The royal baker and pastry cook

Griddle Cakes with Eggs.— 3 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt. Mix well together, add 2 well-beaten eggs and sufficient sweet milk to make a thin drop batter. Bake at once on a hot, well-greased griddle. Make them thin. Graham Griddle Cakes. — 1 pint Graham flour, Vk pint Indian com meal, Vk pint flour, 1 heaping teaspoon brown sugar, Vk teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, Vk pint each of milk and water. Sift together Graham flour, com meal, flour, sugar, salt, and powder. Add beaten egg, milk, and water. Mix together into a smooth batter. Heat griddle hot, pour batter into cakes as large as a tea saucer. Bake brown on one side, carefully turn and brown other side. Pile one on the other, serve very hot, with sugar, milk, cream, or maple syrup. Rye Griddle Cakes. — 1 pint rye flour, Vk pint Graham flour, Vk pint flour, 1 tablespoon sugar, Vk teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk. Sift together rye flour, Graham flour, sugar, salt, and baking powder, add beaten egg and milk, mix into smooth batter. Bake deep brown color on hot griddle. Geneva Griddle Cakes. — IVk pints flour, 4 tablespoons sugar, Vk teaspoon salt, IVk teaspoons Royal Baking Powder, 2 tablespoons butter, 4 eggs, nearly Vk pint milk. Rub butter and sugar to white, light cream ; add yolks of eggs, 1 at a time. Sift flour, salt, and powder together; add to butter, etc., with milk and egg whites whipped to dry froth; mix together into a smooth batter. Bake in small cakes ; as soon as brown, turn and brown the other side. Have buttered baking-tin ; fast as browned, lay them on it, and spread raspberry jam over them ; then bake more, which lay on others already done. Repeat this until you have used jam twice, then bake another batch. which use to cover them. Sift sugar plentifully over them, place in a moderate oven to finish cooking. Three-Egg Griddle Cakes.— 3 cups milk, 2 heaping cups flour, Vfj teaspoon salt, 3 eggs, 2 teaspoons Royal Baking Powder. Mix as for plain griddle cakes, adding whites and yolks of eggs beaten separately. Huckleberry Griddle Cakes. — 1 pint huckleberries, IMj pints fiour, 1 teaspoon salt, 1 tablespoon brown sugar, 2 teaspoons Royal Baking Powder, 2 eggs, 1 pint milk. Sift together flour, sugar, salt, and powder; add beaten eggs, milk, and huckleberries (washed and picked over). Mix into batter that will run from pitcher in thick, continuous stream. Have griddle hot enough to form crust soon as batter touches it. In order to confine juice of berries, turn quickly, so as to form crust on other side ; turn once more on each side to complete baking. Blackberry or raspberry griddle cakes in same manner. Rice Griddle Cakes. — 2 cups cold boiled rice, 1 pint flour, 1 teaspoon sugar, teaspoon salt, teaspoons Royal Baking Powder, 1 egg, little more than pint 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, bake nice brown, not too thick ; serve with maple syrup.