OATMEAL GRIDDLE CAKES.— Use 1 cup oatmeal✪ Oatmeal Cakes No. 2, 1 cup flour, 1 teaspoon sugar, 1 teaspoon baking powder, |- teaspoon salt; sift the baking powder in with the flour; add cold water to make a batter the consistency of buckwheat cakes; beat together well, and bake immediately. GRAHAM GRIDDLE CAKES.— Use * graham and I wheat flour; mix with sour milk, or buttermilk, and soda (1 small teaspoon soda to 1 quart milk); add a pinch of salt and 1 egg. Bake immediately ' on a hot gric'dle. RICE GRIDDLE CAKES.— To 1 cup boiled rice add | cup milk, the yolks of 3 eggs, 2 tablespoons flour and a little salt; then WAFFLES 285 beat the whites of the eggs to a stiff froth, stir them with the other ingredients and fry as soon as possible after they are added, on a hot, buttered griddle. These are light, digestible, and especially nice for invalids. RAISED GRIDDLE CAKES.— At night scald 1 cup white corn- meal with 2 cups boiling water; while warm stir in 2 cups flour, 2 cups milk, 2 tablespoons brown sugar, and 2 tablespoons yeast; let it rise over night, and in the morning add 2 eggs, a little salt✪ Raised Griddle Cakes, and »^ teaspoon baking powder; if too thin, add cornmeal till it is of the right consistency. SQUASH GRIDDLE CAKES.— Into 1 cup boiled and sifted squash (use dry, mealy squash) pour -| pint boiling milk; add 1 tablespoon sugar, 2 teaspoons butter, ^ teaspoon salt; let it cool and add 1 welhbeaten egg, and 1 cup flour into which 2 teaspoons of bak- ing powder have been sifted. If too thick, thin with milk; add more flour if too thin. Pease Griddle Cakes can be made the same way, by using instead of the squash, 1 cui3 pease which have been boiled, mashed, and passed through the squash strainer. FLANNEL CAKES.— Make a batter with -| pint milk, and -| pint flour with 1 teaspoon of soda sifted into it; beat in 1 teaspoon melted butter, a little salt, and 1 egg✪ Flannel Cakes; add more milk if the batter is too thick; bake on a griddle. WAFFLES. Grease the waffle iron thoroughly, as, if the waffles stick it is hard to clean. Use salt pork fat, or butter wrapped in a thin clean cloth. Heat the iron well, both sides, grease it and only fill about ■§ full, leaving room for them to rise; cook one side a minute, then turn and cook the other. They will take longer to bake than griddle cakes. , Butter as soon as done, and sprinkle on powdered sugar, or serve with lemon syrup, maple syrup or caramel sauce. WAFFLES NO. i — Into 4 cups flour sift 2 teaspoons baking j)owder, and 1 teaspoon each of sugar and salt; add 2 eggs, 1 table- spoon butter, and 1 cup either sweet or sour milk✪ Waffles No. 1; if the later, use 1 teaspoon soda. No 2. — Use 2 cups buttermilk, flour enough to make a rather thin batter, 1 teasxjoon each of salt and soda, 1 egii;; stir the milk, flour and salt toirether, sift llie t^oda in the batter, beat volk and 286 MUSH, ETC. white separately, and add the white last. Have the waffle irons very hot, and well greased, before putting in the batter. Salt or water will cause the waffles to stick to the irons; the batter is also apt to stick if sour. If the milk is very sour a little more soda than the above can be used. Some people use sweet milk, and prefer it.

AI-modernized reading of the original text

OATMEAL GRIDDLE CAKES.— Use 1 cup oatmeal, 1 cup flour, 1 teaspoon sugar, 1 teaspoon baking powder, |- teaspoon salt; sift the baking powder in with the flour; add cold water to make a batter the consistency of buckwheat cakes; beat together well, and bake immediately. GRAHAM GRIDDLE CAKES.— Use * graham and I wheat flour; mix with sour milk, or buttermilk, and soda (1 small teaspoon soda to 1 quart milk); add a pinch of salt and 1 egg. Bake immediately ' on a hot griddle. RICE GRIDDLE CAKES.— To 1 cup boiled rice add | cup milk, the yolks of 3 eggs, 2 tablespoons flour and a little salt; then WAFFLES 285 beat the whites of the eggs to a stiff froth, stir them with the other ingredients and fry as soon as possible after they are added, on a hot, buttered griddle. These are light, digestible, and especially nice for invalids. RAISED GRIDDLE CAKES.— At night scald 1 cup white cornmeal with 2 cups boiling water; while warm stir in 2 cups flour, 2 cups milk, 2 tablespoons brown sugar, and 2 tablespoons yeast; let it rise over night, and in the morning add 2 eggs, a little salt, and 1/2 teaspoon baking powder; if too thin, add cornmeal till it is of the right consistency. SQUASH GRIDDLE CAKES.— Into 1 cup boiled and sifted squash (use dry, mealy squash) pour -| pint boiling milk; add 1 tablespoon sugar, 2 teaspoons butter, ^ teaspoon salt; let it cool and add 1 well-beaten egg, and 1 cup flour into which 2 teaspoons of baking powder have been sifted. If too thick, thin with milk; add more flour if too thin. Pease Griddle Cakes can be made the same way, by using instead of the squash, 1 cup pease which have been boiled, mashed, and passed through the squash strainer. FLANNEL CAKES.— Make a batter with -| pint milk, and -| pint flour with 1 teaspoon of soda sifted into it; beat in 1 teaspoon melted butter, a little salt, and 1 egg; add more milk if the batter is too thick; bake on a griddle. WAFFLES. Grease the waffle iron thoroughly, as, if the waffles stick it is hard to clean. Use salt pork fat, or butter wrapped in a thin clean cloth. Heat the iron well, both sides, grease it and only fill about ■§ full, leaving room for them to rise; cook one side a minute, then turn and cook the other. They will take longer to bake than griddle cakes. , Butter as soon as done, and sprinkle on powdered sugar, or serve with lemon syrup, maple syrup or caramel sauce. WAFFLES NO. i — Into 4 cups flour sift 2 teaspoons baking powder, and 1 teaspoon each of sugar and salt; add 2 eggs, 1 tablespoon butter, and 1 cup either sweet or sour milk; if the later, use 1 teaspoon soda. No 2. — Use 2 cups buttermilk, flour enough to make a rather thin batter, 1 teaspoon each of salt and soda, 1 egg; stir the milk, flour and salt together, sift the soda in the batter, beat volk and 286 MUSH, ETC. white separately, and add the white last. Have the waffle irons very hot, and well greased, before putting in the batter. Salt or water will cause the waffles to stick to the irons; the batter is also apt to stick if sour. If the milk is very sour a little more soda than the above can be used. Some people use sweet milk, and prefer it.

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Oatmeal Cakes No. 2Oatmeal Griddle CakesSquash Griddle CakesStale Bread Griddle CakesGraham Griddle CakesRaised Griddle CakesRice Griddle CakesFlannel CakesWaffles No. 1

The household cook book