The art of cookery

third of the milk, and beat until very light, then gradually add the remainder of the milk, stirring meanwhile, and lastly fold in the whites of the eggs, beaten stiff. Put a teaspoonful of butter or olive oil on the griddle, and when hot pour upon it one third of the batter. Turn when brown, and when baked lift from the griddle, and spread with powdered sugar and cinnamon ; or spread lightly with any rich preserve or marmalade, roll up, dust the outside with pulverized sugar, sear with a hot iron, and serve at breakfast or luncheon, or as an entree at dinner. Flannel Cakes. — Two cups lukewarm water, one and one half cups flour, one and one half cups corn-meal, half a teaspoonful salt, half a cup of home-made, or half a cake of compressed, yeast. Add the yeast and salt to the water, mix the flour and meal together, and stir them into it. Let stand over night, or until light, then bake on a griddle. If the batter should become sour by standing over night stir into it half a teaspoonful of soda dissolved in warm water. Milk can be used instead of water for mixing the batter. Bread Cakes. — Two cups bread crumbs, two cups boiling milk, one cup cold milk, one cup flour, one tablespoonful butter, one teaspoonful baking powder, two eggs. Pour the boiling milk over the bread crumbs, add the butter, cover, and let stand over night, or till cold. Mash to a smooth paste, beat Into it the yolks of the eggs, add gradually the cold milk, then add the flour and baking powder sifted together, and lastly the whites of the eggs beaten stiff". Bake, in small cakes, on a griddle, until nicely browned. Bread- Making, 201 "Waffles No. i. — Two cups sweet milk, three cups flour, one tablespoonful of butter, half a cake of compressed yeast, or half a cup of liquid yeast, a level teaspoon of salt. Boil the milk, add the butter and salt, and set aside till lukewarm, then stir gradually into the flour, and lastly add the yeast. Beat well and let stand over night. Give the batter a thorough beating in the morning and bake in greased waffle irons. Waffles No. 2. — Two cups sweet milk, three cups flour, two tablespoonfuls melted butter, a level teaspoonful salt, three eggs, half a cake of compressed, or a gill of liquid, yeast. Boil the milk, and when lukewarm add the salt and yeast and stir gradually into the flour. Beat well and let stand over night. In the morning add the melted butter, then the yolks of the eggs, one at a time, beating each one thoroughly in the batter before adding another, and lastly add the whites beaten stiff". Waffles No. 3. — Two cups cold sweet milk, three cups flour, two tablespoonfuls melted butter, two teaspoons baking powder, one level teaspoon salt, two eggs. Mix the baking powder, salt, and flour together, stir the cold milk in gradually, add the melted butter, then the yolks, and lastly the whites of the eggs beaten separately. Bake at once. Buckwheat Cakes No. i. — To a quart of cold water add a half ounce of compressed yeast dissolved, or a cup of liquid yeast, and a level teaspoon of salt, then stir in buckwheat flour enough to make a thick batter. Set in a warm place till light, then beat thoroughly, and put in a cool place till next morning. In the morning beat the batter, take out a cupful, and set aside to start 202 The Art of Cookery,