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Saturday, 26 January 2013

Pork In a Nutshell Unimproved Lard Type vs. Improved Meat Type



In a Nutshell
Unimproved Lard Type vs. Improved Meat Type

·        Unimproved breeds like the Mangalitsa are directly descended from various European wild boar populations. They haven't been mixed with Asian pigs to improve efficiency. Nor have they been selected for leanness.
·        More marbling, flavour and juiciness
·        Low feed demands
·        Slowly gains muscle
·        Grows slowly
·        Inefficient conversion of food
·        Lighter, less saturated fat
·        Much more fat in a carcass
·        Mature later, fewer offspring, adults are smaller size
·        Extremely disease and stress resistant

The United States

Before World War 11, the most popular pigs in the United States were lard-type, but they were improved not unimproved. The States thought they had plentiful feed so improved pigs were a better fit.
In response to low prices for lard after World War 2, farmers transformed the popular heritage breeds into Canadian style "meat types. In a world where lard is a waste product, they are more profitable. Because lard is used in explosives and can be used in lubricants, this could change if the American wars continue.

Canada


·        Yorkshire swine- the original English version not the U.S. version is still the most popular pig in Canada.
     Characteristically all Improved meat types:
·        When a modern improved –breed can't eat enough high-nutrient food, or gets too cold, or gets to sunburned, or has to forage too hard for food, does not get enough water, or has to drink salt water, it tends to get ill (and perhaps die).Not all of them are so frail-but in general, they need nicer conditions than unimproved pigs. This is especially true of today's pigs most of whom (partly because of the known diseases in U.S. pork) have been bred for an indoor existence.
·        Less marbling, flavour, and juiciness
·        High feed demands
·        Easily gains muscle(which is the part we eat)
·        Grows quickly
·        Heavier, more saturated fat
·        Much less fat in carcass
·        Mature quickly, bigger litters, bigger adult animals
·        Less disease and stress resistant
·        Because of the way they are raised, significantly less disease

The Value of Pork; as an Animal and as Meat. Makin’ Bacon, Too Much Added Water; in Supermarket, Bacon, Ham.


The Value of Pork; as an Animal and as Meat.

Makin’ Bacon, Too Much Added Water; in Supermarket, Bacon, Ham.


Bacon and Cured Ham are made from fresh pork which has been cured (preserved with salt and or smoke and other chemicals) so that it will keep for longer. Dried or smoked foods- such as Bacon or Cured Ham-are Not usually cooked. The original purpose was not so much for flavour; but, to prevent spoilage and/or insect infestation, and to render the product easier to store or transport.  Most bacterial caused spoilage and insect infestation requires the presence of water. Smoking and drying reduces the amount of water and thus makes the food less susceptible to either--because it weighs less, it is also easier to store or transport.

Dry Curing
This is the oldest method and each Canadian farmer and farmhouse once had its own recipe and a slab of bacon or a cured ham would be kept always at hand. From early pioneer times pigs were fattened and then slaughtered; the meat packed in barrels and immersed in lard; or cured, to provide meat for the family during the winter months. Bacon formed part of the rations for long distance sea journeys, (properly dried, salted and smoked, meats will keep indefinitely). The heavy salting preserved the meat from spoiling, but by the time it reached the Americas it was tough and more like boot leather than bacon or cured ham as we know it today.

Wet Curing
Wet curing was revolutionary at the time it was developed (1840’s) when there was no refrigeration. The term “WET-CURE” means to immerse in a liquid brine (a salt and saltpetre solution containing salt tolerant bacteria) for 3 to 4 days. This is a much milder form of curing, and the meat is cured in the brine under refrigeration. As with most foods, meat keeps fresh longer at lower temperatures so the wet curing method does not require so much salt.
The old, highly treasured by many, Canadian custom of saving bacon fat (pure, flavoured lard) is no longer practicable.  Unfortunately the “mass produced” bacon today is not only immersed in liquid but pumped with added water, other chemicals, and with phosphates to speed up the process and to add yield and weight. The more our mostly United States owned supermarkets squeeze the vendors (include free market); the more water, and/or pink slime, has been added; true flavour and healthy nutrition; if cured meats could ever be considered healthy; has been sacrificed for profit.
That nitrates, nitrites and salt are linked to heart disease and a variety of health problems has long been evident; now, a 2007 study by Columbia University suggests a link between eating and cured meat and chronic obstructive pulmonary disease (COPD) and a 2010 study at Harvard University suggests an increased risk of diabetes. The same association is NOT found for unprocessed meat.

Brine (Wet cure)
Wet cure brine has 2 main ingredients: Salt and Sugar. Salt is the primary drying and curing ingredient, with sugar added to offset some of the salts harshness—as would be found with dry curing—and to retain some moisture; enough to keep the meat soft during aging.
One of the reasons any bacon, dry or wet cured keeps so long is that it has been, both, brined and smoked. But remember, wet cured bacon is perishable; and needs to be vacuum sealed and frozen or refrigerated until eaten.
The salt in the brine is used to pull moisture out of the meat. The less moisture that’s in the meat, the more inhospitable it is to bacteria, and, or, insects, that cause spoilage. Brining also prepares the meat for smoking, which has preservative powers of its own. Smoke also brings out the flavour, aroma, and colour to your bacon. Nitrates and nitrites are often included, as anti-bacterial agents; they are particularly effective against the deadly botulism organism and also ensure a nice red colour on the meat.

Preparation for Smoking
Hams, pork bellies, other meats that are to be smoked must be dry so that a pellicle forms on the outside. A pellicle forms, as a result of the cure pulling water soluble proteins up to the surface of the meat. When these proteins dry, they form that shiny sticky coating we see over the meat which absorbs the smoke better. The meat will not take smoke until the surface is dry.
If the meat is smoked when still damp, it will be smudgy, not rich in colour, and not taste as good. Think about it; then ask yourself: with all this being true; why is it necessary to add any water? The answer, of course, is that; it is not.
The terms Canadian bacon and Canadian-style bacon; a much healthier, and nutritious choice, for the health conscious, refer to made from the much less fatty; pork loin (usually the longissimus muscle) loin eye. Ham is often served in the United States “of” America as a less expensive substitute; but; ham is not bacon. 

Too Much Added Water in Supermarket Bacon, Ham.
Unlike ham, which is a specific cut; and CAN BE FRESH OR CURED, bacon is always CURED meat, prepared from pork (pig).

Bacon is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as side pork or green bacon).
Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Both fresh and dried bacon is typically cooked before eating. Boiled bacon is ready to eat.
Just as pink slime and water is now added to hamburger and ground beef products, it is also added to cured ham and bacon and poultry products.
All meats contain water naturally; adding more isn't illegal; but there is no way that producers can justify calling the added water beef; consequently just like the added slimes; it just isn't mentioned on meat labels
 Some bacon and cured ham may have 13%, or higher; added water content. 
Sodium polyphosphates are then also added, to improve slice ability and to reduce spattering when bacon is broiled, fried or roasted.
It’s such a shame; introduce slices of any of this limp, insipid, Elastoplast-pink, mostly fat, rubbish bacon, and after a very few minutes your frying pan resembles nothing so much as a stagnant, stinking, swamp, of spitting liquid and that sinister- is this case, white- goo.
Not very appetizing is it—kind of reminds me of that mass produced ground beef I photographed for my blog post on that subject. I expect more of my bacon and my meat and I suspect you do too; Now.  
© Al (Alex Alexander) D Girvan

Beans-What is a Bean?

                                                                 

Detailed Contents: What is a Bean?-Bean History-Bean Recipes-Basic Baked Beans  -Quick Method-Quick Method No. 2-Canadian Style, Baked Beans with Pork-Soybeans Baked-Soybeans Boiled
Lima Bean-Green Beans and Mushrooms-Green Beans with Easy Hollandaise-Hot German Beans-String Beans-Beans Au Gratin

What is a Bean?

All of the world's beans originated in the Americas; but not in North America and definitely not in the United States. Beans belong to the family of plants called legumes. A legume is a plant that produces seeds in a pod (fruit) and may have the ability to fix atmospheric nitrogen. The physical shape of the seed helps distinguish beans from peas and lentils; which are also legumes. Usually beans are kidney shaped or oval, peas are round and lentils are flat disks. Most dry beans grown in this country belong to the species Phasecilus Vulgarism, or common bean.
Beans are one of the most nutritionally complete foods available. In fact no other food comes even close to beans in providing protein, iron, magnesium, zinc, potassium and soluble fiber together in high amounts
Following are some of the reasons why beans are a key ingredient in a healthy diet of all ages.
·        High in complex carbohydrates.
·        High in protein.
·        High in dietary fibre
·        Low in fat
·        Low in sodium.
·        Cholesterol free (like all vegetables).
·        Rich in vitamins and minerals.
·        Beans are the only food that fits into two food groups; vegetables and protein.
·        A daily intake of two cups of cooked dry deans, when part of a low fat diet has shown to significantly reduce cholesterol levels in men, and to improve glucose control in diabetics.
·        Beans are also a natural source of foliate, which studies show can reduce the risk of heart disease, stroke and certain types of cancer.

Bean History


Surprisingly, since all forms are thought to have originated in the Americas; beans are one of the oldest foods known to man; they have been an important part of the Central and South American diet for thousands of years and were known in other parts of the world as well-make one wonder about the accuracy of our "published" history. They were one of the earliest food crops cultivated. Common beans were domesticated about 7,000 years ago, by the Aztec  in what is now Peru.

Definitely, by the time the Norse; or later the Portuguese and Spanish explorers discovered the New World; several varieties of beans were already flourishing. The early explorers and traders subsequently shared bean varieties around the world, and by the early 17th century, beans also were popular crops in Europe, Africa, and Asia.

Basic Baked Beans


2 cups navy beans

½ tsp. salt

1 small onion
½ tsp. dry mustard
1/8 lb. salt pork, scored
2 Tbsps. molasses

Always soak beans in cold water overnight, if possible. Soaking beans for at least twelve hours is actually a very important aspect of the preparation process: not only are the beans easier to cook to a soft consistency, but in the soaking period the dormant life force of the bean is activated, and it begins the changes that would in a few days lead to sprouting and the development of roots, stalk and leaves. This little change makes a great difference to the digestibility and the nutrient availability of the cooked bean—it is no good eating a food because laboratory analysis shows that it is rich in protein if it gives you indigestion, flatulence and your digestive system only extracts a small part of the available nutritional content.
Simmer until skins begin to burst, turn into the bean pot over onion. Bury pork in beans leaving only the rind exposed Mix salt, mustard and molasses in a cup, fill with hot water, stir until well mixed and pour over beans. Add water to cover and bake in a slow oven (300 F.) 6 to 8 hours, adding more water to cover until the last hour. Remove cover and raise pork to the surface to brown.

Quick Method-Baked Beans, No. 1


Use same ingredients as above but do not soak beans overnight. Cover with cold water and heat slowly to boiling. Simmer for 15 minutes, drain and cover with boiling water. Add onion and pork and simmer until beans are tender. Turn into bean pot and bake as above.

Quick Method-Baked Beans, No. 2

4 cups navy, pea Or Great Northern way Beans                           
2 tsps. salt
2 medium sized whole onions peeled           
4 cloves
½ cup molasses
1 cup brown sugar
2 tsps. dry mustard         
1 tsp. black pepper
2 cups water          
½ lb. salt pork-scored                                                                                          
Put the beans in a large saucepan and pour in enough cold water to cover them by at least 2 inches. Bring to a boil over high heat, cook briskly for 2 minutes, then remove the pan from the heat and let the beans soak for about 1 hour. Bring them to a boil again, add 1 teaspoon of the salt, half cover the pan and simmer the beans as slowly  as possible for about 30 minutes, or until they are partially done. Drain the beans and discard the bean water.
Preheat the oven to 250 F. To bake the beans, choose a traditional 4 quart bean pot or a (heavy-unglazed clay if possible casserole) with a tight-fitting cover. Place 2 onions each stuck with 2 cloves, in the bottom of the bean pot or casserole and cover the beans. In a small mixing bowl, combine the molasses, ¾ cup of the brown sugar, mustard, and 1 teaspoon each of salt and black pepper. Slowly stirring with a large spoon, pour in the 2 cups of water.
Pour this mixture over the beans and push the salt pork slightly beneath the surface. Cover tightly and bake in the centre of the oven for 4 ½ to 5 hours. Then remove the cover and sprinkle with the remaining ¼ cup brown sugar. Bake the beans uncovered for another ½ hour and serve. Serves 6 to 8.

Canadian Style, Baked Beans with Pork



1 lb. pea or navy beans  
¼ cup molasses
6 cups water          
¼ cup ketchup
1 clove garlic, minced
2 tsp. Worcestershire
1 onion, sliced
1 tsp. salt
1 small red pepper or a dash of cayenne
            Dash pepper
1 bay leaf    
1 tsp. dry mustard
1 lb. salt pork
¼ cup minced onion
2 Tbsps. maple sugar
Wash the beans and soak them in cold water overnight; put in a large kettle, and add water. Bring to a boil, add garlic, sliced onion, hot pepper, bay leaf, and pork (left in one piece). Bring again to boil; reduce heat, and simmer 1 ½ hours, or until tender but not mushy. Drain reserving liquid, add molasses ketchup, Worcestershire, salt, pepper mustard, and minced onion; mix well
Put beans in (2 quarts) shallow baking dish or preferably a clay casserole. Pour liquid on beans. Remove rind from pork, and cut pork in slices. Put on beans. Sprinkle with; maple sugar. Bake uncovered, in hot oven, 400 F. about 1- ¼ hours, adding more liquid if necessary. Makes 6 to 8 servings.

Soybeans


Soybeans

Of the many varieties of soybeans grown, the yellow variety is the most popular for cooking purposes, though the black and green beans are also used, and are particularly good in soup. Soybeans require longer cooking than white beans, but the length of time required is lessened if the beans are soaked for twelve hours before baking

Baked Soybeans


Baked Soybeans

2 cups yellow soybeans
2 Tbsps. molasses
1 Tbsp. salt
1 tsp. mustard
1 small onion
¼ lb. salt pork
Soak the beans for twelve hours, then heat to boiling and simmer until tender. Unless the beans are tender before they are baked, they will not be good. Prepare as directed for basic baked beans. Eight to ten hours will be required to bake them.

Boiled Lima Beans



Boiled Lima Beans

1 quart green Lima beans Or 2 cups dried
1 Tbsp. fat
Salt and pepper
1 cup milk or cream if desired
If the green beans are used, put them into just enough boiling water to cover, and boil slowly until tender. Salt the water just before cooking is completed. Add fat and salt and pepper to taste. If desired, a cup of milk or cream may be added, and the beans allowed to simmer in it, for a moment.
If dried beans are used they may be soaked in plenty of cold water, and boiled in the same water with one eighth teaspoon of soda added for each quart or water; or the process may be hastened by soaking them for one hour and simmering them for two hours. If they are not soaked at all they can be made tender by simmering for two and one-half hours. The water should be drained off before the milk or cream is added.

Green Beans and Mushrooms


Of course, the more delicate, better flavoured Wax Bean can also be used in both these recipes but because they do not keep well, you are unlikely to find them in any produce store; so unless you grow your own they are probably unavailable.
Cook ¼ lb. sliced mushrooms and ½ small minced onions in 2 Tbsps. butter. Add 1 box of frozen or ¾ lb. fresh green beans, ½ cup water, and salt and pepper. Bring to boil; cover, and cook until tender. Add ¼ cup heavy cream, and heat. Makes 4 servings.

Green Beans With Easy Hollandaise


2 qts. whole green beans

    Dash cayenne
½ cup butter or margarine
2 Tbsps. lemon juice
2 egg yolks
Cook beans, covered, in small amount of boiling water until tender.
To make sauce: Melt butter in double boiler over 1inch boiling water. Add cayenne, lemon juice, and egg yolks. Reduce heat; beat well with rotary beater until thick. Serve immediately over hot, drained beans. Makes 6 servings.

Hot German Beans


Cook 1 lb. green or wax beans, and drain, reserving liquid. Dice 4 slices bacon, and cook with diced onion until onion is golden. Add liquid from beans, and reduce to about ¼ cup. Add 1 Tbsp. sugar, ¼ cup vinegar, 1/8 tsp. thyme, and beans Heat; season to taste. Makes 4 servings.

String Beans
1 quart string beans
Salt and pepper    
Butter
Wash beans, string and snap or cut into short pieces. Cover with least possible amount of boiling water and cook gently until tender. Salt the water just before cooking is completed. When done, drain and season with butter, salt, and pepper.
If the flavour of salt pork is liked, cut slice of salt pork into small pieces and fry until brown, then add 1 tablespoon flour, one cup hot water, and the beans. Simmer for a few minutes and serve hot.

Beans Au Gratin


1 box each frozen cut green beans, wax beans, lima beans

          Dash pepper

4 Tbsps. butter                              
Dash Worcestershire
2 Tbsps. flour                                 
1 cup medium cream
1 tsp. salt                                        
½ cup grated parmesan style cheese
Cook beans separately according to package directions; drain. Mix lightly, and put in shallow baking dish. Melt 2 Tbsp. butter; stir in flour, salt, pepper, and Worcestershire. Add cream to form a Béchamel sauce, and cook until thickened, stirring. Pour over beans. Dot surface with the remaining butter, and sprinkle with cheese. Bake in moderate oven, 375 F., until hot and browned. Makes 6 servings.

Friday, 25 January 2013

Pancakes-Quick Mix Or Basic Recipe



Pancakes-Quick Mix
                   2 cups Basic Quick -Bread Mix         
                  2 eggs                              
                   1 cups water                                      
1. Beat eggs with water; stir into mix and beat only until batter is smooth and thin enough to pour.
  2. Heat griddle or heavy frying pan; pan is hot enough when a few drops of water sprinkled on it will dance.
3. Grease pan lightly but evenly with oil; ladle batter or pour from a jug onto the pan, allowing for each pancake about 1/4 cup
4. Spread cooked pancakes on a heated platter and keep warm, (stacking pancakes results in sogginess).
            Yield 10-12 pancakes with a diameter of 5-6 inches 
          
                             2 cups  flour
                             1 tsp. salt
                             2 tsps. baking powder
                             2 eggs, separated
                             2 cups milk
                    1 Tbsp. shortening, melted
           Sift flour, salt and baking powder together. Beat egg yolks and add milk and shortening. Beat in flour mixture with rotary beater. Fold in stiffly beaten egg whites. Bake on hot griddle, turning to brown both sides. Makes approx. 24.

          **Variations
          Use Whole Wheat Flour -for half the flour in basic recipe, to make a more nutritious pancake.
For Richer Pancakes- substitute sour cream for part of liquid.
Buttermilk- Substitute an equal amount of buttermilk for water; omit baking powder and milk powder and substitute baking soda, 1 tsp.

German Apple Pancakes




          Serve in an overlapping row around a platter of pork chops or serve separately with roast pork, either hot or cold.

                   1 Tbsp.shortening                   
                   1 Tbsp.sugar                                     
                   2  eggs                     
                   1-1/2cups flour                             
                   1 tsp.baking powder                      
                   1/2 tsp.cinnamon          
          1 cup apples, diced fine                  
                   1 cup milk                              
          Cream shortening and sugar, add beaten eggs, flour baking powder and cinnamon and the chopped apples. Then add milk gradually to make a medium batter. Bake on griddle as for ordinary pancakes. Cooked apples may be used with batter in the same way.
Or
Sift 1 cup flour, add 1/2 tsp. salt and 2 tsp. sugar, and sift together into a bowl. Gradually stir in 1- 1/2 cups milk to make a smooth paste. Add 4 eggs, one at a time, beating briskly after each addition.
Peel and core 3 large apples, grate them or cut them into fine julienne strips, and marinate them in 1/2 cup lemon juice.
Fold the apples and juice into the batter and pour the batter into buttered hot individual skillets. Brown the underside and flip the pancakes; or sprinkle with cinnamon and sugar and glaze the top under the broiler. Serve hot, with more cinnamon and sugar, or with honey or preserves.

Blackberry Pancakes



                   1 tsp.soda
                   2 cups flour
                   1 tsp.salt
                   1 Tbsp. sugar
                   2 Tbsps.baking powder
                   2 eggs
          2 cups blackberries
          1. Sift together first 5 ingredients.
            2. Beat together milk and egg.
  3. Gradually add the flour mixture to the liquid, beating after each addition to make a smooth, rather thin batter. Stir in melted butter and fold in blackberries.
4. Pour the batter into a hot greased frying pan and cook until brown. Turn only once and serve immediately.
            Variation- Other berries may be used the same way.

**Old Fashioned Buckwheat Cakes



*
          These are much improved when prepared as a Sourdough.
                   2 Tbsp.long sugar (molasses)
                   1 cup milk
                   1 cup  boiling water
                   1/2 pkg. granular yeast
                   2 cups buckwheat flour
                   1/2 cup cornmeal
          1 tsp. salt
                   1/2 tsp soda
          On the evening before the batter is to be used, stir long sugar into milk and boiling water. Cool the mixture and add yeast softened in a little warm water.  Stir in buckwheat flour sifted with cornmeal and salt. Beat the batter smooth and let set in a warm place.
            In the morning, add soda mixed with a little warm water. using less soda if the batter is not sour. Beat the batter well (See Sour Dough- A cup of batter may be saved and used in place of the yeast as a starter for the next baking. This process can be repeated to the great betterment of the cakes). A table spoon of melted butter may be added before baking.        
              Heat an iron griddle and test it by throwing a few drops of cold water on it. If the water bounces and dances like a cat on a hot tin roof, the griddle is hot enough. Grease the griddle lightly. Drop the batter by spoonfuls onto the griddle. When the underside is lightly browned and the top bubbles turn the cakes and brown the other sideTurn the cakes only once.     

Modern Buckwheat Cakes, without yeast



                   1/2 cup flour
                   2 tsp.sugar
                   1 tsp.soda
                   1/2 tsp.baking powder
                   1/2 tsp.salt
                   1 1/2 cups buckwheat flour
          3 1/4 cups buttermilk
                   2 Tbsp.shortening, melted
          Sift the flour with sugar, soda, baking powder and salt. Add buckwheat and mix well. Pour into mixing bowl the buttermilk and shortening. Add the dry ingredients to the milk mixture and beat the batter only until it is blended. Pour the batter from a ladle onto a buttered hot griddle. When the underside is lightly browned and the top bubbles, turn the cakes and brown the other side. Turn the cakes only once.

Cottage Cheese Pancakes



                   3 eggs
                   1/4 cup  sugar
                   1/4 tsp. salt
                           White pepper
                   1 cup cottage cheese
                   1/4 cup milk
          1 cup flour
                   2 Tbsps.butter, melted
          1. In a bowl beat eggs with sugar, salt and pepper.   
2. Sieve a generous cup of cottage cheese into the bowl and beat the mixture well.
3. Gradually stir in cold milk and beat the mixture until it is smooth and creamy.
4. Gradually add flour, beating well after each addition until the batter is smooth and free of lumps.
            5. Stir in melted butter.
6. Drop the batter by spoonfuls onto a buttered griddle. When the underside is lightly browned, turn and brown the other side.

French Pancakes (Crepes) Basic



                  
           
                   1 cup  flour
                   2 Tbsps.sugar
                   1/2 tsp salt
                   1 Tbsp.shortening, melted
                   4  eggs, separated
                   2 cups milk
                   1 cup water                  
          1. Beat egg yolks and add sugar, salt and 1 cup milk.
2. Add flour and shortening and mix until smooth, then add remaining milk.
            3. Fold in stiffly beaten egg whites.
            4. Bake on hot griddle, making cakes 5 inches across and very   thin.
5. Spread with jelly and roll up while hot. Serve with overlapping edges of cakes on bottom to keep them from unrolling Sprinkle with icing sugar if desired. Makes 12.   
          Variations
Blintzes--Make 12 crepes and bake them on one side only. Put 1 Tbsp. of this mixture in the center of each.
                   !/2 lb. cottage cheese
                    1 egg well beaten
                   1/4 cup sour cream
          1 Tbsp.sugar
                  1/4 tsp. salt
           Some vanilla, lemon or almond                                       extract
           A few raisins plumped in boiling                                          water
1. Combine well.
2. Put mixture in center of crepes; fold both sides over the filling and saute the crepes in a generous amount of butter until they are golden brown.
            Serve with sour cream.     
Crepes Suzette:
 Chez Soi (Home Style)--Cream together 1/2 cup each butter and icing sugar. Remove the zest of 2 oranges with a fine grater and add it to the creamed mixture. Add the juice of 1 orange, a few drops of lemon juice and 1/4 cup Curacao or rum. Spread the mixture on cooked crepes, fold or roll them up, and arrange them on heated serving dish. Sprinkle with sugar and with 1/4 cup warmed brandy. Ignite the spirit and serve the crepes flaming.            
Gourmet--Substitute butter for shortening, stir in 1 Tbsp. cognac and let the batter stand for 2 hours before baking. Dip 4 sugar cubes in orange juice. Put the sugar cubes on a plate and crush them, using a fork, with 3 Tbsp. sweet butter to make a creamy consistency. Put another 2 Tbsp butter in a chafing dish or skillet, add the juice of 1 orange, a few drops of lemon juice and 1/2 cup Curacao, Cointreau, Benedictine, or Grand Marnier, and bring the mixture to a boil. Stir into the creamed sugar-butter mixture. Fold each crepe in quarters, like a handkerchief. A tsp. of ground filberts or grated almonds may be put in the center of each crepe. Put the crepes in sauce, spooning it over them liberally. Sprinkle them with 1/2 cup heated brandy and ignite. Serve with sauce.

Griddlecakes



          These contain just a touch of corn meal
           2 cups                    flour                             
                   1 tsp.                    salt                               
                   3 tsp.                    baking powder                      
                   1 Tbsp                   corn meal                     
                   1 Tbsp.                  sugar                                      
                   2                           eggs                              
                   1- 1/2 cups           milk                             
          1 Tbsp.                  shortening, melted     
1. Sift flour with salt, baking powder, corn meal and sugar. Beat eggs and add milk and shortening.
            2. Add sifted ingredients and beat until smooth.     
  3. Drop by spoonfuls on hot griddle. When full of bubbles turn to brown other side. Makes 20.       
          **Variation
Buttermilk--Use 2 cups buttermilk instead of sweet milk. Add 1 tsp. baking soda to flour and use only 3/4 tsp. baking powder.
         

Corn-Meal Griddlecakes



                   2 cups                   boiling water
                   1 cup                    corn meal
                   1 Tbsp.                  sugar
                   1 tsp.                    salt
                   1 1/2 cups            milk
                   2 cups                   flour
          3 tsps.                    baking powder
                   2                           eggs, separated and beaten
1. Pour boiling water over corn meal, sugar and salt and mix well. Let stand until meal swells.
2. Add milk let stand until cool.
            3. Sift flour and baking powder together and add.
            4. Add egg yolks. Fold in stiffly beaten egg whites.
            5. Bake on a hot griddle, turning to brown both sides.
            The cakes should be small and well cooked.
            They require longer cooking than the wheat cakes. Makes 36.