ogether; mix well.
Bake on hot greased griddle and serve immediately with butter and
syrup.

FRENCH PANCAKES

1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
2 eggs
1 tablespoon sugar
2 cups milk
1/4 cup cream
Jam
Powdered sugar

Sift together flour, baking powder and salt. Beat eggs with sugar and
add milk and cream. Mix slowly with dry ingredients to prevent
lumping. Batter should be very thin. Heat small frying pan which has
been slightly greased. Pour in just sufficient batter to cover bottom
of pan. Cook over hot fire. Turn and brown other side. Spread with jam
or preserves and roll up. Sprinkle with powdered sugar, and serve hot.
Makes 12 large pancakes.

WHOLE WHEAT HOT CAKES

2 cups whole wheat flour
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1-3/4 cups milk
2 eggs
1 tablespoon shortening
1 teaspoon molasses

Sift together flour, baking powder and salt; add milk, beaten eggs,
melted shortening and molasses and mix well. Bake on hot greased
griddle and serve immediately with butter and syrup.

WAFFLES

2 cups flour
4 teaspoons Dr. Price's Baking Powder
3/4 teaspoon salt
1-3/4 cups milk
2 eggs
1 tablespoon melted shortening

Sift flour, baking powder and salt together; add milk to yolks of
eggs; mix thoroughly and add to dry ingredients; add melted shortening
and fold in beaten whites of eggs. Bake in well greased hot waffle
iron until brown. Serve immediately with butter and syrup.

FRITTERS, DOUGHNUTS, AND CRULLERS

Fritters are served as an entree, a vegetable or a sweet, according to
the ingredients used. The foundation batter is much the same for all
fritters, and, with some additions the first recipe given can be used
for many varieties.

Fritters and doughnuts should be fried in kettle of deep fat, hot
enough to brown a piece of bread in 60 seconds. Drain on unglazed
paper. Sprinkle fruit fritters, doughnuts and crullers with powdered
sugar.

PLAIN FRITTER BATTER

1 cup flour
1-1/2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1 egg
2/3 cup milk

Sift dry ingredients together; add beaten egg and milk; beat until
smooth.

APPLE FRITTERS

4 large apples
2 tablespoons powdered sugar
1 tablespoon lemon juice

Peel and core apples and cut into slices; add sugar and lemon juice.
Dip each slice in plain fritter batter. Fry to light brown in deep
fat. Drain and sprinkle with powdered sugar.

BANANA FRITTERS