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Dried Fruit Butter
Dried Fruit Butter
2 (16oz) pkg dried fruit (Choose either prunes, apricots,
peaches, pears, apples or dates)
6 c. water
2 c. sugar
① Combine dried fruit & water in a large pan. Bring to a
boil. Cover, simmer 30 minutes.
② Stir in sugar to dissolve. Cover and simmer 30 min.
longer, stirring from time to time. Fruit must be
cooked and stirred until very soft & broken.
③ Press fruits & juices through a sieve. Stir pulp to
blend well. Spoon into 4 (8oz) hot, sterilized preserving
jars. Seal with melted paraffin or cap according
to manufacturers directions, or cool & store, covered in refrig.
④ Use "butter" as spread or filling on toast, muffins, cookies
or in cakes. Makes 1 qt.
Card 1 Back: blank
---
# Dried Fruit Butter
*Makes 1 qt.*
## Ingredients
- 2 (16 oz) packages dried fruit (choose either prunes, apricots, peaches, pears, apples, or dates)
- 6 cups water
- 2 cups sugar
## Instructions
1. Combine dried fruit and water in a large pan. Bring to a boil. Cover, simmer 30 minutes.
2. Stir in sugar to dissolve. Cover and simmer 30 minutes longer, stirring from time to time. Fruit must be cooked and stirred until very soft and broken.
3. Press fruits and juices through a sieve. Stir pulp to blend well. Spoon into 4 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturer's directions, or cool and store, covered, in refrigerator.
4. Use "butter" as spread or filling on toast, muffins, cookies, or in cakes. -
Classic Omelet
Card 1 Front of recipe RCA0009-20260629-0045
Classic Omlet
3 eggs 4 drops Tabasco
1 T. Water 1T. lightly salted butter
1/8t salt
Heat 8½" omlet pan on low heat. Beat eggs, water, salt,
tabasco together with whisk or rotary beater until mixture
begins to froth slightly. Turn heat up to medium under
pan & add 1T butter, spreading over bottom & sides
of pan as it melts. Pour in eggs and scramble
with flat side of fork until creamy & light. Spread
eggs up to rim of pan and allow to set. Fold
omlet with rubber spatula, tilt pan & slide
onto platter. Serve at once.
CAN ADD: 1/2c grated cheddar cheese or bacon bits at scrambling
stage.
Card 1 Back: blank
---
# Classic Omelet
## Ingredients
- 3 eggs
- 1 Tbsp water
- 1/8 tsp salt
- 4 drops Tabasco
- 1 Tbsp lightly salted butter
## Instructions
1. Heat an 8 1/2" omelet pan on low heat.
2. Beat eggs, water, salt, and Tabasco together with a whisk or rotary beater until the mixture begins to froth slightly.
3. Turn heat up to medium under pan and add 1 Tbsp butter, spreading over bottom and sides of pan as it melts.
4. Pour in eggs and scramble with the flat side of a fork until creamy and light.
5. Spread eggs up to rim of pan and allow to set.
6. Fold omelet with rubber spatula, tilt pan, and slide onto platter.
7. Serve at once.
- **Can Add:** The card specifies an optional addition of 1/2 cup grated cheddar cheese or bacon bits, to be added at the scrambling stage (Step 4). -
Filled Pancakes with Cheese Sauce
Filled Pancakes w/Cheese Sauce
1 pkg (10oz) frozen chopped spinach
1/2 lb. pork sausage meat
1/2 c. condensed cr. mush. soup
Pinch pwd. thyme
Pancake mix
4 slices process American cheese
1/3 c (about) water
paprika
Cook spinach as directed on package label, omitting
salt & drain well. Cook sausage meat & drain off
fat. Mix spinach, sausage, soup and thyme, set aside.
Make 5 - 5" pancakes from mix and keep warm.
Combine cheese and water in saucepan & stir over low
heat until smooth & melted, adding a little more water
if necessary. Heat meat mixture and stack- (over)
Card 1 Back:
pancakes with mixture between. Top with
cheese sauce and sprinkle with paprika.
Cut in wedges and serve. 3-4 Servings.
68 - 69 500⁰⁰
Bankrupt
160
---
# Filled Pancakes with Cheese Sauce
*Makes 3–4 servings*
## Ingredients
- 1 pkg (10 oz) frozen chopped spinach
- 1/2 lb pork sausage meat
- 1/2 cup condensed cream of mushroom soup
- Pinch powdered thyme
- Pancake mix (prepared per package directions, enough for five 5" pancakes)
- 4 slices process American cheese
- 1/3 cup (about) water
- Paprika, for garnish
## Instructions
1. Cook spinach as directed on package label, omitting salt. Drain well.
2. Cook sausage meat and drain off fat.
3. Mix spinach, sausage, soup, and thyme together. Set aside.
4. Make 5 pancakes (5" each) from pancake mix and keep warm.
5. Combine cheese and water in a saucepan. Stir over low heat until smooth and melted, adding a little more water if necessary.
6. Heat meat mixture.
### Assembly
7. Stack pancakes with the meat mixture between each layer.
8. Top with cheese sauce and sprinkle with paprika.
9. Cut in wedges and serve. -
Pumpkin Butter
Card 1 Front:
Pumpkin Butter
Ingredients:
1 medium sized pumpkin
2/3 cups of molasses
Nutmeg to taste
1. Cut open pumpkin and remove pulp and seeds
2. Peel and cut into 1 to 2 inch squares.
3. Cook in water until tender
4. Drain and mash pumpkin.
5. For every cup of mashed pumpkin, add an equal cup of molasses.
6. Cook in a saucepan until thick, stirring to keep from sticking.
7. Once thickened, flavor with ground nutmeg.
8. Serve with hot biscuits
Card 1 Back:
Cliffie Strong, aged 83,
married James Vernon
Strong on April 4, 1934.
After raising four children
of their own, they became
foster parents to four more
children for several years.
Cliffie said that her recipe
for Pumpkin Butter has
been handed down from
generation to generation.
---
# Pumpkin Butter
*Recipe from the kitchen of Cliffie Strong*
*Cliffie Strong, aged 83, married James Vernon Strong on April 4, 1934. After raising four children of their own, they became foster parents to four more children for several years. Cliffie said that her recipe for Pumpkin Butter has been handed down from generation to generation.*
## Ingredients
- 1 medium sized pumpkin
- 2/3 cup molasses
- Nutmeg to taste
## Instructions
1. Cut open pumpkin and remove pulp and seeds.
2. Peel and cut into 1 to 2 inch squares.
3. Cook in water until tender.
4. Drain and mash pumpkin.
5. For every cup of mashed pumpkin, add an equal cup of molasses.
6. Cook in a saucepan until thick, stirring to keep from sticking.
7. Once thickened, flavor with ground nutmeg.
8. Serve with hot biscuits. -
Calico Bean Soup
"Calico Bean Soup"
Wash beans thoroughly. Place in large kettle & cover
with water. Add 2 T. salt. Soak overnight. In the
morning drain off water, add 2 quarts fresh water & ham
or ham hocks. Slowly simmer 2 - 3 hours.
ADD: 1 large chopped onion
1 C. sliced celery or carrots (if desired)
1 large can tomatoes, cut up
1 green pepper (if desired)
1 t. chili powder (if desired)
1 bay leaf
1 clove garlic minced
salt & pepper
Simmer another 30 minutes. Serves 6 to 8
Card 1 Back: blank
---
# Calico Bean Soup
*Serves 6 to 8*
## Ingredients
- Calico beans (mixed dried beans, 1-2 lbs), washed thoroughly
- 2 Tbsp salt (for soaking)
- 2 quarts fresh water
- Ham or ham hocks
- 1 large onion, chopped
- 1 cup sliced celery or carrots (if desired)
- 1 large can tomatoes, cut up
- 1 green pepper (if desired)
- 1 tsp chili powder (if desired)
- 1 bay leaf
- 1 clove garlic, minced
- Salt and pepper
## Instructions
1. Wash beans thoroughly. Place in a large kettle and cover with water. Add 2 Tbsp salt. Soak overnight.
2. In the morning, drain off the soaking water. Add 2 quarts fresh water and ham or ham hocks.
3. Slowly simmer for 2–3 hours.
4. Add the chopped onion, sliced celery or carrots (if desired), canned tomatoes (cut up), green pepper (if desired), chili powder (if desired), bay leaf, minced garlic, and salt and pepper.
5. Simmer another 30 minutes. Serves 6 to 8.
## Editor's Notes
- **Bean quantity** not specified on the card. A typical Calico Bean Soup uses approximately 1–2 lbs of mixed dried beans, but no amount is given; listed simply as "beans" in the ingredient list above.
- **"Calico beans"** — refers to a mixture of various dried beans (e.g., kidney, navy, pinto, black-eyed peas, etc.), commonly sold as a multi-bean soup mix in this era. -
Play Dough
PLAY DOUGH
BOIL: 1½ C. water
½ C. salt
REMOVE: Quickly add
1 T. oil
2 T. alum
QUICKLY ADD:
2 C. flour and stir up
COOL until can handle
KNEED
DIVIDE into 4 sections, add food color to each or leave one white.
Work together two primary colors to get secondary colors.
WRAP TIGHTLY to keep from drying out.
Card 1 Back: blank
---
# Play Dough
*Makes 4 sections of play dough*
## Ingredients
- 1 1/2 cups water
- 1/2 cup salt
- 1 Tbsp oil
- 2 Tbsp alum
- 2 cups flour
- Food coloring (assorted colors)
## Instructions
1. Boil the water and salt together.
2. Remove from heat and quickly add the oil and alum.
3. Quickly add the flour and stir until combined.
4. Cool until cool enough to handle.
5. Knead the dough.
6. Divide into 4 sections. Add food coloring to each section, or leave one white. Work together two primary colors to get secondary colors.
7. Wrap tightly to keep from drying out. -
Play Dough
Card 1 Front of recipe RCA0009-20260629-0018
PLAY DOUGH
BOIL: 1½C. water
½ C. salt
REMOVE: Quickly add
1 T. oil
2 T. alum
QUICKLY ADD:
2 C. flour and stir up
Cool until it can be handled
KNEED
DIVIDE into 4 sections, add food color to each or leave one white.
Can work together two primary colors to get secondary colors.
WRAP TIGHTLY to keep from drying out.
Card 1 Back: blank
---
# Play Dough
## Ingredients
- 1 1/2 c. water
- 1/2 c. salt
- 1 Tbsp. oil
- 2 Tbsp. alum
- 2 c. flour
- Food coloring (assorted colors, optional)
## Instructions
1. Boil the water and salt together.
2. Remove from heat and quickly add the oil and alum.
3. Quickly add the flour and stir until combined.
4. Cool until the dough can be handled.
5. Knead the dough.
6. Divide into 4 sections. Add food coloring to each section, or leave one white. Two primary colors can be worked together to create secondary colors.
7. Wrap tightly to keep from drying out. -
Barb's Hearty Pea Soup
Card 1 Front of recipe RCA0009-20260629-0017
Barb's Hearty Pea Soup
3 qts boiling water 2t. seasoned salt (veg-e-
1 ham hock, smoked salt)
1 pkg peas (dried, halved or whole) 1t. garlic salt
2-3 stalks celery, chopped (w/ leaves) 1t. Accent
2 carrots, chopped Salt & pepper to taste
1-2 medium onions, chopped
2 medium potatoes, peeled & chopped
Boil water, add ham hock, peas, celery, carrots, onions,
potatoes. Simmer for 1-1½ hours, until most
everything is mushy. Add seasonings. Mash everything
in the pot - but leave a few lumps. If the soup isn't
thick enough, add a little broth to 2 T. flour, then
gradually stir into soup. You may want to increase
any of the vegetables to suit your taste.
Card 1 Back: blank
---
# Barb's Hearty Pea Soup
*Recipe from the kitchen of Barb*
## Ingredients
- 3 qts boiling water
- 1 ham hock, smoked
- 1 pkg peas (dried, halved or whole)
- 2–3 stalks celery, chopped (with leaves)
- 2 carrots, chopped
- 1–2 medium onions, chopped
- 2 medium potatoes, peeled & chopped
- 2 tsp seasoned salt (Veg-e-Salt)
- 1 tsp garlic salt
- 1 tsp Accent
- Salt & pepper to taste
## Instructions
1. Boil water, then add ham hock, peas, celery, carrots, onions, and potatoes.
2. Simmer for 1–1 1/2 hours, until most everything is mushy.
3. Add seasonings.
4. Mash everything in the pot, but leave a few lumps.
5. If the soup isn't thick enough, add a little broth to 2 Tbsp flour, then gradually stir into soup.
6. You may want to increase any of the vegetables to suit your taste. -
Grated Zucchini Sautéed with Onions / Gratin de Courgettes Mornay / Boiled Summer Squash Greek Style / Oil and Lemon Dressing
Card 1 Front:
Grated Z Sautéed w/onions
1 lb zuch. - (3 x 8" x 13/4 inch)
1/4 t salt
1-11/2 c. sliced onions
3 T. butter or olive oil
Optional: 1 clove garlic, pureed
Slice off stem, shave off other end, scrub under cold water, grate unpeeled
zucc. into a colander set over a saucepan. Toss w/salt, let macerate
(stand) while you set onions to cook w/ butter or oil in covered frying pan,
8-10 min, until tender & translucent but not brown. Add garlic at
end. Then pack zucc. into a potato ricer (or twist by handfuls in the
corner of a dish towel) squeeze hard, letting juices fall into saucepan; preserve
juices. When onions tender, stir in zucchini & saute over moderately high
heat, toss then turn 2. to several minutes, until tender. If you wish to serve
Z. as is, cover and cook a few minutes. Cover, season, Turn into hot
vegetable dish - or use as base for below:
Gratin de Courgettes, Mornay
The preceding sautéed zucchini in its frying pan
2-4 T. butter Needed
3 T. flour
Z squeezing juices, heated
1/3-1/2 c. milk or cream
Salt & pepper
abt 1/2 c. grated Swiss cheese
2-3 T. fresh white bread crumbs
Setting frying pan w/onions & sautéed zucc. over moderate heat
add 3 T. of melted butter, stir in flour; cook, stirring 2 min,
remove pan from heat. Mix in hot Z juices, blending thoroughly
w/the vegetables. Pour and stir in 1/3 c. to eliminate heat, Bring to
simmer, thinning out w/spoonfuls of milk or cream. mixture
should be fairly thick but not stiff. Season w/salt, pepper,
then stir in 1/3 c. cheese. Butter a shallow 11/2 qt. baking dish,
and turn the zuc. in it. Spread on mixture of remaining cheese
& bread crumbs, drizzle on 1/2 T butter.
Abt 15-20 min before serving, set in upper third of a preheated
425° oven until bubbling and top has browned nicely.
Card 1 Back:
Boiled Summer Squash, Greek Style
1 lb summer squash, preferably Z salt & pepper
1 c. water Oil & Lemon Dressing
1/4 t. Sugar or Garlic Sauce
1 t. mint or dill
Wash & cut off ends of squash. Do not peel. Slice into 1"
rounds. Put squash in a pan & add water & salt. Cover &
boil until soft, aprox 15 min. Serve with sauce above,
or cruet of olive oil & wedges of lemon for individual
seasoning.
Oil & Lemon Dressing
1/2 c. olive oil
juice of 1 or 2 T. vinegar
1/4 t. salt
dash white pepper, to taste
1/4 t. oregano
Mix ingredients w/a few whisks of fork just before ready to
Serve. Use over hot or cold vegetables, fresh greens, fish, olives.
It is also an excellent marinade for meats & fowl.
---
# Grated Zucchini Sautéed with Onions, Gratin de Courgettes Mornay, Boiled Summer Squash Greek Style, and Oil & Lemon Dressing
*Four recipes on one sheet*
---
# Grated Zucchini Sautéed with Onions
## Ingredients
- 1 lb zucchini (about 3 pieces, each approximately 8 inches x 1 3/4 inches)
- 1/4 tsp salt
- 1 to 1 1/2 cups onions, sliced
- 3 Tbsp butter or olive oil
- 1 clove garlic, pureed (optional)
## Instructions
1. Slice off the stem end and shave off the other end of each zucchini. Scrub under cold water.
2. Grate unpeeled zucchini into a colander set over a saucepan.
3. Toss grated zucchini with salt and let macerate (stand) while preparing the onions.
4. In a covered frying pan, cook sliced onions in butter or olive oil over medium heat for 8 to 10 minutes, until tender and translucent but not browned. Add garlic near the end of cooking.
5. Pack the macerated zucchini into a potato ricer (or twist by handfuls in the corner of a dish towel) and squeeze hard, letting the juices fall into the saucepan below. Reserve these juices.
6. When onions are tender, stir in the squeezed zucchini and sauté over moderately high heat, tossing and turning for several minutes until tender.
7. To serve as a finished dish: cover and cook a few minutes more, season, and turn into a hot vegetable dish.
8. To use as a base for Gratin de Courgettes Mornay, proceed directly to that recipe using this sautéed zucchini and onion mixture, still in its frying pan.
---
# Gratin de Courgettes Mornay
*Built on the preceding Sautéed Zucchini with Onions*
## Ingredients
- Sautéed zucchini and onions (preceding recipe, in its frying pan)
- 2 to 4 Tbsp butter, as needed
- 3 Tbsp flour
- Reserved zucchini juices, heated
- 1/3 to 1/2 cup milk or cream
- Salt and pepper, to taste
- About 1/2 cup Swiss cheese, grated, divided
- 2 to 3 Tbsp fresh white bread crumbs
- 1/2 Tbsp butter, melted (for topping)
## Instructions
1. Preheat oven to 425°F.
2. Return the frying pan with the sautéed onions and zucchini to moderate heat.
3. Add 3 Tbsp melted butter and stir in flour; cook, stirring, for 2 minutes. Remove pan from heat.
4. Mix in the hot reserved zucchini juices, blending thoroughly with the vegetables.
5. Stir in a portion of the milk or cream to bring the mixture to a manageable temperature, then return to heat and bring to a simmer, thinning further with additional milk or cream as needed. The mixture should be fairly thick but not stiff.
6. Season with salt and pepper, then stir in about half of the grated Swiss cheese.
7. Butter a shallow 1 1/2 quart baking dish and turn the zucchini mixture into it.
8. Combine remaining Swiss cheese with bread crumbs and spread evenly over the top. Drizzle with melted butter.
9. Bake in the upper third of the oven for 15 to 20 minutes until bubbling and the top is nicely browned.
---
# Boiled Summer Squash, Greek Style
## Ingredients
- 1 lb summer squash, preferably zucchini
- 1 cup water
- 1/4 tsp sugar
- Salt and pepper, to taste
- Oil and Lemon Dressing (see recipe) or garlic sauce
- 1 tsp fresh mint or dill
## Instructions
1. Wash squash and cut off ends. Do not peel.
2. Slice into 1 inch rounds.
3. Place squash in a pan with water, sugar, and salt.
4. Cover and boil until soft, approximately 15 minutes.
5. Serve with Oil and Lemon Dressing or garlic sauce, garnished with mint or dill, or with a cruet of olive oil and lemon wedges for individual seasoning at the table.
---
# Oil and Lemon Dressing
## Ingredients
- 1/2 cup olive oil
- Juice of 1 lemon (see Editor's Notes)
- 2 Tbsp vinegar
- 1/4 tsp salt
- Dash white pepper, to taste
- 1/4 tsp oregano
## Instructions
1. Combine olive oil, lemon juice, vinegar, salt, white pepper, and oregano in a bowl.
2. Mix with a few whisks of a fork just before ready to serve.
3. Use over hot or cold vegetables, fresh greens, fish, or olives. Also excellent as a marinade for meats and fowl. -
Peanut Butter Fudge
Peanut Butter Fudge
1 pint marshmallow cream
1 C chunk style peanut butter
1 tsp. vanilla
2 C sugar
⅔ C milk
Combine in a large, warm mixing bowl the
marshmallow cream, peanut butter & vanilla.
Combine sugar & milk in a heavy saucepan.
Cook sugar mixture to a soft ball stage; or till
candy thermometer registers 235°. Pour over
the peanut butter mixture. Stir till mixed.
Spread in a buttered 8 or 9-inch sq. pans.
Cool; cut into squares. Makes 1-inch sqs.
Card 1 Back: blank
---
# Peanut Butter Fudge
## Ingredients
- 1 pint marshmallow cream
- 1 cups chunk style peanut butter
- 1 tsp vanilla
- 2 cups sugar
- 2/3 cup milk
## Instructions
1. Combine in a large, warm mixing bowl the marshmallow cream, peanut butter, and vanilla.
2. Combine sugar and milk in a heavy saucepan.
3. Cook sugar mixture to a soft ball stage, or until candy thermometer registers 235°F.
4. Pour over the peanut butter mixture. Stir until mixed.
5. Spread in a buttered 8 or 9-inch square pan.
6. Cool; cut into squares. -
Bhajan's Banquet
From the desk of -
LOWELL E. WRIGHT
Charlotte S. Bhajan's Banquet
2 C mung beans 2 stalks celery, chopped
2 C brown rice 1 large carrot, chopped
10 C water 2 bunches broccoli, chopped
2 T oil 2 onions, chopped
1 t coriander 1 bell pepper "
1¼ t turmeric
1 t garlic powder
pinch black pepper and cayenne
1 t cumin
1 t celery seeds
1 t mustard, ground
2/3 C soy sauce
Wash rice and beans well. Add water and cook for a
approx. 45 min. When the beans pop out of their sk
skins, they are done. Add vegetables and oil and c
cook until soft. Lastly add spices, stir well,
cook for 15 min. Add water to facilitate cooking
but not soupy (I haven't done this.) Serve dish
with cheese melted on top and garnished with
sprouts.
Card 1 Back: blank
---
# Bhajan's Banquet
*Recipe from the kitchen of Charlotte S. Wright*
## Ingredients
- 2 cups mung beans
- 2 cups brown rice
- 10 cups water
- 2 Tbsp oil
- 1 tsp coriander
- 1 1/4 tsp turmeric
- 1 tsp garlic powder
- Pinch black pepper and cayenne
- 1 tsp cumin
- 1 tsp celery seeds
- 1 tsp mustard, ground
- 2/3 cup soy sauce
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 bunches broccoli, chopped
- 2 onions, chopped
- 1 bell pepper, chopped
## Instructions
1. Wash rice and beans well.
2. Add water and cook for approximately 45 minutes. When the beans pop out of their skins, they are done.
3. Add vegetables and oil and cook until soft.
4. Lastly add spices, stir well, and cook for 15 minutes.
5. Add water to facilitate cooking but not soupy. (Note on card: "I haven't done this.")
6. Serve dish with cheese melted on top and garnished with sprouts. -
Ice Cream Cones
Card 1 Front:
ICE CREAM CONES Better Homes & Gardens
2/3 cups flour ¼ cup sugar
¼ c. cooking oil 3 tablespoons water
2 egg whites 1 teaspoon vanilla
½ teaspoon cooking oil
Preheat an 8" skillet over low heat. Stir
together flour and sugar. Add the ¼ c. oil,
water, egg whites and vanilla; stir until
smooth. Brush bottom of skillet with ½ tsp.
oil. Pour 2 TB. batter into skillet, spreading
batter to a 5½" circle. Cook over low heat 3
minutes or until light brown. With a wide
spatula, lift and turn wafer; cook 1 min. more.
Card 1 Back:
Working quickly, roll into a cone shape;
secure with a pick. Cool, pick side down.
Repeat with remaining batter. (Do not add more
oil to skillet.) Remove picks when cool.
Store cones tightly covered.
Makes about 10.
For Chocolate Cones: use this recipe, but
add 2 ounces melted unsweetened chocolate to
the batter and reduce the oil to 3 tablespoons.
---
# Ice Cream Cones
*Better Homes & Gardens*
*Makes about 10*
## Ingredients
- 2/3 cup flour
- 1/4 cup sugar
- 1/4 cup cooking oil
- 3 tablespoons water
- 2 egg whites
- 1 tsp vanilla
- 1/2 tsp cooking oil (for skillet)
## Instructions
1. Preheat an 8" skillet over low heat.
2. Stir together flour and sugar.
3. Add the 1/4 cup oil, water, egg whites, and vanilla; stir until smooth.
4. Brush bottom of skillet with 1/2 tsp oil.
5. Pour 2 Tbsp batter into skillet, spreading batter to a 5 1/2" circle.
6. Cook over low heat 3 minutes or until light brown.
7. With a wide spatula, lift and turn wafer; cook 1 minute more.
8. Working quickly, roll into a cone shape; secure with a pick.
9. Cool pick side down.
10. Repeat with remaining batter. (Do not add more oil to skillet.)
11. Remove picks when cool.
12. Store cones tightly covered.
**For Chocolate Cones variation:** The card notes that 2 ounces of melted unsweetened chocolate may be added to the batter, with the oil reduced to 3 tablespoons.