From the 1922 "Book of Recipes" compiled by Genesee Chapter, Daughters of the American Revolution, Flint Michigan, 1922.

EDITOR’S NOTE: Besides display ads, the top and bottom of the pages had short text ads promoting Knox Gelatine and Gold Medal Flour. We denote these text ads with the term "Text AD—".

MUFFINS, WAFFLES AND PANCAKES

“Just make your pancakes
As you find here,
And in your home
You will find good cheer.”

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WHEAT PANCAKES

- 2 cups sour milk (buttermilk best),
- 2 cups sifted flour,
- 2 level teaspoon (scant) soda,
- 2 tablespoons shortening,
- 2 eggs beaten separately, folding whites in last thing.

Can be fried without greasing griddle. When shortening is used in batter, use Gold Medal flour. (Mrs. J. E. Twaits)

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A REAL SOUTHERN JOHNNY CAKE

- 3 tablespoons shortening,
- 1 cup brown sugar,
- 1 egg,
- ½ teaspoon salt,
- 1 cup buttermilk or sour milk with an even teaspoon soda in it,
- 1 cup wheat flour and
- 1 cup Indian meal (granulated).

Beat thoroughly. Bake with a slow fire. (Caroline F. Elwood.)

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SWEET MILK WAFFLES

- 2 cups flour,
- 1 1/4 cups milk,
- 1 teaspoon baking powder (Royal),
- 3 eggs (whites and yolks beaten separately),
- 1 tablespoon melted lard.
(E. B. Swan.)

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MY NEIGHBOR’S PANCAKES

- 1 cup buttermilk,
- little salt,
- 1 rounding tablespoon graham flour,
- 1 level teaspoon of soda,
- 1 level teaspoon Royal baking powder.

Stir in white flour to make a batter. (Mrs. B. M. Garner.)

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PANCAKES

- 1 cup buttermilk or sour milk,
- 1 even teaspoon of soda dissolved in the milk,
- 1 tablespoon graham flour,
- 1 even teaspoon Royal baking powder, and
- wheat flour enough to make it the right consistency.

This makes 9 or 10 pancakes. (M. Alice Elwood.)

Text AD—Avoid Baking Worries — Use GOLD MEDAL FLOUR

Text AD—FOUR separate Desserts or Salads from one package of Knox Gelatine

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QUEEN FRITTERS

- ½ cup boiling water,
- 3 cup (scant) butter,
- ½ cup flour,
- 2 eggs.

Put butter in sauce pan and pour on water. As soon as water reaches boiling point add all the flour at once. Stir until mixture leaves sides of saucepan, cleaving to the spoon.

Remove from fire. Add eggs unbeaten one at a time, beating mixture thoroughly between adding of eggs. Drop by spoonful.

Fry in deep fat, until well puffed out and browned. Drain. These may be sprinkled, with powdered sugar and filled with preserves. (Mrs. W. G. LaRock.)

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FRITTERS

- 1 egg,
- 1/4 cup milk (sweet),
- 1 cup flour,
- 3 teaspoons baking powder (Royal).

Beat egg till light add salt and milk, then flour and baking powder sifted together. If batter is too stiff add more milk. Fry in deep fat and serve hot with maple syrup. (Mrs. C. W. Root.)

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WAFFLES

- 1 1/2 cups of flour (level measures)
- 1 cup of milk,
- 3 t. baking powder (Royal),
- 1 t. salt,
- yokes of 2 eggs beaten (keep the whites)

Beat the egg whites stiff and add to the above mixture. Lastly add 1 large tablespoon melted butter. (Mrs. C. C. Goodes.)

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WAFFLES

- 2 eggs beaten separately,
- 2 cup milk,
- 1 1/2 c. flour,
- 2 teaspoon Royal baking powder,
- 1 tablespoon melted butter.

(Mrs. Blanche Dumanois.)

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GRAHAM GEMS

- One tablespoon butter,
- 3 tablespoons sugar,
- 1 egg,
- 1 cup sour milk,
- 1 teaspoon soda,
- ½ teaspoon salt,
- ½ cup white flour,
- 1 cup graham flour.

(Mrs. E. D. Black.)

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OATMEAL MUFFINS

- ½ cup oatmeal soaked in 1 cup sour milk.

Add:
- 1 heaping cup flour,
- 1 tablespoon sugar,
- 1 teaspoon salt,
- ½ teaspoon soda,
- 1 teaspoon Royal baking powder.

Beat thoroughly. 1 1/2 tablespoons shortening. Beat well and pour into muffin pans. (Caroline F. Elwood.)

Text AD—Use KNOX GELATINE if you would be sure of results

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CORN MEAL GEMS

- 1 cup corn meal,
- 1 cup wheat flour,
- 1 cup sour milk,
- 1 egg,
- 1 tablespoon sugar,
- ½ teaspoon salt,
- 1 teaspoon soda,
- 2 tablespoons shortening.

(Mrs. E. D. Black.)

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MUFFINS

- 1/4 cup butter,
- 1 egg,
- 1/4 cup sugar,
- 3/4 cup milk,
- 1 3/4 cups flour,
- 2 1/2 teaspoons Royal baking powder sifted in flour.

Cream butter and sugar, add the beaten egg, then a little flour and milk alternately. Bake in hot oven. (Miss E. W. Witherbee.)

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SQUASH MUFFINS

- 1 cup cooked and sifted squash,
- 1 egg,
- 1/3 cup sugar,
- 1 cup milk,
- a little salt,
- 1 1/2 cups flour,
- 2 teaspoons Royal baking powder sifted in flour.

Mix well and bake in gem pans in a hot oven. (Mrs. E. H. Knickerbocker.)

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CORN MEAL CAKE

- 1 egg,
- butter size of egg,
- 1 cup sour milk,
- 1 teaspoon soda,
- 1/4 cup sugar,
- 1 cup corn meal,
- 1 cup flour.

(Camilla Woolfitt.)

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CORN PONE

To 1 cup scalding hot milk add:
- 1/2 cup granulated corn meal,
- 1/2 teaspoon salt,
- 1 1/2 tablespoons butter.

When cool add:
- 1 egg well beaten and
- 1 heaping teaspoon Royal baking powder.

Pour into a hot spider or granite dish and bake in hot oven. (Mrs. E. H. Knickerbocker.)

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BUCKWHEAT CAKE

- 2 cups buckwheat flour,
- 2 cups sour milk,
- 1/4 cup shortening,
- 1 teaspoon soda,
- 1/4 teaspoon salt.

Bake slowly in a broad shallow pan and cut in squares. (Marjorie Black.)

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OATMEAL MUFFINS

- 2 cups of rolled oats,
- 1 1/2 cups of sour milk;

Let stand for 6 hours.

- 1/4 cup of sugar,
- 1/2 teaspoon of salt,
- 1 cup of flour,
- 1 egg,
- 1 teaspoon of soda.

Bake in hot oven about 1/2 hour. (Virginia S. Cook.)

Text AD—GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries

Text AD—KNOX GELATINE is highest quality and worth its price

LUNCHEON DISHES

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CANDlED SWEET POTATOES

Wash and boil sweet potatoes until about half done. Drain, pare and slice lengthwise in thick slices, placing in bottom of shallow pan.

Spread with butter liberally and pour over a thin syrup made of 1 1/2 cups each of brown sugar and water. Bake until the syrup is thick.

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SPANISH RICE

- 4 onions in fryings of salt pork,
- 2 cups rice,
- 1/2cup tomatoes,
- 1 green pepper sliced very fine,
- red peppers to taste.

Add water as needed. Bake. (Mrs. Slawson.)

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BREAD OMELET

1 cup stale bread crumbs soaked until soft in 1/2 cup sweet milk.

Beat them quite smooth, add:
- 1/2 teaspoon salt and
- 5 eggs.

Beat yolks and white separately and the whites last. Pour into buttered pudding dish and bake 30 minutes. Serve at once. (Miss E. W. Witherbee.)

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FRENCH FRIED POTATOES (Easy)

Pare potatoes, cut in inch cubes, rinse in cold water, drain and dry with towel.

Fry in deep fat about 15 minutes, drain, sprinkle with salt and serve at once, or can be reheated in oven. (Mrs. C. W. Root.)

Text AD—KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing lemons

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BAKED OMELET

6 eggs, beat whites and yolks separately.

Dissolve 1/4 teaspoon of salt and small piece of butter in 1/2 pint of boiling milk.

Stir quickly into eggs, pour in deep pan and bake in very quick oven until light brown. (Mrs. B. F. Miller.)

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OMELET

- Eight eggs beaten separately,
- two tablespoons cream,
- pinch of salt.

Put in a hot frying pan that is buttered a little. When thickened and browned under side, put in hot oven to brown on top, then roll up. (Mrs. L. J. Locy.)

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GLAZED SWEET POTATOES

Boil potatoes until nearly done, remove jacket and cut lengthwise.

Have four tablespoons water in pan, lay potatoes in pan rounding side down. Spread with butter, then a little sugar. Place in a very slow oven until glazed. (Mrs. L. J. Locy.)

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HASH

Put a good sized piece of butter in spider, and add potatoes and meat that have been finely ground or chopped. Season with salt and pepper and brown.

Add two tablespoons of water and cover. Cook slowly. (Mrs. W. S. Hutchison.)

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CLAM CHOWDER

- 1 qt. clams,
- 1/2 teaspoon pepper,
- 4 cups of potatoes (cut fine),
- 1 onion,
- 1 tablespoon of salt,
- 4 tablespoons butter,
- 1/2 lb. salt pork,
- scalded milk.

Clean and pick over clams, reserving liquor. Chop fine. Cut pork in pieces and try out. Add clams, onion, liquor and potatoes; also seasoning with 2 1/2 cups of boiling water.

Cook very slowly for two or three hours. If too thick, add milk to make required consistency.

Text AD—KNOX GELATINE is economical—one package makes FOUR PINTS of jelly

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CHOP SUEY S

Brown 1 onion in butter.

Add:
- 1 lb. hamburg steak,
- 2 cups cooked spaghetti,
- 1 can tomatoes or 4 large ripe tomatoes.

Place in a casserole and season well. Bake 40 minutes. A meal in itself. (Mrs. Mullin.)

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ITALIAN SPAGHETTI

One-half box of spaghetti boiled in salted water 20 min. Drain and place in buttered baking dish.

Turn ½ can of Campbell’s tomato soup over it. Add some finely cut onion and grated cheese.

Just before placing in the oven, pour enough milk over to just cover. Dots of butter on top. Bake until milk is absorbed. (Mrs. George R. Goering)

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CREAMED CABBAGE

Cut a cabbage into quarters and drop into a kettle of salted, boiling water and boil 20 minutes.

Drain and chop with baking powder can and up into a cream sauce made with:
- 2 tablespoon of butter,
- 2 tablespoon (level) flour
- 1 1/2 cups milk

Salt and pepper. (Mrs. H. B. Freeman.)

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LUNCHEON MACARONI

Cook 1 1/2 cups macaroni or spaghetti in salted water until soft. Blanch in cold water.

Put a layer in a baking dish with one of canned tomato soup. Follow this with slices of hard boiled egg.

Repeat in rotation, cover with bread crumbs moistened in melted butter and bake long enough to brown the crumbs and have the dish well heated through. (Mrs. E. E. Rockwood.)

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FRIZZLED BEEF WITH EGGS

Put on the fire a wide frying pan and in it place a tablespoonful of butter and a quarter of a pound of chipped beef.

Stir it continuously until the beef becomes thoroughly hot. Then add four eggs well beaten in two-thirds of a cupful of milk.

Turn the flame down halfway and stir the beef and eggs until they become a thick creamy mass. (Mrs. M. E. Chandler.)

Text AD—KNOX GELATINE is measured ready for use—two envelopes in each package

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CHEESE SOUFFLE

Blend 2 tablespoon of butter and 2 tablespoon of flour.

When smooth add 1/2 cup milk to 1/4 teaspoon saltand 1/8 teaspoon cayenne pepper.

Cook until it thickens slightly, stirring all the time. Add well beaten yolks of three eggs and one cup grated cheese.

When cool fold in 3 stiffly beaten whites. Turn into buttered dish and bake 2 min. (Mrs. M. E. Chandler.)

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CORN A LA SOUTHERN

To one can of corn or cornlet add:
- 2 eggs slightly beaten,
- teaspoon of salt,
- 1/8 teaspoon pepper,
- 1 1/2 tablespoons butter melted, and
- 1 pint of scalded milk.

Turn into buttered pudding dish and bake in slow oven until firm. (Margaret K. Barringer.)

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SPAGHETTI

Fry ½ onion in 1 tablespoon butter.

Add:
- 1 tablespoon flour,
- 1 pint of tomatoes,
- 2 cloves.

Cook and strain.

Put one package of boiled spaghetti in baking dish with ½ lb. of cheese. Pour over it the tomato mixture. Bake twenty minutes. (Mrs. Marshall Smith.)

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CHEESE FONDU

- 3 eggs,
- 1 cup soft bread crumbs,
- 1 cup scalded milk,
- ½ teaspoon salt,
- 1 teaspoon butter,
- 1 cup of cheese cut fine.

Separate eggs and beat until light. Stir crumbs into hot milk.

Add cheese, salt and pepper, then beaten yolks. Fold in the beaten whites last.

Bake in a moderate over 20 or 25 minutes. A good luncheon dish. (Mrs. H. B. Freeman.)

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MINISTER’S WIFE CREAMED SALMON

1 pint canned salmon. Remove bone and skin but not the oil; mince fine.

1 pint dry bread crumbs, ground fine.

Make cream sauce of:
- 1 pint milk,
- 3 tablespoons corn starch (not heaping),
- 2 tablespoons butter,
- salt and paprika to taste.

Grease dish well, put thin layer of crumbs on bottom, next one of salmon, then cream sauce. Repeat, adding crumbs last.

Cover or dot with bits of butter and Crisco or lard. Bake about twenty minutes. (Addie D. Monroe.)

Text AD—FREE COOK BOOK OFFER IN EACH PACKAGE KNOX GELATINE