Rye Puf

Ingredients

• One pint of milk
• four eggs beaten separately
• a little salt
• rye flenr to make a thin batter

Method

1. 1

   These must be baked in the same pan and in the same way as Wisconsin Cakes.

Nutrition per serving

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 74. The excerpt below is the record exactly as published.

Rye Pufl^, and Laplanders, require to be baked in a pan which comes for the purpose and can be procured at any hardware store. * Flannel Cakes. Beat three eggs separately and then together \ stir in alter- nately flour to make a thin batter with three pints of buttermilk or sour milk ; melt a tablespoonfui of butter and add it with a little salt ; last a teaspoon even Aill and a half of soda dissolved in a little warm water, and bake immediately on a hot griddle. * Kaised Flannel Cakes. Warm a quart of milk, put in it a tablespoonfui of butter, a liUle salt and two beaten eggs; stir in flour until it is a thin batter ; add half a teacup of yeast ; beat all well together ; set them over night, if for breakfast ; at noon, for tea. Bake on a hot griddle. * Kush Cakes. Mould cold boiled mush into balls, with a little flour, to pre- vent its sticking to your hands, flatten them half an inch thick, and bake a nice brown on a hot griddle ; turn them over when one side is brown. Split and butter them, and send to table hot. * Buttered Toast. Out even slices round the loaf half an inch thick, toast them evcttly brown on both sides, dip each slice quickly in boiling water and cover with melted butter, which must be prepared before you commence to toast the bread; sprinkle each sliee with a very little salt, lay them on each other as you butter them. Set them in a hot oven for a few minutes, and serve. BREAD, CAKES, Sc IM Dried Toast Out and toast as above, and serve quioklj without batter, in a toast-raok * Cream Toast Out and toast as foi battered toast foor or five slioes of bread, boil a pint of cream, dip eaob slice in the boiling oream, laj hem in a oovered dish ; add a little salt tc the cream, poar it over the toast, cover and serve. * Milk Toast Cat slices from a loaf of stale bread half an inch thick, and toast them evenly brown on both sides ; whilst the bread is toasting, boil three pints of milk, and when it comes to a boil, stir in it a qaarter of a pound of batter rubbed to a paste with two tablespoonsful of flour and a little salt. When it begins to thicken, dip each slice of toast in it, and lay them evenly in a deep dish. When all are done, pour over the milk^ cover closely andjserve. Hew England Breakfast Padding. Boil a quart of milk in the evening, and pour it whilst hot very slowly over seven heaping tablespoons^ of Indian meal, stirring all the time ; then add a little salt and half a teacup of molasses ; batter a TurkVhead pudding-dish, pour the pudding in, and set it in a cool oven and let it remain all night, until breakfast time. Serve hot. To be eaten ¥dth butter. A stand- ing Sunday morning breakfast-dish in some parts of New Eng land. * Laplanders. One quart of flour, a quart of milk, two eggs, a teaspoon cf •alt; beat the whites and yolks of the eggs separately. Beat all together ; bake in a Wisconsin pan ; put the pan into the oven and make it hot, then put a piece of butter the siie of a hickory nut into each compartment. When melted, half flD them with the batter, and lake quickly in a hot oven. 160 COOKER T FR OM EXPEBIENOB. * Bye Pnib. One pint of milk, four eggs beaten separately, a little salt, and rye flenr to make a thin batter

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