Do not bake too fast or : Potato will not be thoroughly cooked. - RHODE ISLAND SPAT OUTS—One pint sweet milk, one and one-half tablespoons of wheat flour, two eggs well beaten. Indian meal to make a stiff batter and a little salt. Spat into round cakes. one-half inch thick, fry in hot lard like consommé, eat warm with butter. KY PANCAKE HELPS, x FOR GREASING pancake griddle, cake tins, etc., use a small paint brush of good quality for grease crock. Is much easier to handle and better than small cloth. ny PANCAKE GRIDDLE—Rub fresh turnip on it. Will prevent smoke and sticking. GRIDDLE CAKES—If flour and sour milk for griddle cakes 2 are thoroughly mixed the night before needed, the cakes will ah e more delicate in the morning. Add shortening, soda, salt but no flour, fe ~ SERVE APPLESAUCE with potato griddle cakes, proves the flavor. j GERMAN PASTRY—Take two eggs well beaten, mix well with their weight in flour and sugar. Beat well together with a fork, Lay half the paste on the tin and put it ee a quick oven. When a little set spread over it any jam liked, — then add the remainder of the paste and bake again until set. When cold cut into fingers and sprinkle sugar over them. 2-3 rule, as follows: One measuring cup equals one-fourth pint or equal PG(ordinary teacup) of flour. . Two tablespoonfuls of lard. Three tablespoons ice water. Mix flour and lard with a knife, cutting it together in a small bowl. Do not roll it in ioe hands. Then add the water : ‘One-half pint flour, one tablespoon (heaping) lard, one teaspoon (level) salt; mix well. Then add enough cold water. i PIE CRUST WITHOUT LARD—Take one pint of flour, one heaping teaspoonful baking powder, butter size of egg and cold water to mix. Sift flour and baking powder several times, rub in the butter, then add enough water to mix, This will make four pies. Stir steadily while hot into 3% cups flour in “which use salt fe ; while using it is best to keep crust and each article warm, as it is hard to roll out when cold; also keep warm after rolling, as it soon hardens and is hard to press together when cold; splendid to use in winter. CREAM PUFFS—Let one cup milk and one-half cup water me to a boil, stir in one cup sifted flour; when_cool, add .When cool cut tops off with sharp knife and fill.Cream for filling: One cup milk, one-half pound sugar, one egg, three tablespoons flour; flavor with vanilla. These are nice in place of so much pie, TIMBALE PASTRY—Two eggs, one-half cup milk, one even teaspoon sugar, ) must be deep enough to cover timbale iron. When iron is heating, place it in it, as a hot iron is absolutely necessary. When lar hot, wipe quickly the iron with a cloth which must be | and dip iron into the batter (which is best held in a glass