U. F.W. A. COOK BOOK 17

OATMEAL CRACKERS

4 cups fine granulated oatmeal 1 egg 2 cups flour 1 teaspoon soda in a little sour 1 cup sugar milk. 1 cup shortening (lard, butter or Add sour milk to roll. Crisco)

These will keep indefinitely if stored in closed tin. Mrs. H. L. Fyfe, Okotoks Local.

POTATO GRIDDLE CAKES

Beat 4 eggs very light. Grate 10 medium sized potatoes into the beaten egg. (This prevents discoloring before other ingredients are added). Add one heaping teaspoon salt, 4% cup milk or milk and cream mixed, 2 tea- spoons baking powder. Beat in about 1% cups white flour. If mixture seems too stiff to fry well add mere milk, if too thin add more flour. As different potatoes vary, one has to regulate the amount of flour accord- ingly, some being more watery than others. Fry in hot skillet until a golden brown on both sides. Serve with butter and syrup.

Mrs. E. Madsen, Lamont Local.

WAFFLES 4 level teaspoons baking pwdr. 2 level cups flour % teaspoon salt 2 eggs 2 cups sweet milk 4 tablespoons melted butter.

Sift flour, salt, and baking powder together. Beat yolks of eggs, add butter and milk. Beat well. Lastly add beaten egg whites.

Mrs. E. H. Jeglum, Westling Local, Clive.

WAFFLES 4 eggs, beaten separately 1 qt. milk 1 tablespoon butter 3 teaspoons baking powder Pinch of salt Flour to make good batter.

Mrs. F. Hunter, Leduc Local.

CORN WAFFLES 3 2 cups flour 4 teaspoons baking powder

%4 teaspoon salt 1% cup milk 3 eggs 1 cup corn.

Mix dry ingredients, add corn and milk, lastly the well beaten eggs. Mrs. J. L. Strang, Starline Local, Claresholm.

WAFFLES

Separate two eggs, beat the yolks slightly and then mix with 1% cups milk. Sift 2 cups flour, 4 teaspoons baking powder and % teaspoon salt. Mix and add 6 tablespoons melted shortening. Lastly fold in stiffly beaten egg whites. Bake on hot greased waffle iron.

Mrs. J. M. Scott, Lake De May Local, Camrose. NUT OR RAISIN LOAF

3 cups flour 1 egg, beaten 2 tablespoons baking powder 1 cup chopped almonds or wal- 1% cups milk nuts.

% cup sugar

Put in a greased loaf tin and let rise 20 minutes. Bake in slow oven. For raisin loaf omit nuts and add 1 tablespoon melted butter and 1 cup chopped raisins. The addition of 1 egg and % cup butter to original recipe makes a very good cake.

Mrs. Leona R. Barritt, Mirror.