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F.W.U.A. COOK BOOK 25

GRIDDLE CAKES OR PANCAKES

1 cup flour 1 egg

1% tsp. soda 1 tsp. melted butter

% tsp. salt 1 cup sour milk or buttermilk
Method:

Mix and sift dry ingredients. Beat egg lightly and add melted butter
and sour milk. Add this mixture to dry ingredients and stir until flour
is all dampened. Bake on a hot griddle. Grated apple or mashed banana
may be added.

Jack Perkins, Sydenham-Gerald F.U.A. No. 757

PANCAKES
2 cups sour milk Flour to make a rather
% tsp. salt stiff batter

1 heaping tsp. soda
Be sure to stir the flour in all at once—leave lumpy. DON’T BEAT.

One or 2 eggs may be added. You may fail once or twice by stirring too
much—don’t give up—it works!
Mrs. M. C. Pinkerton, Arrowwood F.W.U.A. No. 1201

SPOON BREAD (CORNBREAD)

2 cups of milk 1% tbsp. butter
1 tsp. salt 1%4Z cup cornmeal
2 eggs

Method:

In a medium-size saucepan combine milk, butter and salt. Over low
heat bring to boiling point. Slowly sprinkle into the milk the cornmeal,
stirring constantly. Continue to cook and stir from 5-7 minutes or until
the mixture thickens. Remove this mixture from the heat. In a mixing
bowl beat with roatary beater 2 egg yolks until light and lemon colored.
Stir about one half of the cornmeal mixture into egg yolks. Then pour
the whole into the remaining cornmeal mixture and blend. Fold in the
stiffly beaten egg whites and pour into a greased baking pan. Bake 20
to 25 minutes or until centre is firm when pressed lightly with finger tips.
Serves 4 generously.

Mrs. George Ruptash, Hairy Hill F.WU.A. No. 618

SCONES
3 cups flour 4 tsp. baking powder
% cup butter 1 cup sugar
2 eggs 1 cup milk
Lemon flavoring
Method:

Roll out on board and cut in shapes and bake in a quick oven, 400
degrees F.

Mrs. M. Isaac, Carbon F.W.U.A. No. 1021

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For Better Recipes Use...
NU-MAID DAIRY PRODUCTS
For Best Results Ship Your Cream To

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