divide into two or two
and one-half inch slices; toast on all six sides. With a sharp knife cut
around the inside edge of one side and carefully scoop out the bread,
leaving a bottom and four toast sides. You can brush the inside with
melted butter and brown if you wish or use as it is. Use as patty
shells.

YORKSHIRE PUDDING

Mrs. J. L. Putnam

Sift one even teaspoonful of salt and one of baking powder twice with a
pint of flour. Beat two eggs light and add to two cups of milk; turn in
the sifted flour and mix quickly. Have ready in a roasting pan six
tablespoonfuls of fat reserved from the drippings from the roast of
beef. Set it upon the upper grating of the oven. When it begins to
bubble hard, pour the batter into it and cook quickly. Cut into squares
and serve with the roast.

YORKSHIRE PUDDING TO SERVE WITH ROAST BEEF

Mrs. C. A. Carscadin

Two cups of flour in a bowl with half a teaspoonful salt; beat three
eggs and stir into the flour; add two cups milk; stir until smooth; turn
into a pan with some beef drippings and bake thirty to forty minutes. If
beef is placed on a rack put the pudding under the roast. Cut in squares
and serve with the roast.

POPOVERS

Mrs. W. I. Clock

One cup of flour; one-fourth teaspoonful salt; seven-eighths cup of
milk; two eggs; one-half teaspoonful of melted butter. Put all into a
bowl together and beat for five minutes with egg beater. Grease muffin
pan well, bake in hot oven for thirty minutes. Oven must not be hot
before putting popovers in.

POPOVERS

Mrs. R. F. Morrow

Three eggs; one-half teaspoonful salt--beat light; one cup flour; one
cup milk. Bake one-half hour in hot buttered tins. Makes eight popovers.

FRENCH PANCAKES

Mrs. Charles T. Daily

One cup flour; three eggs, very well beaten separately; a pinch of salt;
milk enough to make a real thin batter. Have skillet very hot and
greased and spread batter thin.

BANANA PANCAKES

Mrs. C. S. Junge

Mash three bananas to a pulp. Beat two eggs well. Add two teaspoonfuls
of sugar and pinch of salt. In two cups of sour milk put small
teaspoonful of soda. Mix all together and stir in enough flour to make a
thin batter and bake on a griddle.

RAW POTATO PANCAKES

Mrs. E. R. Hornig

Peel and grate about eight medium sized raw potatoes, add one scant
teaspoonful salt, two well beaten eggs. Mix thoroughly. Fry in lard on
hot griddle to a rich brown color on both sides.

POTATO PANCA