War Time Griddle Cakes

“The necessity for saving food is responsible for the creation of many new dishes that are in no sense substitutes nor makeshifts. They really are good and worth retaining after the necessity for conservation ends. War time Griddle Cakes in one of them. You can take stale bread, once a household waste, and make pancakes that you will like as those made wholly with flour.”

So claims a 1918 advertisement for Crisco. The recipe for Crisco’s “War time Griddle Cakes” is included below. Serve them with maple syrup or the “conservation syrup” the recipe recommends.

War Time Griddle Cakes

1 egg yolk
3/4 cupful milk
3/4 cupful water
2 1/2 cupfuls bread crumbs
2 cupfuls flour
2 teaspoonfuls salt
8 teaspoonfuls baking powder
1 tablespoonful melted Crisco
1 egg white

Soak stale bread until sufficiently soft. Squeeze as dry as possible. Then crumble and measure. Beat egg yolk well, add milk, water, bread crumbs, flour, salt, baking powder and melted Crisco. Beat the egg white and add it. Fry in well Criscoed pans. This recipe makes about two dozen medium-sized cakes. Serve with a “conservation syrup” made of apple or other fruit parings, water and sugar. A little Loganberry juice will give it a delicious flavor.

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