VARIATION I. — 1 qt. sour milk, 1 large teaspoon salt, 1 tgg,
well beaten, flour enough to make a thin batter, just before ready
to bake, beat in 2 teaspoons of soda, dissolved in warm water. —
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
ADAMS' ALE (WATER) PANCAKES.— Sift together 2 tea-
spoons of baking powder and 2^4 cups flour, add 1 heaping table-
spoon each of cornmeal and sugar, 1 teaspoon of salt, beat in
enough cold water to make a thin, smooth batter; add 2 well-
beaten eggs. Bake on a hot griddle. — Mrs. C. J. Jeffries, Win-
netka, 111.
BATTER CAKES.— 2 eggs, 1 cup of meal, 1 saltspoon of
salt, 1 cup of milk. Make a thin batter, adding more milk if
necessary, and bake on hot griddle. A tablespoon of melted but-
ter is an improveiment. — Mabel Sturtevant, 105 S. Dearborn St.,
Chicago, 111.
VIRGINIA BATTY CAKES.— 2 cups of sifted flour, 1 of
cornmeal, 3 eggs beaten separately, made into a batter with but-
termilk, or some milk in which a teaspoon of soda has been thor-
112 BREAD
oughly dissolved. Pour upon greased griddle from a spoon, and
allow the cakes to have the thickness of good buckw^heat cakes. —
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
BREAD GRIDDLE CAKES.— 1^^ cups fine bread crumbs, Ij^
cups hot milk, 2 ta'blespoons butter, 2 eggs, ^ cup flour, Yz tea-
spoon salt, 3^ teaspoons 'baking powder.- Mix in the order given.
1 cup any cooked cereal may be used instead of bread crumbs.
Cook as other Griddle Cakes. — ^^Mabel Sturtevant, 105 S. Dearborn
St., Chicago, 111.
BREAD PANCAKES.— Soak 3 cups of (bread 1 hr. in sweet,
sour, buttermilk or water; add 1 or 2 beaten eggs, 1 teaspoon salt, 1
teaspoon soda or baking powder and enough flour to make a thin
batter.— Mrs. Leslie V. Warren, 211 S. 8th Ave., May wood, 111.
BUCKWHEAT CAKES.— 1^^ pts, of sifted buckwheat flour,
1 cofl^ee cup of cornmeal, 1 coflFee cup yeast, 1 tablespoon of but-
ter and lard, mixed and melted, 1 heaping tablespoon of brown✪ Adams' Ale (Water) Pancakes
sugar. Mix the buckwheat with the yeast, using a granite spoon;
add meal, salt and enough lukewarm water to make a stiflf batter.
In the morning stir it, add sugar, lard and a pinch of soda, thin
with a little sweet ^milk. If wanted for 'breakfast make at 8 o'clock
in the evening, and for tea, make about 10 a. m. — Mabel Sturte-
vant, 105 S. Dear'born St., Chicago, 111.
BUCKWHEAT PANCAKES.— Mix 3 tablespoons molasses
with a qt. of sour milk or buttermilk and 2 beaten eggs, then add,
stirring slowly, enough buckwheat flour to make a nice batter, and
1 handful of cornmeal, 1 teaspoon soda. Salt to taste, 1 teaspoon
of haking powder✪ Buckwheat Pancakes. Bake immediately on hot griddle. — Mrs. Ju-
lius Casper, Wheeling, 111.
VARIATION I.— 1 qt. buckwheat flour, 1 pt. of wheat flour, Yz
teacup- of yeast, a pinch of salt. Make into a batter and set to
rise. Thin with a cup of sweet milk and add a small pinch of soda.
Bake quickly on a well-greased griddle, butter while hot and send
to the taible. — Mrs, I. S. Putnam, Wheeling, 111.
CORNMEAL PANCAKES.— 1 cup sour milk, Y2 teaspoon
soda. 1 egg, well beaten, equal parts of flour and cornmeal to make
a soft batter✪ Cornmeal Pancakes; fry on a hot buttered pan. — Mrs. Frank Cress, Park
Ridge, 111.
COOK COUNTY COOK BOOK 113
Page 73 · 10 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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VARIATION I. — 1 qt. sour milk, 1 large teaspoon salt, 1 tgg,
well beaten, flour enough to make a thin batter, just before ready
to bake, beat in 2 teaspoons of soda, dissolved in warm water. —
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
ADAMS' ALE (WATER) PANCAKES.— Sift together 2 tea-
spoons of baking powder and 2^4 cups flour, add 1 heaping table-
spoon each of cornmeal and sugar, 1 teaspoon of salt, beat in
enough cold water to make a thin, smooth batter; add 2 well-
beaten eggs. Bake on a hot griddle. — Mrs. C. J. Jeffries, Win-
netka, 111.
BATTER CAKES.— 2 eggs, 1 cup of meal, 1 saltspoon of
salt, 1 cup of milk. Make a thin batter, adding more milk if
necessary, and bake on hot griddle. A tablespoon of melted but-
ter is an improveiment. — Mabel Sturtevant, 105 S. Dearborn St.,
Chicago, 111.
VIRGINIA BATTY CAKES.— 2 cups of sifted flour, 1 of
cornmeal, 3 eggs beaten separately, made into a batter with but-
termilk, or some milk in which a teaspoon of soda has been thor-
112 BREAD
oughly dissolved. Pour upon greased griddle from a spoon, and
allow the cakes to have the thickness of good buckw^heat cakes. —
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
BREAD GRIDDLE CAKES.— 1^^ cups fine bread crumbs, Ij^
cups hot milk, 2 ta'blespoons butter, 2 eggs, ^ cup flour, Yz tea-
spoon salt, 3^ teaspoons 'baking powder.- Mix in the order given.
1 cup any cooked cereal may be used instead of bread crumbs.
Cook as other Griddle Cakes. — ^^Mabel Sturtevant, 105 S. Dearborn
St., Chicago, 111.
BREAD PANCAKES.— Soak 3 cups of (bread 1 hr. in sweet,
sour, buttermilk or water; add 1 or 2 beaten eggs, 1 teaspoon salt, 1
teaspoon soda or baking powder and enough flour to make a thin
batter.— Mrs. Leslie V. Warren, 211 S. 8th Ave., May wood, 111.
BUCKWHEAT CAKES.— 1^^ pts, of sifted buckwheat flour,
1 cofl^ee cup of cornmeal, 1 coflFee cup yeast, 1 tablespoon of but-
ter and lard, mixed and melted, 1 heaping tablespoon of brown
sugar. Mix the buckwheat with the yeast, using a granite spoon;
add meal, salt and enough lukewarm water to make a stiflf batter.
In the morning stir it, add sugar, lard and a pinch of soda, thin
with a little sweet ^milk. If wanted for 'breakfast make at 8 o'clock
in the evening, and for tea, make about 10 a. m. — Mabel Sturte-
vant, 105 S. Dear'born St., Chicago, 111.
BUCKWHEAT PANCAKES.— Mix 3 tablespoons molasses
with a qt. of sour milk or buttermilk and 2 beaten eggs, then add,
stirring slowly, enough buckwheat flour to make a nice batter, and
1 handful of cornmeal, 1 teaspoon soda. Salt to taste, 1 teaspoon
of haking powder. Bake immediately on hot griddle. — Mrs. Ju-
lius Casper, Wheeling, 111.
VARIATION I.— 1 qt. buckwheat flour, 1 pt. of wheat flour, Yz
teacup- of yeast, a pinch of salt. Make into a batter and set to
rise. Thin with a cup of sweet milk and add a small pinch of soda.
Bake quickly on a well-greased griddle, butter while hot and send
to the taible. — Mrs, I. S. Putnam, Wheeling, 111.
CORNMEAL PANCAKES.— 1 cup sour milk, Y2 teaspoon
soda. 1 egg, well beaten, equal parts of flour and cornmeal to make
a soft batter; fry on a hot buttered pan. — Mrs. Frank Cress, Park
Ridge, 111.
COOK COUNTY COOK BOOK 113