Drop Cakes

Ingredients

• 1 pint flour
• ½ teaspoon salt
• ½ teaspoon sugar
• 1 teaspoon Royal Baking Powder
• ½ tablespoon lard
• Mix with milk to a thick batter

Method

1. 1

   Drop by spoonfuls on greased pans, and bake in a very hot oven.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 14. The excerpt below is the record exactly as published.

teaspoon sugar, 3 teaspoons melted butter, 1 cup milk, 3 eggs, whites and yolks beaten separately. Mix as formuffins, ^ding beatenwhites last; bake in hot, well-greased iron gem-pans. Royal Qraham Qems. — IVfe pints Graham flour. Ml pint Indian com meal, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, IV4 pints milk. Sift together Graham flour, com meal, salt, and powder. Add the milk, and mix into a moderately stiff batter. Viz All cold gem-pans (flg. X), well greased. Bake in a solid hot oven 10 to 12 minutes. Rice Qems. — 1 egg, 1 cup milk, 1 cup cold boiled rice, 1 cup flour, 1 teaspoon Royal Bak- ing Powder, V4 teaspoon salt, 1 tablespoon melted butter. Mix as for plain gems, and bake in hot oven in gem-pans. Apple Qems. — Chop fine 4 sour apples, add 1 beaten egg, 2 tablespoons molasses, \Mi cups Indian com meal, IViz cups flour. Mi teaspoon salt, 2 teaspoons Royal Baking Powder. Add sufficient milk to make thick drop batter, and bake in hot greased gem-pans. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK 7 Crumpets. — Melt 1 heaping tablespoon lard ; add 2 b^ten eggs and cups milk. Beat well, add 1 teaspoon salt, 2 teaspoons sugar, 3 teaspoons Royal Baking Powder sifted with 2 Vi cups flour. Crumpet^rings are larger than muffin-rinM. Put greased rings on hot greased griddle; All % full with batter. Turn when half done. London Crumpets. — IVi pints flour, Vi tea- spoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder, 1 egg, nearly a pint milk and cream in equal parts, 1 teaspoon extract cinnamon. Sift together flour, salt, sugar, and powder ; add beaten egg, milk, cream, and extract ; mix into rather firm batter ; half fill large greased muffin-rings (flg. XVII) on hot, well-greased griddle. Bake on one side of them only. Serve hot with cottage cheese. Rice Crumpets. — 3 eggs, IVi cups milk, 1 cup cold boiled rice, 1 tablespoon melted butter, 1 cup Indian com meal, Vi cup flour, 2 tea- spoons Royal Baking Powder, Vi teaspoon salt. Mix in order named, and bake in criunpet- rings on hot greased griddle. Hominv Crumpets. — 1 scant cup boiled hominy, 3 cups milk, 1 tablespoon sugar, 1 tea- spoon salt, 2 tablespoons melted butter, enough flour to make thin drop batter, with 2 tea- spoons Royal Baking Powder sifted into the first cup. Bake as directed for plain cmm- pets. Bannocks. — Scald 2 cups Indian com meal with just enough boiling water to moisten. Cover; let stand 30 minutes; add 4 beaten eggs, 2 cups milk, 1 teaspoon salt, 2 tablespoons melted butter, 1 cup flour, 1 teaspoon Royal Baking Powder. Bake in greased shallow pans in hot oven. Slappers. — Put 2 cups Indian corn meal in bowl with V4 teaspoon salt and 2 tablespoons butter. Pour on slowly sufficient boiling water to thoroughly moisten without being sloppy. Cover; let stand for some hours or overnight. Add 3 welT-beaten eggs, 1 cup milk, and 1 cup wheat flour, the first half-cupful of flour being mixed with 2 teaspoons Royal Bak- ing Powder, to make a very thick drop batter. Drop by spoonfuls on a hot greased griddle, cook slowly till brown, turn and brown other side. Scotch Scones. — 1 quart flour, 1 teaspoon sugar, V^ teaspoon salt, 2 teaspoons ^yal Baking Powder, 1 large tablespoon lard, 2 eggs, nearly 1 pint milk. Sift together flour, sugar, salt, and powder ; mb in lard cold ; add beaten eggs and milk; mix into dough smooth and just consistent enough to handle. Flour the board, turn out dough, give it one or two quick kneadings to complete its smoothness ; roll it out with rolling-pin to V& inch in thickness, cut with sharp knife into squares larger than soda crackers, fold each in half to form three- cornered pieces. Bake on hot griddle 8 or 10 minutes ; brown on both sides. Hot Cross Buns. — Sift together 1 quart flour, V^ teaspoon salt, 1 cup sugar, 3 scant teaspoons Royal Baking Powder. Rub in V<{ cup butter, then add V<j pound cleaned currants, V4 teaspoon nutmeg, >4 pound cut citron, V4 pound seeded raisins, V4 teaspoon allspice. Beat 2 eggs, add V<j cup milk, and stir into the dry mixture, adding enough more milk to mix to a firm dough. Mold into round buns, lay 2 inches apart on greased pans, brush with mUk. Cut cross on each, sprinkle cut with granulated sugar, bake in hot oven. German Coffee Cake. — Sift together 3 cups flour, V& teaspoon salt, 3 tablespoons sugar, 2 scant teaspoons Royal Baking Powder. Rub in 2 heaping tablespoons butter. Beat 2 eggs, add % cup milk, stir into dry mixture, adding more milk if necessary to mix to very stiff batter. Spread % inch thick in well-buttered shallow pan. Mix together 2 tablespoons flour, 4 tablespoons granulated sugar, 1 heaping tablespoon cinnamon. Rub in 2 tablespoons butter until it is cmmbly. Spread thickly over top of dough, bake about % hour in moderate oven. Drop Cakes. — 1 pint flour, V<j teaspoon salt, V<j teaspoon sugar, 1 teaspoon Royal Baking Powder sifted together. Rub in % tablespoon lard. Mix with milk to a thick batter. Drop by spoonfuls on greased pans, and bake in a very hot oven. Yorkshire Breakfast Cake. — Sift together 3 cups flour. Ml teaspoon salt

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