The Cook County cook book

OYSTER PANCAKES.— Chop 1 pt. of oysters, add enough milk to make 1 pt., using a little cream. Make a batter by stirring in a scant pt. of flour, adding a pinch of salt and 2 eggs, well beaten. When the batter is perfectly smooth beat in the oysters and bake on a griddle like any pancakes. Serve with toasted crackers. — Mrs. C. J. Jeffries, Winnetka, 111. OATMEAL PANCAKES.— 2J4 cups sweet milk, 2 cups oatmeal, 2 tablespoons melted butter, 2 teaspoons baking powder, small teaspoon salt, 1 egg, 1 cup flour; fry in pork drippings. Soak oatmeal over night in the milk. These are delicious with maple •yrup or honey. — Mrs. William Myers, Franklin, 111. PEA PANCAKES OR FRITTERS.— Take a pt. of cold boiled peas, heat and mash them and rub through a colander, season with pepper and salt and a tablespoon of butter; when cold, add to the pulp, the yolks of 2 eggs, well beaten, a cup of rich milk, 1½ cups flour, and ½ teaspoon soda, 1 teaspoon cream of tartar, sifted 3 times with the flour, stir and beat well, and add just before baking the whites of the eggs, beaten stiff. Bake the same as pancakes and serve very hot. — Mrs. C. E. Westinghous, Mayfair 111. POTATO PANCAKES.— Grate 6 good sized potatoes, 2 eggs, 2 tablespoons flour, 5 of sweet milk, a little salt. Bake as griddle cakes. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. POTATO PANCAKES.— Let 2 qts. of raw grated potatoes stand for several minutes, dip off the water, which set aside until the starch settles, then pour off the water and add the starch to the potatoes, beat up 4 eggs thoroughly, mix with 2 tablespoons of thick, sour cream and potatoes, add salt to taste and fry in plenty of cocoanut or lard till crisp and brown. — Mrs. E. D. Kelley, Winnetka, 111. PANCAKE PYRAMID.— Trim 1 lb. of mushrooms and cut them into small pieces. Sprinkle over them ½ teaspoon pepper and 1 teaspoon of salt. Fry in 1½ oz. butter for 5 minutes; then put on the lid of the saucepan, and cook gently until the mushrooms are tender. Mix in ½ oz. of flour, add ½ pt. milk, and cook for 45 minutes. Leave by the side of the fire to keep warm until wanted. Fry ½ pt. batter as for pancakes, but do not roll up. Put a pancake on a hot dish and spread it with some of the mushroom mixture. Put another pancake on top, then more of the mushroom mixture. Continue in this way until all the pancakes and mushrooms are used, having a pancake last; serve at once. — 'Mrs. Clark Mason, Bensen, 111. PANCAKE PYRAMID WITH PEAS.— Put ½ Pt. white sauce into a saucepan when hot, add the ½ lb. carrots and ½ lb. green peas, and more seasoning if necessary. Stir over the fire until thoroughly hot. Fry ½ pt. batter as for pancakes, and arrange first a pancake, then a layer of peas and another pancake, and so on until all are used, having a pancake on top. — Mrs. C. J. Canthom, Wilmette, 111. RAISED PANCAKES.— 1 qt. cold water, 1 tablespoon vinegar, ½ teaspoon salt, enough flour to make a thick batter, set in a warm place over night; in the morning put in ½ teaspoon of soda and thin until it will run; bake on a well-greased griddle. They are better in 2 or 3 days. — Mrs. Conklin, 914 N. 5th Ave., Maywood, III.