Sweet Corn Griddle-cakes

Ingredients

• 1 quart grated corn
• 1 cup of flour
• 1 cup of milk
• 1 tablespoonful melted butter
• 4 eggs
• 1/2 teaspoonful of salt

Method

1. 1

   Mix all ingredients and cook on a hot griddle until golden brown.

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 11. The excerpt below is the record exactly as published.

1/2 teaspoonful of salt. 4 teaspoonfuls of baking-powder. % cup of milk. 1 tablespoonful of butter. Put the salt and baking-powder in the flour and sift well, and then rub the butter in with a spoon. Little by little put in the milk, mixing all the time, and then lift out the dough on a floured board and roll it out lightly, just once, till it is one inch thick. Flour your hands and mould the little balls as quickly as you can, and put them close together in a shallow pan that has had a little flour shaken over the bottom, and bake in a hot oven about twenty minutes, or till the biscuits are brown. If you handle the dough much,. the biscuits will be tough, so you must work fast. Grandmother's Corn Bread 1% cups of milk. 1 cup sifted yellow corn-meal. 44 A LITTLE COOK BOOK 1 tablespoonful melted butter. 1 teaspoonful sugar. 1 teaspoonful baking-powder. 2 eggs. % teaspoonful of salt. Scald the milk — that is, let it boil up just once — and pour it over the corn-meal. Let this cool while you are separating and beating the eggs ; let these wait while you mix the corn- meal, the butter, salt, baking-powder, and sugar, and then the yolks ; add the whites last, very lightly. Bake in a buttered biscuit-tin in a hot oven for about half an hour. Because grandmother's corn bread was a little old-fashioned, Margaret's Other Aunt put in another recipe, which made a corn bread quite like cake, and most delicious. Perfect Corn Bread 1 large cup of yellow corn-meal. 1 small cup of flour. 1/2 cup of sugar. 2 eggs. 2 teaspoonfuls of baking-powder. S tablespoon fuls of butter. 1 teaspoonful of salt. FOR A LITTLE GIRL 45 Flour to a thin batter. Mix the sugar and butter and rub to a cream ; add the yolks of the eggs, well beaten, and then half a cup of milk ; then put in the baking-pow- der mixed in the flour and the salt, and then part of the corn-meal, and a little more milk ; next fold in the beaten whites of the eggs, and if it still is not like " a thin batter," put in a little more milk. Then bake in a buttered biscuit- tin till brown, cut in squares and serve hot. This is particularly good eaten with hot maple syrup. Popovers Put the muffin-tins or iron gem-pans in the oven to get very hot, while you mix these pop- overs. 2 eggs. 2 cups of milk. 2 cups of flour. 1 small teaspoonful of salt. Beat the eggs very light without separating them. Pour the milk in and beat again. Sift the salt and flour together, pour over the eggs and milk into it, and beat quickly with a spoon till it is foamy. Strain through a wire sieve, and take the hot pans out of the oven and fill each one-half full; bake just twenty-five minutes. 46 A LITTLE COOK BOOK Cooking-school Muffins 2 cups sifted flour. 2 teaspoonfuls baking-powder. Y2 teaspoonful of salt. 1 cup of milk. 2 eggs. 1 large teaspoonful of melted butter. Mix the flour, salt, and baking-powder, and sift. Beat the yolks of the eggs, put in the butter with them and the milk, then the flour, and last the stiff whites of the eggs. Have the muffin-tins hot, pour in the batter, and bake fif- teen or twenty minutes. These must be eaten at once or they will fall. There was one little recipe in Margaret's book which she thought must be meant for the smallest girl who ever tried to cook, it was so easy. But the little muffins were good enough for grown people to like. This was it : Barneys 4 cups of whole wheat flour. 3 teaspoonfuls of baking-powder. 1 teaspoonful of salt. FOR A LITTLE GIRL 47 Enough witer to make it seem like cake batter. Drop with a spoon into hot buttered muffin- pans, and bake in a hot oven about fifteen min- utes. Bridget had to show Margaret what was meant by a " cake batter," but after she had seen once just how thick that was, she could always tell in a minute when she had put in water enough. Griddle-cakes 2 eggs. 1 cup of milk. IV2 cups flour. 2 teaspoonfuls of baking-powder. 1/2 teaspoonful of salt. Put the eggs in a bowl without separating them, and beat them with a spoon till light. Put in the milk, then the flour mixed with the salt, and last the baking-powder all alone. Bake on a hot, buttered griddle. This seems a queer rule, but it makes delicious cakes, especially if eaten with sugar and thick cream. Flannel Cakes 1 tablespoonful of butter. 1 tablespoonful of sugar. 48 A LITTLE COOK BOOK 2 eggs. 2 cupfuls of flour. 1 teaspoonful of baking-powder. Milk enough to make a smooth, rather thin batter. Rub the butter and sugar to a cream, add the eggs, beaten together lightly, then the flour, in which you have mixed the baking-powder, and then the milk. It is easy to know when you have the batter just right, for you can put a tiny bit on the griddle and make a little cake; if it rises high and is thick, put more milk in the batter; if it is too thin, it will run about on the griddle, and you must add more flour; but it is better not to thin it too much, but to add more milk if the batter is too thick. Sweet Corn Griddle-cakes These ought to be made of fresh sweet corn, but you can make them in winter out of canned grated corn, or canned corn rubbed through a colander. 1 quart grated corn. 1 cup of flour. 1 cup of milk. 1 tablespoonful melted butter. FOR A LITTLE GIRL 49 4 eggs

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