THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

BREAD, ROLLS, MUFFINS and BISCUITS

Continued

PANCAKES

1 Dessertspoonful Sugar 1 Cup Flour
1 Dessertspoonful Syrup 2 Teaspoonfuls Baking Powder

1 Egg
Mix with milk to a batter not too thin and cook on a griddle not

too hot - grease griddle only once:
Mrs Helen Foster.

WAFFLES
2 Cups Sifted Flour _ 1 Cup Milk
2 Teaspoons Baking Powder 4 Tablespoons Melted Butter
', Teaspoon Salt 3 Egg Whites, stiffly beaten

3 Egg Yolks, well beaten
Sift flour, measure, add baking powder and salt and sift again.
Combine egg yolks, milk and butter. Add to flour and beat well.

Fold in egg whites. Bake in hot waffle iron.
Mrs. W. Ferguson.

GRAPE NUT BREAD

SOAK
1 Cup Grape Nuts and
2 Cups Buttermilk
I Cup Sugar 3 Cups Flour
1 Egg 2 Teaspoons Baking Powder
1 Teaspoon Soda in little Water 1 Cup Nuts

Bake in moderate oven.
Mrs. David Cooper.

TEA BISCUITS

2 Cups Flour 5 Teaspoons Baking Powder
2 Teaspoons Sugar 1 Teaspoon Salt
3 Tablespoons Shortening Milk to make a soft dough.

Sift the flour, measure, sift again with the other dry ingredients.
Cut the shortening in with a knife, pastry blender, or rub between
the fingers. Stir in enough milk to make dough which may be
handled. Turn on a floured board, knead, roll out to about 1
inch thick, cut with a floured cutter, and bake in a hot oven, 12

to 15 minutes.
Gertrude Dutton, B.Sc. (CH. Ec.)

Dine At THE EMBASSY

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