from The Lookout Cookbook, 1938. U.S. Forest Service, Region One

Hot Cakes
1 1/2 cups flour
2 cups sour milk
1 teaspoon salt
1 tablespoon melted shortening
1 tablespoon sugar
1 teaspoon soda
1 egg

First mix all of the dry ingredients together; then add items as they appear on list. Stir real well and bake on griddle or in frying pan. Dissolve the soda in a little hot water before adding it to the mixture.

Griddle Cakes
1 cup flour
1 egg, well beaten
1 teaspoon baking powder
1 1/2 tablespoons melted butter or shortening
1/4 teaspoon salt
3/4 cup milk

Sift flour together with baking powder and salt. Combine with milk and eggs and add to flour. Stir only until smooth and add shortening. Bake on hot pan or skillet. Makes 12 small cakes.

Cinnamon Toast
1/2 cup sugar
1/2 teaspoon cinnamon
old bread

Mix sugar and cinnamon together, toast bread quickly so it won't dry. Butter generously. Sprinkle sugar and cinnamon mixture on top and set in hot oven for a minute.

Fried Bread
Heat in 1 tablespoon bacon grease or butter in skillet. Dip dry bread slices in cold water quickly. First one side, then the other and fry. Cover at first to steam and soften, then remove cover and brown on both sides.

Hot Cakes
1 cup flour (a good variation may be made by using half graham flour)
2 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons sugar
3/4 cup of milk
1 egg
2 tablespoons of melted butter or shortening
Mix in the order given then cook in skillet.

Muffins
1/4 cup shortening; 1/4 cup sugar) Cream the two together well.
1 egg) Break into above mixture and mix.
2 cups flour; 3 teasp baking powder; 1/4 teaspoon salt; 1 cup milk; 1 cup raisins) Sift together and add milk and dry mixture alternately.
Stir only enough to mix well or they will become tough. Cut raisins into batter, then place in greased muffin pans.

Sourdough Bread
To make good sourdough bread requires practice. Do not be discouraged if your first few trials are failures. Try again and you will soon acquire the knack of it. Sourdough bread is much more healthful as a steady diet than baking power bread or biscuits.
To start the sourdough, use an earthen jar, lard bucket, or similar receptacle. Mix 1 cup flour, 2 tablespoons sugar with water to a thin consistency. If quick action is wanted, use part of a cake of yeast (dry or moist) also. Set to one side in a warm (not hot) place, until it sours. It will effervesce and foam up, and may run over the sides of the jar or pail.
With practice, you can tell when it is sour enough by the smell of it. To make bread, take a pan of flour, make a depression in the center of the four and pour a quantity of the sour mixture into it. Add a little salt, a little sugar, and a few pinches of soda. Stir together well, knead more flour into it until the dough is fairly stiff. Bake in a well greased pan, having first greased or buttered the tops of the biscuits or bread.
Soda, being alkali, counteracts the acidity of the sourdough. The quantity of soda to use must be learned with practice. To much soda gives the b read or biscuits a yellow appearance and disagreeable taste.
To replenish the sourdough jar, simply add more flour, sugar and water, stir well, and it will be ready for the next baking. Excellent hot cakes may also be made with this sourdough batter. Use more sugar than for bread or biscuits. Add a little salt, a pinch or two of soda, stir well, and drop into hot, greased pan. The consistency of the batter should be the same as when making baking powder hot cakes.