Gem Cakes

Ingredients

• 1 cup of flour
• 1 tablespoonful of melted butter
• 2 eggs
• 1 quart of milk
• 1 teaspoonful of salt
• 1 teaspoonful of Cameo baking powder

Method

1. 1

   Sift together the flour and baking powder; add butter and salt to the milk and drop in the eggs, without beating.

2. 2

   Beat into this the prepared flour, making a smooth paste as stiff as for griddle cakes.

3. 3

   Drop into hot and well greased gem pans and bake at once in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 13. The excerpt below is the record exactly as published.

tablespoonful of melted butter, 2 eggs, I quart of milk, ^ teaspooonful of salt, i teaspoonful of Cameo baking powder. Sift together the flour and baking powder; add butter and salt to the milk and drop in the eggs, without beating. Beat into this the pre- pared flour, making a smooth paste as stiff" as for griddle cakes. Drop into hot and well greased gem pans and bake at once in a hot oven. SYRUP FOR WAFFLES. Boil 2 cups of sugar and a little water until it is a thick, rich syrup; about 5 minutes. Add i tablespoonful of butter and allow it to melt, then remove from the fire and stir in 2 tablespoonfuls of cinnamon. Serve immediately. Mrs. J. R. Flood. CORN BREAD. Put I quart of milk on the fire, in a double boiler ; when it comes to a boil stir in 4 large kitchen spoonfuls of cornmeal and cook 5 minutes — stirring all the time. Re- move from the fire and stir once or twice as it cools. When cool add 3 eggs well beaten with 2 tablespoonfuls flour, I tablespoonful butter, i pinch salt. Pour in a greased dish and bake 35 minutes. Serve immediately with napkin around dish. "Use Imperial French Poultry Seasoning." BREAKFAST. 37 GRAHAM BISCUITS. One pint of graham flour and V2 pint of wheat flour, I tablespoonful of lard or butter, i teaspoonful of sugar, i saltspoonful of salt, 2 teaspoonfuls of Cameo baking powder, sifted in with the wheat flour (do not sift brown flour); mix with enough very cold water to make a smooth paste to roll on the board ; roll out ^ an inch thick, cut and bake in very hot oven. FOAM GRIDDLE CAKES. One-half pint of sour milk, pinch of salt, yolk of i egg, a piece of butter size of a hickory nut, enough flour to make a batter; beat all together for 5 minutes, then add Yi of a teaspoonful of soda dissolved in i tablespoonful of boiling water, and lastly the white of the egg, beaten to a stiff froth and stirred in slowly and carefully as for sponge cake. Bake immediately on a hot griddle. The nicest way to grease a griddle is to use a large piece of beef suet tied in a thin cloth. Mrs. F. H. Wait. CORN MUFFINS. One cup yellow cornmeal, ^ cup of flour, i large tablespoonful of sugar, i^z teaspoonfuls Cameo baking powder, i beaten egg, i^ cups of sweet milk, a saltspoon- ful salt; bake in hot greased gem pans. WALEUTINro VALENTINE & GOMFflNY, YMr PI ISHLO Coach and Car Varnishes and Colors. 38 BREAKFAST. HOT ROLLS. Pare, boil and mash 2 white potatoes with 2 spoonfuls of lard; stir in a cupful of scalded milk, with i^ of yeast cake, dissolved in the milk after it cools; a teaspoonful of salt, 2 of sugar, i egg, beaten light, flour enough to make a firm dough ; set to rise over night; in the morning work and roll out on your bread board to an inch thick, cut with a biscuit- cutter, put in your pan an inch apart, set to raise for ^ an hour, bake in a quick oven. Mrs. H. M. D. RAISED FLANNEL CAKES. Boil a pint and a half of sweet milk and let it stand till lukewarm. Add 2 large tablespoonfuls yeast and pour upon I pint flour, ^ pint cornmeal, i teaspoonful salt and I tablespoonful sugar, mixed well together. Cover closely and put in a warm place. In the morning add 2 eggs, beaten separately. Let the batter stand 15 minutes, if convenient, after adding the eggs. Bake on a hot griddle- DROPPED BISCUIT. With a pint of flour sift 2 teaspoonfuls of sugar, ^ a teaspoonful of salt

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