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Classic
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page 235
BREAD GRIDDLE-CAKES.
One quart of milk, boiling hot; two cups fine bread-crumbs, three eggs, one
tablespoonful melted butter, one-half teaspoonful salt, one-half teaspoonful
soda, dissolved in warm water; break the bread into the boiling milk, and let
stand for ten minutes in a covered bowl, then beat to a smooth paste; add the
yolks of the eggs well-whipped, the butter, salt, soda, and finally the whites
of the eggs previously whipped stiff, and add half of a cupful of flour. These
can also be made of sour milk, soaking the bread in it over night, and using a
little more soda.
RICE GRIDDLE-CAKES.
Two cupfuls of cold boiled rice, one pint of flour, one teaspoonful sugar,
one-half teaspoonful salt, one and one-half teaspoonfuls baking-powder, one egg,
a little more than half a pint of milk. Sift together flour, sugar, salt and
powder; add rice free from lumps, diluted with beaten egg and milk; mix into
smooth batter. Have griddle well-heated, make cakes large, bake nicely brown,
and serve with maple syrup.
POTATO GRIDDLE-CAKES.
Twelve large potatoes, three heaping tablespoonfuls of flour, one teaspoonful of
baking-powder, one-half teaspoonful of salt, one or two eggs, two teacupfuls of
boiling milk. The potatoes are peeled, washed and grated into a little cold
water, (which keeps them white), then strain off water and pour on boiling milk,
stir in eggs, salt and flour, mixed with the baking-powder; if agreeable, flavor
with a little fine chopped onion; bake like any other pan-cakes, allowing a
little more lard or butter. Serve with stewed or preserved fruit, especially
with huckleberries.
GREEN CORN GRIDDLE-CAKES.
One pint of milk, two cups grated green corn, a little salt, two eggs, a
teaspoonful of baking-powder, flour sufficient to make a batter to fry on the
griddle. Butter them hot and serve.
HUCKLEBERRY GRIDDLE-CAKES.
Made the same as above, leaving out one cup of milk, adding one tablespoonful of
sugar, and a pint of huckleberries, rolled in flour. Blackberries or raspberries
can be used in the same manner.
FRENCH GRIDDLE-CAKES.
Beat together, until smooth, six eggs, and a pint sifted flour; melt one ounce
of butter, and add to the batter, with one ounce of sugar and a cup of milk;
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