ztb. '+•:■ z _ Griddlecakes . . s c. 4 tsp. Itb. Uc. 2 — — ■ Bread griddle- cakes .... I c. 3 tsp. Itsp. Itb. — 2C. 2 — — Doughnuts . . . 3 tsp. Itsp, )c. 2tb. »=■ z — — Com fritters . . z tsp. ztsp. — Itb. tc. z — — Fruit fritters . . lie. litsp. itsp. ztb. itb. i=- " - - General Directions. Dry ingredients should be sifted, the sugar with them except in Doughnuts. If eggs are not separated, they may be combined with milk after being beaten. Butter should be melted and added last, just before whites of eggs. To saut^ (brown on both sides in shallow fat) the first five mix- tures, use a heavy frying-pan, griddle, or waffle iron. Grease well with salt pork, drippings, or butter. If latter is used, re- move pan to back of stove when adding fresh fat, then reheat. Use only enough fat to keep food from sticking. For the dough- nuts and the fritters use lard, or any lard substitute ; butter is unsuitable. Put fat in a deep kettle, having plenty to cover the food. For full directions for frying see Frying (p. 99) and Croquettes (p. 99) and follow carefully. Buckwheat cakes. Additional ingredients : buckwheat flour should be used, also 4 tb. corn meal, 2 tb, molasses, ^ tsp. soda. d,:_..l,CjOO^:;Ic 40 THE PRACTICAL COOKBOOK Sift all dry ingredients except the soda. Add yeast dissolved in a little of the water, then the lukewann water✪ Buckwheat Cakes and molasses. Beat well, let rise overnight, and in the morning stir in the soda and beat well. Cook by the spoonful on a hot, well- greased griddle. Rajsed wafBes. Mix like Raised flour muffins (p. 32), omitting the egg. When well risen add the egg and cook in a well-greased waffle iron till brown. Serve with butter and sugar or sirup. Plain waffles. Sift dry ingredients ; add milk to beaten egg yolks and combine the two mixtures. Then add the butter (melted) and the whites of eggs (beaten stiff). Cook and serve as for Raised waffles (above). Griddlecakes. Mix like Plain waffles (above) and cook by the spoonful on a hot, well-greased griddle. 2 c. sour milk and I tsp. bicarbonate of soda may be substituted for the sweet milk and baking-powder. The eggs need not be separated and are sometimes omitted if sour milk is used. Bread griddlecakes. Additional ingredient: 2 c. soft bread crumbs. Scald milk and pour it over the bread crumbs. Let stand till cool and proceed as for Plain waffles (above). Cook on a griddle as for Griddlecakes (above). Doughnats. Additional ingredient: \ tsp. spice (either nutmeg or cinnamon or a combination of both). Beat the eggs light without separating and add the sugar and the butter (melted) ; then add the milk and lastly the dry ingredients sifted together. More flour may be used to make the mixture stiff enough to roll out, but it should be kept as soft as possible. It will roll more easily if chilled on ice before handling. Divide into quarters and roll out one quarter at a time. Cut with a floured doughnut-cutter and fry in deep fat. Drain on brown paper. Stir the trimmings into the next quarter of dough and proceed as before till all dough is used. The fat should be hot enough to brown a bit of bread while counting 60. The dough- nuts may be sprinkled with sugar after being fried. d,:_..l,CjOO^:;Ic STARCH 41 Com fritters. Additional ingredients : i c. corn, ^ tsp. pa- prika. Use canned corn, or cold cooked com cut from the cob ; cliop it and add the milk. Stir in the dry ingredients and when well mixed add the eggs, well beaten. Drop by the spoonful into hot fat, and when brown drain on brown paper. Test the fat as for Doughnuts (p. 40). Com oysters. Make like Com fritters, omitting i egg and the milk and using ^ c. flour with less seasoning. Cook on a hot, well-greased griddle.

AI-modernized reading of the original text

ztb. '+•:■ z _ Griddlecakes . . s c. 4 tsp. Itb. Uc. — — ■ Bread griddle- cakes .... I c. 3 tsp. Itsp. Itb. — — — Doughnuts . . . 3 tsp. Itsp, )c. 2tb. »=■ z — — Com fritters . . z tsp. ztsp. — Itb. tc. z — — Fruit fritters . . lie. litsp. itsp. ztb. itb. i=- " - - General Directions. Dry ingredients should be sifted, the sugar with them except in Doughnuts. If eggs are not separated, they may be combined with milk after being beaten. Butter should be melted and added last, just before whites of eggs. To sauté (brown on both sides in shallow fat) the first five mixtures, use a heavy frying-pan, griddle, or waffle iron. Grease well with salt pork, drippings, or butter. If latter is used, remove pan to back of stove when adding fresh fat, then reheat. Use only enough fat to keep food from sticking. For the doughnuts and the fritters use lard, or any lard substitute ; butter is unsuitable. Put fat in a deep kettle, having plenty to cover the food. For full directions for frying see Frying (p. 99) and Croquettes (p. 99) and follow carefully. Buckwheat cakes. Additional ingredients : buckwheat flour should be used, also 4 tb. corn meal, 2 tb, molasses, ^ tsp. soda. d,:_..l,CjOO^:;Ic Sift all dry ingredients except the soda. Add yeast dissolved in a little of the water, then the lukewann water and molasses. Beat well, let rise overnight, and in the morning stir in the soda and beat well. Cook by the spoonful on a hot, wellgreased griddle. Rajsed wafBes. Mix like Raised flour muffins (p. 32), omitting the egg. When well risen add the egg and cook in a well-greased waffle iron till brown. Serve with butter and sugar or sirup. Plain waffles. Sift dry ingredients ; add milk to beaten egg yolks and combine the two mixtures. Then add the butter (melted) and the whites of eggs (beaten stiff). Cook and serve as for Raised waffles (above). Griddlecakes. Mix like Plain waffles (above) and cook by the spoonful on a hot, well-greased griddle. 2 c. sour milk and I tsp. bicarbonate of soda may be substituted for the sweet milk and baking-powder. The eggs need not be separated and are sometimes omitted if sour milk is used. Bread griddlecakes. Additional ingredient: 2 c. soft bread crumbs. Scald milk and pour it over the bread crumbs. Let stand till cool and proceed as for Plain waffles (above). Cook on a griddle as for Griddlecakes (above). Doughnuts. Additional ingredient: \ tsp. spice (either nutmeg or cinnamon or a combination of both). Beat the eggs light without separating and add the sugar and the butter (melted) ; then add the milk and lastly the dry ingredients sifted together. More flour may be used to make the mixture stiff enough to roll out, but it should be kept as soft as possible. It will roll more easily if chilled on ice before handling. Divide into quarters and roll out one quarter at a time. Cut with a floured doughnut-cutter and fry in deep fat. Drain on brown paper. Stir the trimmings into the next quarter of dough and proceed as before till all dough is used. The fat should be hot enough to brown a bit of bread while counting 60. The doughnuts may be sprinkled with sugar after being fried. d,:_..l,CjOO^:;Ic Com fritters. Additional ingredients : i c. corn, ^ tsp. paprika. Use canned corn, or cold cooked com cut from the cob ; chop it and add the milk. Stir in the dry ingredients and when well mixed add the eggs, well beaten. Drop by the spoonful into hot fat, and when brown drain on brown paper. Test the fat as for Doughnuts (p. 40). Com oysters. Make like Com fritters, omitting i egg and the milk and using ^ c. flour with less seasoning. Cook on a hot, well-greased griddle.

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