The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1919-01-17
By LENO OSBORNE
Director Home Economics, Okla
homa City High School.

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. Shall we say that this is the open
season for pancakes'
Judging from the stacks We sec
people eating. we are at least safe IN
sayins that there is no law against
serving them at the present time.
Who can remember when the
pancake was condemned as a most
unhealthiul and undesirable food
and il children ate them (and II be
came publicly known they were fit
subjects for the doctor before night
ANY little case OF stomach disorder
was Immediately laid at the door OF
the pancakc-the poor pancake-luSi
as harmless a, II can he ii the per
son who gets hold OF il first doesn't
distort its general characteristics un-
nj il would hardly know itself
Wen Say So.
We will all have 70 admit that We
would hate TO eat the pancakes some
women make, without first increasing
our lie insurance 10 the limit and
bidding good bye to our iondes,
hopes but happily these insists OF
the kitchen are fast becoming extinct
Thin. sticky, gummy, burned pan
cakes. which clog the teeth, choke the
throa, and weigh down the stomach
are TO be found now only in the home
q the woman VINO is continually
making such statements as these
"These domestic science teachers
make me trcd--l never put any time
in STUDYING how to cook, and none OF
my family hain't died yet" Or-thiS
Is the exact wording 81 amt never
spent any time studying how to cook
but ! notice that everything that /
cook done gets e'
One fine idea which ha, been more
recently advocated for improvement,
in making pancakes more heal,hiul
is In the method OF cooking
Baking Instead Of Frying.
They are baked instead Of fried, as
wa, the case in former years. Not
in the oven, as bread or biscuit. bu,
on the top Of the stove, on a thick
dry iron or stone.
On the market are many makes OF
griddles, so constructed that grease
OF any kind i, not necessary, They
are thick and must he heated slowly,
and not too hot
The batter is poured on, and al
lowed 10 bake slowly until the under
side is a golden brown and the gas
from the leavening agent has come
to the top in small bubbles, and es-
capped, leaving the cake full Of tiny
holes, light and porou, in texture. The
( cake is then turned and that side
Drowned, then served hot
Often new griddle OF this make
may have TO be creased for a few
times. until the iron becomes tenn
pered-as we say-but only the
amount of fat that will come from a
piece Of fat meat or bacon skin should
he used, never enough tina, will smoke
on the griddle,
Thick Batter Best
Another Improvement in the max
ing Of the batter, i, that good pan
cake makers use thicker batter
than was used formerly BY making
il thus, they may be cooked more
slowly and thoroughly, and the cake
will hold its shape II this /, poured
on the griddle from a pitcher, a bet
ter shaped cake may be made, also.
! have mental pictures now Of
stoves covered with SCATTERING, Of
grease and tiny drops Of the batter
which gradually pile up and burn on
the front Of the stove and over il,
top as each succeeding spoonful oI
the batter contributes its quota.
\ And still another improvement, !.
the fact that nearly all good pan.
cake battefs are combination o.
flour materials--usually small
amount Of coarse meals or flour, ar,
I edded, which keep the finer material.