Sift the flour, salt and soda together, add half the
milk and beat until smooth, stir in the remainder of the
milk, add the fat and beat the mixture well. Pour it by
spoonfuls on a slightly-greased, smoking-hot griddle.
When lightly browned on one side turn and cook on
the otlier side ; serve very hot.
Note. — 1 cup white flour and 1 cup cornraeal, or 1 cup white flour
and 1 cup Graham flour may be used instead of 2 cups of white flour.
Notes.
1. When making griddle cakes, the batter must be beaten before
pouring a fresh batch of cakes on to the griddle.
2. If large bubbles rise at once to the top of the cakes, the
griddle is too hot.
3. If tlie top of the cake stiff^ens before the underside is brown,
the griddle is not hot enough.
4. Never turn a cake twice ; it will make it heavy.
6. Use a piece of pork fat with the rind on it, or a piece of beef
suet on a fork, to grease the griddle.
6. If cakes should stick, scrape the griddle clean before greasing
it again.
66.— WHOLE WHEAT GEMS.
8| onpl whole wheat flour. I ^ tsp. salt.
2 oups ice water✪ Whole Wheat Gems. I
Grease iron gem pans, and put in the oven in time to
be very hot when the batter is ready. Sift the flour into
a dJHh, and put the salt and water into a large bowl.
Stand the lx)wl in a nirmnt of air; take the flour in hand-
fula, hold it high over the bowl and HprinkUi slowly into
FLOUR-MIXTURES. 69
the water, beating all the time. Quickly pour the batter
into the hot gem pans, and bake in a very hot oven about
thirty minutes.
Note. — Success depends upon thorough beating, hot pans, and hot
oven.
67.— GRAHAM GEMS.
2 eggs.
3 tbsps. sugar.
4 tbsps. shortening.
^ tsp. salt.
1 cup sour milk.
i tsp. soda.
About 2 cups Graham flour✪ Graham Gems.
Notes.
1. i cup white flour and J cup Graham may be used instead of
1 cup of Graham.
2. Use whole wheat flour instead of Graham.
3. Substitute ryemeal for Graham.
4. Substitute cornmeal for Graham.
68.— CORN BREAD.
1 cup commeaL
1 cup flour.
J cup sugar.
i tsp. salt.
1 cup milk.
1 tbsp. fat.
1 egg.
4 tsps. baking powder.
Put the cornmeal, flour, sugar and salt into a bowl and
mix thoroughly ; stir in the milk and give the batter a
good beating. Melt the fat in the baking tin and stir it
into the batter. Grease the baking tin. Beat the egg
very light and mix it with the batter ; add the baking
powder and mix it in quickly. Pour into the baking tin
and bake in a hot oven. If thin it will bake in about
twenty minutes ; if deep, in about thirty minutes.
70
DOMESTIC SCIENCE.
69.— MUFFINS.
2 cups flour.
4 tsps. baking powder.
i tap. salt.
2 tbsps. sugar.
1 cup milk.
2 tbsps. melted butter.
1 egg-
Put the sugar, melted butter and egg in a bowl and
beat until light ; stir in the milk, sift the flour, salt, and
baking powder together into the mixture, beat thoroughly
and bake in gem pans about thirty-five minutes in a
rather hot oven.
70.— APPLE FRITTERS.
i cup flour.
2 tsps. baking powder.
2 medium-sized apples (sour).
J tsp. salt.
§ cup milk.
Powdered sugar.
Mix and sift dry ingredients, add milk gradually, then
well-beaten egg. Pare, core and cut apples into eighths,
cut again and stir into the batter. Drop by spoonfuls
into deep, hot fat (see rules). Drain on paper, sprinkle
with powdered sugar, and serve hot on a folded napkin.
71.— DROP DOUGHNUTS.
1 cup flour. ✪ Corn Bread
Page 30 · 7 recipe records on this page
Presented as published in 1905. 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
Sift the flour, salt and soda together, add half the milk and beat until smooth, stir in the remainder of the milk, add the fat and beat the mixture well. Pour it by spoonfuls on a slightly-greased, smoking-hot griddle. When lightly browned on one side turn and cook on the other side ; serve very hot.
Note. — 1 cup white flour and 1 cup cornraeal, or 1 cup white flour and 1 cup Graham flour may be used instead of 2 cups of white flour.
Notes.
1. When making griddle cakes, the batter must be beaten before pouring a fresh batch of cakes on to the griddle.
2. If large bubbles rise at once to the top of the cakes, the griddle is too hot.
3. If the top of the cake stiffens before the underside is brown, the griddle is not hot enough.
4. Never turn a cake twice ; it will make it heavy.
6. Use a piece of pork fat with the rind on it, or a piece of beef suet on a fork, to grease the griddle.
6. If cakes should stick, scrape the griddle clean before greasing it again.
66.— WHOLE WHEAT GEMS.
8½ cups whole wheat flour. 1 ¾ tsp. salt.
2 oups ice water. I
Grease iron gem pans, and put in the oven in time to be very hot when the batter is ready. Sift the flour into a dish, and put the salt and water into a large bowl. Stand the bowl in a current of air; take the flour in handfuls, hold it high over the bowl and sprinkle slowly into
the water, beating all the time. Quickly pour the batter into the hot gem pans, and bake in a very hot oven about thirty minutes.
Note. — Success depends upon thorough beating, hot pans, and hot
oven.
67.— GRAHAM GEMS.
2 eggs.
3 tbsps. sugar.
4 tbsps. shortening. ^ tsp. salt.
1 cup sour milk.
i tsp. soda.
About 2 cups Graham flour.
Notes.
1. i cup white flour and J cup Graham may be used instead of 1 cup of Graham.
2. Use whole wheat flour instead of Graham.
3. Substitute ryemeal for Graham.
4. Substitute cornmeal for Graham.
68.— CORN BREAD.
1 cup cornmeal. 1 cup flour. ¾ cup sugar. ½ tsp. salt.
1 cup milk.
1 tbsp. fat.
1 egg.
4 tsps. baking powder.
Put the cornmeal, flour, sugar and salt into a bowl and mix thoroughly ; stir in the milk and give the batter a good beating. Melt the fat in the baking tin and stir it into the batter. Grease the baking tin. Beat the egg very light and mix it with the batter ; add the baking powder and mix it in quickly. Pour into the baking tin and bake in a hot oven. If thin it will bake in about twenty minutes ; if deep, in about thirty minutes.
69.— MUFFINS.
2 cups flour.
4 tsps. baking powder.
i tap. salt.
2 tbsps. sugar.
1 cup milk.
2 tbsps. melted butter. 1 egg.
Put the sugar, melted butter and egg in a bowl and beat until light ; stir in the milk, sift the flour, salt, and baking powder together into the mixture, beat thoroughly and bake in gem pans about thirty-five minutes in a rather hot oven.
70.— APPLE FRITTERS.
i cup flour.
2 tsps. baking powder.
2 medium-sized apples (sour).
J tsp. salt. § cup milk. Powdered sugar.
Mix and sift dry ingredients, add milk gradually, then well-beaten egg. Pare, core and cut apples into eighths, cut again and stir into the batter. Drop by spoonfuls into deep, hot fat (see rules). Drain on paper, sprinkle with powdered sugar, and serve hot on a folded napkin.
71.— DROP DOUGHNUTS.
1 cup flour.
Records on this page
Whole Wheat GemsGraham GemsSoft GingerbreadGinger SnapsCorn BreadMuffinsApple Fritters