Household science and arts

Mix the dry materials and sift them. Beat the eggs and add the milk and melted butter ; pour the liquid mixture slowly into the dry mixture, stir it to make a smooth batter, then beat it well. Cook it by spoonfuls on a hot greased griddle or frying pan, using just enough fat to keep cakes from sticking to pan. As soon as the cakes are full of bubbles, turn them quickly (with a broad knife or griddle cake turner) and cook the other side, Never turn them twice. Digitized by Google 1 c. flour i ts. baking soda } ts. salt 1 c. thick sour milk legg i c. flour i c. com meal 1 ts. sugar 2 ts. baking powder } ts. salt 1 c. milk 1 egg (if desired) 1 c. scalded milk 1 c. stale bread crumbs 1 ts. butter legg J c. flour i ts. salt 2 ts. baking powder 1 c. flour } ts. salt 1 tbs. sugar 2eggs J C. TTiillr 1 o. boiling water 6 tbs. butter 1 c. pastry flour 4 eggs SOUR-MILK GRIDDLE CAKES Mix according to No. 178. CORN-MEAL GRIDDLE CAKES Mix according to No. 178. BREAD-CRUMB GRIDDLE CAKES Soak the crumbs in the milk, add the butter, and let the mixture stand until it is cold and the crumbs are soft. Add the beaten egg. Mix the dry materials, add them to the bread-crumb mixture, beat it well, and cook as in No. 178. If the mixture is too thick, thin it with milk or water. FRITTER BATTER Sift the flour and salt into a bowl. Separate the eggs, beat the yolks well, add them to the milk. Pour it gradually into the flour mixture and mix it until the batter is smooth. Beat the white stiff, add it to the batter, and cut and fold it into mixture. Fry spoonfuls in deep hot fat. This batter is used for fruit. CREAM CAKES Cook the water and butter in a saucepan until the boiling point is reached. Add the whole quantity of flour and mix it well. Remove the mixture from the fire and cool Digitized by Google 2 c. flour 4 ts. baking powder 1 tbs. sugar i ts. salt 1 egg 2 tbs. melted butter 1 c. milk Add to No. 184: J c. sugar 1 egg 1 tbs. butter Add to No. 184: 1 c. blueberries i c. sugar 1 c. flour i e. corn meal I e. sugar 4 ts. baking powder 1 ts. salt legg 1 scant c. milk 2 tbs. melted butter or dripping it. Add the eggs, unbeaten, one at a time, and beat it thoroughly. When all the eggs are added, beat the mixture five minutes; drop spoonfuls from the tip of the spoon on a buttered sheet, some distance apart, and bake the cakes about i hour in a quick oven or until the cakes are puffed up and hollow. Fill them with whipped cream or cream filling. This recipe makes one dozen mediumsized sheUs. PLAIN MUFFINS Mix according to general rule for mixing doughs and batters and bake the muffins quickly in a hot oven. TEA MUFFINS BLUEBERRY MUFFINS For blueberry muffins a little less milk is required. CORN-MEAL MUFFINS OR CORN CAKE Mix according to general rule for mixing doughs and batters. Use greased gem pans, or a shallow, greased pan. Digitized by Google RECIPE i88. GRAHAM OR RYE MUFFINS These may be made by substituting graham or rye flour for the com meal in No. 187, omitting the butter. RECIPE 189. CEREAL GEMS 1 e. cold cooked Mix together cooked cereal, flour, salt, oatmeal mush or and baking powder. Add the beaten egg cream of wheat and the milk. Bake the gems in hot, 1 c. flour buttered gem pans in a hot oven. i ts. salt 4 ts. baking powder 1 egg (beaten light) Milk enough to make a drop batter 2 c. flour 1 tbs. ginger i ts. salt 1 ts. bicarbonate of soda 1 c. molasses } c. cold or boiling water 3 tbs. melted dripping or butter 2i c. flour i c. sugar