Sour Milk Griddlecakes

Ingredients

• 2| cups
• 1 teaspoonful
• 2 tablespoonfuls
• 2 cups
• I J teaspoonfuls
• I

Method

1. 1

   Mix dry ingredients, add sour milk, beaten egg, and melted butter.

2. 2

   Beat thoroughly, drop by spoonfuls on a greased griddle, cook until edges are done, then turn and cook the other side.

3. 3

   Serve with butter and syrup.

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 42. The excerpt below is the record exactly as published.

teaspoonfuls of butter, or butterine, in small bits. Continue until the dish is nearly full. Pour in milk to barely cover the potatoes, put a cover on the dish, and set the dish in a moderate oven. Remove the cover in time to allow the top to brown. Allow rather more than half an hour for the baking. THE HOME SUPPER 125 5. Creamed potato. Here is an easy way. Chop cold baked or boiled potatoes with the chopper. Allow i tablespoonful of butter to i pint of chopped potato. Melt the butter in a saucepan. Stir in the potatoes. Shake from the dredger the same amount as a tablespoonful of flour, stirring the potato with one hand as you shake with the other. Pour in enough milk to barely cover the chopped potato. Set the saucepan in the coolest spot on the range, or on an oil stove with low flame, upon an asbestos mat; or turn all into an earthenware jar or baking dish, and bake slowly until it becomes creamy. 6. Potatoes warmed over in fat. This is an old-fashioned way and a good one. Have only a little fat in the frying pan ; and that very hot. The slices of potato will become brown as you turn them from side to side. 7. Hashed brown potato. This is a delicious way to warm up cold potatoes. Chop the potatoes. To a quart of chopped potato add a tablespoon- ful of flour. Heat a frying pan and melt in it two tablespoon- fuls of beef fat. Stir the potato thoroughly into the fat. Press the mixture firmly down and set the pan where the potatoes will brown on the bottom. It is better to do this slowly, and you should allow half an hour. Turn the potatoes out on a large plate. There should be a nice brown crust, just as you have it in corned-beef hash. EXERCISES AND PROBLEMS 1. Make a list of the foodstuffs in potato, with the percent- ages. 2. Make a list of the different ways of cooking potatoes. 3. Explain why potatoes, meat, and meat gravy containing fat make a good meal. 126 FOOD AND HEALTH 4. Then, when you put other foods with potato to make a meal, what should the other foods contain ? 5. Can you now add to or change the definition of cooking that you made in the lesson before ? Lesson ij griddlecakes and sweet cake Are griddlecakes and sweet cake wholesome for supper and other meals ? The quick breads are convenient for any meal when there is time enough to bake them ; especially in cold weather, when there is more likely to be a steady fire. The quickest batter to mix and bake is the griddle- cake, or pancake. Almost every one likes them, when they are a fine brown, served with sugar, or maple sugar or sirup, or molasses. But how wholesome a food are they .? This was another question that Miss Travers answered at the school exhibit, when they were discuss- ing quick breads. The answer was something like this : We must remember that, although two cooked foods may have the same materials in them, one is easily digested and the other is not. And why ? What do we mean by " digestible '' ? "To digest '' means " to dissolve,"" to make liquid. All solid food must become liquid, before it can be absorbed and carried about the body by the blood. The water that we drink helps to do this, but nature has provided us with substances, beginning with the saliva in the mouth, that help in the work of dissolving. You know that THE HOME SUPPER 127 when you begin to chew food the saliva begins to flow, and, when the food reaches the stomach, the stomach begins to churn the food, and the gastric juice flows from the walls of the stomach to help this digestive process.^ What difference is there between the digestibility of the griddlecake, and of a light, dry muffin or biscuit ? The flour in the griddlecake is not well cooked, for the time is too short. The cake is so soft that we do not chew it ; and so the starch in the flour has missed the first step of digestion. This pasty mass in the stomach is a bad thing, especially with the large amount of sugar that we usually take on griddlecakes. But we like griddlecakes and we cannot go without them! Can we not, when it is a choice between being strong and well, happy and helpful, on the one hand, and half well and dull with indigestion, on the other .^ There is no reason why healthy people should not eat griddlecakes once in a while ; but griddlecakes are not meant for a steady diet. How can we make griddlecakes more digestible .^ If people insist on eating them, we will try to make them as wholesome as we can. 1. Use some material that has been cooked before, — bread crumbs, cooked corn meal, oatmeal, rice, or any other cooked cereal. 2. Make them very light and porous with sour milk and soda, or with baking powder. One good cook ^ See a physiology for further description of the digestive process. 128 FOOD AND HEALTH makes delicious, dry, light griddlecakes by using sour milk and soda, and a little baking powder, too. 3. Bake the griddlecakes as thoroughly as you can. Do not take them from the griddle the moment they are brown, but let them stand until they are cooked " inside.** 4. Do not drown them in sirup or bury them in sugar when you eat them. 5. Take small mouthfuls, and try to chew each por- tion. Sour milk griddlecakes. What and how much. Flour 2| cups Salt \ teaspoonful Melted butter 2 tablespoonfuls Sour milk 2 cups Soda I J teaspoonfuls

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