The Blue Grass Cook Book

page 5

      BREAD-CRUMB BATTER
      CAKES FOR BREAKFAST
One pint of bread-crumbs, moistened with milk several hours before using. When
ready to use, beat an egg separately and add

  1 pinch of salt,

  1 pint of buttermilk,

  1 teaspoon of soda.

Mix well and add 1 large spoon of flour to make them turn well. Fry as you would
any other batter cake.

If wanted particularly nice, take half buttermilk and half cream, instead of all
buttermilk, or use sweet milk with baking-powder and omit soda.

      BREAD FRITTERS
E. D. P.

  1 quart of sweet milk,

  2 teacups of bread-crumbs,

  2 tablespoons of sugar,

  1 small teaspoon of soda,

  2 teaspoons of cream of tartar, dissolved in warm water,

  2 eggs,

  nutmeg and salt to taste.

< last page | next page >

Classic
Cook Books