Slappers

Ingredients

• 1 pint of corn-meal
• 1 good half teaspoonful of salt
• 1 tablespoonful of butter
• 2 or 3 beaten eggs
• also 1/2 cupful of flour
• 1/2 teaspoonful of baking powder

Method

1. 1

   Mix corn-meal, salt, and butter, add boiling water and let cool.

2. 2

   Add eggs, flour, and baking powder, then drop spoonfuls into hot fat and cook until golden.

As published

This recipe was extracted from 365 tasty dishes (1906), page 47. The excerpt below is the record exactly as published.

Slappers. '' Slappers " is the old-time name for thick Indian pancakes, i pint of corn-meal, i good half teaspoonful of salt and i table- spoonful of butter are put into a bowl and enough boiling water from the tea-kettle added to scald, then the bowl is covered and set aside until cool (this is frequently done the night before). 2 or 3 beaten eggs are now added, the number depending upon the egg supply (this is the old-fashioned recipe), also ^ a cupful of flour and a little milk if necessary, but the batter should be very thick. ^ of a teaspoonful of baking powder is beaten in at the last and spoonfuls of the batter are dropped into a hot spider contain- ing a little hot fat. The cooking should be slow, three to four minutes before turning and they should be sent at once to the table. 173 November. 4. — Macaroni Timbales. Macaroni timbales are a little troublesome, but are good enough to make it worth while to prepare them occasionally. Cook i dozen sticks of pipe macaroni in boiling salted water, drain and lay them in cold water until ready to use, then dry on a towel and cut into rings. Thickly grease a pint bowl with soft butter, line it with a layer of the maca- roni so arranged as to show the holes. Chop fine i}i cupfuls of cold meat, mix it with a sauce made with i tablespoonful of flour, ^ of a cupful of milk or stock and a high sea- soning of salt, pepper and onion juice. Add 2 well-beaten eggs, stir all together and fill the bowl, taking care not to disturb the mac- aroni. Steam for an hour and serve with a tomato sauce. 5. — Chicken a la Dreux. For each pint of cold boiled chicken freed from skin and fat and cut very fine allow i tablespoonful of butter,

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