37 
T 
iierican Agriculturist, January 13, 1923 
Hot Breads Always Popular 
Recipes Which Are Variations of Old Favorites 
W E like to pretend that pancakes are 
a small boy’s special favorite, but, 
as a matter of fact, every member of 
the family has a sneaking fondness for 
this typically American dish. Some 
prefer them with melted butter, others 
use only maple syrup, which seems, 
after all, the most suitable combina¬ 
tion. But some vote that a mixture, 
composed of butter, white or brown 
sugar and cinnamon, brings out the 
flavor most delightfully. , 
Whatever one’s preference in the 
matter of sweetening, hot griddle cakes 
are welcome on every table. Two varia¬ 
tions of the usual recipe have been fur¬ 
nished by American Agriculturist read¬ 
ers, and should be given a tryout on 
every subscriber’s table this winter. 
Oatflake Pan Cakes 
This recipe is vouched for as “splen¬ 
did” by Mrs. E. B. Austin, of Machids, 
N. Y. Her directions read: 
Soak 2 cups of oatflake in 2^2 to 3 
cups sour milk over night. In the 
morning add 114 cups flour, one tea¬ 
spoon baking powder, 1 teaspoon salt, 
2 teaspoons sugar sifted together. Then 
add one or two slightly beaten eggs. 
Pancakes are very good if eggs are 
omitted. Just before baking the cakes 
add 1 teaspoon soda dissolved in 2 
tablespoons hot water. 
Mrs. C. E. Aldrich, of Canandaigua, 
N. Y., says she can highly recommend 
a recipe in which graham flour is used: 
Graham Griddle Cakes 
One pint of graham flour, 1 pint of 
wheat flour, 1 tablespoon syrup, 1 egg, 
salt, 2 teaspoons baking powder, 1 pint 
sweet milk. 
Put the milk in a baking dish, beat 
the egg, add pinch of salt, then syrup, 
then the sifted flour. Beat all briskly, 
bake on a good hot griddle. 
Different ways of making bread or 
muffins are also welcome as a variation 
smooth. Bake in well-heated oven % 
of an hour. When done' it - cleaves 
slightly at sides of tin and will hiss on 
bottom of tin if tried with a wet finger 
as you remove from oven. 
FOE THE HEAVY FIGURE 
The time has gone by when the stout 
woman tried to disguise her waist by 
wearing clothes that fitted as tightly 
as possible. Someone discovered a few 
years ago that 
this only accen¬ 
tuated the extra 
pounds of flesh, 
and the up-to- 
date stout wom¬ 
an now dresses in 
loose, simple 
garments, with¬ 
out marked 
waistlines and 
with long panels, 
which give a 
much more be¬ 
coming effect. 
No. 1511 is an 
example of the 
best type of gown 
for the stout fig¬ 
ure. It is a pat¬ 
tern that may be 
used for almost 
any sort of mate¬ 
rial, and can be 
made in a tail¬ 
ored style with 
the close - fitting 
sleeves, or they may be flare. The flare 
sleeve is most becoming to the woman 
with large hips. 
No. 1511 cuts in sizes 34, 36, 38, 40, 
42, 44, 46 and 48 inches bust measure. 
Size 36 requires 3^/4 yards 40-inch ma¬ 
terial with 1% yards 21-inch contrast- 
MY DREAM SHIPS 
CLARA E. PUTNAM 
I sent my ship a-sailing away across the sea. 
Into the Happy Country to find a dream for me. 
The sunbeams pierced the water and frolicked with the foam, 
I sent my ship a-sailing, but I—I stayed at home 
And fashioned baby dresses with dainty ruffled skirts. 
The softest fluffy blankets; wee, cunning little shirts; 
I asked the nesting robin, I prayed the cooing dove 
To bring their mother secrets, the wisdom of their love. 
* * ♦ " 
And when the purple twilight had touched the sunset rim. 
With all its precious cargo my ship came sailing in. 
Oh, take your silks and spices, your diamonds and your pearls. 
I’d rather have the sunlight that kissed my baby’s curls. 
Some day my ship goes sailing again across the sea 
Into the Happy Country to find a dream for me;. 
Its prow will cut the water and toss the shining foam; 
I’ll breathe a prayer for safety until my-ship comes home. 
on the usual loaf. Nut bread, because 
of its nourishing value, as well as its 
delicious taste, is rapidly becoming a 
popular addition to the everyday din¬ 
ner. Miss Z. E. Berdan, of Paterson, 
N. J., supplies a recipe which should 
be easy to use: 
Nut Bread 
Three-quarters cup sugar, 1 egg, 1 
cup milk, 4 teaspoons baking powder, 
1 teaspoon salt, 1 cup chopped nuts, 
4 cups flour. 
Mix all dry ingredients, then add 
milk, eggs and nuts. Put in pan and 
let rise for V 2 hour before baking, or 
put in gem pans and let rise 5 minutes 
and bake from 15 to 20 minutes. 
Corn Muffins 
As a reliable standby, corn muffins 
cannot be excelled. Mrs. Ida A. Brown, 
of Elmira, N. Y., furnishes a “tried 
and true” list of the proper ingredients 
to use. 
One and. one-half cups of flour, two 
teasopoonfuls baking powder, % cup 
corn meal, ^4 teaspoon salt, 3 table¬ 
spoonfuls sugar, 1 cup milk, 1 well- 
beaten egg, 3 tablespoonfuls warm 
shortening. 
Sift flour and baking powder, then 
add the dry ingredients, and pour in the 
Wet ingredients. Stir all briskly until 
ing; 2% yards binding and 4 yards rib¬ 
bon for sash. Price 12 cents, stamps 
or coin. 
To Order: Write name and address 
clearly, enclose 12 cents for each pat¬ 
tern ordered, and mail order to Fashion 
Editor, American Agriculturist, 461 
4th Ave., N. Y. C. Our Winter Book 
of_ Fashions is still available. It con¬ 
tains over 300 styles for all members 
of the family. It is 10 cents a copy. 
TO MEND PORCELAIN 
“In your paper of Oct. 14th you 
mention an inquiry as to how a cracked 
earthen jar could be mended. I have 
a porcelain pitcher which belonged to 
my grandmother. Two years ago the 
handle was broken off close to the 
pitcher. I remembered reading in some 
magazine to tie broken pieces together 
and boil several hours in skim milk, 
and then, after cleaning, to set it away 
for several months. Usually a broken 
dish is a loss, but as I treasured this 
one I followed directions and as a result 
have been using my precious pitcher 
for a year apd a half. The article did 
did not say how much fun you would 
have cleaning the kettle the milk and 
dish are boiled in for that length of 
timCf, so I won’t.” 
Mon^omeQrWard S (& 
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Name.. 
I 
I 
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i 
