baking powder, and mix in with sufficient more
flour to make all' as stiff as for bread. Let rise
again, then mould and cut out, and again light
bake in a quick oven.
INDIAN GRIDDLE CAKES.
Indian meal 3 cups.
Soda I tea-spoonful.
Sugar 4 tea-spoonfuls. Salt I tea-spoonful.
Pour on boiling water, stirring briskly to the
thickness of stiff mush. Pour on cold milk till it is
as thick as gruel, and then add sifted flour to the
consistency of griddle cakes, thick or thin, as pre-
ferred. They can be varied by the addition I or 2
eggs beaten and added last.
BUCKWHEAT GRIDDLE CAKES.
Sift together i quart of buckwheat flour and I
tea-spoonful corn meal. In cool weather makeup
a moderately thin batter with luke-warm sweet
milk. Salt to taste. In warm weather it is best
to use water, as the milk would sour. Add one-
half tumbler good hot yeast. Make it up in a jar
at 9 o'clock at night. The next morning beat in 3
eggs, let it stand 15 or 20 minutes, and just before
frying stir in i tea-spoonful of soda✪ Our Family Raised Cake, first sprinkling
it over the batter. Soda is unnecessary if the
batter is perfectly sweet. Eggs are not essential,
but are an improvement.
A mixture of 4 parts of buckwheat, 2 of Gra-
ham and I of Indian makes a more healthful cake
and a more spongy one.
baker's division. 197
NO. 2.
Buckwheat flour 4 cups.
Wheat flour 2 cups.
Corn meal i cup.
Make a pouring batter.
Mix and let rise over night and bake in the
morning. Leave a pint of the batter to set the
next lot, and you need not use any more yeast the
whole season. Keep the stock cool when not
wanted. If the batter turns sour take a tea-spoon-
ful of soda and stir in just before using, dissolved
in cold water.
WHEAT FLOUR GRIDDLE CAKES.
Mix at night :
Flour 4 pint-bowlfuls.
Corn meal i bowlful.
Salt I tea-spoonful.
Tepid milk 2]/^ bowls.
Yeast one-half tumbler.
In the morning add i ^gg well beaten, also add
milk if too thick. The cakes must be spongy.
HOMINY CAKES.
Boiled hominy i pint, well mashed.
Sifted flour one-half pint.
Egg I.
Melted lard or butter i table-spoonful.
Sweet milk enough to make a rather thin batter.
Soda I tea-spoonful, sifted with flour, and 2 of
cream of tartar.
Drop the batter small on the griddle.
198 DOMESTIC GUIDE.
VELVET CAKE.
Flour I pound.
Sugar I pound.
Butter ^ pound.
Eggs 4.
Cold water i cup.
Cream of tartar i tea-spoonful.
Soda ^ tea-spoonful.
Flavor with any of the extracts preferred i tea^
spoonful.
Beat the butter and sugar to a cream. Having
dissolved the soda in a little water, add it, and hav-
ing sifted the the cream of tartar into the flour and
mixed them thoroughly, sift them into the mix-
ture, add the balance of the cold water, and beat
together the eggs, having fir:>t been beaten sepa-
rately, then together, stir them in and add the
flavoring ext. , stirring the mass well for a minute
or two. Bake i hour.
SHORT CAKE.
Sifted flour 4 cups.
Cream i cupful.
Milk I pint.
Butter an even table-spoonful.
Salt I tea-spoonful.
Soda I tea-spoonful.
Cream of tartar 2 tea-spoonfuls, sifted with
flour.
Roll as soft as possible, cut small thick cakes
with a form and bake on a griddle.
BAKERS DIVISION. 1 99
MUFFINS.
Milk 3 pints.
Eggs 4.
Yeast small tea-cupful.
Butter a piece the size of an egg, melted in a
little milk.
Salt I tea-spoonful
Page 64 · 3 recipe records on this page
Presented as published in 1882. 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
baking powder, and mix in with sufficient more flour to make all' as stiff as for bread. Let rise again, then mould and cut out, and again light bake in a quick oven.
INDIAN GRIDDLE CAKES.
Indian meal 3 cups.
Soda I tea-spoonful.
Sugar 4 tea-spoonfuls. Salt I tea-spoonful.
Pour on boiling water, stirring briskly to the thickness of stiff mush. Pour on cold milk till it is as thick as gruel, and then add sifted flour to the consistency of griddle cakes, thick or thin, as preferred. They can be varied by the addition I or 2 eggs beaten and added last.
BUCKWHEAT GRIDDLE CAKES.
Sift together i quart of buckwheat flour and I tea-spoonful corn meal. In cool weather makeup a moderately thin batter with luke-warm sweet milk. Salt to taste. In warm weather it is best to use water, as the milk would sour. Add onehalf tumbler good hot yeast. Make it up in a jar at 9 o'clock at night. The next morning beat in 3 eggs, let it stand 15 or 20 minutes, and just before frying stir in i tea-spoonful of soda, first sprinkling it over the batter. Soda is unnecessary if the batter is perfectly sweet. Eggs are not essential, but are an improvement.
A mixture of 4 parts of buckwheat, 2 of Graham and I of Indian makes a more healthful cake and a more spongy one.
baker's division. 197
NO. 2.
Buckwheat flour 4 cups.
Wheat flour 2 cups.
Corn meal i cup.
Make a pouring batter.
Mix and let rise over night and bake in the morning. Leave a pint of the batter to set the next lot, and you need not use any more yeast the whole season. Keep the stock cool when not wanted. If the batter turns sour take a tea-spoonful of soda and stir in just before using, dissolved in cold water.
WHEAT FLOUR GRIDDLE CAKES.
Mix at night : Flour 4 pint-bowlfuls. Corn meal i bowlful. Salt I tea-spoonful. Tepid milk 2]/^ bowls. Yeast one-half tumbler.
In the morning add i egg well beaten, also add milk if too thick. The cakes must be spongy.
HOMINY CAKES. Boiled hominy i pint, well mashed. Sifted flour one-half pint.
Egg I.
Melted lard or butter i table-spoonful. Sweet milk enough to make a rather thin batter. Soda I tea-spoonful, sifted with flour, and 2 of cream of tartar.
Drop the batter small on the griddle.
VELVET CAKE.
Flour I pound.
Sugar I pound.
Butter ^ pound.
Eggs 4.
Cold water i cup.
Cream of tartar i tea-spoonful.
Soda ^ tea-spoonful.
Flavor with any of the extracts preferred i tea^ spoonful.
Beat the butter and sugar to a cream. Having dissolved the soda in a little water, add it, and having sifted the cream of tartar into the flour and mixed them thoroughly, sift them into the mixture, add the balance of the cold water, and beat together the eggs, having first been beaten separately, then together, stir them in and add the flavoring ext. , stirring the mass well for a minute or two. Bake i hour.
SHORT CAKE.
Sifted flour 4 cups.
Cream i cupful.
Milk I pint.
Butter an even table-spoonful.
Salt I tea-spoonful.
Soda I tea-spoonful.
Cream of tartar 2 tea-spoonfuls, sifted with flour.
Roll as soft as possible, cut small thick cakes with a form and bake on a griddle.
MUFFINS.
Milk 3 pints.
Eggs 4.
Yeast small tea-cupful.
Butter a piece the size of an egg, melted in a little milk.
Salt I tea-spoonful
Records on this page
Our Family Raised CakeIndian Griddle CakesBuckwheat Griddle Cakes