- Yolk of one egg,
- Two tablespoonfuls sugar or syrup,
- One cupful milk,
- One tablespoonful shortening,
- One teaspoonful salt,
- One teaspoonful vanilla or nutmeg,
- One and one-quarter cupfuls flour,
- Two level teaspoonfuls baking powder.
Place in a bowl. Beat with a Dover egg-beater to thoroughly mix and then fold in the stiffly beaten white of egg. Pour the mixture into a pitcher and then place two tablespoonfuls of shortening in a frying pan. When smoking hot pour in just sufficient batter to cover the bottom of the pan. When it begins to bubble turn the cake over and bake on the other side. Lift and spread lightly with jelly or roll, or use the following mixture:
- Three tablespoonfuls BUTTER,
- One-half cupful of sugar,
- Cream well, and then add
- One tablespoonful lemon juice,
- One tablespoon boiling water.
Beat to blend.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss