Wartime Wednesdays: Griddlecakes

Useful Facts About Food

Use of Recipes---To become a good cook requires more than a blind following of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results. It is the reason so many cooks say, "I had good luck with my cake to-day," or "I had bad luck with my bread yesterday." Happily, luck causes neither the success nor the failure of a product. to become a good cook means to gain a knowledge of foods and how they behave, and skill in manipulating. The recipe itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes.
Some of the lessons which the person desiring to become a good should learn are given in the following pages. They will not be learned all at once; but if they are gradually mastered, luck will play a less important par in culinary conversation.---The Victory Binding of the American Woman's Cook Book, Wartime Edition, 1943



Sifted flour, salt, baking powder and corn meal are added to a mixture of beaten eggs, milk, and melted vegetable fat. Beaten till smooth, cooked by spoonfuls (um...yeah) on a hot griddle.

Slightly heavier, most substantial. Excellent with syrup.






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Tagged with: Food and Drink + Wartime Wednesday + Breakfast + Griddlecakes + Flour + Cookbooks + Retro