I have kept the original spelling and verbiage that were in the document when retyping the recipes. The date of the document is presented directly under the recipe title. When available, links to the full documents (which often contain more recipes) are provided at the bottom of each recipe. Enjoy!
Recipes on this page (and year):
Rice Waffles (1920)
Griddlecakes (1937)
Spanish Omelet/Tortilla Espanola (2004)
Rice Waffles
1920
(Serves four)
1 cup sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar, if desired
1 cup cooked rice
2 eggs
1 tablespoon shortening (melted)
About 3/4 cup milk
Cook the rice until very soft and while hot mash it to a pulp. When cool add to it the melted shortening, the beaten egg yolks, and 3/4 cup of milk. Add to this the flour which has been sifted with the baking powder, salt, and sugar. Beat thoroughly and lastly fold in the stiffly beaten egg whites. If necessary, add more milk to make a batter which will pour easily.
It is not necessary in making waffles to separate the whites and yolks of the eggs.
To see the entire publication (and more recipes), use this link and scroll to publication # 1136: Baking in the Home
Griddlecakes
1937
(16 to 24 cakes)
1 1/2 cups sifted flour
2 to 2 1/2 teaspoons baking powder
3/4 teaspoon salt
0 to 1 tablespoon sugar
1 egg, beaten
1 cup milk
2 tablespoons fat, melted
Sift the dry ingredients together. Combine the beaten egg, milk, and melted fat. Add gradually to the dry ingredients, stirring only until the batter is smooth. Bake the cakes on a hot griddle.
Variations. -- One cup of buckwheat flour or finely ground corn meal may be substituted for 1 cup of wheat flour.
Or 1 cup of white flour and one-half cup of whole wheat flour, or 1 1/2 cups of whole wheat flour, may be substituted for all the white flour. Or a thinner crisp griddlecake may be made by using less flour--one-half cup each of white and whole wheat flour, or 1 cup of whole wheat flour.
To see the entire publication (and more recipes), use this link: Homemade Bread Cake and Pastry
Spanish Omelet/Tortilla Espanola
2004
(Serves five)
5 small potatoes, peeled and sliced
1 tablespoon olive oil or vegetable cooking spray
1/2 medium onion, minced
1 small zucchini, sliced
1 1/2 cup green/red peppers, sliced thin
5 medium mushrooms, sliced
3 whole eggs, beaten
5 egg whites, beaten
Pepper and garlic salt with herbs, to taste
3 ounces shredded part-skim mozzarella cheese
1 tablespoon parmesan cheese
Procedure:
Preheat oven to 375° F.
Cook potatoes in boiling water until tender.
In a nonstick pan, add oil or vegetable spray and warm at medium heat.
Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.
In a medium mixing bowl, slightly beat the eggs and egg whites, pepper, garlic salt, and mozzarella cheese. Stir egg-cheese mixture into the cooked vegetables.
Oil or spray a 10-inch pie pan or ovenproof skillet. Transfer potatoes and eggs mixture to pan. Spread with parmesan cheese and bake omelet until firm and brown on top, about 20-30 minutes.
To see the entire publication (and more recipes), use this link: Recipe and Meal Planner Guide
Note that the recipes are repeated in both Spanish and English.