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YEAST PANCAKES

¥, Cup lukewarm water 1%, Cup sifted all purpose flour
1 Tsp. sugar 1¥, Tsp. salt

1 Package active dry yeast 1 Cup lukewarm milk

2 Eggs 2 Tbsp. cooking (salad) oil

Measure water into cup. Add sugar and stir to dissolve. Sprinkle.

yeast over water and let stand 10 minutes. Stir well.

Beat eggs well. Stir in flour, salt, milk, oil, and yeast. Beat tho-
roughly. Cover with damp cloih and let stand in a warm place 1 hour.

Spoon on to lighily greased hot griddle and bake until tops of pan-
cakes are covered wiih bubbles and undersides are brown. Turn and brown
other side.

Serve hot with butter and syrup. (Makes 16 large)

Variation: Cook Y, lb. bulk sausage meat thoroughly and stir into
batter just before baking.

M. Fofonow
MINCEMEAT FOR PIE OR TARTS
4 Lbs. apples placed thru chopper Juice and rind of 1 orange
1 Lb. Suet (fat) and 1 lemon
2 Lbs. raisins (seedless) 1 Cup pear juice
2 Lbs. currants 1 Tsp. cinnamon
2 Lbs. mix peel ¥, Tsp cloves
2 Lbs. white sugar 1Y¥, Tsp. nutmeg

Y, Cup whiskey (I use rum)

Put in jars, keep turning upside down and upright so the juice will
work, let stand 2 - 3 weeks before using. It is also fast to make, no cooking
is required and will keep a year in the cellar.

Betty Popoff

PICKLED EGGS

12 Hard boiled eggs 1 Tsp. salt
1 Quart vinegar 1 Tsp. dry mustard
Dash of black pepper

Shell eggs and put into jar. Boil vinegar and spices, pour over eggs.

Could be used in a couple of days or sealed for later use.

| put food coloring for festive seasons, red and green for Christmas,
purple and yellow for Easter, etc.

Tanka Wasilenkoff

OPEN FACE SANDWICH

4 Slices bread 2 Large cloves garlic
3, Cup shredded cheddar cheese 3 Medium tomatoes
4 Green onions

Toast bread in broiler on both sides. Sprinkle toast with cheese.
Cover with sliced tomatoes. Return to oven till cheese melts. Remove from
oven and sprinkle with cut green onions and finely chopped garlic, and
serve hot.

Vera Sookorukoff
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