SSeEeCFESeSssSseSse ESE EEEEEEesedd Heat your griddle or heavy frying pan and brush it with melted fat or salad oil or add a little fat and allow it to run over pan surface —if you have a griddle of the greaseless type, it will just need to be heated. Drop the batter by spoonfuls onto prepared pan. Cook until tiny bubbles appear and break on the surface; turn and brown on second side, greasing pan again if necessary. Serve hot. CORN AND BACON PANCAKES Yield—4 or 5 servings Main-course pancakes (or waffles) for lunch or supper—may be served with a brown or other savory sauce or with syrup, etc. Cut into small pieces and fry until crisp.. .8 slices bacon Drain bacon from fat. Sift, then measure...2 cups Monarch Pastry Flour Ee a 4 teaspoons baking powder : 14 teaspoon salt Sift together once, then sift into a. bowl. BOOMS. WEL oo wie ce eivn 1 egs ge ee ee 134 cups milk Make a well in-the dry ingredients and gradually stir in the liquids, mixing to a smooth batter. Mee Dii ga. cians isc - 4 tablespoons hot bacon dripping 14, cup drained canned whole kernel corn cooked bacon Heat your griddle or heavy frying pan and brush it with melted fat or salad oil or add a little fat and allow it to run over pan surface—if you have a griddle of the greaseless type, it will just need to be heated. Drop the batter by spoonfuls onto prepared pan. Cook until tiny bubbles appear and break on the surface; turn and brown on second side, greasing pan again if necessary. Serve hot. Note: This batter tends to thicken upon standing; you may add milk as necessary to keep the consistency as you like it. Note: Cream-style corn may replace whole kernel corn—cut milk a little to adjust liquid. BREX PANCAKES Yield—-4 or 5 servings Definitely a dessert pancake—light, tender, interesting. Serve with syrup, honey, jelly, fruit, etc. Batter makes fine waffles, too. Sift, then measure...1 cup Monarch Pastry Flour AGG. . o.csnteiwede ch 3 teaspoons baking powder 14 teaspoon salt Sift together once, then sift into a bowl. DE Bis ici eR EES 3 tablespoons granulated sugar 1 cup Brex Wheat Germ Cereal Beat until just stiff— PR as ac 2 eg¢ whites epont welr...'33 fee 2 egs yolks te ee Pees 134 cups milk 1 teaspoon grated orange or lemon rind, if‘desired 14 teaspoon vanilla 5 tablespoons short- ening, melted Make a well in the dry ingredients and gradually stir in the liquids, mixing to a smooth batter. Add the beaten egg whites and fold together until thoroughly combined. Heat your griddle or heavy frying pan and brush it with melted fat or salad oil or add a little fat and allow it to run over pan surface—if you have a griddle of the greaseless type, it will just need to be heated. Drop the batter by spoonfuls onto prepared pan. Cook until tiny bubbles appear and break on the surface; turn and brown on second side, greasing pan again if necessary. Serve hot. Note: This batter tends to thicken upon standing; you may add milk as necessary to keep the consistency as you like it. WAFFLES Yield—5 large round waffles Unless the instructions with your own waffle- iron say otherwise (some irons should never be washed or greased), pre-heat iron and use a pastry brush and cooking oil or melted fat to grease it. Excellent crisp waffles. For sweet course, serve with syrup, ice cream, sauces, etc. If for use In savory course, omit sugar from batter. a aad LESSON 4 26