Roll
out 1/4 inch thick on floured board, handling as little as possible;
cut into squares and on each piece put one tablespoon of fig; brush
edges of dough with cold milk; fold like envelope and press edges
together; brush tops with egg beaten with one tablespoon milk and one
teaspoon sugar. Bake about 20 minutes in hot oven.
SALLY LUNN
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1 tablespoon sugar
3/4 cup milk
2 eggs
2 tablespoons shortening
Sift together flour, baking powder, salt and sugar; add milk,
well-beaten eggs and melted shortening; mix well. Bake in greased
shallow pan in moderate oven about 25 minutes.
GRIDDLE CAKES AND WAFFLES
Eggs add to the richness of griddle cakes, but are not essential. The
batter must be thin and the cake not too large when baked. An iron
frying pan may be used instead of griddle. In any case grease only
enough to keep the cakes from sticking and have very hot before
baking. Cakes should be turned only once.
GRIDDLE CAKES
2 cups flour
1/2 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 cups milk
2 tablespoons shortening
Mix and sift dry ingredients; add milk and melted shortening; beat
well. Bake on slightly greased hot griddle, turning only once. Serve
immediately with butter and syrup.
GRIDDLE CAKES WITH EGGS
1-3/4 cups flour
1/2 teaspoon salt
3 teaspoons Dr.
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