Hot cakes
- 1 tablespoon (W. oil)
- 2 cups flour
- 2 cups milk
- 1 teaspoon salt
- 4 teaspoon B.P.
- 2 eggs
Stir Wesson oil into the flour, and add the salt and B.P. Beat the egg yolks of the eggs light, ad the milk to them and beat well. Add the liquid to the flour mixture, stirring until quite smooth. Beat the whites light and add them to the batter, and bake on a hot greased griddle.
Clark’s buns
- ½ cup quick oats
- ½ cup yellow corn meal
- 1 cake yeast
- ½ cup brown sugar
- 1 tbs. shortening
- 2 cups boiling water
- ¼ cups lukewarm water
- 1 tablespoon salt
- 5 ½ cups flour
Dissolve yeast in lukewarm water. Combine oats, cornmeal, sugar, salt, and lard. Pour boiling water over ingredients and mix well. Let cool and add yeast. Then add flour and mix with spoon until stiff enough to kneed. Grease bowl and turn dough over until it is greased all over. Let dough rise until it is double in size and put into rolls. Bake 15 mins at 450º.