February 4, 1955 Griddlecakes (Pancakes), Biscuit Tortoni

Griddlecakes (Pancakes)

1 1/2 c. flour
3 1/2 t. baking powder
3/4 t. salt
3 T. sugar
1 egg
1 c. milk
3 T. melted shortening

Sift flour; measure, add baking powder, salt and sugar, sift together. Combine egg, milk and melted shortening, pour into flour mixture and stir just enough to moisten the dry ingredients. Do not beat. Bake on a hot griddle. Makes 1 to 1 1/2 dozen cakes. Serve hot with butter and syrup.

Biscuit Tortoni

1 c. macaroon crumbs
3/4 c. top milk or light cream (editor's note: this was before homogenized milk)
1/4 c. sugar
1/8 t. salt
2 egg whites
1 c. heavy cream
1/2 t. vanilla
1/2 t. almond extract

Mix together 3/4 c. of the crumbs, top milk, sugar and salt, let stand 1 hour. Beat egg whites until stiff, beat cream until stiff, combine egg whites and whipped cream. Add this mixture gradually to the macaroon crumb mixture, add vanilla and almond. Pour into individual paper cups and sprinkle with remaining crumbs. Freeze until firm. Serves 6.

homogenized

Homogenized

Homogenized

Homogenized

Homogenized

Homogenized