1 cup flour.
¼ teaspoon salt.
7/8 cup milk.
1 teaspoon melted Cottolene.
2 eggs beaten very light.
Process: Sift flour and salt together, add milk gradually, beating continuously. Add melted Cottolene and beaten eggs. Beat batter with a Dover egg beater three or four minutes until it is perfectly smooth, creamy and full of bubbles. Pour into hissing-hot, well-greased gem cups and bake in a hot oven thirty to thirty-five minutes. They may also be baked in earthen custard cups. When baked in the latter vessel they will have a glazed appearance.
SOUR MILK GRIDDLE CAKES
2½ cups flour.
1 teaspoon salt.
1 tablespoon Cottolene.
2 cups rich sour milk.
1¼ teaspoons soda.
1 egg lightly beaten.
Process: Mix and sift flour, salt and soda. Add sour milk and beat to a smooth batter. Add Cottolene and well-beaten egg; continue beating until ingredients are thoroughly blended. Batter should be smooth and creamy. Drop by spoonsful on well-greased, hot griddle; grease griddle with melted Cottolene. Cook on one side and, when light and covered with bubbles, turn and cook on the other side.
WAFFLES
3½ cups flour.
2 tablespoons baking powder.
1 teaspoon salt.
2 cups milk.
Yolks 4 eggs.
Whites 4 eggs.
1 tablespoon melted Cottolene.
Process: Mix and sift dry ingredients, add milk gradually, beating constantly. Add Cottolene, yolks of eggs well-beaten and whites of eggs beaten stiff. Beat mixture thoroughly. Cook in well-greased, hot waffle iron (use melted Cottolene for greasing waffle iron), browning first on one side, then turn iron and brown on the other. Serve with maple or lemon syrup.
GERMAN COFFEE CAKE
1 cup scalded milk.
3 tablespoons Cottolene.
1/3 cup sugar.
½ teaspoon salt.
1 compressed yeast cake dissolved in ¼ cup lukewarm water.
1 egg well beaten.
½ cup seeded and shredded raisins.
Flour.