These cakes differ from biscuits only in being rolled
generally into an oval shape and baked upon a griddle,
on the outside of a stove, instead of in the oven. With pre-
serves and a glass of milk short cakes answer well for an
impromptu dessert. The quicker they are made and baked
the better.
Best Rice Griddle Cakes.
One and a half pints of solid cold boiled rice; put, the
night before you want the cakes for breakfast, in a pint
of water or milk to soak. The next morning add a quart
of flour, a quart of milk, two well-beaten eggs, and half a
teaspoonful of bicarbonate of soda, with one teaspoonful
of salt. Dissolve the soda in a little hot water, stir it into
the milk and rice ; then add the other ingredients, and
bake quickly on a hot griddle.
VIRGINIA COOKJBBT-BOOK. 88
To Gbeasb a Griddle.
The best method of doing this is to take a bit of salt
pork and rub it over the griddle with a fork. This pre-
vents adhesion, and yet does not allow the fat to soak
into what is cooked. Nothing so soon sickens one as the
taste of burnt grease that careless cooks so often give to
breakfast cakes by the improper handling of lard.
Mbs. Cabbll's Battbb Bbbad.
Make one pint of nice Indian meal into a stiff mush,
and add to it a teaspoonful of salt. Thin it with three
well-beaten eggs and sour milk. Stir in a ta'ble-spoonf ul
of butter and a teaspoonful of saleratus, or half a tea-
spoonful of soda.
Indian Meal Batteb Cakes.
Scald one pint of sifted meal; mix with half a pint
of wheat flour and a dessert-spoonful of salt; thin the
mixture with three well-beaten eggs and some sour milk.
Beat the whole well together till very light, and add a
dessert-spoonful of saleratus dissolved in warm water.
Excellent Muffins.
One quart of flour, two eggs, one gill of yeast, and wa-
ter enough to make a thin dough, with a little salt. Bake
them in drops, in an oven, for they cannot rise sufficiently
on a griddle.
Breakfast Cakes.
A pint and a quarter of flour, half a pint of Indian
meal, one pint of milk, one gill of yeast. Make up at
night for breakfast next morning. In the morning add
one egg; bake on a griddle. They much resemble flan-
nel cakes.
3*
84 VJM&INIA CQOKEBT-BOOM.
4^ Fatpbitii MuFFnr.
0^e quart of flour, the whites of two f ggs beaten very
light✪ Fatpbitii Muffin, Of^e pipt of ipill^, a talfl^-spoonf ql of lard or bat-
ter, an4 a teaspoqpf t|{ of salt. Pat the milk on the fire
wHl) th9 l^r^} ^nd let it get warm, not hot. Stir in the
white of egg and floor into the milk, and, after all is
mixed, pu( in the yeaat*.
Pof-ovBiw. (Fine for Tea.)
Fp|ir cups of flour, f pur pf mil]^, four eggs. The wl^ites
^nd yoljcs arp tp he be^t^pn ppp^rat^^ly, a small t^hle-spoon-
f Ul pf WPlte4 butter added, ^pd a t^^a^poonf ul of sj^lt. Put
the b^tti^f in cups pr swal} tip pai^s, ^.pd bake qujckly.
Delicate Cbackebs.
Two pints of flour, one pint of sweet cream, yolks of
three eggs✪ Delicate Crackers. Boll put thin» stick, and bake Uke any otl^er
thin biscuit.
VntQtNtA COOKSRT'BOOK. 85
chapteH in.
coPPee, tea, A^b CtiOVOLAfk
To Boil Coffee, No. 1.— To BoU Coffee, No. 2.— French Coffee-
Vienna Codee. — Green Tea. — Black Tea. — Latest t'ashioh for
Makliig BlAck Tea.— Cold Tfea.— Ckocolate, Kb. 1.— ChdcdlAte,
No. 2.— Chocolate, No. 8.
Coffee.
Thebe arie few house-keepers who do hot believe that
thfejr already know the very best mode Of prep^Hng dof-
f efe ; ahd yet those who have not exanltned into it Would
haiilljr believe how various are the hiethodd l-esorted to
for making this evety-day drink.
Page 21 · 8 recipe records on this page
Presented as published in 1884. 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.
These cakes differ from biscuits only in being rolled
generally into an oval shape and baked upon a griddle,
on the outside of a stove, instead of in the oven. With pre-
serves and a glass of milk short cakes answer well for an
impromptu dessert. The quicker they are made and baked
the better.
Best Rice Griddle Cakes.
One and a half pints of solid cold boiled rice; put, the
night before you want the cakes for breakfast, in a pint
of water or milk to soak. The next morning add a quart
of flour, a quart of milk, two well-beaten eggs, and half a
teaspoonful of bicarbonate of soda, with one teaspoonful
of salt. Dissolve the soda in a little hot water, stir it into
the milk and rice ; then add the other ingredients, and
bake quickly on a hot griddle.
VIRGINIA COOKJBBT-BOOK. 88
To Gbeasb a Griddle.
The best method of doing this is to take a bit of salt
pork and rub it over the griddle with a fork. This pre-
vents adhesion, and yet does not allow the fat to soak
into what is cooked. Nothing so soon sickens one as the
taste of burnt grease that careless cooks so often give to
breakfast cakes by the improper handling of lard.
Mbs. Cabbll's Battbb Bbbad.
Make one pint of nice Indian meal into a stiff mush,
and add to it a teaspoonful of salt. Thin it with three
well-beaten eggs and sour milk. Stir in a ta'ble-spoonf ul
of butter and a teaspoonful of saleratus, or half a tea-
spoonful of soda.
Indian Meal Batteb Cakes.
Scald one pint of sifted meal; mix with half a pint
of wheat flour and a dessert-spoonful of salt; thin the
mixture with three well-beaten eggs and some sour milk.
Beat the whole well together till very light, and add a
dessert-spoonful of saleratus dissolved in warm water.
Excellent Muffins.
One quart of flour, two eggs, one gill of yeast, and wa-
ter enough to make a thin dough, with a little salt. Bake
them in drops, in an oven, for they cannot rise sufficiently
on a griddle.
Breakfast Cakes.
A pint and a quarter of flour, half a pint of Indian
meal, one pint of milk, one gill of yeast. Make up at
night for breakfast next morning. In the morning add
one egg; bake on a griddle. They much resemble flan-
nel cakes.
3*
84 VJM&INIA CQOKEBT-BOOM.
4^ Fatpbitii MuFFnr.
0^e quart of flour, the whites of two f ggs beaten very
light, Of^e pipt of ipill^, a talfl^-spoonf ql of lard or bat-
ter, an4 a teaspoqpf t|{ of salt. Pat the milk on the fire
wHl) th9 l^r^} ^nd let it get warm, not hot. Stir in the
white of egg and floor into the milk, and, after all is
mixed, pu( in the yeaat*.
Pof-ovBiw. (Fine for Tea.)
Fp|ir cups of flour, f pur pf mil]^, four eggs. The wl^ites
^nd yoljcs arp tp he be^t^pn ppp^rat^^ly, a small t^hle-spoon-
f Ul pf WPlte4 butter added, ^pd a t^^a^poonf ul of sj^lt. Put
the b^tti^f in cups pr swal} tip pai^s, ^.pd bake qujckly.
Delicate Cbackebs.
Two pints of flour, one pint of sweet cream, yolks of
three eggs. Boll put thin» stick, and bake Uke any otl^er
thin biscuit.
VntQtNtA COOKSRT'BOOK. 85
chapteH in.
coPPee, tea, A^b CtiOVOLAfk
To Boil Coffee, No. 1.— To BoU Coffee, No. 2.— French Coffee-
Vienna Codee. — Green Tea. — Black Tea. — Latest t'ashioh for
Makliig BlAck Tea.— Cold Tfea.— Ckocolate, Kb. 1.— ChdcdlAte,
No. 2.— Chocolate, No. 8.
Coffee.
Thebe arie few house-keepers who do hot believe that
thfejr already know the very best mode Of prep^Hng dof-
f efe ; ahd yet those who have not exanltned into it Would
haiilljr believe how various are the hiethodd l-esorted to
for making this evety-day drink.