The cakes may be varied by adding half-
cupful of cold boiled rice, hominy, wheatena,
oatmeal or canned corn, to the ingredients
called for. By using a half cupful of corn
meal, rj^e, Graham flour or bread crumbs,
instead of the flour called for in the recipe,
various kinds of griddle cakes may be made.
Buckwheat Cakes. — Take a quart of
buckwheat flour, a teaspoonful of salt✪ Waffles, a
handful of Indian meal, two tablespoonfuls
of molasses. Add four tablespoonfuls of
yeast and enough warm water to make a
thin batter. Beat well and set to rise in a
warm place. Let rise till morning and bake
quickly on a hot iron.
Breakfast Cakes. — Take one quart bread
crumbs ; pour enough boiling water over to
soak them. Add quart buttermilk, three
eggs, one-half teaspoonful salt, tablespoon-
ful of lard, teaspoonful soda. Stir well and
thicken with flour to the right thickness for
griddle cakes.
Fritter Batter. — Beat the yolk and the
white of one ^z% separately. To the yolk
add a tablespoonful of butter and a little
salt, and two tablespoonfuls water or milk,
and stir in flour to make a smooth dough.
Add as much more of the liquid gradually
to make a batter, and beat in the stiff" white
of the ^ZZ- ^^y i^^ deep, hot fat. The
fritters may be served with syrup, with sugar
and cinnamon, or with a pudding sauce.
To make apple fritters, add one table-
spoonful of sugar✪ Fritter Batter to the batter. Cut apples
into slices, dip in the batter and fry them.
Sprinkle them with sugar and cinnamon
before serving. Oysters and clams may be
dipped in the fritter batter for frying.
407
40
THE MODEL COOK BOOK
Cereals.
In cooking cereals use plenty of water.
Be careful to cook cereals thoroughly. Ce-
reals should be cooked in a double boiler, to
prevent scorching.
Avena or Rolled Oats. — Put one and
one-half cups of boiling salted water into
the top of a double boiler. Remove any
black specks found in the oatmeal, and stir
one-half cup of the meal✪ Avena or Rolled Oats into the water.
Cover and cook from thirty minutes to one
hour. Serve with milk or cream and sugar.
Baked or steamed apples and other fruits
are sometimes served with oatmeal.
Scotch Oatmeal. — Pick over a cup of
coarse oatmeal and put it, with one teaspoon-
ful salt and five cups boiling water✪ Scotch Oatmeal, into a
two-quart covered boiler or pail. Set it on
a stand in large kettle of boiling water and let
it boil slowly all day or all night. This
makes a jelly-like mass with a rich flavor.
Do not stir, as stirring makes it ropy.
Wheatlet. — Pick over the wheat. Put
it, with salt and six cups boiling water, into
the top of a double boiler. It may cook
from thirty minutes to two hours.
Cornmeal Mush. — Add salt to a cup of
cornmeal and mix one cup cold water grad-
ually to make a smooth paste. Pour it into
a pint of boiling water✪ Cornmeal Mush and cook in a double
boiler from three to five hours. Serve with
milk or cream.
Cold mush may be cut in "slices one-half
inch thick and fried a delicate brown . Serve
with syrup.
Page 49 · 6 recipe records on this page
Presented as published in 1901. 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
The cakes may be varied by adding half cupful of cold boiled rice, hominy, wheatena, oatmeal or canned corn, to the ingredients called for. By using a half cupful of corn meal, rye, Graham flour or bread crumbs, instead of the flour called for in the recipe, various kinds of griddle cakes may be made.
Buckwheat Cakes. — Take a quart of buckwheat flour, a teaspoonful of salt, a handful of Indian meal, two tablespoonfuls of molasses. Add four tablespoonfuls of yeast and enough warm water to make a thin batter. Beat well and set to rise in a warm place. Let rise till morning and bake quickly on a hot iron.
Breakfast Cakes. — Take one quart bread crumbs ; pour enough boiling water over to soak them. Add quart buttermilk, three eggs, one-half teaspoonful salt, tablespoonful of lard, teaspoonful soda. Stir well and thicken with flour to the right thickness for griddle cakes.
Fritter Batter. — Beat the yolk and the white of one egg separately. To the yolk add a tablespoonful of butter and a little salt, and two tablespoonfuls water or milk, and stir in flour to make a smooth dough. Add as much more of the liquid gradually to make a batter, and beat in the stiff white of the egg ^^y i^^ deep, hot fat. The fritters may be served with syrup, with sugar and cinnamon, or with a pudding sauce.
To make apple fritters, add one tablespoonful of sugar to the batter. Cut apples into slices, dip in the batter and fry them. Sprinkle them with sugar and cinnamon before serving. Oysters and clams may be dipped in the fritter batter for frying.
Cereals.
In cooking cereals use plenty of water. Be careful to cook cereals thoroughly. Cereals should be cooked in a double boiler, to prevent scorching.
Avena or Rolled Oats. — Put one and
one-half cups of boiling salted water into the top of a double boiler. Remove any black specks found in the oatmeal, and stir one-half cup of the meal into the water. Cover and cook from thirty minutes to one hour. Serve with milk or cream and sugar. Baked or steamed apples and other fruits are sometimes served with oatmeal.
Scotch Oatmeal. — Pick over a cup of coarse oatmeal and put it, with one teaspoonful salt and five cups boiling water, into a two-quart covered boiler or pail. Set it on a stand in large kettle of boiling water and let it boil slowly all day or all night. This makes a jelly-like mass with a rich flavor. Do not stir, as stirring makes it ropy.
Wheatlet. — Pick over the wheat. Put it, with salt and six cups boiling water, into the top of a double boiler. It may cook from thirty minutes to two hours.
Cornmeal Mush. — Add salt to a cup of cornmeal and mix one cup cold water gradually to make a smooth paste. Pour it into a pint of boiling water and cook in a double boiler from three to five hours. Serve with milk or cream.
Cold mush may be cut in "slices one-half inch thick and fried a delicate brown . Serve with syrup.
Records on this page
WafflesBuckwheat CakesFritter BatterAvena or Rolled OatsScotch OatmealCornmeal Mush