• 3 tbsp. chopped onion
• 3 tbsp. chopped celery
• 1/2 cup diced bacon
• 6 eggs, slightly beaten
• 1/2 cup tomato juice
• 1/4 cup diced cheese
• 1/4 tsp. paprika
• 1/4 tsp. poultry seasoning
• 1/4 tsp. salt
• 2 tbsp. chopped parsley

Cook onion, bacon and celery over low heat until bacon is crisp. Combine remaining ingredients, add bacon mixture, and cook in double boiler or over low direct heat until eggs are firm. Stir just enough to prevent sticking. Serve on hot buttered toast. (4 servings)

Biscuit Mix
(13 cups)

9 cups sifted all-purpose flour
*3 tablespoons baking powder
1 tablespoon salt
1/4 cup sugar
2 cups shortening which does not require refrigeration

Stir the baking powder, salt and sugar into the flour. Sift together three times into a large mixing bowl or onto a large square of plain paper. Cut in shortening until mix is consistency of corn meal. Store in covered containers at room temperature. To measure the “biscuit mix,” pile it lightly into a cup and level off with a spatula.

Griddle Cakes

Mix………… 3 cups for Family size, 1 cup for Two people
Milk……….. 1-1/2 cups for Family size, 1/2 for Two people
Egg………… 1 for Family size, 1/2 or 1 yolk for Two people
Yield………. 18 cakes for Family size, 6 cakes for Two people

Biscuits

Mix………… 3 cups for Family size, 1 cup for Two people
Milk……….. 2/3 cups for Family size, 3 tablespoons for Two people
Yield………. 18 – 2″ for Family size, 6 – 2″ for Two people

Add milk to the mic all at once, stirring 25 strokes. Knead 20 strokes on lightly floured board, roll 1/2 inch thick, cut, and bake in hot oven 450 degrees for 10 minutes.

(The recipe doesn’t say anything about cooking the griddle cakes, so I assume you just cook them in a griddle!)