Detroit evening times. (Detroit, Mich) 1921-1958, 1943-10-17
PanCdkeSFOr Satisfying SupperS
BY Mrs.
Christine Frederick.
The Distinguished Authority
on Household Efficiency.
BY Mrs.

ATTNG habits are being re-
vscd under wartime couli
49, uons. and while adjustments
90 changes may bc difficult in tho
beginning. Wc often find them
wen worth while in the end.
In many families IL has become
the custom 20 "eat out for tho
main meal, or. 10 take dinner at
r7rrur7. urrr r7ui1r the evening menu
extremely simple Thus, profess
sioual people, where both the
man and woman work all day
prefer 90 have their meat meal
d-nng the noon hour in a res
tauant SO that at night the wife
wit have 10 do as little cooking
as possible on top Of her strcnu-
Gus office day.
In other cases, where war
workers are supplied hot nour-
ishiuE cafeteria selection at their
noon hour they can dispense with
"a fun or course dinner at nicht,
Teachers and young business
women arc also following this
practice, as well "a many families
in defense work where the wo-
man finds it too cXhausung 10
cook heavy meals after a long
shift in the factory.
In short, tins apparent reversal
OF the meal hour brings again to
the fore the old-fashioned supper
meal Of the farm or country
family, who have their real din
ncr at noon, and only a light
tea" between five and six, there
. by minimizing DISTINGUISHING and
permitting long, leisurely eve
ming
Pancakes rise to take a bow as
contestant for first place in this
light, easily prepared supper
meal" When we say pancake, we
include, of course. not only the
familiar small four-inch griddle
cake typical Of the American bill
of fare, but also the large and
tiue pancake beloved by the Eu-
ropcan, Likewise the waffle, and
French toast, and any and all
varieties on this theme of quick
baked batter breads.
HISTORICALLY, the pancake
is the first and universal
bread Of mankind, from the heart
Of Africa TO the center of Asia,
where women baked -four and
liquid on a hot stone, and gave
the resulting cake to their men
TO eat.
Rightly, too, for INTENTIONALLY,
the pancake has everything: pro-
tein in its eggs and milk, starch
in its flour, and fat in the added
butter. margarine or drippings.
Only the watery. mineral ele-
ments of a rounded diet are lack
ing. That is why pancakes should
be teamed with a crisp green
salad, or with stewed or fresh
fruits their perfect compile
ments
Today the strcamlined pancake
may be still considerably more
nourishing because Of added pro-
tein qualities given it by the man
ufact,rcr A popular pancake
mix, for example, has twenty per
cent soy bean grits included in
it's mixture, thus making the pan
cakes richer in meat equivalents.
Some mixes combine bu &c k
wheat, as we'll as corn and en-
riched wheat -four. No better
way TO get additional food power
into the menu than by using such
batter mixes frequently.
Besides, the fact that most pan
cake dishes are served with but
ter, syrup, jam, etc, adds still
more 10 their total calorie value
Pancake pointers from the eX-
pert include these tips: sift all
dry ingredients thoroughly to.
gether. Add liquids, always cold;
beat untF mixture is smooth, or
in some recipes, leave in the
"nubs" Of flour for added texture;
never have griddle or pan creased
TO excess.
Bake on one side until cakes
bubble with bubbles which are
just beginning TO break, or when
cake is steaming then turn at
that exact moment. Never turn
pancakes more than once while
baking, or it will ruin them. If
any fat is TO be added, always
have it perfectly melted, and hot,
and add it at the very last, before
folding in the stifny beaten
whites, II they are called for.
Moderate heat swinging TO low,
is called for. especially IL mix
,turc contains sugar
IONE Of the most agreeable
~ ways 30 serve pancakes for
} several persons is 10 make them
! large size. stack them up on one
! T..s.@ r,Is.4t.r g,-J ONT tl, ...,...,.