Boston Cooking-School cook book

TO COOK GRIDDLECAKES AND PANCAKES Heat griddle or frying pan. Grease, or rub over with cut turnip. Drop mixture from tip of spoon on griddle. Cook on one side. When puffed, full of bubbles, and cooked on edges, turn and cook other side. Serve with butter, maple sirup, Mock Maple Sirup (p. 611), or honey. SOUR MILK GRIDDLECAKES 21% cups flour 2 cups sour milk Y teaspoon salt 114 teaspoons soda 1 egg, well beaten Mix and sift flour, salt, and soda; add sour milk and egg. For a richer mixture, add 2 tablespoons shortening and 1 tablespoon sugar. Cook (see above). Makes 18 to 20 griddlecakes. Blueberry Pancakes. Mix milk, soda, and egg. Add 14 cup sugar and 14 cup blueberries, fresh or canned (drained). Add flour to make good batter. Beat well. SWEET MILK GRIDDLECAKES 11% cups pastry flour ’ 34 teaspoon salt 3% teaspoons baking powder 1 egg, beaten until light 3 tablespoons sugar 34 cup milk 3 tablespoons melted butter Add milk and butter to egg. Add dry ingredients mixed together and stir vigorously until dry ingredients are just dampened. Cook (see above). Makes 9 to 12 griddlecakes. BUTTERMILK GRIDDLECAKES 1 cup buttermilk Y4 teaspoon salt Y% cup sweet milk 1 tablespoon melted butter 1 egg, well beaten 2 tablespoons corn meal 1 teaspoon soda 2 cups flour Mix ingredients in order given. Cook (p. 104). Makes 12 to 15. ENTIRE WHEAT GRIDDLECAKES Y% cup entire wheat flour 3 tablespoons sugar 1 cup flour 1 egg, well beaten 3 teaspoons baking powder 1 cup milk 1% teaspoon salt 1 tablespoon melted butter Mix in order given. Stir vigorously until dry ingredients are just dampened. Cook (p. 104). Makes 9 to 12 griddlecakes. CORN GRIDDLECAKES 2 cups flour 4 cup sugar ¥% cup corn meal 1% cups boiling water 1% tablespoons baking powder 114 cups milk 11% teaspoons salt 1 egg or 2 egg yolks well beaten 2 tablespoons melted butter Add meal to boiling water and boil 5 minutes; turn into bowl, add milk and remaining dry ingredients, mixed and sifted, then egg and butter. Cook (p. 104). Makes 24 griddlecakes. RICE GRIDDLECAKES I 21% cups flour Yq cup sugar 1% cup cold cooked rice 1% cups milk 1 tablespoon baking powder 1 egg or 2 egg yolks well beaten ¥% teaspoon salt 2 tablespoons melted butter Mix and sift dry ingredients. Work in rice with pastry mixer or finger tips; add egg, milk, and butter. Cook (p. 104). Makes 24. RICE GRIDDLECAKES II 1 cup milk 2 egg yolks, beaten until thick 1 cup warm boiled rice 2 egg whites, beaten until stiff Y% teaspoon salt 1 tablespoon melted butter 7% cup flour Pour milk over rice and salt. Add egg yolks, butter, and flour. Fold in egg whites. Cook (p. 104). Makes 15 to 18. BREAD GRIDDLECAKES 11% cups fine stale bread 2 eggs, well beaten crumbs 1% cup flour 1% cups scalded milk Y% teaspoon salt 2 tablespoons butter 4 teaspoons baking powder Add milk and butter to crumbs and soak until crumbs are soft; © add eggs, then flour, salt, and baking powder, mixed and sifted. Cook (p. 104). Makes 18 griddlecakes. BUCKWHEAT CAKES ¥ cup fine bread crumbs 114 cups buckwheat flour 2 cups scalded milk 1 tablespoon molasses Y% teaspoon salt 4 tablespoon soda dissolved in Y4 yeast cake dissolved in 14 cup lukewarm water 14 cup lukewarm water Pour milk over crumbs and soak 30 minutes. Add salt, dissolved yeast cake, and buckwheat, to make a batter thin enough to pour. Let rise overnight. In the morning, stir well, add molasses, soda, and water, and cook (p. 104). Makes 20 to 24 cakes. FRENCH PANCAKES 1 cup flour Y% teaspoon salt 4 cup powdered sugar 1 cup milk 2 eggs