The Washington times., 1937-11-15

usually marks the return of heart
Ter and more substantial break
lasts. Although they may not be
compared to the elaborate break
fasts Of yesteryear, when steak
fried potatoes and pie constituted
the first meal of the day, never
tbeless this meal still provides a
place for griddle cakes or waffles
and the customary accompani-
ments, such as tomato Juice. sau'
sage, bacon and, of course, the
cheering cup Of coffee.
Those who must get by on just
a cup Of coffee and a piece Of toast
for breakfast because they over
slept may prefer to have their pan.
cakes or waffleS served as lunch
or dinner meal. Regardless of the
time Of day when they are eaten,
this combination is one that is
hard to beat, especially when
served with plenty Of butter and
good syrup.
TOMATO JUICE CONTRAST
In planning a meal of griddle
cakes or waffles, do not overlook
the possibilities of tomato juice.
To start this meal off right, be
sure and fill each glass with to-
rnato Juice from the bottle you will
have chilling in your refrigerator.
1t will serve as an appetizer and
a contrast for the sweet combina.
ton Of griddle cakes and syrup to
follow. The efficient homemaker
always has several bottles of to-
mato juice stored in her refriger-
ator and is thereby able to have a
cocktail ready at a moments no
tice to serve either at breakfast,
luncheon or dinner.
Whether you call them flap
jacks, griddle cakes, hot cakes, or
pancakes, in order to insure plenty
OF variety in them, keep in your
recipe file a supply of good sug-
geStions for slight recipe varia-
tions. The accompaniment of the
main dish may be bacon, sausage
or ham, but any of these is en-
HANGED when a slice of grilled pine
apple is included.
Many people will use prepared
pancake and waffle flours, but
you will want to know about this
sour cream recipe that is equally
good in the waffle, as well as the
griddle cake version. This tops
all deluxe recipes and will make
you wish you had made three
times the recipe, instead Of only
twice the amount. Also - don't
overlook the possibilities of bak-
ing your waffles and griddle cakes
at the table SO that everyone may
enjoy the anticipation of watching
them cook before their eyes, and
then having them served while
they are still sizzling hot from the
electric iron or grill.
Controlled Sour Cream
Sour cream that happens by &C
cident or on purpose in your home
is very apt to vary in consistency,
and thus the results in products
you make from it may also vary,
sometimes to the point of success
or failure. Good insurance against
this happening to you is to use
sour cream specially prepared by
your dairy. This is made under
controlled conditions that produce
a uniform product. Order it from
your dairy just as you would order
milk, butter, or any other dairy
product. It comes in attractive
and easy to use wide-mouthed
glass jars that are convenient
when removing the rich, thick
cream.
Sour Cream Griddle Cakes
(12 medium griddle cakes)
11a cups flour
1 tsp. soda
l cup sour cream
tsp. salt
2 eggs well beaten
Sour Cream Waffles
g waffles)
2 cups flour
l tsp. baking powder
l tsp. baking soda
u tsp. salt
2 tsp. sugar
u pint sour cream
u cup milk
eggs
Sift all dry ingredients together,
add the liquids, then the we'll
beaten eggs. Mix thoroughly and
bake.
When it comes to syrup to serve
your waffles or pancakes, most
auarvo1oa ron find a hott1a ~ fha;y.