Even More Wartime Cooking
September 30th, 2015. Filed under: Wednesday's Wonders.
The next section is Breakfast Ideas.
Leftover cooked cereals can be turned into greased molds; heated in the oven; turned out in dishes and served with hot maple syrup or honey.
Add raisins, dates, or nuts for a change.
Add to meat chopped fine to mush before putting in pan.
Basic Recipe for Buttermilk or Sour Milk Griddle Cakes
3 cups all-purpose sifted flour
2 tsp baking soda
3 tbsp brown sugar, honey or molasses
2 tsp salt
1 egg well beaten
2 tbsp melted shortening
2 cups buttermilk or sour milk
Sift together flour, soda, and salt; add sugar. Beat egg, add milk, shortening (and honey or molasses if used instead of sugar). Stir the egg and milk mixture slowly into the flour mixture, beating well. Have all ingredients at room temperature. Serve with syrup, butter and honey, or brown sugar, hot applesauce with dash of nutmeg, fruit juices boiled until thick; or crushed pineapple, fresh strawberries or raspberries.
Thrifty Changes for Griddle cakes
1/2 cup grated apples added to batter with a dash of nutmeg or cinnamon
1 banana mashed and added to batter
Corn cakes – 1 cup yellow corn meal, 1 1/2 cups white flour
1 cup leftover minced or ground ham added to batter
1/2 cup finely chopped nuts
1 tbsp grated orange rind
Rye cakes – 1 1/2 cups rye flour, 1 cup all-purpose flour
Try serving some of the griddle cakes in short cake style with a little creamed dried beef, ham, tuna, or any other leftover meat cut into small cubes.
Any leftover batter can be baked up into cakes and meat loaf mixture rolled into them. Place close together in greased baking dish, cover with tomato soup or well seasoned tomato juice. Bake in over 350-375F 45 – 50 minutes. Serve with baked potatoes.
Try spreading the cakes while hot with thick stewed dried apricots and roll – good for dessert, too.