The royal baker and pastry cook

Crushed Wheat Griddle Cakes. — 1 cup crushed wheat, 1 1/2 pints flour, 1 teaspoon brown sugar, ^ teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk. Boil 1 cup crushed wheat in % pint of water 1 hour, then dilute with beaten egg and milk. Sift together flour, sugar, salt, and powder ; add to crushed wheat preparation when quite cold; mix into smooth batter. Bake on hot griddle ; brown delicately on both sides ; serve with hygienic cream sauce. Corn Meal Griddle Cakes. — 2 cups com meal, 1 cup flour, teaspoon salt, 1 tablespoon molasses, 2 teaspoons Royal Baking Powder, milk or milk and water to mix to thin batter. Bake as already directed. Indian Griddle Cakes. — 3/4 quart corn meal, 1/4 quart flour, 1 teaspoon brown sugar, Vi teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 2 eggs, 1 pint milk. Sift together com meal, flour, salt, sugar, and powder, add beaten eggs and milk, mix into a smooth batter. Bake on very hot griddle to a nice brown. Serve with molasses or maple syrup. Royal Buckwheats. — This is the most delicious of all the griddle cakes. It has been against buckwheat cakes when made from yeast or risen overnight that it was difficult to make them light and sweet, and that disagreeable effects followed their eating. It is found that by the use of the Royal Baking Powder to raise the batter these objections have been entirely overcome, and that buckwheat cakes are made a most delicious food, light, sweet, tender, and perfectly wholesome, that can be eaten by any one without the slightest digestive inconvenience. 2 cups pure buckwheat (do not use the so-caUed “ prepared” or “self-raising” flours), 1 cup wheat flour, 2 tablespoons Royal Baking Powder, 1/4 teaspoon salt,all sifted well together. Mix with sweet milk into thin batter, and bake at once on a hot griddle. Buckwheat Cakes. — To 1 1/2 pints pure buckwheat flour (never use prepared or self-raising flour) add 1/4 pint each wheat flour and Indian meal, 3 heaping teaspoons Royal Baking Powder, 1 teaspoon salt, 1 tablespoon brown sugar or molasses. Sift well together, in dry state, buckwheat, Indian meal, wheat flour, and baking powder, then add remainder ; when ready to bake add 1 pint water or sufficient to form smooth batter that will run in a stream (not too thin) from pitcher; make griddle hot and cakes as large as a saucer. When surface is covered with air-hples it is time to turn cakes over ; take off when sufficiently browned. Bread Cakes. — 1/4 pound bread, 1 pint flour, 1 teaspoon brown sugar, 1/4 teaspoon salt, 1% teaspoons Royal Baking Powder, 1/4 pint milk, 1 egg. Put bread, free from crust, to steep in warm water. When thoroughly soaked, wring dry in a towel; dilute with beaten egg and milk. Sift together flour, sugar, salt, and powder, add to prepared bread, mix together into a smooth batter. Bake on well-heated griddle. Serve with sugar and cream. Wheat (or Flannel) Cakes. — 1 1/2 pints flour, 1 tablespoon brown sugar, 1 teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 2 eggs, 1 1/2 pints milk. Sift together fiour, sugar, salt, and powder ; add beaten eggs and milk, mix into smooth batter that will run in rather continuous stream from pitcher. Bake on good hot griddle rich brown color, in cakes large as tea saucers. Serve with maple syrup. Hominy Griddle Cakes. — Proceed as directed for rice griddle cakes ; serve with maple syrup.