War-Time Breads and Cakes

by Amy L. Handy

Potato Pancakes (1)

Put eight raw potatoes through a meat chopper and season with salt and pepper. Fry in large thin cakes on a well-greased griddle, turning to brown both sides. Butter and roll each cake and serve hot.

Potato Pancakes (2)

Put enough raw potato through the meat chopper to make three cupfuls. Add three tablespoonfuls of whole wheat flour, one teaspoonful of salt, and one (or two) well-beaten eggs. Beat well and bake in a well-greased frying-pan, browning on both sides. Put a teaspoonful of fat in the frying-pan and when it is melted let it run well over the pan before putting in the cake.

The cakes will be whiter if rice flour is used.

Corn Meal Griddle Cakes (1)

Take one cup of corn meal, pour over it one cup of boiling water, and stir till it thickens. Add one cup of sour milk or buttermilk, one well-beaten egg, one half teaspoonful of soda and the same of salt. Sift one teaspoonful of baking powder with half a cup of whole wheat flour and add to the batter with enough more flour to make a batter that will just hold its shape for a good griddle cake. If sweet milk is used omit the soda and add one more teaspoonful of baking powder. This is my favorite recipe.

Corn Meal Griddle Cakes (2)

Scald two cups of milk in the double boiler and stir in one cup of coarse corn meal. Cook ten minutes and take from the fire. Add one teaspoonful of butter or shortening of some sort and let it cool. Add two well-beaten eggs and enough cold milk to make a batter that will just pour. Add one teaspoonful of baking powder and bake on a hot griddle.