FEATHERY FLAVORY
PANCAKES

1% cup wheat germ
% cup cornmeal, or cornmeal
muffin mix
1 cup all purpose flour
3%, teaspoon salt
1 teaspoon sugar
4 teaspoons baking powder
1% cups milk

2 eggs
2 tablespoons cooking oil
Mix dry ingredients. Measure milk

into mixing bowl, add eggs and oil.
Beat till thoroughly mixed. Stir in dry
ingredients, mixing lightly, batter
should be slightly lumpy. Heat skillet
or griddle to 380 degrees, oil lightly.
Turn pancakes when edges appear dry.
Turn only once and never pat a pan-
cake. Serves 4.
—CLARA LEITH

DRIED APRICOT LOAF
% cup dried apricots
1% cup dates
3 cups sifted flour
1%% teaspoon salt
3 teaspoons baking powder
% teaspoon soda
1% cups light brown sugar
1 beaten egg
1% cups sweet milk
2 tablespoons melted butter
1%4 cup chopped nuts
Soak apricots 15 minutes in warm
water. Cut in pieces and add chopped
dates. Beat egg, add butter, sugar and
milk. Add dry ingredients and beat
well, then add fruit and nuts. Let stand
15 minutes in a loaf pan. Bake at 350°
for an hour or more.
—WILLENA CUNNINGHAM

AFTERNOON
TEA PANCAKES

1 cup flour

1 teaspoon baking soda

2 eggs

1% teaspoon salt

1% cup sugar

1% teaspoon cream of tartar

Buttermilk
Beat sugar and eggs to a cream. Add
flour, cream of tartar, soda and salt,
which have been sifted together. Beat
all together, adding sufficient milk to
make batter. Drop by dessertspoon on
a greased griddle, turn when light
brown. When cold spread with butter
and jam.
—SADIE BAILEY

44

DROP BISCUITS

1% cup butter
1% cups flour
3 teaspoons baking powder
1% teaspoon salt
1 tablespoon sugar
1 egg, beaten
1% cup milk
Work butter into the flour, then add
the other ingredients. Drop on a greas-
ed cookie sheet and shape up a little.
Bake at 425 degrees about 12 minutes.
Raisins may be added if desired.

—MuvRIEL BUTCHART

ICE BOX ROLLS

1 yeast cake

% cup lukewarm water

24 cup shortening

*4 cup sugar

1 teaspoon salt

1 cup mashed potatoes

1 cup milk

2 eggs

Flour

Soften yeast in lukewarm water. Add
shortening, sugar, salt and potatoes to
milk which has been scalded. When
cooled to lukewarm add to yeast and
mix well. Add beaten eggs and flour to
make a very stiff dough. Turn out on
floured board and knead well. Put in
bowl. Cover with cloth and store in
refrigerator. Cut off as much dough as
needed. Shape into rolls, let rise until
doubled in bulk. Bake in hot oven
(400-425 degrees) 20 minutes.

—TENA ScoTT

SEED BREAD

4 cups flour

1 egg

1 cup sugar

1 cup butter

1 cup raisins

1 cup currants

3 teaspoons baking powder

14 teaspoon salt

1% teaspoon nutmeg

2_teaspoons candied ginger or more

1 tablespoon caraway seed

1 cup mixed peel
Mix ingredients into flour. Add enough
water so dough can be lifted on a
spoon. Flour and add fruits. Bake in a
loaf pan at 350° until a straw comes
out clean.

—PEARL LONG