Bread Crumb Griddle Cakes

Ingredients

• ij^ c stale bread crumbs
• i>4 c scalded milk
• 2 T butter
• 2 eggs, well beaten
• ^ c flour
• ^ t salt
• 4 t baking-powder

Method

1. 1

   Add scalded milk and butter to stale bread crumbs.

2. 2

   Soak until soft.

3. 3

   Add beaten eggs, flour, salt, and baking powder.

4. 4

   Bake on a hot griddle.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 93. The excerpt below is the record exactly as published.

BREAD CRUMB GRIDDLE CAKES MAPLEINE SYRUP COFFEE Bread Crumb Griddle Cakes Add i>4 c scalded milk and 2 T butter to ij^ c stale bread crumbs. Soak until the crumbs are soft. Add 2 eggs, well beaten, then ^ c flour, ^ t salt, and 4 t baking- powder sifted together. Bake on a hot gi-iddle. Mapleine Syrup Boil together 2 c sugar, 2/3 c water and i t "Mapleine" until a moderately thick syrup is formed. Remove from the fire and use as needed. Cream of Wheat Use ^i c cream of wheat and 4 c boiling water (p. 17), and pour half into moulds for frying the next morning. 166 LESSONS IN COOKING Preparing the Meal Reheat the cereal, put the bread crumbs to soak and make the Mapleine syrup. Make the coffee, then the grid- dle cakes. Begin baking, then serve the cereal. LUNCHEON OR SUPPER Thursday Lesson 97 SCALLOPED QUAIL HASHED BROWNED POTATOES BREAD AND BUTTER SUGAR COOKIES TEA Scalloped Quail Remove all the meat from the bones of the quails left from dinner the preceding evening. Add an equal quan- tity of brovv^ned crumbs. Mix well, put into a baking dish, and pour over all as much well-seasoned Thin White Sauce (p. 38) as there is meat. Cover the top with buttered crumbs and bake until well heated throughout and the top browned. Hashed Browned Potatoes Chop cold cooked potatoes very fine. Those left from the potato cubes the preceding evening may be used. There should be i>4 c. Add >^ t salt and a dash of pep- per, and if desired, i T each finely chopped onion and parsley. Put 2 T fat, either butter, bacon fat, or fat tried out of salt pork, into a frying pan; when hot put in the potatoes, heat quickly and thoroughly. Press into one side of the pan to form an omelet and when well browned re- move to a hot platter. Preparing the Meal One-half hour before lunch time prepare and bake the scalloped quail, then brown the potatoes, which have been chopped fine and seasoned properly. Make the tea and serve the luncheon. DINNER Thursday Lesson 98 BOILED CORNED BEEF BOILED POTATOES CABBAGE AND TURNIPS STEAMED CHOCOLATE PUDDING JANUABT MENUS 167 Boiled Corned Beef Select 4 pounds of good corned beef, the brisket piece being considered the finest grained, but as it is fatter, it is sometimes not so desirable. Rinse the meat in cold water, fasten in shape, and put on to cook in cold water. Remove the scum after it has boiled 5 or 10 m, then let simmer slowly until tender. This may take 5 or 6 h. Three-quarters of an hour before serving, pare and quar- ter the potatoes and turnips, and let stand in cold water until needed. Remove the large coarse leaves from the out- side of a head of cabbage ; cut into eighths. Remove the meat from the water and set in a warm place. Skim the fat from the liquor and add the potatoes, turnips and cab- bage. The large outside leaves of the cabbage may also be cooked and used for soup the next day. Serve the Corned Beef on a platter surrounded by the potatoes and turnips. The cabbage should be placed in a separate dish. Steamed Chocolate Pudding Cream 3 T butter, add .2/3 c sugar gradually, and i egg well beaten. Mix and sift 2>4 c flour, 4^^ t baking-powder, and 54 t salt. Add to the creamed mixture alternating with I c milk; then add 2^ ounces of chocolate, melted. Turn into a greased mould, cover and steam 2 h. Serve with Cream Sauce. Cream Sauce Cream }i c butter, add i c powdered sugar gradually, ^ t vanilla, and ^ c heavy cream beaten until stiff. Serve with the Chocolate Pudding. Preparing the Meal Put the Corned Beef on to cook about 5 hours before dinner, unless one has a fireless cooker, in which case 8 to 10 h are needed. Two h before dinnertime make the pud- ding and set to steam over the meat. One h before serv- ing prepare the vegetables, remove the meat and put the vegetables on to cook, being careful in moving the steamer not to jar it, and thus cause the pudding to fall. Also have the liquor boiling when the vegetables are added. Make the Cream Sauce for the pudding. Serve the dinner. 168 LESSONS IN COOKING BREAKFAST Friday Lesson 99 ORANGES GRAPE-NUTS CREAM AND SUGAR FRIED CREAM OF WHEAT BROWN SUGAR SYRUP COFFEE Fried Cream of Wheat Cut the moulded Cream of Wheat into sHces about J^ inch thick. Follow directions given on p. 124 for Fried Mush. Brown Sugar Syrup Use I c brown sugar, y^ c water, i t butter, % t salt, 3/2 t vanilla. See p. 27, Mock Maple Syrup. Preparing the Meal Remove the skin from the oranges. Beginning with the stem end separate the sections, leaving them fastened at the blossom end. Open like a flower and lay on a fruit plate. If only half is desired as a service cut in half be- fore separating into sections. Prepare the Cream of Wheat for frying; make the syrup and coffee, and fry the Cream of Wheat. Serve the fruit and cereal, then the rest of the breakfast. Friday LUNCHEON OR SUPPER Lesson 100 CORNED BEEF HASH CATSUP MUFFINS DAMSON PLUM SAUCE TEA Corned Beef Hash Remove the skin and gristle and most of the fat from the Corned Beef, put the meat through the meat grinder. Add an equal quantity of cold boiled potatoes, season well, moisten with milk or cream, put into a hot buttered frying pan, spread evenly and let cook slowly, forming a brown crust on the bottom. Fold like an omelet and turn onto a hot platter. Serve with Tomato Catsup. Muffins Use 2 c flour, 5^ t salt, 4 t baking-powder

Cook this with the app: pantry check, scaling, and the assistant.