Three pints of buckwheat meal, two heaping tablespoonsful of
unbolted flour, or one of white flour and one of Indian meal, a
teaspoon^ of salt ; stir these together, adding gradually water
slightly warm to make a stiff batter, beat for fifleen minutes,
then add half a oup of good yeast, a tablespoonful of molasses,
and a little more water, beating well together ; cover them, and
set them to rise in a warm place over night if for breakfast ; in
the morning, if you flnd them too thick, add a little more water
with a saltspoonful of soda dissolved in it.
7elyet Cakes.
One quart of milk, the same of flour sifted, three eggs beaten
light, and a little salt ; stir the milk gradually into the flour,
beating well; add the salt, then the eggs, and a wine-glass of
yeast; stir in a tablespoonful of melted butter, beat thoroughly^
set it in a warm place at noon, if for tea, and when light^ bake in
muflbi-rings ; if for breakfast, set them at sight.
Corn-batter Cakes.
One pint of corn meal,✪ Griddle Cakes a small teaspoon of soda, the same of
salt. Pour boiling water over the Indian meal, beating all the
time until like mush; let it stand until cool, add the beaten
yolks of four eggs, a handful of flour, with two teaspoonsful of
oream of tartar in it, stir in milk until like buckwheat eakes,
then add the soda in a spoonful of hot water, whites of eggn
last ; bake on a griddle
168 COOKER Y FROM EXPERIENCE.
* Wisooni in Cakes.
Two teacups of unbolted flour, one of white wheat flour, two
eggs and a pint of oold milk. Beat the eggs and stir in flouz
and milk alternately, adding a little salt; heat the pan hot in
the oven ; put a pieoe of butter the size of a small nutmeg✪ Sooni Cakes in
each little cup, pour each one half ^11, and bake in a hot oren
fifteen minutes. These cakes, the Rye Pufl^, and Laplanders,
require to be baked in a pan which comes for the purpose and
can be procured at any hardware store.
* Flannel Cakes.
Beat three eggs separately and then together \ stir in alter-
nately flour to make a thin batter with three pints of buttermilk
or sour milk ; melt a tablespoonfui of butter and add it with a
little salt ; last a teaspoon even Aill and a half of soda dissolved
in a little warm water, and bake immediately on a hot griddle.
* Kaised Flannel Cakes.
Warm a quart of milk, put in it a tablespoonfui of butter, a
liUle salt and two beaten eggs; stir in flour until it is a thin
batter ; add half a teacup of yeast ; beat all well together ; set
them over night, if for breakfast ; at noon, for tea. Bake on a
hot griddle.
* Kush Cakes.
Mould cold boiled mush into balls, with a little flour, to pre-
vent its sticking to your hands, flatten them half an inch thick,
and bake a nice brown on a hot griddle ; turn them over when
one side is brown. Split and butter them, and send to table
hot.
* Buttered Toast.
Out even slices round the loaf half an inch thick, toast them
evcttly brown on both sides, dip each slice quickly in boiling
water and cover with melted butter, which must be prepared
before you commence to toast the bread; sprinkle each sliee
with a very little salt, lay them on each other as you butter
them. Set them in a hot oven for a few minutes, and serve.
BREAD, CAKES, Sc IM
Dried Toast
Out and toast as above, and serve quioklj without batter, in a
toast-raok
* Cream Toast
Out and toast as foi battered toast foor or five slioes of bread,
boil a pint of cream, dip eaob slice in the boiling oream, laj
hem in a oovered dish ; add a little salt tc the cream, poar it
over the toast, cover and serve.
* Milk Toast ✪ Rye Puf
Page 74 · 12 recipe records on this page
Presented as published in 1905. 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
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Three pints of buckwheat meal, two heaping tablespoonsful of
unbolted flour, or one of white flour and one of Indian meal, a
teaspoon^ of salt ; stir these together, adding gradually water
slightly warm to make a stiff batter, beat for fifleen minutes,
then add half a oup of good yeast, a tablespoonful of molasses,
and a little more water, beating well together ; cover them, and
set them to rise in a warm place over night if for breakfast ; in
the morning, if you flnd them too thick, add a little more water
with a saltspoonful of soda dissolved in it.
7elyet Cakes.
One quart of milk, the same of flour sifted, three eggs beaten
light, and a little salt ; stir the milk gradually into the flour,
beating well; add the salt, then the eggs, and a wine-glass of
yeast; stir in a tablespoonful of melted butter, beat thoroughly^
set it in a warm place at noon, if for tea, and when light^ bake in
muflbi-rings ; if for breakfast, set them at sight.
Corn-batter Cakes.
One pint of corn meal, a small teaspoon of soda, the same of
salt. Pour boiling water over the Indian meal, beating all the
time until like mush; let it stand until cool, add the beaten
yolks of four eggs, a handful of flour, with two teaspoonsful of
oream of tartar in it, stir in milk until like buckwheat eakes,
then add the soda in a spoonful of hot water, whites of eggn
last ; bake on a griddle
168 COOKER Y FROM EXPERIENCE.
* Wisooni in Cakes.
Two teacups of unbolted flour, one of white wheat flour, two
eggs and a pint of oold milk. Beat the eggs and stir in flouz
and milk alternately, adding a little salt; heat the pan hot in
the oven ; put a pieoe of butter the size of a small nutmeg in
each little cup, pour each one half ^11, and bake in a hot oren
fifteen minutes. These cakes, the Rye Pufl^, and Laplanders,
require to be baked in a pan which comes for the purpose and
can be procured at any hardware store.
* Flannel Cakes.
Beat three eggs separately and then together \ stir in alter-
nately flour to make a thin batter with three pints of buttermilk
or sour milk ; melt a tablespoonfui of butter and add it with a
little salt ; last a teaspoon even Aill and a half of soda dissolved
in a little warm water, and bake immediately on a hot griddle.
* Kaised Flannel Cakes.
Warm a quart of milk, put in it a tablespoonfui of butter, a
liUle salt and two beaten eggs; stir in flour until it is a thin
batter ; add half a teacup of yeast ; beat all well together ; set
them over night, if for breakfast ; at noon, for tea. Bake on a
hot griddle.
* Kush Cakes.
Mould cold boiled mush into balls, with a little flour, to pre-
vent its sticking to your hands, flatten them half an inch thick,
and bake a nice brown on a hot griddle ; turn them over when
one side is brown. Split and butter them, and send to table
hot.
* Buttered Toast.
Out even slices round the loaf half an inch thick, toast them
evcttly brown on both sides, dip each slice quickly in boiling
water and cover with melted butter, which must be prepared
before you commence to toast the bread; sprinkle each sliee
with a very little salt, lay them on each other as you butter
them. Set them in a hot oven for a few minutes, and serve.
BREAD, CAKES, Sc IM
Dried Toast
Out and toast as above, and serve quioklj without batter, in a
toast-raok
* Cream Toast
Out and toast as foi battered toast foor or five slioes of bread,
boil a pint of cream, dip eaob slice in the boiling oream, laj
hem in a oovered dish ; add a little salt tc the cream, poar it
over the toast, cover and serve.
* Milk Toast