Pancake Pyramid

Ingredients

• 1 lb. of mushrooms
• 1/2 teaspoon pepper
• 1 teaspoon of salt
• 1 1/2 oz. butter
• 1/2 oz. of flour
• 5 pt. milk
• 1/2 pt. batter

Method

1. 1

   Fry mushrooms with pepper and salt, then mix in flour and milk.

2. 2

   Fry batter as pancakes, layering with mushroom mixture.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 76. The excerpt below is the record exactly as published.

PANCAKE PYRAMID.— Trim 1 lb. of mushrooms and cut them into small pieces. Sprinkle over theim ^ teaspoon pepper and 1 teaspoon of salt. Fry in Ij^ oz. butter for 5 minutes; then put on the lid of the saucepan, and cook gently until the mush- rooms are tender. Mix in ]^ oz. of flour, add 5^ pt. milk, and cook for 45 minutes. Leave by the side of the fire to keep warm until wanted. Fry J^ pt. batter as for pancakes, but do not roll up. Put a pancake on a hot dish and spread it with some of the mushroom mixture. Put another pancake on top, then more of the mushroom mixture. Continue in this way until all the pan- cakes and mushrooms are used, .having a pancake last; serve at once. — 'Mrs. Clark Mason, Bensen, 111. PANCAKE PYRAMID WITH PEAS.— Put H Pt. white sauce into a saucepan when hot, add the J^ lb. carrots and J^ lb. green peas, and more seasoning if necessary. Stir over the fire until thoroughly hot. Fry J/^ pt. batter as for pancakes, and arrange first a pancake, then a layer of peas and another pancake, and so on until all are used, having a pancake on top. — Mrs. C. J. Can- thom, Wilimette, 111. COOK COUNTY COOK BOOK 117 RAISED PANCAKES.— 1 qt. cold water, 1 tablespoon vine- gar, y^ teaspoon salt, enough flour to make a thick batter, set in a warm place over night; in the morning put in ^ teaspoon of soda and thin until it will run; bake on a well-greased griddle. They are better in 2 or 3 days. — Mrs. >Conklin, 914 N. 5th Ave., Maywood, III. RICE GRIDDLE-CAKES.— Boil ^ cup of rice; when cold mix with 1 qt. of milk, the yolks of 4 eggs and 2 cups of flouh* sifted with 2 teaspoons of baking powder with a little salt; beat the whites of the eggs to a froth and add last. Bake on a grid- dle.—Mrs. J. C. Jeffries, Winnetka, 111. SCOTCH PANCAKES.— 1 pt. of milk, 2 tablespoons butter, 4 eggs; Yz cup flour, 1 teaspoon baking powder, a little salt, sift the flour, salt and baking powder together, add the milk and beaten eggs, then the melted butter; mix well; butter a small frying-pan and pour in Yz cup of the batter; move the pan round so that the batter shall cover it and place over the fire to brown, then re- move from the heat and the pancake will rise up; spread each over with marmalade or jelly, serve with sliced lemon and sugar. — Ma- bel Sturtevant, 105 S. Deaborn St., Chicago, III. SNOW PANCAKES.— 2 tablespoons of freshly fallen snow can be used instead of 1 ^^z- Make a batter for pancakes, put in a hot oven and bake quickly. — Mrs. C. J. Jeffries, Winnetka, III. SOUR MILK PANCAKES.— Beat 1 tz% and V2 teaspoon salt together. Mix 5^ teaspoon soda with 1 cup sour milk. When it foams add the t^^, then add the 1 cup flour, sifted once, and beat well. Have griddle hot and well greased with lard, and then fry in small cakes until a golden brown. When holes appear on top of cake, it is time to turn on the other side to -brown, NOTE. — As a substitute for sour milk, use the same quantity of sweet milk with 1 tablespoon of vinegar. Soda is to be used with this also. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111. . VELVET BREAFAST CAKES.— Let 1 pt. of milk simmer a few minutes, stir in a piece of butter size of a walnut. Add salt, 3 spoonfuls of good yeast, with 3 well-beaten eggs. Mix suffi- cient flour to make a soft dough. Knead all well together and put 118 BREAD the mixture in a warm place in a basin, cover with a cloth for 2 hrs. Make into small cakes, lay on a well-oiled tin and bake in a quick oven.— Mrs. C. J. Jeffries, Winnetka, 111. WHEATMEAL PANCAKES.— 1 cup sour cream, 1 table- s-poon melted butter, 1 egg, yolk and white beaten separately, 1 cup wheatmeal, 1^ cups flour, 1 teaspoon soda, 1 teaspoon baking powder.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SYRUP FOR PANCAKES.— 1^ cups sugar, ^ cup water, 2 tablespoons lemon juice. Let water and sugar come to a boil and add lemon.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. WAFFLES WAFFLES.—^ pt. milk,

Cook this with the app: pantry check, scaling, and the assistant.