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Classic
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page 233
WHEAT DROP-CAKES.
One pint of cream, six eggs well-beaten, a little salt, and wheat flour enough
to make a thin batter; bake in little cups buttered, and in a hot oven fifteen
minutes.
POP-OVERS.
Two cups of flour, two cups of sweet milk, two eggs, one teaspoonful of butter,
one teaspoonful of salt, bake in cups in a quick oven fifteen minutes. Serve hot
with a sweet sauce.
FLANNEL CAKES. (With Yeast.)
Heat a pint of sweet milk, and into it put two heaping tablespoonfuls of butter,
let it melt, then add a pint of cold milk and the well-beaten yolks of four
eggs--placing the whites in a cool place; also, a teaspoonful of salt, four
tablespoonfuls of home-made yeast, and sufficient flour to make a stiff batter;
set it in a warm place to rise; let it stand three hours or over night; before
baking add the beaten whites; bake like any other griddle-cakes. Be sure to make
the batter stiff enough, for flour must not be added after it has risen, unless
it is allowed to rise again. These, half corn-meal and half wheat, are very
nice.
FEATHER GRIDDLE-CAKES. (With Yeast.)
Make a batter, at night, of a pint of water or milk, a teaspoonful of salt, and
half a teacupful of yeast; in the morning, add to it one teacupful of thick,
sour milk, two eggs well-beaten, a level tablespoonful of melted butter, a level
teaspoonful of soda, and flour enough to make the consistency of pan-cake
batter; let stand twenty minutes, then bake.
This is a convenient way, when making sponge for bread over night, using some of
the sponge.
WHEAT GRIDDLE-CAKES.
Three cups of flour, one teaspoonful of salt, three teaspoonfuls of
baking-powder sifted together; beat three eggs and add to three cupfuls of sweet
milk, also a tablespoonful of melted butter; mix all into a smooth batter, as
thick as will run in a stream from the lips of a pitcher. Bake on a
well-greased, hot griddle, a nice, light brown. Very good.
SOUR MILK GRIDDLE-CAKES.
Make a batter of a quart of sour milk and as much sifted flour as is needed to
thicken so that it will run from the dish; add two well-beaten eggs, a
teaspoonful
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Classic
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