Quick breads include griddle cakes, waffles, muffins, Sally Lunns,
shortcakes and biscuits. These doughs are made light or leavened
by the use of eggs, baking soda, baking powder and steam created
in baking and by air beaten into the mixture. Their entire success
depends upon the careful measurement of ingredients, the mixing and
the baking. Using all water in place of milk or equal parts of milk
and water will give splendid results.


GRIDDLE CAKES

Place the griddle on the range to heat slowly, while mixing the
batter.

Place in a bowl or a flat, wide-mouthed pitcher

One cupful milk,
One cupful water,
One teaspoonful salt,
One tablespoonful syrup,
Two and one-half cups of flour,
Two tablespoonfuls shortening,
Four level teaspoonfuls baking powder.

Beat to mix to a smooth batter. This amount of batter will make
hotcakes for four persons. For larger amounts, multiply. One egg may
be used for every two cupfuls of flour.

Test the griddle by dropping a few drops of water on it; if the water
boils, the griddle is sufficiently hot to bake with. Aluminum griddles