WATKINS COOK BOOK

Griddle Cakes, Waffles

FRESH MILK GRIDDLE CAKES

4 cups flour
34 teaspoon salt

3 teaspoons Watkins Baking
Powder

1 teaspoon sugar
2 eggs
114 to 2 cups milk

2 tablespoons melted short-
ening

Mix al! the dry ingredients
and sift. Beat eggs, milk and
shortening together. Add dry
ingredients and mix well. Bake
on a hot greased griddle.

SOUR MILK GRIDDLE CAKES

4 cups flour

34 teaspoon salt

1 egg

2 cups sour milk

114 teaspoon soda

1 tablespoon shortening

Follow the directions given
for the fresh milk griddle cakes.

WAFFLES

11% cups flour
3 teaspoons Watkins Baking
Powder

lf teaspoon salt

2 tablespoons sugar

1 cup milk

2 egg yolks

2 tablespoons shortening |
2 egg whites

Measure, mix and sift the
first four ingredients, gradually |
add the milk, then the egg yolks
and the _ shortening, mixing
thoroughly. Finally add the
stifly-beaten egg whites. Bake
on a hot waffle iron, well greased.

GOLDEN BREAD

1 cup milk

1 lightly-beaten egg
2 tablespoons sugar
5 slices bread

34 teaspoon salt
Grease for griddle

Beat the egg, add salt, sugar
milk, and mix thoroughly, soak
the slices of bread and bake on
hot greased griddle until brown
on both sides, then serve with
maple syrup or jelly. This makes
a delicious dessert served with
jam.

WATKINS IMITATION
MAPLE SYRUP

Pour 3% cups granulated
sugar into 2 cups boiling water.
Add 1 teaspoon Watkins imita-
tion Maple Flavor. Stir well and
allow to stand 24 hours to blend
before using. This makes 1
quart of delicious Maple Syrup.
Adding 4 or 5 drops of vinegar
improves the flavor, according
to taste.