- 3 cups Gold Medal Flour,
- 2 teaspoonfuls baking powder,
- 1 teaspoonful salt.
Mix well together, add 2 well-beaten eggs and sufficient sweet milk to make a thin drop batter. Bake at once on a hot, well-greased griddle. Make them thin.
GENEVA GRIDDLE CAKES
- 1½ pints Gold Medal Flour,
- 4 tablespoonfuls sugar,
- ½ teaspoonful salt,
- 1½ teaspoonfuls baking powder,
- 2 tablespoonfuls butter,
- 4 eggs,
- Nearly ½ pint milk.
Rub butter and sugar to white, light cream; add yolks of eggs, 1 at a time. Sift Gold Medal Flour, salt, and powder together; add to butter, etc., with milk and egg whites whipped to dry froth; mix together into a smooth batter. Bake in small cakes; as soon as brown, turn and brown the other side. Have buttered baking-tin; fast as browned, lay them on it, and spread raspberry jam over them; then bake more, which lay on others already done. Repeat this until you have used jam twice, then bake another batch, which use to cover them. Sift sugar plentifully over them, place in a moderate oven to finish cooking.
CINNAMON BUNS
Scald a pint of milk; add a quarter pound of butter, 2 tablespoonfuls of sugar and 1 yeast cake, dissolved; add 2 eggs, well beaten, and sufficient Gold Medal Flour to make a soft dough. Knead lightly; put aside in a warm place. When very light roll into a sheet; spread with butter and dust with sugar and then with currants. Cut into buns. Stand them in a greased pan, and when very light bake in a moderate oven three-quarters of an hour.
QUICK COFFEE CAKE
Sift together twice, 1 pint of Gold Medal Flour, ⅓ cup of sugar, 3 teaspoonfuls of baking powder and ½ teaspoonful each of salt and ground cinnamon. Mix to a soft dough with about half a cup of milk stirred into a well beaten egg. Add 3 tablespoonfuls of melted Cottolene, spread in a shallow pan, sprinkle with sugar mixed with cinnamon, and bake in a moderate oven.