SOME YEARS, it was titled "For the Bride," other years, "To the
Bride." The page the recipe appeared on varied as well. But despite
those inconsistencies, Mary Lou Kemper of St. Louis can once again
make the pancake recipe she remembers.
In 1956, the year she got married, Stix, Baer and Fuller
department stores gave every bride who registered for gifts a copy
of a cookbook. "In moving, it got lost," she wrote. "I miss it,
mostly for the pancake recipe on page 166. We have tried other
recipes and haven't found one we like as well."
Macki Miller of St. Louis sent in her recipe, from the 1958
edition. "It was probably the first cookbook I received as a
bride," Miller wrote. "I had almost forgotten it through the years.
Surely brought back happy memories as well as some chuckles about
my cooking way back then."
Pat Hezel of St. Louis also sent in a recipe, as did Margaret
Munsell, Bellefontaine Neighbors; Judith Cooney, Glendale; and Joan
Kaibel, St. Charles.
1 cup sifted all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
1 cup milk (see note)
2 tablespoons vegetable oil or melted fat
Margarine, syrup or cinnamon sugar, for topping
Sift together flour, baking powder, sugar and salt.
Beat egg; stir in milk and oil. Add egg mixture to dry mixture;
beat until smooth. Drop by tablespoons onto hot ungreased griddle.
Cook until bubbles appear over surface, then flip and cook other
side. Top with margarine, syrup or cinnamon sugar.
Yield: 10 pancakes.
Note: Adjust the amount of milk to suit your taste for thick or
This recipe is from Blue Diamond walnuts. "It was `oh so good,'
" wrote Fern Kuntzman of St. Louis when she requested it.
We got recipes from Macki Miller, St. Louis; Doris O'Brien,
Chesterfield; Fran Hanson, Valley Park; and Mary Durham, Omaha, Neb.
3 (1-ounce) squares unsweetened chocolate
1/2 cup solid vegetable shortening
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups chopped walnuts
1/3 cup raspberry jam
Velvet chocolate glaze (see recipe)
Chocolate dipped walnuts, for garnish; optional
Melt chocolate with shortening over warm water; let cool