Bice Cakes. — Mix Y2 pi^^^ of cold boiled rice with the yolks of
2 eggs, Yi giU ot milk, and 2 tablespoonfuls of prepared flour ; beat
the whites to a stiff froth, add slowly the rice mixture to the whites
while stirring constantly. Place with a tablespoon small portions
on a hot well-greased griddle, and bake light brown on both sides
(if too thick, add more milk ; if too thin, more flour) ; continue to
bake until all are done. Serve on hot plates for breakfast.
Hominy Cakes. — Prepare the same as Bice Cakes.
German Buckwheat Pancake.— Place 1 pint of buckwheat
flour in a bowl, add 3 gills of milk, Y» teaspoonful salt, and the yolks
of 2 eggs. Mix this into a smooth batter, beat the whites to a
stiff froth, add slowly the batter to the beaten whites while stirring
constantly. Place a medium-sized frying pan with 1 tablespoonful
PANCAKES, MUFFINS, GEMS, Etc. 545
lard and butter oyer the fire ; as soon as hot pour in sufficient bat-
ter to coyer the pan, bake light brown on the under side, turn and
bake the same on the other side. Slip the cake on to a hot plate,
and finish the remaining batter the same way.
Buckwheat Cakes with TeasL— Put ly, pint of buckwheat
flour into a bowl, add Yt teaspoonful salt, ly, pint lukewarm
water and y, yeast cake, stir until perfectly smooth ; then coyer
the bowl, set it in a warm place oyernight to rise. Next morning
add 2 tablespoonfuls of molasses, and, if too thick, add a little cold
water ; bake in small cakes on a hot well-greased griddle, and senre
on hot plates as soon as done. Buckwheat cakes are also made of
prepared flour, which is sold in 3- and 6-pound packages. A recipe
will be found printed on each package.
HuflBns with Teast. — Roll some bread dough into round balls
the size of an egg ; lay buttered muffin rings in a buttered pan, put
the balls in the rings, coyer the rings with another pan, lay a weight
on top the pan, set in a warm place to rise till light, then place the
pan with weights and all in a medium-hot oyen, bake 30 minutes
or till done. Then remoye, and serye in a napkin.
Graham Muffins. — Roll Graham bread dough into balls, and
finish as iu foregoing recipe.
Graham Gems. — Mix 1 pint of Graham flour with 1 cup of
wheat flour, add 2 tablespoonfuls sugar, 2 teaspoonfuls of baking
powder, y^ tablespoonf ul butter, and y^ teaspoonful salt, rub the but-
ter and flour together, add lys cupful milk, 1 egg, mix all together,
fill into buttered gem pans, bake in hot oyen, and serye in a
napkin.
Gems. — Sift 1 pint of fiour with ly, teaspoonful baking pow-
der into a bowl, add yg teaspoonful salt, y^ tablespoonful butter, rub
the butter fine into the fiour, add 1 teaspoonful sugar, yg pint of
milk, the yolks of 2 eggs, and the beaten whites. Fill this into
battered gem pans, and bake in a quick oyen. Serye in a napkin.
546 PANCAKES, MUFFINS, GEMS, Etc. ✪ Dennett's Pancakes
Page 363 · 9 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Bice Cakes. — Mix 1/2 pint of cold boiled rice with the yolks of 2 eggs, 1/4 gill of milk, and 2 tablespoonfuls of prepared flour ; beat the whites to a stiff froth, add slowly the rice mixture to the whites while stirring constantly. Place with a tablespoon small portions on a hot well-greased griddle, and bake light brown on both sides (if too thick, add more milk ; if too thin, more flour) ; continue to bake until all are done. Serve on hot plates for breakfast.
Hominy Cakes. — Prepare the same as Bice Cakes.
German Buckwheat Pancake.— Place 1 pint of buckwheat flour in a bowl, add 3 gills of milk, Y» teaspoonful salt, and the yolks of 2 eggs. Mix this into a smooth batter, beat the whites to a stiff froth, add slowly the batter to the beaten whites while stirring constantly. Place a medium-sized frying pan with 1 tablespoonful
PANCAKES, MUFFINS, GEMS, Etc. 545
lard and butter over the fire ; as soon as hot pour in sufficient batter to cover the pan, bake light brown on the under side, turn and bake the same on the other side. Slip the cake on to a hot plate, and finish the remaining batter the same way.
Buckwheat Cakes with TeasL— Put 1 1/2 pint of buckwheat flour into a bowl, add 1/2 teaspoonful salt, 1 1/2 pint lukewarm water and 1/2 yeast cake, stir until perfectly smooth ; then cover the bowl, set it in a warm place overnight to rise. Next morning add 2 tablespoonfuls of molasses, and, if too thick, add a little cold water ; bake in small cakes on a hot well-greased griddle, and serve on hot plates as soon as done. Buckwheat cakes are also made of prepared flour, which is sold in 3- and 6-pound packages. A recipe will be found printed on each package.
Muffins with Yeast. — Roll some bread dough into round balls the size of an egg ; lay buttered muffin rings in a buttered pan, put the balls in the rings, cover the rings with another pan, lay a weight on top the pan, set in a warm place to rise till light, then place the pan with weights and all in a medium-hot oven, bake 30 minutes or till done. Then remove, and serve in a napkin.
Graham Muffins. — Roll Graham bread dough into balls, and finish as in foregoing recipe.
Graham Gems. — Mix 1 pint of Graham flour with 1 cup of wheat flour, add 2 tablespoonfuls sugar, 2 teaspoonfuls of baking powder, 1/4 tablespoonful butter, and 1/4 teaspoonful salt, rub the butter and flour together, add 1 1/2 cupful milk, 1 egg, mix all together, fill into buttered gem pans, bake in hot oven, and serve in a napkin.
Gems. — Sift 1 pint of flour with 1 1/2 teaspoonful baking powder into a bowl, add 1/8 teaspoonful salt, 1/4 tablespoonful butter, rub the butter fine into the flour, add 1 teaspoonful sugar, 1/8 pint of milk, the yolks of 2 eggs, and the beaten whites. Fill this into buttered gem pans, and bake in a quick oven. Serve in a napkin.
546 PANCAKES, MUFFINS, GEMS, Etc.
Records on this page
Dennett's PancakesCorn MuffinsRice CakesGerman Buckwheat PancakeGemsBuckwheat Cakes with YeastMuffins with YeastGraham MuffinsGraham Gems