quart of sweet milk, four eggs, butter
the size of an egg, three table-spoon-
fuls of yeast, a teaspoonful of salt,
and flour enough to form a thin batter✪ Auntie’s Griddle Cakes.
Warm the milk and butter together
Whip in gradually three cups of
Graham flour, then beat hard for
fully five minutes. Have ready
heated and greased muffin-tins, half
fill them with the batter, and bake
immediately in a very hot oven. If
the oven is as hot as it should be,
ten minutes’ baking will suffice to
make them light, puffy, and brown.
They should be eaten as soon as
baked, as ijiey fall if allowed to
stand.
Muffins, Potato. — Scoop the in-
side from four large, freshly baked
potatoes. Beat this flour until it is
quite smooth, and add to it a pinch
of salt, 2 ozs. of clarified butter, and
as much warm water as will make
a thin batter. Beat three eggs, and
add them to the mixture, together
with three pints of best flour. Dis-
solve a teaspoonful of soda in a pint
of lukewarm water, knead this with
a cupful of fresh yeast✪ Muffins, Potato into the dough,
and let it rise all night. The next
morning bake the muffins in rings
upon a griddle, and, when one side is
lightly browned, turn them upon
the other. When to be eaten, tear
the muffin a little round the edge,
toast it on both sides, divide, butter,
and afterwards quarter it. Time to
bake the muffins, about twenty min-
utes.
Muffins, Rice. — Half a pint of rice
boiled and mashed very smooth.
Soften this paste by slowly adding
one cupful of milk, three well-beaten
eggs, salt, and as much flour as will
make it the same consistency as
pound-cake batter✪ Muffins, Rice.
GRIDDLE CAKES
till they are mixed, and let them cool.
Beat the eggs till light, add to the
milk and butter, and stir in the flour
to a thin batter. Add the other in-
gredients, the yeast last, and stand
to rise for three hours. Bake on a
Bread Griddle Cakes BREAD, ETC
Pancakes
well-buttered griddle, and as each
cake is taken off put on it a piece
of butter and a sprinkling of pow-
dered sugar, and spice to the taste.
Bread Griddle Cakes. — Grate the
crumb of a stale loaf of bread, and sift
out all the lumps. Stir in milk till
a thick batter is formed. Beat eggs,
allowing two to every pint of milk,
till smooth, and add to the batter;
add a little salt✪ Bread Griddle Cakes. Beat all well to-
gether, and bake on a well-buttered
griddle.
Buckwheat Cakes. — Two cups of
buckwheat flour, half a cake of com-
pressed yeast, a small teaspoonful
of salt, half a cup of Indian meal,
two table - spoonfuls of molasses.
Use enough warm water to make a
thin batter✪ Buckwheat Cakes, beat briskly and put in a
warm place for the night, in a crock,
and in the morning stir in baking-
soda the size of a pea. In cold weath-
er no other raising will be needed for
a week or ten days than to leave about
a cupful of the old batter in the bot-
tom, adding flour, water, etc., at
night, and beating all well. If buck-
wheat cakes are made too small they
cool easily. They may be as thin
and dainty as possible, but should
be of pretty good size.
Page 44 · 6 recipe records on this page
Presented as published in 1902. 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
quart of sweet milk, four eggs, butter the size of an egg, three table-spoonfuls of yeast, a teaspoonful of salt, and flour enough to form a thin batter. Warm the milk and butter together
Whip in gradually three cups of Graham flour, then beat hard for fully five minutes. Have ready heated and greased muffin-tins, half fill them with the batter, and bake immediately in a very hot oven. If the oven is as hot as it should be, ten minutes’ baking will suffice to make them light, puffy, and brown. They should be eaten as soon as baked, as ijiey fall if allowed to stand.
Muffins, Potato. — Scoop the inside from four large, freshly baked potatoes. Beat this flour until it is quite smooth, and add to it a pinch of salt, 2 ozs. of clarified butter, and as much warm water as will make a thin batter. Beat three eggs, and add them to the mixture, together with three pints of best flour. Dissolve a teaspoonful of soda in a pint of lukewarm water, knead this with a cupful of fresh yeast into the dough, and let it rise all night. The next morning bake the muffins in rings upon a griddle, and, when one side is lightly browned, turn them upon the other. When to be eaten, tear the muffin a little round the edge, toast it on both sides, divide, butter, and afterwards quarter it. Time to bake the muffins, about twenty minutes.
Muffins, Rice. — Half a pint of rice boiled and mashed very smooth. Soften this paste by slowly adding one cupful of milk, three well-beaten eggs, salt, and as much flour as will make it the same consistency as pound-cake batter.
GRIDDLE CAKES
till they are mixed, and let them cool. Beat the eggs till light, add to the milk and butter, and stir in the flour to a thin batter. Add the other ingredients, the yeast last, and stand to rise for three hours. Bake on a
Bread Griddle Cakes BREAD, ETC
Pancakes
well-buttered griddle, and as each cake is taken off put on it a piece of butter and a sprinkling of powdered sugar, and spice to the taste.
Bread Griddle Cakes. — Grate the crumb of a stale loaf of bread, and sift out all the lumps. Stir in milk till a thick batter is formed. Beat eggs, allowing two to every pint of milk, till smooth, and add to the batter; add a little salt. Beat all well together, and bake on a well-buttered griddle.
Buckwheat Cakes. — Two cups of buckwheat flour, half a cake of compressed yeast, a small teaspoonful of salt, half a cup of Indian meal, two table - spoonfuls of molasses. Use enough warm water to make a thin batter, beat briskly and put in a warm place for the night, in a crock, and in the morning stir in bakingsoda the size of a pea. In cold weather no other raising will be needed for a week or ten days than to leave about a cupful of the old batter in the bottom, adding flour, water, etc., at night, and beating all well. If buckwheat cakes are made too small they cool easily. They may be as thin and dainty as possible, but should be of pretty good size.
Records on this page
Auntie’s Griddle CakesMuffins, GrahamMuffins, PotatoMuffins, RiceBread Griddle CakesBuckwheat Cakes