Livingston Farrand SAUSAGE AND GRIDDLE CAKES I think I would say that my favorite dish is sausage and griddle cakes for breakfast on a cold winter morning. I would call attention to the fact that the sausages should be in cake form and not in skins and that the griddle cakes should be of wheat flour. I am sure there are millions of Americans who. agree with me. Editor's Note: — Here is the best of a dozen tried recipes for the cakes. To one cup of Hecker's, or any excellent self-raising flour (not pancake!) add a full half cup of milk and a beaten ^%% mixed together. A little cream will help at this point, but it isn't absolutely necessary. Melt, now, a lump of butter the size of a good big walnut and stir it into the mixtupe. Beat for a moment and if the consistency does not seem just right add a shade more of milk or flour. The mixture or batter should be about as thick as molasses in the winter time. For the very perfection in results bake the cakes on a soapstone griddle and serve with the best maple syrup ob- tainable. This recipe can be safely doubled any number of times and then some! As above it serves two tmless more are desired, in which case it is easy to duplicate in no time.^ [178] WRITTEN FOR MEN BY MEN XCIV F. Ziegfeld^ Jr. LITTLE CHICKEN TARTS Here is a dish that I am very fond of and it is really very easy to prepare. The tart molds may be purchased already made, which simplifies things somewhat if you do not want to bother with the dough, but in case you cannot get them here is the whole process and I can vouch for the results. 2 cups of chopped chicken (cooked) or one large can Chicken a la King Y2 cup evaporated milk 2 eggs 1 onion 2 cups sifted flour J4 cup shortening J4 cup water I teaspoonful salt Pepper Parsley Ice water Mix salt and flour — cut in the chilled shortening with two knives until the mixture is as fine as meal. With a broad-bladed knife stir in ice water slowly until dough clings around knife in a ball, leaving sides of bowl per- [179] THE STAG COOK BOOK fectly clean. Toss dough on floured bread board. Flour the rolling pin and roll it out very thin. Keep the pin well floured. Rub the outside of patty pans or jelly molds with a little shortening and lay dough over these smoothly, bringing it well over the edge. Bake upside down for about ten minutes in a hot oven. If Chicken a la King is used for a filling it will not require any special prepara- tion, but if you really want to cook, and you use the cold chicken, proceed as follows: Cut the chicken in small pieces, but do not mince. Mince onion and cook until slightly brown in a little but- ter. Stir in a tablespoonful of flour, add milk and water. When smooth add chicken and season to taste. When bubbling take from the fire and stir in the slightly beaten egg✪ Sausage and Griddle Cakess. Let cool, then fill the pastry shells. The remainder of the pastry dough should have been kept in the ice box. Get it out. Roll it thin as before. Cut in round pieces to cover the tops of the tarts. Wet the edges of the tarts with cold water; press on the covers, bringing the edges well down as they shrink a bit in baking. Slit the tops before putting on. Press the edges with tines of fork. Garnish with parsley. [i8o] WRITTEN FOR MEN BY MEN xcv Harold Lloyd LEMON LAYER CAKE This, when properly gummy, is as good for ^ comedian to throw as a custard pie. Only it's too good for that sort of treatment — ^which sounds rather like an Irish bull I The layer cake doesn't interest me especially. After all, it's only an excuse for the frosting. Any sort of layer cake recipe will answer — and, according to the best cook I know, my grandmother — there are a hundred such recipes. It's the filling that I find important. Here is the rule, and it sounds too simple to be true!

AI-modernized reading of the original text

Livingston Farrand SAUSAGE AND GRIDDLE CAKES I think I would say that my favorite dish is sausage and griddle cakes for breakfast on a cold winter morning. I would call attention to the fact that the sausages should be in cake form and not in skins and that the griddle cakes should be of wheat flour. I am sure there are millions of Americans who. agree with me. Editor's Note: — Here is the best of a dozen tried recipes for the cakes. To one cup of Hecker's, or any excellent self-raising flour (not pancake!) add a full half cup of milk and a beaten egg mixed together. A little cream will help at this point, but it isn't absolutely necessary. Melt, now, a lump of butter the size of a good big walnut and stir it into the mixture. Beat for a moment and if the consistency does not seem just right add a shade more of milk or flour. The mixture or batter should be about as thick as molasses in the winter time. For the very perfection in results bake the cakes on a soapstone griddle and serve with the best maple syrup obtainable. This recipe can be safely doubled any number of times and then some! As above it serves two unless more are desired, in which case it is easy to duplicate in no time. [178] F. Ziegfeld, Jr. LITTLE CHICKEN TARTS Here is a dish that I am very fond of and it is really very easy to prepare. The tart molds may be purchased already made, which simplifies things somewhat if you do not want to bother with the dough, but in case you cannot get them here is the whole process and I can vouch for the results. 2 cups of chopped chicken (cooked) or one large can Chicken a la King Y2 cup evaporated milk 2 eggs 1 onion 2 cups sifted flour J4 cup shortening J4 cup water I teaspoonful salt Pepper Parsley Ice water Mix salt and flour — cut in the chilled shortening with two knives until the mixture is as fine as meal. With a broad-bladed knife stir in ice water slowly until dough clings around knife in a ball, leaving sides of bowl per- [179] fectly clean. Toss dough on floured bread board. Flour the rolling pin and roll it out very thin. Keep the pin well floured. Rub the outside of patty pans or jelly molds with a little shortening and lay dough over these smoothly, bringing it well over the edge. Bake upside down for about ten minutes in a hot oven. If Chicken a la King is used for a filling it will not require any special preparation, but if you really want to cook, and you use the cold chicken, proceed as follows: Cut the chicken in small pieces, but do not mince. Mince onion and cook until slightly brown in a little butter. Stir in a tablespoonful of flour, add milk and water. When smooth add chicken and season to taste. When bubbling take from the fire and stir in the slightly beaten eggs. Let cool, then fill the pastry shells. The remainder of the pastry dough should have been kept in the ice box. Get it out. Roll it thin as before. Cut in round pieces to cover the tops of the tarts. Wet the edges of the tarts with cold water; press on the covers, bringing the edges well down as they shrink a bit in baking. Slit the tops before putting on. Press the edges with tines of fork. Garnish with parsley. [i8o] Harold Lloyd LEMON LAYER CAKE This, when properly gummy, is as good for ^ comedian to throw as a custard pie. Only it's too good for that sort of treatment — ^which sounds rather like an Irish bull I The layer cake doesn't interest me especially. After all, it's only an excuse for the frosting. Any sort of layer cake recipe will answer — and, according to the best cook I know, my grandmother — there are a hundred such recipes. It's the filling that I find important. Here is the rule, and it sounds too simple to be true!

Records on this page

Sausage and Griddle CakesLittle Chicken Tarts

The Stag Cook Book: Written for Men by Men