RICH GRIDDLE CAKES
(Mrs. G. R. Bickerton, Saskatoon)
1 cup flour
14 cup currants
1 tablespoon butter
1 egg
2 tablespoons sugar
4 teaspoons salt
1 teaspoon baking powder
Milk to make a firm dough.
Sift dry ingredients. Add well beaten
egg and some milk to make a nice
biscuit dough. Roll out on floured
board. Cut any shape. Place on hot
frying pan or griddle not greased.
When brown on one side turn and
brown the other. Serve hot or cold.
Buttered.

DROP DUMPLINGS
(Mrs. J. Laird, Tuffnell)

1 egg
1 cup buttermilk

14 teaspoon baking soda

1 teaspoon baking powder

1 piece of butter—size of

walnut

Salt

Flour to make stiff batter.
Drop spoonfuls of the batter into
chicken broth or beef stew. Let cook
20 minutes without removing lid. Al-
ways cool broth below boiling point
and let come gradually to the boil
before putting dumplings in.

WHOLE-WHEAT PANCAKES

(Mrs. Rudolph Ronning, Young)

1 cup rich milk

1 cup whole-wheat flour

% teaspoon salt

2 eggs.
Place the milk, salt, and yolk of
eggs in a mixing bowl. Beat with
an egg beater until well mixed. Add
the flour gradually and beat for five
minutes with a batter whip or mix-
ing spoon. Fold in the beaten whites
of eggs. If a heavy aluminum pan is
used no grease is necessary.

ANNABEL’S PANCAKES
(Mrs. Glenn Gesy, Elrose)

2 cups flour

4 teaspoons baking powder

2 well-beaten ege's

2 tablespoons brown sugar

1% cups milk or water

2 tablespoons melted butter

Salt.

RAISIN SCONES
(Mrs. H. A. Anslow, Lumsden)
cups flour
teaspoons baking powder
cup butter
cup lightest brown sugar
cup sweet milk (% cream if
desired)
cup chopped raisins
egg (white).
Mix and add raisins and well beaten
egg white last. Roll about % inch
thick. Spread with well-beaten egg
yolk. Cut into triangles or squares.
Bake in hot oven.

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ICELANDIC PANCAKES
(Mrs. Sam Magnusson, Spy Hill)

2 eggs (well beaten)

1 cup white sugar

1 cup milk

Salt

1% cups flour

Nutmeg or vanilla

1 teaspoon baking powder.

Beat into a smooth batter adding
more milk till the batter is as thin
as thick cream. Drop a spoonful on
a sizzling hot frying pan, lightly
butter. Brown and turn. When cook-
ed sprinkle with sugar and roll up.
Eat either hot or cold.

CHEESE MUFFINS

(Mrs. H. A. Anslow, Lumsden)

1% cups white flour

3%, teaspoon salt

% cup grated cheese

3 teaspoons baking powder

1 cup milk

1 egg.
Mix and sift dry ingredients. Add
cheese and mix well. Beat egg, add
milk, combine mixtures. Drop in hot,
well-greased muffin pans. Bake in a
moderate oven.

2-EGG MUFFINS
(Mrs. S. Metheral, Weyburn)

2 eggs

21% cups pastry flour

1 cup milk

1 tablespoon butter

14 teaspoon salt

4 teaspoons baking powder.

This makes 12 muffins.

14