Score down the center of each row of grains of (> tars of corn ; with a dull knife
press out the pul]); this should measure 11/2 cups. Add to this 1/2 cup of
milk, the yolks oi' 2 eggs, and ^2 teasi)oonful of salt; then stir in V/2 cupsful of
pastry flour that has been sifted with 1 rounding teaspoonful of baking powder.
Fold in the well-b: aten whites and bake in greased gem-pans in a moderate oven for
20 minutes in a .lewd i>ange. Serve the same as breakfast muffins.
Pop-Overs.
Beat 2 eggs without se])araling until they are light; add 1/2 pint of milk, 1/2
teaspoonful of salt, and then add gradually to a pint of Dousman's Best Patent
72 SUPERIOR COOK BOOK
floni". stii'i'ing all the while Strain and turn at onco in 1'^ hot, greased pop-over
Clips. Bake in a quick o\cn in a Jewel Eange tor 10 minutes.
Breakfast Fruit Gems.
Stone and chop twenty-toui- dates; nd\ them with half a cuprul of seedless
raisins; separate 2 eggs, heat the ycdks and add It^ eupsful of milk, then the dates
and raisins, y^ a cupful of cornnieal and 1 cupful ( Dousnian's Best Patent) whole
wheat flour ; heat thoroughly ; add 2 rounding teaspoonfnls of baking powder ; beat
again and fold in the well-beaten wliites. Bake in a (|uiek oven in a Jewel Bange
for 20 minutes.
Pancakes.
One pint of Dousman's Best Patent flour, 1 pint of sweet milk, 1 tablespoon of
sugar, ly^ tablespoons of butter, melted, 2 teas]ioons of baking powder, 2 eggs
beaten separately, a little salt; add whites of eggs just Ixd'ore baking. Bake in a
Jewel Bange. ]\Ii!S. MaPxK Elliott.
Potato Pancakes.
Pare, wash and grate 4 large or (5 small potatoes into a howl and add quickly
to them the beaten yolks of two eggs, i/o teaspoonful of salt and a tablespoonful of
tine bread crumbs. Beat in gradually the whites of the eggs, beaten to a froth and
saute l)y s])oonfuls on a \A-ell-greased, smoking hot griddle.
Pancakes with Bread Crumbs.
Soak the hrt'ad crundjs over night, then di'ain them; to two cupfuls of bread
crumhs aild 1 cu])ful of Dousman's Best Patent flour or cornnieal, 1 egg and milk
enough to make a thin l)atter. If the milk is sweit. add a teaspoonful of baking
powder; if sour, li: a teaspoonful of soda dissolved in a tablespoonful of warm
water. Wintfred Coolly.
Corn meal Pancakes.
Two cups of sour milk. 2 teaspoons of soda, 2 eggs, lVi> cups of cornnieal, 1^/^
cups of Dousman's Best Patent Flour. Mks. J. X. St. Clair.
Buckwheat Cakes.
At night take two tablespoons of yellow cornnieal, 2 teaspoons of salt, y^ small
cake of compressed yeast; mix with small amount of warm water until yeast is dis-
solved, then add gradually three cups of buckwheat flour and sufficient warm water
to make a thick batter, hi the morning add 1 tablespoon of molasses and sufficient
lukewarm milk to make the batter thin ennugli to bake the cakes. Have griddle
very hot and turn quickly, letting them bake longer after they are turned than
before. Do not turn but once. Mrs. E. C. Cooley.
Raised Flannel Cakes. ✪ Winter Shortcake
Page 51 · 11 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
A modernized reading is not available for this page yet. You are seeing the original text.
Score down the center of each row of grains of (> tars of corn ; with a dull knife
press out the pul]); this should measure 11/2 cups. Add to this 1/2 cup of
milk, the yolks oi' 2 eggs, and ^2 teasi)oonful of salt; then stir in V/2 cupsful of
pastry flour that has been sifted with 1 rounding teaspoonful of baking powder.
Fold in the well-b: aten whites and bake in greased gem-pans in a moderate oven for
20 minutes in a .lewd i>ange. Serve the same as breakfast muffins.
Pop-Overs.
Beat 2 eggs without se])araling until they are light; add 1/2 pint of milk, 1/2
teaspoonful of salt, and then add gradually to a pint of Dousman's Best Patent
72 SUPERIOR COOK BOOK
floni". stii'i'ing all the while Strain and turn at onco in 1'^ hot, greased pop-over
Clips. Bake in a quick o\cn in a Jewel Eange tor 10 minutes.
Breakfast Fruit Gems.
Stone and chop twenty-toui- dates; nd\ them with half a cuprul of seedless
raisins; separate 2 eggs, heat the ycdks and add It^ eupsful of milk, then the dates
and raisins, y^ a cupful of cornnieal and 1 cupful ( Dousnian's Best Patent) whole
wheat flour ; heat thoroughly ; add 2 rounding teaspoonfnls of baking powder ; beat
again and fold in the well-beaten wliites. Bake in a (|uiek oven in a Jewel Bange
for 20 minutes.
Pancakes.
One pint of Dousman's Best Patent flour, 1 pint of sweet milk, 1 tablespoon of
sugar, ly^ tablespoons of butter, melted, 2 teas]ioons of baking powder, 2 eggs
beaten separately, a little salt; add whites of eggs just Ixd'ore baking. Bake in a
Jewel Bange. ]\Ii!S. MaPxK Elliott.
Potato Pancakes.
Pare, wash and grate 4 large or (5 small potatoes into a howl and add quickly
to them the beaten yolks of two eggs, i/o teaspoonful of salt and a tablespoonful of
tine bread crumbs. Beat in gradually the whites of the eggs, beaten to a froth and
saute l)y s])oonfuls on a \A-ell-greased, smoking hot griddle.
Pancakes with Bread Crumbs.
Soak the hrt'ad crundjs over night, then di'ain them; to two cupfuls of bread
crumhs aild 1 cu])ful of Dousman's Best Patent flour or cornnieal, 1 egg and milk
enough to make a thin l)atter. If the milk is sweit. add a teaspoonful of baking
powder; if sour, li: a teaspoonful of soda dissolved in a tablespoonful of warm
water. Wintfred Coolly.
Corn meal Pancakes.
Two cups of sour milk. 2 teaspoons of soda, 2 eggs, lVi> cups of cornnieal, 1^/^
cups of Dousman's Best Patent Flour. Mks. J. X. St. Clair.
Buckwheat Cakes.
At night take two tablespoons of yellow cornnieal, 2 teaspoons of salt, y^ small
cake of compressed yeast; mix with small amount of warm water until yeast is dis-
solved, then add gradually three cups of buckwheat flour and sufficient warm water
to make a thick batter, hi the morning add 1 tablespoon of molasses and sufficient
lukewarm milk to make the batter thin ennugli to bake the cakes. Have griddle
very hot and turn quickly, letting them bake longer after they are turned than
before. Do not turn but once. Mrs. E. C. Cooley.
Raised Flannel Cakes.