Slappers

Ingredients

• 2 cups Indian corn meal
• ¼ teaspoon salt
• 2 tablespoons butter
• sufficient boiling water to thoroughly moisten without being sloppy
• 3 well-beaten eggs
• 1 cup milk
• 1 cup wheat flour
• 2 teaspoons Royal Baking Powder

Method

1. 1

   Drop by spoonfuls on a hot greased griddle, cook slowly till brown, turn and brown other side.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 15. The excerpt below is the record exactly as published.

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, 3 level teaspoons Royal Baking Powder. Rub in 1 heaping tablespoon butter. Mix to a soft dough with milk. Roll out Mi inch thick. Place without cutting on hot greased griddle, and cover. Place on moderate fire, cook about 10 minutes. Slip off on board, turn without breaking, re- turn to griddle and cook 10 minutes longer. Break into pieces and serve with butter. Royal Sally Lunns.— Sift together 1 pint flour, 1V<2 teaspoons Royal Baking Powder

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