Graham Wheatlets

Ingredients

• one pint Graham flour
• nearly a pint of boiling water or milk
• salt
• flour to make a dough as soft as you can handle it

Method

1. 1

   Roll one-half inch thick, cut in round cakes and bake in a very hot oven on a hot buttered tin.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 10. The excerpt below is the record exactly as published.

one pint Graham flour, and a pinch of salt. Beat all briskly with egg beater, pour in hot-greased gem pans, and bake in hot oven. This amount makes twelve puff 3. Hot cups, greased, are better than tins. 34. German Puffs No. 2. — One pint sweet milk, one-half pound flour, two ounces butter, and four eggs. Separate t'he eggs and beat the THE PHYSICAL CULTURE COOK BOOK. 41 yolks until thick; warm the butter and milk until the butter is melted ; when cold, stir in, slowly, the yolks of the eggs; mix with the flour. Whisk the whites dry, stir through very lightly and bake in buttered cups not half full. 35. Pop-Overs. — One egg, white and yolk beaten separately, one cup sweet milk, one cup flour, a pinch salt. Bake twenty minutes in greased cups. 36. Whole-Wheat Pop-Overs. — One and one-half cups entire-wheat flour, one-half cup white flour, one tablespoonful sugar, one t'ea- spoonful salt, one tablesponful melted but- ter, three eggs, beaten separately. Beat batter well and bake in buttered stoneware cups for twenty minutes in hot' oven, then reduce the heat and bake twenty minutes more. They will rise to three or four times their height. 37. Crumpets. — Two cups milk, three cups flour, three tablespoonfuls butter, saltspoonful salt, half yeast cake dissolved in warm water. Warm the milk; beat in the salted flour, the melted butter, and the yeast. Let this sponge stand in a warm place until light. Bake in greased muffin rings on a hot griddle, or in patty pans in the oven. In either case fill the 42 THE PHYSICAL CULTURE COOK BOOK. pans or rings only half full, as the crumpets will rise in baking. 38. Waffles, i. — Three cups flour, one table- spoonful butter, two eggs, two cups milk, two teaspoonfuls baking powder, a little salt. Beat the eggs until light, add the milk, butter and salt. Stir in the flour with the baking powder last. Grease your waffle-irons well. 39. Waffles, 2. — The following recipe is perfect : To one quart of flour add one pint of warm (not hot) corn-meal mush, salt to taste, seven eggs beaten light separately, one tea- cupful sweet cream, and fresh milk sufficient to make a thin batter. Stir the cream and beaten egg yolks into the mush, then add the flour and fresh milk, stirring well and mixing perfectly smooth. The egg-white, beaten to a stiff froth, should be added just before cooking. The batter should be as thin as buttermilk, and the waffle- irons well heated and greased. Raw meal will not do ; it must be made into mush. 40. Maryland or Beaten Biscuit. — Rub one tablespoonful each of butter and lard into one quart of sifted flour, with one teaspoonful of salt; gradually add milk enough to make THE PHYSICAL CTLTUKE COOK BOOK. 43 a stiff dough, mixing it with the hand. When the dough is mixed, lay it on a floured bread-board and beat it with the roll- ing pin, turning it continually, until it blis- ters and cracks loudly. It will require to be beaten about half an hour. When the blisters are abundant tear off pieces of the dough as large as an egg, mold them in the form of bis- cuits, prick the tops with a fork, and bake in a rather quick oven. 41. Barley Meal Scones. — Two pounds bar- ley meal, three-fourths teaspoonful baking soda, three-fourths teaspoonful cream of tar- tar, half a teaspoonful salt, and buttermilk. Mix, and add enough buttermilk to make a nice, soft dough ; then sprinkle a little meal on the baking board, and roll out to a fourth of an inch thick. Cut in three and bake on a not too hot' griddle. 42. Whole- Wheat Griddle Cakes (Good).— Three cups entire-wheat flour, one cup Indian or corn-meal, three teaspoonfuls baking pow- der, one teaspoon salt, enough water to make a batter. Beat well and fry on a hot griddle. This recipe sounds almost too simple to be good, but it makes the lightest, most delicious cakes, and, if properly cooked, are wholesome. 44 THE PHYSICAL CULTURE COOK BOOK. Do not put too much grease on the griddle — use just enough to keep the cakes from stick- ing. If the cakes are too thick, when cooked, add a little more water. 43. Rice Griddle Cakes. — One and a half cups cold rice, two cups flour, two eggs, one heaping teaspoonful baking powder, milk to make a thin batter, half a teaspoonful salt. Cook on a hot griddle. 44. Graham Wafers. — Two cups Graham flour, one cup sweet milk, pinch of salt. Mix quickly and thoroughly, roll out as thin as pos- sible. Prick and bake in a quick oven. 45. Graham Wheatlets. — Scald one pint Gra- ham flour with nearly a pint of boiling water or milk. Add salt and flour to make a dough as soft as you can handle it

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