scorching, when the batter is poured on.
Before putting the cakes on to fry, slip the
griddle to the hottest part of the stove.
Drop the batter in great, even spoonfuls, and
be careful not to spill or spatter it.
M. H. Phillips and Co., of Troy, N. Y.,
manufacture a griddle with three shallow cups
sunken in an iron plate which moves on a
hinge. When the cakes are done on the
lower side the turn of a. handle reverses the
plate upon a heated surface. This makes the
cakes of equal size and thickness and saves
the trouble of watching, spatula in hand, to
turn each one. It greatly simplifies the
process of baking cakes, and lessens the
heating labor of attending to them.
Be sure that each cake is done before you
turn it. A twice-turned ''griddle" is spoiled.
Sour-milk Oakes.
One quart of "loppered," or of buttermilk.
Three cups of sifted flour.
OTHER BREAKFAST BREADS. 39
One cup of Indian meal.
One *' rounded" teaspoonful of soda free
from lumps.
One teaspoonful of salt.
Two tablespoonfuls of molasses✪ Sour-milk Oakes.
Sift flour, salt and meal into a bowl. In
another mix the milk, molasses and soda.
Stir these last to a foam, and pour into the
hollow in the middle of the flour. Work
down the flour into the liquid with a wooden
spoon until you have a batter, and beat hard
with upward strokes, two minutes. Bake at
once. These are cheap, easy and good cakes.
Hominy Oakes.
Two cups of fine hominy boiled and cold.
(Take the tough skin from the top
before mixing in the batter.)
One heaping cup of sifted flour.
One quart of milk.
Three eggs beaten very light.
40 COOKERY FOR BEGINNERS.
One tablespoonfiil of molasses.
One teaspoonful of salt.
Rub the hominy with the back of a wooden
spoon until all the lumps are broken up. Wet
it little by little with the milk and molasses,
working it smooth as you go on. Sift flour
and salt together, and put in next. Beat for
a whole minute before adding the whipped
eggs, and another minute very hard, before
baking. Stir up well from the bottom before
putting each fresh batch of cakes on the
griddle.
These cakes if properly made, are tender,
wholesome and delightful.
Graham Oakes.
Two cups of Graham flour.
One of sifted white.
One heaping tablespoonful of Indian meal.
Three cups of buttermilk, or loppered milk.
One rounded teaspoonful of soda.
OTHER BREAKFAST BREADS. 41
Two tablespoonfuls of molasses.
One teaspoonful of salt sifted with the
flour.
Two eggs whipped very light.
One tablespoonful . melted butter✪ Graham Oakes.
Put Graham and salted white flour into a
bowl with the Indian meal. Stir up in another
milk, molasses, soda and melted butter, and
while foaming pour into the hollowed flour.
Work to a good batter and beat in the eggs
already whipped to a froth.
Beat one minute and bake at once.
This is a good standard breakfast hot bread.
5
EGOS.
Ti ^ANY people do not know a well-boiled
egg by sight or taste, yet a fresh egg,
boiled to a nicety, is one of the simplest, most
nutritious of breakfast dishes.
BoaedEKB.
Select the cleanest eggs, wash them well, and
lay them in lukewarm water for five minutes.
Have ready on the fire a saucepan of water
on a fast boil, and in quantity sufficient to
cover the eggs entirely. Into this put one
^g at a time with a spoon, depositing each
gently on the bottom, and quickly.
Four minutes boils an ^^ thoroughly, if one
EGGS. 43
likes the white set and the yolk heated to the
centre. Five minutes makes the white firm and
sets the yolk. Ten minutes boils both hard.
Take up the eggs with a split spoon or
wire whisk. If you have no regular egg dish,
lay a heated napkin in a deep dish or bowl
(also warmed), put in the eggs as in a nest,
cover up with the corners of the napkin, and
send directly to the table. They harden in the
shells if left long without being broken. ✪ Boiled Eggs
Page 8 · 4 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
scorching, when the batter is poured on. Before putting the cakes on to fry, slip the griddle to the hottest part of the stove. Drop the batter in great, even spoonfuls, and be careful not to spill or spatter it.
M. H. Phillips and Co., of Troy, N. Y., manufacture a griddle with three shallow cups sunken in an iron plate which moves on a hinge. When the cakes are done on the lower side the turn of a handle reverses the plate upon a heated surface. This makes the cakes of equal size and thickness and saves the trouble of watching, spatula in hand, to turn each one. It greatly simplifies the process of baking cakes, and lessens the heating labor of attending to them.
Be sure that each cake is done before you turn it. A twice-turned "griddle" is spoiled.
Sour-milk Cakes.
One quart of "loppered," or of buttermilk. Three cups of sifted flour.
OTHER BREAKFAST BREADS. 39
One cup of Indian meal.
One "rounded" teaspoonful of soda free
from lumps. One teaspoonful of salt. Two tablespoonfuls of molasses.
Sift flour, salt and meal into a bowl. In another mix the milk, molasses and soda. Stir these last to a foam, and pour into the hollow in the middle of the flour. Work down the flour into the liquid with a wooden spoon until you have a batter, and beat hard with upward strokes, two minutes. Bake at once. These are cheap, easy and good cakes.
Hominy Cakes.
Two cups of fine hominy boiled and cold. (Take the tough skin from the top before mixing in the batter.)
One heaping cup of sifted flour.
One quart of milk.
Three eggs beaten very light.
One tablespoonful of molasses. One teaspoonful of salt.
Rub the hominy with the back of a wooden spoon until all the lumps are broken up. Wet it little by little with the milk and molasses, working it smooth as you go on. Sift flour and salt together, and put in next. Beat for a whole minute before adding the whipped eggs, and another minute very hard, before baking. Stir up well from the bottom before putting each fresh batch of cakes on the griddle.
These cakes if properly made, are tender, wholesome and delightful.
Graham Cakes.
Two cups of Graham flour.
One of sifted white.
One heaping tablespoonful of Indian meal.
Three cups of buttermilk, or loppered milk.
One rounded teaspoonful of soda.
OTHER BREAKFAST BREADS. 41
Two tablespoonfuls of molasses.
One teaspoonful of salt sifted with the
flour. Two eggs whipped very light. One tablespoonful of melted butter.
Put Graham and salted white flour into a bowl with the Indian meal. Stir up in another milk, molasses, soda and melted butter, and while foaming pour into the hollowed flour. Work to a good batter and beat in the eggs already whipped to a froth.
Beat one minute and bake at once.
This is a good standard breakfast hot bread.
EGGS.
Many people do not know a well-boiled egg by sight or taste, yet a fresh egg, boiled to a nicety, is one of the simplest, most nutritious of breakfast dishes.
Boiled Eggs.
Select the cleanest eggs, wash them well, and lay them in lukewarm water for five minutes. Have ready on the fire a saucepan of water on a fast boil, and in quantity sufficient to cover the eggs entirely. Into this put one egg at a time with a spoon, depositing each gently on the bottom, and quickly.
Four minutes boils an egg thoroughly, if one
likes the white set and the yolk heated to the centre. Five minutes makes the white firm and sets the yolk. Ten minutes boils both hard.
Take up the eggs with a split spoon or wire whisk. If you have no regular egg dish, lay a heated napkin in a deep dish or bowl (also warmed), put in the eggs as in a nest, cover up with the corners of the napkin, and send directly to the table. They harden in the shells if left long without being broken.
Records on this page
Sour-milk OakesHominy OakesGraham OakesBoiled Eggs