Stir a quart of southern meal into a bowl; add a tea-
spoonful of salt and i of sugar; pour in boiling water, stir-
ring as you pour, till the meal is well moistened, but not
thinned. Let stand a few minutes to swell, then add cold
sweet milk sufficient to make a rather thin batter, break 2
eggs into the batter, beating briskly with the spoon. Fry
upon a hot, well-greased griddle. M. W.
WAFFLES.
Mix I pint of sifted flour with ^ of a pint of milk un-
til a smooth paste; beat in a tablespoonful of melted butter
yiLEUTINro VALENTINE & GOMPflNy;
wMr ll ISHLv Coacb and Car Varnishes and Colors.
34 BREAKFAST.
and a little salt, and lastly 2 eggs beaten light✪ Waffles. Have
waffle iron hot and ready greased, pour in enough batter to
cover the lower side and close the upper one gently down
upon it. Keep over fire half a minute and turn over for
same length of time. Remove and place in oven a few
moments to crisp.
CORN MEAL SLAP JACKS.
Scald over night 2 cups of Indian meal with a quart of
boiling milk or milk and water mixed, adding i tablespoon-
ful of butter, i tablespoonful of brown .sugar or molasses.
Cover closely and let it stand until morning, when add yolks
of 2 well-beaten eggs, i scant cup of flour and i teaspoon-
ful of salt. Heat and grease the griddle, and then add to
the batter i teaspoonful of soda dissolved in a little hot
milk; and, last of all, whites of 2 eggs beaten stiff, stirred
in lightly. If the batter is too stiff in the morning, stir in a
little cold milk. L. A.
LAPLANDERS.
One pint of milk, i pint of flour, 2 eggs, small tea-
spoonful of salt. Mix the salt with the flour, add part of
the milk slowly until a smooth paste is formed. Add a
piece of butter — melted — the size of the bowl of a table-
spoon✪ Laplanders and the remainder of the milk with the beaten yolks,
and, lastly, the whites beaten to a stiff froth. Cook in well-
buttered gem pans in a quick oven until they are brown
"Use Imperial French Poultry Seasoning."
BREAKFAST. 35
and well popped over, which will be in about 20 minutes.
GRIDDLE ROLLS.
Prepare an ordinary wheat-cake batter; have the grid-
iron hot; bake each cake the size of a lunch plate. Soon as
each cake is done, quickly spread with butter and cover
with maple sugar✪ Griddle Rolls, roll into a neat roll, lay in a covered
dish, placed over boiling water till all are done, and then
serve. A Vermont Friend.
FLANNEL CAKES.
Sift together 1^2 pints of flour, i tablespoonful of
brown sugar, 2 tablespoonfuls of Cameo baking powder,
and I teaspoonful of salt. Add 2 beaten eggs and 1%
pints of milk and beat into a smooth, thin batter, adding a
tablespoonful of melted butter✪ Flannel Cakes. Bake on hot griddle to a
rich brown color and serve with maple syrup. These
should never be larger than a tea saucer.
World's Fair.
RICE CAKES.
Two cups of boiled rice, 2 eggs, a pinch of salt, i tea-
spoonful of sugar, I of butter, beat all well together. Add
I teaspoonful of Cameo baking powder, a cup of milk and
flour enough to thicken so that the cakes will turn easily.
Drop by spoonfuls into a frying pan half full of hot lard,
and fry light brown.
WALEUTINrC VALENTINE & GOMPflNY,
Coach and Car Varnishes and Colors.
36 BREAKFAST.
Delicate dishes
1896Page 12 · 7 recipe records on this page
Presented as published in 1896. 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
Stir a quart of southern meal into a bowl; add a teaspoonful of salt and i of sugar; pour in boiling water, stirring as you pour, till the meal is well moistened, but not thinned. Let stand a few minutes to swell, then add cold sweet milk sufficient to make a rather thin batter, break 2 eggs into the batter, beating briskly with the spoon. Fry upon a hot, well-greased griddle. M. W.
WAFFLES. Mix I pint of sifted flour with ^ of a pint of milk until a smooth paste; beat in a tablespoonful of melted butter
[illustration: VALENTINE & COMPANY, Coach and Car Varnishes and Colors]
and a little salt, and lastly 2 eggs beaten light. Have waffle iron hot and ready greased, pour in enough batter to cover the lower side and close the upper one gently down upon it. Keep over fire half a minute and turn over for same length of time. Remove and place in oven a few moments to crisp.
CORN MEAL SLAP JACKS.
Scald over night 2 cups of Indian meal with a quart of boiling milk or milk and water mixed, adding i tablespoonful of butter, i tablespoonful of brown .sugar or molasses. Cover closely and let it stand until morning, when add yolks of 2 well-beaten eggs, i scant cup of flour and i teaspoonful of salt. Heat and grease the griddle, and then add to the batter i teaspoonful of soda dissolved in a little hot milk; and, last of all, whites of 2 eggs beaten stiff, stirred in lightly. If the batter is too stiff in the morning, stir in a little cold milk. L. A.
LAPLANDERS.
One pint of milk, i pint of flour, 2 eggs, small teaspoonful of salt. Mix the salt with the flour, add part of the milk slowly until a smooth paste is formed. Add a piece of butter — melted — the size of the bowl of a tablespoon and the remainder of the milk with the beaten yolks, and, lastly, the whites beaten to a stiff froth. Cook in wellbuttered gem pans in a quick oven until they are brown
"Use Imperial French Poultry Seasoning."
and well popped over, which will be in about 20 minutes.
GRIDDLE ROLLS. Prepare an ordinary wheat-cake batter; have the gridiron hot; bake each cake the size of a lunch plate. Soon as each cake is done, quickly spread with butter and cover with maple sugar, roll into a neat roll, lay in a covered dish, placed over boiling water till all are done, and then serve. A Vermont Friend.
FLANNEL CAKES.
Sift together 1^2 pints of flour, i tablespoonful of brown sugar, 2 tablespoonfuls of Cameo baking powder, and I teaspoonful of salt. Add 2 beaten eggs and 1% pints of milk and beat into a smooth, thin batter, adding a tablespoonful of melted butter. Bake on hot griddle to a rich brown color and serve with maple syrup. These should never be larger than a tea saucer.
World's Fair.
RICE CAKES. Two cups of boiled rice, 2 eggs, a pinch of salt, i teaspoonful of sugar, I of butter, beat all well together. Add I teaspoonful of Cameo baking powder, a cup of milk and flour enough to thicken so that the cakes will turn easily. Drop by spoonfuls into a frying pan half full of hot lard, and fry light brown.
[illustration: VALENTINE & COMPANY]
Coach and Car Varnishes and Colors.
Records on this page
Rice CakesBreakfast PuffsCorn Meal Slap JacksWafflesLaplandersGriddle RollsFlannel Cakes