Mrs. Lincoln's Boston cook book

A soapstone griddle, which needs no greasing, is the best ; but of whatever material, let it be large enough to hold seven cakes. Let it heat while you are making the cakes. If an iron griddle be used, put a piece of salt pork two inches square on a fork ; and when the griddle is hot enough for the fat to sizzle, rub it all over with the pork. Just grease it ; do not leave little pools of fat on the edge to burn, and smoke the cakes. Take up a tablespoonful of the mixture, and pour it from the end of the spoon. The mixture should hiss or sizzle as it touches the griddle. Put one in the centre and six around the outside. By the time you have the seventh cake on, the first one will be full of bubbles and ready to turn; and when the seventh is turned, the first will have stopped puffing and be done. Wipe the griddle with a dry cloth, and grease again after each baking. Turn your griddle often, bringing each edge of it in turn over the hottest part of the stove, that the cakes may cook evenly. Always mix waffles or griddle-cakes in a bowl with a lip, and beat up the mixture well between each baking. The Boston Cook Book. Griddle-Cakes. 1 pint flour. 3^ teaspoonful salt. 1 teaspoonful soda. 1 scant pint sour milk or cream. 2 eggs, well beaten. Crush, measure, and sift the soda and salt into the flour. Mix thoroughly. Add the milk, and beat well ; then add the beaten yolks, and lastly, the whites, beaten stiff. Bake on a hot, well-greased griddle ; turn when full of bubbles, and bake on the other side till they stop puffing. Use one half or one third fine corn meal or Graham flour to make a variety. To make Huckleberry Griddle-Cakes, add one pint of berries, picked over and rolled in flour. Some persons prefer to mix the sour milk with the flour, and let the mixture stand over night. In the morning add the salt, soda, and eggs. Sour milk is the best for griddle-cakes, and when thickened just right, the cakes are very good without the eggs. Kice or Hominy Griddle-Cakes (no Soda). 1 cup sweet milk. 1 cup warm boiled rice, or fine hominy. % teaspoonful salt. 2 eggs, yolks and whites beaten separately. 1 tablespoonful melted butter. Flour enough to make a thin batter. Bake either as griddle-cakes or waffles. Bread Griddle-Cakes. 1 pint stale (not dried) bread- 1 1 pint milk, scalded, crumbs. | 1 tablespoonful butter. Pour the hot milk over the crumbs, add the butter, and soak over night or till the crumbs are softened. Then rub through a squash strainer; add 2 eggs, yolks and whites beaten separately. 1 cup flour. }4. teaspoonful salt. 2 teaspoonfuls baking-powder. Cold milk to thin it if needed. Bake slowly; spread with butter and sugar, and serve hot The Boston Cook Book. lOI Raised Graham Griddle-Cakes. Mix one pint of milk, scalded and cooled, one cup of whole-wheat flour, one cup of white flour, one fourth of a cup of liquid yeast. Let it rise over night. In the morning add half a teaspoonful of salt, one tablespoonful of molasses, one saltspoonful of soda. If too thick, add a little warm water. These are more wholesome than buckwheat cakes. Buckwheat Cakes.