If one have any sour cream, it will be well to use half
a pint of milk and half a pint of cream instead of a full
pint of milk.
* Bread Griddle-cakes.
Put a pint of stale bread and a pint of milk into a
deep bowl, and after covering, let them stand over night
in a warm place. In the morning rub through a colander,
and add to the mixture a teaspoonful of salt, two table-
spoonfuls of sugar, one teaspoonful of soda (previously
dissolved in two table-spoonfuls of cold water), one cup-
ful of flour, and two eggs✪ Bread Griddle-cakes, beaten well. If you choose
you may also add a light grating of nutmeg ; and should
you have a few spoonfuls of sour cream, the cakes will
be improved by using it at this point. It takes more
time to fry these cakes than the plain flour griddle-
cakes.
* Graham Griddle-cakes.
Mix together a cupful of flour, a cupful of graham, a
table-spoonful of sugar, and half a teaspoonful of salt.
Beat two eggs, the whites and yolks separately. Dis-
solve a teaspoonful of soda in two table-spoonfuls of cold
water, and stir into one pint of sour milk. Add this
to the dry mixture, and when both are well mixed, add
the beaten eggs and a heaping table-spoonful of melted
butter✪ Graham Griddle-cakes. Fry the same as any other griddle-cakes.
* Rice Griddle-cakes.
These are extra nice. Put a pint of boiled rice to a
pint of milk, to stand over night, and in the morning
add a pint and a half of flour, a teaspoonful of salt, a
576 MISS PARLOA'S KITCHEN COMPANION.
table-spoonful of sugar, and a table-spoonful of melted
butter. Beat the mixture well, and add three well-
beaten eggs and a pint of milk in which a teaspoonful
of baking-powder has been stirred. Fry on a hot
griddle.
If you have half a pint of cream, substitute it for the
table-spoonful of butter.
* After dissolving a teaspoonful of soda in a table-
spoonful of cold water, stir it into a pint of sour milk.
Add a generous pint of flour ; and when the mixture is
smooth, add a cupful of cold boiled rice, two well-beaten
eggs, and half a teaspoonful of salt. Fry the cakes till
they turn a rich brown.
* Green Corn Griddle-cakes.
If one think the use of eggs a piece of extravagance,
this may seem to be a very expensive dish. For six
persons use half a dozen eggs, a pint of grated uncooked
corn, — about ten ears, — half a pint of milk, one pint of
flour, two table-spoonfuls of sugar, and two teaspoonfuls
of salt✪ Green Corn Griddle-cakes. Beat the eggs until they are light, and mix
with the other materials. Fry the batter on a griddle
in small cakes.
* Oatmeal.
All that is needed is half a pint of meal, three pints
of boiling water, and one teaspoonful of salt✪ Oatmeal. Into the
water stir the meal, being particular to stir well from
the bottom of the stew-pan. Keep the dish for half an
hour where it will boil moderately, and during this period
stir it three times ; then add the salt, stirring well, and
after covering the dish closely, put it back where it will
simply bubble for .an hour and a half. It should not be
stirred at all. In the morning a double-boiler will be
A GROUP OF SIMPLE DISHES. 577
Page 301 · 5 recipe records on this page
Presented as published in 1887. 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
If one have any sour cream, it will be well to use half a pint of milk and half a pint of cream instead of a full pint of milk.
* Bread Griddle-cakes.
Put a pint of stale bread and a pint of milk into a deep bowl, and after covering, let them stand over night in a warm place. In the morning rub through a colander, and add to the mixture a teaspoonful of salt, two tablespoonfuls of sugar, one teaspoonful of soda (previously dissolved in two table-spoonfuls of cold water), one cupful of flour, and two eggs, beaten well. If you choose you may also add a light grating of nutmeg ; and should you have a few spoonfuls of sour cream, the cakes will be improved by using it at this point. It takes more time to fry these cakes than the plain flour griddlecakes.
* Graham Griddle-cakes.
Mix together a cupful of flour, a cupful of graham, a table-spoonful of sugar, and half a teaspoonful of salt. Beat two eggs, the whites and yolks separately. Dissolve a teaspoonful of soda in two table-spoonfuls of cold water, and stir into one pint of sour milk. Add this to the dry mixture, and when both are well mixed, add the beaten eggs and a heaping table-spoonful of melted butter. Fry the same as any other griddle-cakes.
* Rice Griddle-cakes.
These are extra nice. Put a pint of boiled rice to a pint of milk, to stand over night, and in the morning add a pint and a half of flour, a teaspoonful of salt, a
table-spoonful of sugar, and a table-spoonful of melted butter. Beat the mixture well, and add three wellbeaten eggs and a pint of milk in which a teaspoonful of baking-powder has been stirred. Fry on a hot griddle.
If you have half a pint of cream, substitute it for the table-spoonful of butter.
* After dissolving a teaspoonful of soda in a tablespoonful of cold water, stir it into a pint of sour milk. Add a generous pint of flour ; and when the mixture is smooth, add a cupful of cold boiled rice, two well-beaten eggs, and half a teaspoonful of salt. Fry the cakes till they turn a rich brown.
* Green Corn Griddle-cakes.
If one think the use of eggs a piece of extravagance, this may seem to be a very expensive dish. For six persons use half a dozen eggs, a pint of grated uncooked corn, — about ten ears, — half a pint of milk, one pint of flour, two table-spoonfuls of sugar, and two teaspoonfuls of salt. Beat the eggs until they are light, and mix with the other materials. Fry the batter on a griddle in small cakes.
* Oatmeal.
All that is needed is half a pint of meal, three pints of boiling water, and one teaspoonful of salt. Into the water stir the meal, being particular to stir well from the bottom of the stew-pan. Keep the dish for half an hour where it will boil moderately, and during this period stir it three times ; then add the salt, stirring well, and after covering the dish closely, put it back where it will simply bubble for .an hour and a half. It should not be stirred at all. In the morning a double-boiler will be
Records on this page
Bread Griddle-cakesGraham Griddle-cakesRice Griddle-cakesGreen Corn Griddle-cakesOatmeal