Harper's cook book encyclopædia

Another way: — Three parts by measure of buckwheat flour to one part of Graham flour, and mix with buttermilk instead of water. Keeping buckwheat batter is often very troublesome, especially in mild weather. It can be kept perfectly sweet by pouring cold water over that left from one morning, and which is intended to be used for raising the next morning's cakes. Fill the vessel entirely full of water, and put in a cool place ; when ready to use, pour off the water, which absorbs the acidity. Buttermilk Griddle Cakes. — To have the cakes light and in perfection the buttermilk must not be strained, but should have the little particles of butter floating in it. To a pint of buttermilk allow a scant half-pint of clabbered milk ; mix, stirring in flour enough to make a stiff batter ; beat well, and until the lumps are all out; then add a teaspoonful of salt, and a teaspoonful of soda finely powdered and thoroughly stirred into a gill of flour. Beat well into the batter ; add enough buttermilk to make it of the consistency of buckwheat cakes. Corn Griddle Cakes. — Take the fine, white meal, and stir rich buttermilk into it until it is almost the consistency of thin mush ; add a little soda, and salt to taste. Have the griddle hot and well buttered. Corn-meal Griddle Cakes. — Two cups of boiling milk, one cup of corn meal, half-cup of flour, two eggs, one table-spoonful each of butter and molasses, one heaping teaspoonful of baking-powder, salt-spoonful of salt. Pour the boiling milk over the meal, as directed in recipe for raised corn bread. When cool, add the butter, melted ; the molasses, salt, and flour, and lastly the eggs, beaten very light. If the batter is too stiff, thin with cold milk to the right consistency. Flannel Cakes. — One quart of flour, two eggs, one large kitchen-spoonful of yeast, sweet milk enough to make a thin batter; beat all well together and set to rise during the night. If the batter should become too thick, add a little more milk or water. Indian -meal Johnny Cake. — Five gills of meal, 3 ozs. of butter, one teaspoonful of salt. Mix up with milk. Pancakes. — Put into a basin % lb. of sifted flour, one egg, one-quarter of a gill of milk; stir to a smooth paste ; then add one and three-quarter ' gills of milk, 2 ozs. of fresh butter, melted, and a small pinch of salt ; mix well, and, if lumpy, strain this batter. Put a small piece of butter into a pancake-pan ; when melted, Pancakes Rice Griddle Cakes pour in two table-spoonfuls of the batter; spread it so as to cover the pan entirely; fry till colored on one .side; then toss it over and cook the other side, and turn the pancake out on a dish. When all the batter is cooked in this way, sprinkle the pancakes with sugar, and serve on a verv hot dish, with a cut lemon. Pancakes should be eaten as soon as fried. Another recipe ' Take a pint of cream, six eggs, three table-spooniuls of flour, three of wine, one of rose-water, % lb. of sugar, % lb. of melted butter almost cold, and half a nutmeg grated. Mix these well together. Fry until they become delicately brown. Let the batter be as thin as possible.