Pikelets with Yeast
Dear Aunt Daisy, I made a batch of Hot Cross Buns yesterday from your recipe in The Listener. They are all eaten already! Now I am wondering if you can give me the instructions for making pikelets with yeast.-Fruitiands" (Blenheim). Yes, here is your recipe, I asked over the air for it, and the ever reliable Daisy Chain supplied it at once. _ One egg, 2 breakfast cups of flour, pinch of salt, 1 cup slightly warmed milk, 1 teaspoon of compressed yeast, or 1 dessertspoon Brewers’ yeast. Add the milk and yeast to the beaten egg. Gradually mix in the flour and salt. Cover, and keep in a warm place for two hours.. Drop in spoonfuls on to a hot girdle. These can also be baked in the oven in saucers.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410509.2.66.3.1
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New Zealand Listener, Volume 4, Issue 98, 9 May 1941, Page 46
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134Pikelets with Yeast New Zealand Listener, Volume 4, Issue 98, 9 May 1941, Page 46
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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