flour.
1 pint wheat flour.
½ teacup yeast.
A pinch of salt.
Make into a batter with warm water. Set to rise. Thin the batter with a cup of milk (to make them brown well). Add a pinch of soda and bake quickly on a griddle. Butter and send to the table hot.—Mrs. D. B. K.
Another Recipe for the Same.
1 pint buckwheat.
½ pint sifted meal.
2 teaspoonfuls of salt.
4 tablespoonfuls of yeast.
1½ pint lukewarm water.
Beat well and set to rise till morning.—Mrs. Dr. J.
Cream Cakes.
1 pint of flour.
1 pint of cream (or milk).
2 eggs, well beaten.
Lump of butter size of an egg.
Put the milk and butter on the fire till it boils. Mix and bake quickly in pans. Salt to taste.
Another Recipe for Cream Cakes.
1 quart of cream (sour is preferable).
4 eggs.
1 teaspoonful of soda.
1 teaspoonful of salt.
Flour for a thick batter.—Mrs. G.
Another Recipe for the Same.
1 quart of flour.
3 eggs.
1 tablespoonful of lard.
1 pint of cream.
1 teaspoonful of salt.
Bake in tins.—Mrs. A. C.
Boston Cream Cakes.
2 cups of flour.
2½ cups of water.
1 cup of butter.
5 eggs.
Boil the butter and water together, stir in the flour while boiling; after it is cool, add the eggs, well beaten. Put a large spoonful in muffin rings, and bake twenty minutes in a hot oven.
The cream for them is made as follows:
Put over the fire one cup of milk and not quite a cup of sugar, one egg, mixed with three teaspoonfuls of corn starch and one tablespoonful of butter. Boil a few moments only. When cool, add vanilla to the taste.
Open the cakes and fill them with this cream.—M. H. K.
Buttermilk Cakes.
1 quart of flour.
2 eggs, well beaten.
1½ pint of buttermilk.
1 teaspoonful of salt.
Beat very light, after mixing the ingredients. Just before baking, stir in a little soda, mixed in a little of the buttermilk.
Bake on a griddle, free from grease.—Mrs. L.
Sour Milk Cakes.
1 pint sour milk.
1 pint flour.
Butter size of a small egg.
1 tablespoonful of sugar.
1 saltspoonful of salt.
Half teaspoonful of soda.
Bake in hot and well greased iron clads.
Farina Cakes.
Melt together one pint of milk and one tablespoonful of butter. Then add four tablespoonfuls of farina and boil till quite thick. Set aside to cool. When ready to bake, add three well beaten eggs, a few spoonfuls of flour, and salt to your taste.—Mrs. S.
Rice Cakes.
Put one pound of rice in soak the over-night. Boil very soft in the morning, drain the water from it and mix with it, while hot, a quarter of a pound of butter. After it has cooled, add to it one quart of milk, a little salt, and six eggs. Sift over it and stir into it gradually a half pound of flour. Beat the whole well and bake on a griddle like other batter cakes.—Mrs. W.
Another Recipe for Rice Cakes.
One cup of cold boiled rice, rubbed in a quart of milk, one pint of flour, a teaspoonful of salt, two eggs beaten light. Beat all till free from lumps. Bake as soon as made, on a well greased griddle.
Batter Cakes.
Two eggs beaten separately. Pour into the yolks a pint of buttermilk, then put in two handfuls of meal and one of flour, then the whites of the eggs, half a teaspoonful of soda and a little salt. Fry with very little grease, or with egg shells. Put two spoonfuls of batter to a cake.—Mrs. C. L. T.
Another Recipe for Batter Cakes.
1 quart of flour.
1 pint of meal.
1 teaspoonful of soda.
1 teaspoonful of salt.
3 eggs.
Make up with buttermilk.—Mrs. Dr. J.
Batter Cakes made of Stale Bread.
Put a loaf of stale bread to stand all day in a pint of milk. Just before tea add three eggs and one large spoonful of butter. If too thin, add a little flour.—Mrs. R.
Old Virginia Batter Cakes.
Beat two eggs very light in a bowl. Add one teacup of clabber, one of water, one of corn meal, a teacup of flour, one-half teaspoonful of salt. Just before baking, sift in half a teaspoonful of soda and stir well. It is better to grease the griddle with fat bacon than with lard.
The above proportions will make enough batter cakes for two or three persons.—Mrs. S. T.
Another Recipe for the Same.
1 quart sweet milk.
1 heaping pint corn meal.
4 eggs.
1 teaspoonful of salt.
Half teaspoonful of soda.
1 tablespoonful of warmed butter or fresh lard.
Break the eggs, whites and yolks together, beat slightly, then add the milk, stir in the meal and beat until it looks light. Bake on a griddle.—Mrs. J. P.
Cheap Recipe for Batter Cakes.
1 pint of sour milk.
1 teaspoonful of soda.
1 tablespoonful of flour.
Enough meal to make a good batter.
Bake on a hoe.—Miss E. P.
Indian Griddle Cakes.
1 quart of sour milk.
1 large tablespoonful of butter, melted after measuring.
2 eggs.
1 teaspoonful of soda.
Half a teaspoonful of salt.
Make a thin batter, with two-thirds Indian meal, and one-third flour.
A small bag made of coarse but thin linen or cotton, and filled with common salt, is much better to rub over the griddle than lard, when cakes are to be fried or baked.
Batter Bread.
Break two eggs into a bowl. Beat to a stiff froth. Pour in one teacup