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Classic
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page 37
water, one table-spoon melted butter, and enough corn meal to make them the
consistency of ordinary griddle-cakes. It is better to beat yolks and whites
separately, stirring the whites lightly in just before baking.--Mrs. W. E.
Scobey, Kankakee, Ill.
FLANNEL-CAKES.
Make hot a pint of sweet milk, and into it put two heaping table-spoons butter,
let melt, then add a pint of cold milk, the well-beaten yolks of four
eggs--placing the whites in a cold place--a tea-spoon of salt, four table-spoons
potato yeast, and sufficient flour to make a stiff batter; set in a warm place
to rise, let stand three hours or over night; before baking add the beaten
whites; fry like any other griddle-cakes. Be sure to make batter just stiff
enough, for flour must not be added in the morning unless it is allowed to rise
again.
CORN CAKES.
One pint corn-meal, one of sour milk or buttermilk, one egg, one tea-spoon soda,
one of salt.
A table-spoon of flour or corn starch may be used in place of the egg; bake on a
griddle.
INDIAN PANCAKES.
One pint Indian meal, one tea-spoon salt, small tea-spoon soda; pour on boiling
water until a little thinner than mush; let stand until cool, add the yolks of
four eggs, half a cup of flour in which is mixed two tea-spoons cream tartar;
stir in as much sweet milk or water as will make the batter suitable to bake;
beat the whites well, and add just before baking.--Mrs. W. W. Woods.
RICE GRIDDLE-CAKES.
Boil half a cup rice; when cold mix one quart sweet milk, the yolks of four
eggs, and flour sufficient to make a stiff batter; beat the whites to a froth,
stir in one tea-spoon soda, and two of cream tartar; add a little salt, and
lastly the whites of eggs; bake on a griddle. A nice way to serve is to spread
them while hot with butter, and almost any kind of preserves or jelly; roll them
up neatly, cut off the ends, sprinkle them with sugar, and serve
immediately.--Mrs. Walter Mitchell, Gallipolis.
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