1 tablespoon melted butter
Mix same as for the above cakes.
Corn Griddle=cakes,
1 cup flour. 1 teaspoon salt.
1 cup coarse cornmeal. 1 egg✪ Sour-milk Cakes.
3 teaspoons baking-powder. 1 cup boiling water.
1 tablespoon melted butter. 1 cup milk.
Scald meal with the boiling water, add dry ingre-
dients, then milk and egg. Bake on hot griddle.
Rice Griddle=cakes.
11^ cups milk. 2 eggs, beaten separately.
1 cup boiled rice. 1 cup flour.
1 teaspoon salt. 2 teaspoons baking-powder.
1 tablespoon melted butter✪ Rice Griddle-cakes.
Pour milk over rice, add salt and baking-powder
to flour, add yolks of eggs beaten until lemon color,
then the melted butter, then flour, and, last, the well-
beaten whites of eggs.
Bread Cakes.
1 cup stale bread crumbs. l^o cups milk,
4 teaspoons baking-powder, 1 teaspoon salt.
1 tablespoon melted butter. 1 cup flour✪ Bread Cakes.
Add milk and butter to crumbs, soaked until crumbs
are soft, add eggs, then flour, salt and baking-powder
well mixed. Bake same as other griddle-cakes.
BREAD AND BREAD-MAKING. 29
Buckwheat Cakes.
2 cups scalded milk. 1 yeast cake.
1 teaspoon salt. I3 cup warm water.
2 cups buckwheat flour. }^ teaspoon soda.
1 tablespoon molasses or brown sugar.
Add molasses and salt to the milk, and when cool
enough add half teaspoon soda dissolved in a little warm
water, and the buckwheat to make rather a stiff batter.
Let it rise overnight. In the morning beat down well,
and add half teaspoon soda dissolved in a little warm
water. (Do not have the water too hot.) Cook same
as any griddle-cake, being careful not to turn but once.
Waffles.
2 cups flour. 1 tablespoon melted lard.
1 teaspoon salt. 2 eggs, beaten separately.
13^ cups milk. 3 teaspoons baking-powder✪ Waffles (level.)
Mix dry ingredients, add milk gradually, yolks of
eggs well beaten, the melted lard, and, last, the whites
beaten stiff and folded in.
The waffle iron should fit closely, be very hot, and
well greased with good fresh lard. Put one tablespoon-
ful of the batter in each compartment of the hot iron,
and the mixture w^ill then spread to fill the iron. If
your iron is sufficiently heated, you should be able to
turn at once. Serve with maple molasses, honey, or
any sweet desired.
Rice Waffles.
2 cups flour. 4 tablespoons baking-ix)wder.
y^ cup cooked rice. J2 teaspoon salt.
1% cups milk. 1 tablesijoon melted lard.
2 eggs, beaten separately.
]\Iix dry ingredients, work in rice with back of
wooden spoon or the tips of fingers, add milk, yolks of
30 SCIENTIFIC COOKING.
egg's well beaten, and melted lard; whites beaten stiff.
Cook same as Avaffles.
Raised Doughnuts.
1 cup scalded milk. 3 tablespoons butter (level).
]/2, yeast cake. 1 cup sugar.
3^ cup lukewarm water. 2 eggs.
Nutm.eg or cinnamon to flavor. 1 teaspoon salt.
Flour to make a stiff batter✪ Raised Doughnuts.
To the scalded milk add the salt, sugar and butter;
when cool, add the j-east cake dissolved in water. Then
the flour, and let it rise to double its bulk; if too soft
to handle, add more flour. Turn on well-floured board
and roll to three-quarter inch in thickness. Shape with
cutter, lay on floured board and let rise again. Fry in
deep fat, drain on paper. Sprinkle with powdered
sugar.
Doughnuts.
114 cups sugar. 1 cup milk.
3 tablespoons butter 4 teaspoons baking-powder.
3 eggs. }'2 teaspoon cinnamon.
1 teaspoon salt. Flour to roll.
Page 14 · 11 recipe records on this page
Presented as published in 1911. 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
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1 tablespoon melted butter
Mix same as for the above cakes.
Corn Griddle=cakes,
1 cup flour. 1 teaspoon salt.
1 cup coarse cornmeal. 1 egg.
3 teaspoons baking-powder. 1 cup boiling water.
1 tablespoon melted butter. 1 cup milk.
Scald meal with the boiling water, add dry ingre-
dients, then milk and egg. Bake on hot griddle.
Rice Griddle=cakes.
11^ cups milk. 2 eggs, beaten separately.
1 cup boiled rice. 1 cup flour.
1 teaspoon salt. 2 teaspoons baking-powder.
1 tablespoon melted butter.
Pour milk over rice, add salt and baking-powder
to flour, add yolks of eggs beaten until lemon color,
then the melted butter, then flour, and, last, the well-
beaten whites of eggs.
Bread Cakes.
1 cup stale bread crumbs. l^o cups milk,
4 teaspoons baking-powder, 1 teaspoon salt.
1 tablespoon melted butter. 1 cup flour.
Add milk and butter to crumbs, soaked until crumbs
are soft, add eggs, then flour, salt and baking-powder
well mixed. Bake same as other griddle-cakes.
BREAD AND BREAD-MAKING. 29
Buckwheat Cakes.
2 cups scalded milk. 1 yeast cake.
1 teaspoon salt. I3 cup warm water.
2 cups buckwheat flour. }^ teaspoon soda.
1 tablespoon molasses or brown sugar.
Add molasses and salt to the milk, and when cool
enough add half teaspoon soda dissolved in a little warm
water, and the buckwheat to make rather a stiff batter.
Let it rise overnight. In the morning beat down well,
and add half teaspoon soda dissolved in a little warm
water. (Do not have the water too hot.) Cook same
as any griddle-cake, being careful not to turn but once.
Waffles.
2 cups flour. 1 tablespoon melted lard.
1 teaspoon salt. 2 eggs, beaten separately.
13^ cups milk. 3 teaspoons baking-powder (level.)
Mix dry ingredients, add milk gradually, yolks of
eggs well beaten, the melted lard, and, last, the whites
beaten stiff and folded in.
The waffle iron should fit closely, be very hot, and
well greased with good fresh lard. Put one tablespoon-
ful of the batter in each compartment of the hot iron,
and the mixture w^ill then spread to fill the iron. If
your iron is sufficiently heated, you should be able to
turn at once. Serve with maple molasses, honey, or
any sweet desired.
Rice Waffles.
2 cups flour. 4 tablespoons baking-ix)wder.
y^ cup cooked rice. J2 teaspoon salt.
1% cups milk. 1 tablesijoon melted lard.
2 eggs, beaten separately.
]\Iix dry ingredients, work in rice with back of
wooden spoon or the tips of fingers, add milk, yolks of
30 SCIENTIFIC COOKING.
egg's well beaten, and melted lard; whites beaten stiff.
Cook same as Avaffles.
Raised Doughnuts.
1 cup scalded milk. 3 tablespoons butter (level).
]/2, yeast cake. 1 cup sugar.
3^ cup lukewarm water. 2 eggs.
Nutm.eg or cinnamon to flavor. 1 teaspoon salt.
Flour to make a stiff batter.
To the scalded milk add the salt, sugar and butter;
when cool, add the j-east cake dissolved in water. Then
the flour, and let it rise to double its bulk; if too soft
to handle, add more flour. Turn on well-floured board
and roll to three-quarter inch in thickness. Shape with
cutter, lay on floured board and let rise again. Fry in
deep fat, drain on paper. Sprinkle with powdered
sugar.
Doughnuts.
114 cups sugar. 1 cup milk.
3 tablespoons butter 4 teaspoons baking-powder.
3 eggs. }'2 teaspoon cinnamon.
1 teaspoon salt. Flour to roll.