Manual for army cooks

1 quart sour milk. 2 eggs, beaten. 2 teaspoonfuls salt. 1 teaspoonful soda in sufficient hot water to dissolve it. Mix in enough sifted meal to make a thin batter. Cook on a griddle, over a quick, clear fire. Each cake should be buttered as soon as cooked, and kept hot until served. 1 quart sour milk. 2 teaspoonfuls salt. 2 eggs, well beaten.1 teaspoonful soda in sufficient hot water to dissolve it. 1 heaping tablespoonful melted lard or butter. Mix in flour enough to make a moderately thin batter. The melted lard should be put in last and thoroughly incorporated. Instead of sour milk and soda, sweet milk with an adequate amount of baking powder may be used. Cook and serve as directed for Corn-Meal Batter Cakes. FLANNEL CAKES, No. 2. 1 quart sweet milk. 1 teaspoonful salt. 3 tablespoonfuls yeast. 2 eggs, well beaten. 1 tablespoonful butter, melted. Put the milk (slightly warmed), yeast, and salt into a deep earthenware dish; into this then stir sufficient flour to make a tolerably thick batter, and set the dish in a warm place over night. Should there be danger of freezing, wrap the dish, in a woolen clotli and set near the stove. If the batter becomes chilled or frozen it is useless. In the morning add the melted butter and eggs, and then cook. Should the batter, after the eggs and butter are added, be too thick, add warm milk to thin it. If too thin, add sifted flour. This rule is general for all raised cakes. FLANNEL CAKES, No. 3. 2 cups sifted wheat flour. 1 cup sifted Indian meal. 4 tablespoonfuls yeast. 1 teaspoonful salt. Make into a batter. Set it to rise as directed in Flannel Cakes, No. 2. In the morning stir into the batter one tablespoonful of melted lard, and cook. BATTER CAKES, No. 1. 1 quart sifted flour. 1 teaspoonful salt. 2 heaping teaspoonfuls baking 1 teaspoonful brown sugar, powder. 2 eggs, beaten light. Put flour into a deep dish, and mix with it the salt, baking powder, and brown sugar. Add warm milk sufficient to make a thick batter. Then add eggs. If eggs do not thin down the batter sufficiently, add more milk. Beat thoroughly and cook at once. BATTER CAKES, No. 2. 1 quart sifted flour, i teaspoonful salt. 1 teaspoonful soda. 1 pint sour milk. 1 egg, beaten light. Dissolve the soda in a small portion of warm water. Put flour into a deep dish. Mix in the salt ; stir in gradually enough of the sour milk to make a thick batter, then the egg, and lastly the dissolved soda. Beat thoroughly and cook. BUCKWHEAT CAKES. For all raised cakes a well-glazed earthen crock or stone jar should be nsed for the batter, and the general rules for the treatment of batter followed. Batter must be made tl^e night previous. One quart buckwheat flour (sifted) ; one-half pint Indian meal; four tablespoonfuls of yeast; 'one teaspoonful salt; two tablespoonfuls molasses (not sirup), or in lieu thereof one and a half tablespoonfuls brown sugar. Warm water (mixed milk and warm water is preferable) enough to make a moderately thick batter.