Compare the thickness of the batter in each case, and the lightness and flavor of the cakes. Note. The foregoing are the simplest forms of the pancake batter, or, one may say, the elementary forms of this mixture. From working with this minimum of ingredients at first (and remember, a good cook can obtain excellent results under these conditions) you will be much better able to appreciate the efi^ect of adding other substances to your batters. The addition of these substances may be studied in the fol- lowing. FLOUR MIXTURES AND LEAVENS: BATTERS 143 VARIATIONS ON THE PANCAKE BATTER To Improve the Lightness of the Batter. Stiffly beaten egg, added to either of the pancake mixtures, will make them lighter, and this effect will be more pronounced if the yolks and whites are beaten separately, and the stiffly beaten whites added the last thing. One egg to every cup of flour is an ample allowance, and since an egg is in large part a liquid, from one-eighth to one-quarter of a cup of the milk may be subtracted for every egg used. Judgment and experience, however, will enable you to form rules for yourself in this matter. In the case of the sour-milk cakes, additional lightness may be produced by using baking powder in addition to the soda, part for part; that is, one teaspoonful of baking powder for every teaspoonful of soda called for by the recipe. To Improve the Consistency of the Cakes. The addi- tion of butter, or some form of shortening, to the batter will make the cakes tender. This shortening may be melted and stirred the last thing into the batter. From one to two tablespoonfuls to one cup of flour is an ample proportion. To Improve the Flavor of the Cakes. A small amount of sugar, from one teaspoonful to one tablespoonful for each cup of flour, will give a mellow flavor, taking off the rough edges, as it were, and imparting what may be called a '' finish " to the taste of the dish. A little molasses is sometimes used, but in either case you should be very careful not to use the sweetening in excess, or so that the sweet taste can be observed. The sugar should be flavor- ing but not sweetening. 144 PRINCIPLES OF FOOD PREPARATION DERIVATIVES OF THE PANCAKE BATTER Cooked rice, or other cooked cereal, stirred into the batter cup for cup, or less, will make delicious cakes. Fine, sifted bread crumbs may be substituted either wholly or in part for the flour. In this case much more liquid will be needed, the amount depending on the stale- ness of the crumbs. Berry griddle cakes have huckleberries, blueberries, or any suitable berry stirred into the batter the last thing. Chopped apples could also be used, or dried fruit. Mashed potato, about half as much potato as pancake batter, makes delicious cakes, and squash used in the same way will be relished as a variety. Graham, buckwheat, and other kinds of flour will yield pancakes after their kind, so that a great variety of break- fast cakes may be constructed on the original, fundamental recipe.

AI-modernized reading of the original text

Compare the thickness of the batter in each case, and the lightness and flavor of the cakes. Note. The foregoing are the simplest forms of the pancake batter, or, one may say, the elementary forms of this mixture. From working with this minimum of ingredients at first (and remember, a good cook can obtain excellent results under these conditions) you will be much better able to appreciate the effect of adding other substances to your batters. The addition of these substances may be studied in the following. FLOUR MIXTURES AND LEAVENS: BATTERS 143 VARIATIONS ON THE PANCAKE BATTER To Improve the Lightness of the Batter. Stiffly beaten egg, added to either of the pancake mixtures, will make them lighter, and this effect will be more pronounced if the yolks and whites are beaten separately, and the stiffly beaten whites added the last thing. One egg to every cup of flour is an ample allowance, and since an egg is in large part a liquid, from one-eighth to one-quarter of a cup of the milk may be subtracted for every egg used. Judgment and experience, however, will enable you to form rules for yourself in this matter. In the case of the sour-milk cakes, additional lightness may be produced by using baking powder in addition to the soda, part for part; that is, one teaspoonful of baking powder for every teaspoonful of soda called for by the recipe. To Improve the Consistency of the Cakes. The addition of butter, or some form of shortening, to the batter will make the cakes tender. This shortening may be melted and stirred the last thing into the batter. From one to two tablespoonfuls to one cup of flour is an ample proportion. To Improve the Flavor of the Cakes. A small amount of sugar, from one teaspoonful to one tablespoonful for each cup of flour, will give a mellow flavor, taking off the rough edges, as it were, and imparting what may be called a '' finish " to the taste of the dish. A little molasses is sometimes used, but in either case you should be very careful not to use the sweetening in excess, or so that the sweet taste can be observed. The sugar should be flavoring but not sweetening. DERIVATIVES OF THE PANCAKE BATTER Cooked rice, or other cooked cereal, stirred into the batter cup for cup, or less, will make delicious cakes. Fine, sifted bread crumbs may be substituted either wholly or in part for the flour. In this case much more liquid will be needed, the amount depending on the staleness of the crumbs. Berry griddle cakes have huckleberries, blueberries, or any suitable berry stirred into the batter the last thing. Chopped apples could also be used, or dried fruit. Mashed potato, about half as much potato as pancake batter, makes delicious cakes, and squash used in the same way will be relished as a variety. Graham, buckwheat, and other kinds of flour will yield pancakes after their kind, so that a great variety of breakfast cakes may be constructed on the original, fundamental recipe.

Principles of food preparation