One egg,
  One-quarter cupful milk.

Beat to mix and then add

  One-half cupful flour,
  One-half teaspoonful salt,
  One teaspoonful baking powder.

Beat well to thoroughly mix and then pour in a hot pan containing three tablespoonfuls of shortening:  pour just enough to barely cover the bottom of the pan.  Cover the pan with a hot lid.  Let the cake bake.  When ready to turn slip the cake on the hot lid and invert, returning the cake to the pan.  Spread with sugar and cinnamon.  Bar le duc or currant jelly may be used to spread on the cakes.  Fold like an omelet and place a spoonful of jelly on top.  Serve.  This will make two large pancakes.

IRISH PANCAKES

  One cupful mashed potatoes,
  Two cupfuls flour,
  One teaspoonful salt,
  Three teaspoonfuls baking powder,
  Two eggs,
  One cupful milk,
  Four tablespoonfuls syrup,
  One and one-half teaspoonfuls nutmeg.

Beat to thoroughly mix and then bake on a griddle.  Spread with butter and sugar.

BELGIUM PANCAKES

  Two cupfuls of unsweetened thin applesauce,
  One well-beaten egg,
  Three tablespoonfuls syrup,
  Two and one-half cupfuls flour,
  Three teaspoonfuls baking powder,
  One tablespoonful shortening,
  One-half teaspoonful cinnamon.

Beat to mix and then bake in the usual manner.  Serve with butter and syrup.

WAFFLES

Waffles are made from a thin batter and are baked in a well-heated waffle iron.  Many failures to make good waffles are due to the fact that the iron is not sufficiently hot.  The iron must be thoroughly cleaned after each baking.  Place the iron on the range to heat, turning it several times.

Try this method in greasing the iron.  Purchase a large-sized sewing machine oil-can, wash well in plenty of hot water and soap, then rinse thoroughly and dry.  Now fill with a good salad oil and when the iron is heated, oil it on both sides.  Now you are ready to bake the waffles.  Reverse the iron, having the hot side on top, and pour in the batter and then bake about three minutes, reversing the iron once.

When the waffles are baked remove from the iron and then oil and reverse it again, putting the side that was next to the fire on top and then pour in the batter, close and bake as before.

QUICK BREADS

Quick breads include griddle cakes, waffles, muffins, Sally Lunns, shortcakes and biscuits.  These doughs are made light or leavened by the use of eggs, baking soda, baking powder and steam created in baking and by air beaten into the mixture.  Their entire success depends upon the careful measurement of ingredients, the mixing and the baking.  Using all water in place of milk or equal parts of milk and water will give splendid results.