Griddle Cakes

Ingredients

• 2 cups flour
• 1 1/2 cups sour milk
• 1 tsp. salt
• 1 tsp. soda
• 4 tsps. melted fat

Method

1. 1

   Sift flour, salt, and soda together, add half the milk and beat until smooth.

2. 2

   Stir in the remainder of the milk, add fat, and beat well.

3. 3

   Pour by spoonfuls on a hot, greased griddle.

4. 4

   When lightly browned on one side, turn and cook the other side; serve hot.

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 28. The excerpt below is the record exactly as published.

griddle cakes. (Ji) Dv()\) batters, <'.//., muffins, gingerbread and many CukcH. ; 64 : flour-mixtures. 65 2. Doughs. (a) Soft doughs, e.g., milk biscuits, dumplings. (6) Stiff doughs, e.g., pastry, bread. The Methods of Mixing. 1. Stirrimj. — A circular or figure-eight motion, with the object of thoroughly mixing the material. 2. Beating. — A cartwheel motion, with the object of entangling air in the mixture. 3. Folding. — A light, delicate motion, rather triangular in shape, used when it is necessary to avoid breaking air-cells. 4. Cutting. —Used for cutting shortening into flour for pastry or doughs. 5. Kneading. — The motion required to make bread smooth and elastic. 6. Rolling. — The even but light rolling pressure of a rolling-pin upon doughs. The Lightening Agents. 1. Air. (o) Incorporated by beating the flour-mixture, e.g., pop- overs, etc. (6) Incorporated by adding beaten egg to the flour-mixture, e.g., sponge cake, etc. 2. Steam. — Obtained in certain mixtures by exposing the mixture to .strong heat, when the water in it suddenly expands to steam, thus lightening the mixture. 3. The Gas Carbon Dioxide /CO \ I 2;- (a) Generated in the flour-mixtures by the action of an alkali upon an acid in the presence of moisture. 1. Soda and the acid of sour milk, e.g. , griddle cakes, etc. 2. Soda and the acid of molasses, e.g., gingerbread, etc. 3. Soda and the acid of cream of tartar, e.g., cakes, etc. 4. Soda and acid of baking powders, e.g., cakes, etc. 66 DOMESTIC SCIENCE. (6) Generated in the mixture by the action of yeast, e.g., bread. (c) Generated in the flour-mixture, and forced into it by machinery, e.g., aerated bread. Note. — Frequently two or more agents are used in the same mixture. 3. Gluten. When wheat flour is made into a dough, kneaded thoroughly, and the starch taken out of it by washing in several waters, there remains a gray, tough elastic substance. It is this substance gluten which stretches like rubber that holds the gas in the flour-mixtures iintil the mass is light and porous. In the process of baking the gluten stiffens and the mass retains its porous, spongy shape. General Directions for Flour Mixtures. 1. Preparation. (a) Attend to the fire. If the fuel is coal, see that the fire will not need fresh coal while the article is cooking. (6) Collect necessary utensils and ingredients. (c) As a rule, line pans and grease tins before begin- ning to mix. (d) Fruit should be cleaned, thoroughly dried, and well floured before being added to flour- mixtures. 2. The Mixing. Use an earthem bowl and a wooden spoon for mixing. MojuMure dry ingredients, then butter, then licjuids. If butter is very hard cover with tepid water and wash it with the spoon until creamy, then pour off the water. When the yolks and wliit<!H an; beaten separately, boat the whites until stitt" but not dry and add to the mixture FLOUR-MIXTURES. 67 after the flour. Never stir batters after the final beating, because tlie stirring takes out the air which has been drawn in by the beating. Cake pans should be filled nearly two-thirds full and the mixture spread evenly over the pan. 3. Baking. As a general rule the depth of batter or thickness of dough determines the temperature of the oven. A thin cake requires a hot oven and a thick loaf a moderate oven. Cake should be looked at frequently while baking. By opening the oven door a short distance only and clos- ing quickly without jarring the oven, there' is no danger of causing the cake to fall. Cake should not be moved in the oven until it has risen to its full height, which should be when about half baked. P Test cake, muffins, etc., by pressing gently with the tip of the finger ; if baked no impression of the finger will remain. Light cake shrinks from the pan when baked, but pound cakes do not. 64.— POPOVERS. 1 cup flour. 1 cup milk. 1 large egg. ^ tsp. salt. Grease six popover cups, place on a baking sheet or pan in the oven. Break the egg into a pitcher, add salt and beat until light with a Dover beater. Add the milk and beat until perfectly smooth. Pour the batter quickly into the hot cups and bake in a hot oven about thirty minutes. Look at them about ten minutes after placing in the oven, and if browning reduce the heat. 68 DOMESTIC SCIENCE. 65.— GRIDDLE CAKES. 2 cups flour. If cups sour milk. 1 tsp. salt. 1 tsp. soda. 4 tsps. melted fat

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