Sour Milk Griddle-Cakes

Ingredients

• Flour to make a batter
• a tea-spoonful of soda
• a table-spoonful of cold water
• Two eggs

Method

1. 1

   These are made the same as the preceding, except that sour milk is used instead of sweet, and a tea-spoonful of soda dissolved in a table-spoonful of cold water takes the place of the baking-powder.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 161. The excerpt below is the record exactly as published.

flour to make a batter. Bake twenty minutes in well-oiled muffin-rings. CORN AND RYE MUFFINS. These are made the same as Corn Muffins, No. 2, add- ing, instead of ihe flour and meal in the morning, One cupful of corn meal. One cupful of rye flour. One cupful of wheat flour. RICE MUFFINS. One pint of flour. One table-spoonful of sugar. One table-spoonful of butter. One cupful of cold cooked rice. Two eggs. Two tea-spoonfuls of baking powder. One tea-spoonful of salt. One-half pint of milk. Mix the flour, sugar, baking powder and salt in a sieve, and rub them all through. Rub the butter into the flour thoroughly, and beat the eggs light. Add the milk to the dry mixture, and when smooth stir in the rice. Beat again thoroughly, add ihe eggs, and bake quickly for thirty-five minutes, either in gem-pans or muffin-rings. WAFFLES. A waffle-iron is made of two iron griddles fitted and fastened together at one side with a hinge. Each griddle is divided into compartments, which are usually grooved into diamonds, hearts, rounds, etc. (See " Kitchen Uten- sils," page 3f.) If the waffle-iron has not been used for BREAKFAST DISHES. 369 some time, wash it thoroughly with soap and water, wipe it dry, and rub well with dry salt. The iron should be placed over the fire, heated on each side, and greased carefully, as it is very hard to clean if the cakes stick to it. Put a piece of salt pork on a fork, or a small piece of butter in a clean rag, and rub this all over both griddles ; the heat will melt the butter and let just enough of it through the cloth, so that this method is much better than applying the butter with a knife. Close the griddles and turn them that the fat may be distributed equally. Have the waffle batter in a pitcher so that the filling may be done quickly, and fill each compartment two-thirds full. Cover with the other griddle, cook one minute, turn the iron, and cook a little longer on that side. It takes but a little over two minutes to cook waffles. When done, carefully remove them from the irons, place them on a hot dish, and serve at once. Any kind of griddle-cake« batter, with the addition of the extra oiling to make the cakes crisp, may be cooked in a waffle-iron, if one does not regard the extra labor it involves. WHEAT WAFFLES. Four eggs. One quart of milk. One large table-spoonful of butter. Three tea-spoonfuls of baking powder. One tea-spoonful of salt. Flour to thicken. Beat the whites and yolks of the eggs separately, melt the butter, stir it into the yolks, and add the salt, the milk and the whites of the eggs, stirring well. Beat in quickly the flour, a little of which should be mixed with 24 370 THE PATTERN COOK-BOOK. the baking powder. The batter should be just thin enough to pour. Bake in a waffle-iron, as previously di- rected. This is a large recipe. PLAIN RAISED WAFFLES. One quart of flour. One tea-spoonful of salt. Three eggs. Two table-spoonfuls of butter. One-half cupful of yeast, or one-half a cake of compressed yeast. One and a-half pint of milk. Scald the milk and cool it. Rub the butter into the flour, and add the salt, the cooled milk and the yeast. Beat the mixture well for three minutes, cover, and let it stand in a warm place until light, generally over night. In the morning beat the whites and yolks of the eggs separately, add the yolks to the batter and then the whites, stirring well. Let the batter stand fifteen min- utes, and then cook in a waffle-iron. CORN-MEAL WAFFLES. One cupful of flour. One cupful of corn meal. Two cupfuls of sour milk. One-half cupful of sour cream. One-half tea- spoonful of salt. One tea-spoonful of soda. One table-spoonful of cold water. Two table-spoonfuls of sugar. Two eggs. Mix the sugar, salt, meal and flour. Beat the eggs light. Dissolve the soda in the cold water, and stir it into the sour cream and milk. Pour the liquid upon the BREAKFAST DISHES. 3 7 1 "dry mixture, add the eggs after stirring well, and bake in waffle-irons. Should there be no sour cream at hand, use two and a-hal£ cupfuls of sour milk and a table-spoonful of melted butter, measured after melting. GRIDDLE-CAKES. A soap-stone griddle is the best for this purpose as it does not require greasing ; but it should be allowed twice the length of time to heat through that would be required to heat an iron griddle. If an iron griddle is used, put a small piece of fat salt pork on a fork, and when the grid- dle is hot enough for the fat to sizzle, rub it all over with the pork, greasing it plentifully and evenly. Many prefer an iron griddle, because the fat used in oiling it imparts a delicate crispness to the cakes. A turnip, cut in half, is also excellent for rubbing the griddle before frying cakes, and is preferred by those who do not care for much rich- ness in the cakes. Take up a spoonful of the batter and pour it on the griddle from the end of the spoon ; the batter should hiss as it touches the griddle. Watch the cakes carefully. When those first put on are full of bub- bles they are ready to turn ; and generally when all have been turned the first are ready to take off the griddle. Turn the griddle often, bringing each edge of it in turn over the hottest part of the stove, that the cakes may cook evenly. SWEET MILK GRIDDLE-CAKES. One and a-half pint of milk. Two eggs. Flour to make a batter. One-half tea-spoonful of salt. One tea-spoonful of melted butter. Two tea-spoonfuls of baking powder. 3/2 THE PATTERN COOK-BOOK. Beat the eggs well, and stir them into the milk. Add the salt and baking powder, and enough flour to thicken, and lastly, stir in the melted butter. Too much flour should not be used, if a light, thin cake is desired. It is wise to bake one cake first, to see if the batter is thick enough and the griddle sufficiently heated. SOUR MILK GRIDDLE-CAKES. These are made the same as the preceding, except that sour milk is used instead of sweet, and a tea-spoonful of soda dissolved in a table-spoonful of cold water takes the place of the baking-powder. BREAD GRIDDLE-CAKES. These are especially well liked by people fond of griddle-cakes. The following quantities will be enough for five persons : One pint of sweet milk. One and a-half pint of bread-crumbs. Two eggs

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