26 KATE AITKEN’S CANADIAN COOK BOOK

HONEY FRUIT LOAF

Temperature: 325°F. Time: 11% hours
~ 1 cup shortening 3 teaspoons baking powder
1 cup honey 1 teaspoon cinnamon
16 cup raw carrot, grated 1 teaspoon nutmeg
16 cup apple, peeled and 1 teaspoon cloves
grated V6 teaspoon salt
2 eggs, well beaten 34 cup mixed peel, chopped

3 cups sifted all-purpose flour 1 cup raisins, chopped

Cream together the shortening and honey; beat till light; add
the grated carrot. Peel, core and grate the apple; add to the
mixture. Add the eggs, well beaten. Add the sifted dry ingredients
and fruit; blend well. Pour into an oiled loaf pan 9” x 5” x 3”. Let
stand 10 minutes before baking. Bake in a slow oven till firm.
Let stand 24 hours before slicing. |

JOHNNY CAKE

Temperature: 400°F. Time: 1 hour
11% cups sifted all-purpose flour 2 eggs, well beaten
24 cup fine cornmeal 22 cup milk
4 teaspoons baking powder 1g cup corn syrup
V6 teaspoon salt \4 cup melted shortening

Sift the dry ingredients. To the well-beaten eggs add the
milk, corn syrup and melted shortening. Combine the two mix-
tures; beat till smooth; pour into an oiled pan 8” x 8” x 2”. Bake
in a hot oven; serve hot with butter and corn syrup. Yield:
12 servings.

Pancakes

Use a heavy iron or aluminum frying pan or griddle for
baking pancakes. Heat the pan until a few drops of cold water
poured into the pan retain their shape a few seconds. if the drops
spread out on the griddle, the temperature is too low; if they break
up and evaporate immediately, the temperature is too high. Too
cool a griddle will produce pancakes which will be thin and tough;
too hot a griddle will brown them before the centre is cooked.
To prevent the mixture from sticking to the griddle, add a little
melted shortening to the pancake batter.