40 EDITH ADAMS’ 12ts ANNUAL PRIZE COOK BOOK MISCELLANEOUS BATTERS CAKE DOUGHNUTS 1 cup. sugar 1 teaspoon 2 tablespoons shortening 3 teaspoons baking powder 3% cups sifted all purpose flour 1 teaspoon nutmeg 1 cup milk 1 teaspoon cinnamon 3 eggs Cream together the sugar and shorten- ing. Beat the eggs and add. Sift the dry ingredients and add to the creamed mix- ture alternately with the milk. The dough should be quite soft. Roll out to 34-inch thickness and cut out with doughnut cut- ter. Fry in deep fat at 370 degrees F. 3 minutes or until browned, turning once. Drain on absorbent paper. Shake while warm in a bag containing sugar. A nice variation is to omit the spices and add 2 teaspoons grated lemon rind. JELLY DOUGHNUTS 1 cake compressed yeast 2 tablespoons lukewarm water 48 cup scalded milk cup sugar teaspoon salt tablespoons fat or oil egg, beaten Flour, about 2% cups Dissolve the yeast in the lukewarm water. Add sugar, salt and oil to the scalded milk and stir until dissolved. Cool to lukewarm. Add to yeast, then add beaten egg. Add enough flour to make a soft dough. Knead until smooth and elas- tic (about 5 minutes). Place in a greased bowl, cover, and let rise until double in bulk. Roll dough %-inch thick; cut with 3 inch doughnut cutter. Let rise on greased baking sheet until double in bulk. Fry in deep fat heated to 370 degrees F. for 4 minutes. Drain on absorbent paper. Spread with jelly, sprinkle with sugar. Makes 10. BREAD CRUMB GRIDDLE CAKES 2 cups bread crumbs 2 cups hot milk 1 tablespoon shortening 1 tablespoon sugar 1% teaspoon salt 2 eggs 2 teaspoons baking powder 1 cup flour Soak bread crumbs and milk overnight or until soft. Stir until smooth. Add melted fat, sugar, salt and egg yolks, beaten light. Add flour and baking powder which have been sifted together. Fold in the stiffly beaten egg whites. Bake on a hot griddle until brown. Makes about 18 cakes. “Even now, with such a food shortage in the world, many people continue to salt tie t43 das throw out stale bread. These griddle cakes are especially good. Crumbs may be used in mufhns, puddings, etc., instead of all- flour.” Mrs. C. M. Sims, 1674 Springer Avenue, Capitol Hill, Vancouver, } 88 LIONS GATE PANCAKES (Native Dish Contest Winner) 2 cups sifted flour 1% teaspoon salt 4 teaspoons quick acting baking powder 2 eggs 1% cups milk 2 tablespoons melted shortening 1 tablespoon sugar Sift dry ingredients into bowl; add beaten eggs, milk and melted shortening. Mix well and drop by spoonfuls onto a hot greased griddle. When bubbles appear, turn cakes and brown on other side. Serve immediately on hot plates. To serve: Instead of the usual syrup use hot apple sauce and whipped cream. Flavor the apple sauce with nutmeg. Sweeten the cream with brown sugar or ground up maple sugar and add a pinch of nutmeg. Put hot apple sauce and whipped cream into separate large bowls and let each per- son help himself. Mr. Harold Dawe, 1346 East Eleventh Avenue, Vancouver, B.C. CRUMPETS 2 cups scalded milk % cup butter 34 teaspoon salt 1 yeast cake 3 to4 cups flour Add butter and salt to milk. When luke- warm, add yeast cake and when dissolved add enough flour to make dough a little stiffer than cake dough. Beat thoroughly. Cover and let rise until light. Drop into crumpet rings which have been placed on a hot griddle. When brown on under side, turn and cook until brown on both sides. FRITTER BATTER FOR FRUITS 1 cup flour 1% teaspoon baking powder 4 teaspoon salt 2 cups flour % cup milk 1 egg 3 tablespoons fine sugar . Sift the dry ingredients together. Grad- ually add the milk and beat until smooth. Add the egg, beaten. Dip the fruit in the batter and fry in deep fat at 375 degrees F. until lightly browned. Drain on absor- bent paper and roll in icing sugar. This amount will do about 2 cups fruit.