y
Ai

SOURDOUGH PANCAKES

Prepare 1/2 package yeast according
to directions on package. Add flour
and lukewarm water to make a thin
batter (about 2 cups in all). Place
in quart sealer and allow to rise
and sour for about 3 days. This

is called a “stock pot".

SOURDOUGH PANCAKES

Take a cupful of mixture from the
"stock pot",

Add 11/2 cups flour
1 egg
1 cup buttermilk

Add water or milk to make a
thin batter
salt
1 tsp. soda

Beat lightly. Brown on hot griddle.
Serve with syrup and bacon.

Replenish "stock pot" with thin
batter made from flour and water
to restore it to original level.

KLONDYKE PANCAKES

1 cup mixture from the
"stock pot"

l tsp. soda

Flour and water to make

a thin batter

The "stock pot™ may be used in-
definitely if constantly used and
replenished. If left unused for
more than 3 or 4 days it will be-
come too sour for use.

- Bud Kinne.

y MALE GOURMET

CHICKEN TERRAPINI STEW

2 tbsp. flour

1/2 cup melted butter

1/2 pint scalded milk
salt and pepper

3 eggs
3 cups chopped, cooked chicken
or turkey

1/2 cup wine or grape juice

Blend flour with butter and milk.
Cook till slightly thickened and
season. Then add beaten eggs,
chopped chicken and wine. Serve
at once. Serves six.

(The Brazilian aristocrats believe _
in this dish as a blood builder and
purifier).

- Michael Farano.

MUSHROOM OMELET

1 tin cream of mushroom soup
5 or 6 eggs
1/4 tsp. cream of tartar

Place undiluted soup in double boiler
or heavy pan, add slightly beaten
yolks and stir over low heat until
thickened. Beat egg whites until
frothy. Add cream.of tartar and
beat until stiff enough to hold a.
point. Carefully fold beaten egg
whites into first mixture. Pour in-
to buttered casserole, set in a
shallow pan of hot water. Bake at
325° for 35 - 40 minutes.

- E. Akenhead.

——