Mix the dry ingredients together, and rub through a
sieve. Now add the milk, and also the egg, well beaten.
Finally add the melted butter. Drop this batter into
boiling fat by dessert-spoonfuls, and cook for six minutes.
Serve hot for breakfast, luncheon, or tea.
With the quantity of materials given above, two small
plates of cakes can be made.
* Poverty Cakes.
Use one pint and a half of rye meal, half a pint of
corn meal, a scant half-cupful of molasses, one teaspoon-
ful of salt, one fourth of a teaspoonful of soda, one egg,
and one pint of cold water✪ Poverty Cakes.
Mix the meals and salt. Dissolve the soda in one
table-spoonful of the water ; then add it to the rest of
the water and the molasses, and mix thoroughly. Pour
this mixture upon the first one, and mix well. Now
add the egg, well beaten. Drop this batter, by dessert-
spoonfuls, into boiling fat, and cook for ten minutes.
Drain on brown paper, and serve hot.
* Lapland Cakes.
After beating the whites of five eggs to a stiff froth,
and the yolks as light as possible, mix the two, and add
a pint of not very rich cream and half a teaspoonful of
salt. Pour the mixture upon a generous pint of sifted
flour✪ Lapland Cakes ; and after beating vigorously, pour it into buttered
cups of brown earthenware. Bake for three-quarters of
an hour in a moderately quick oven. These cakes may
be baked in half an hour in iron gem-pans, but will not
be so light as if they came from cups.
BREAD, ROLLS, AND MUFFINS. 817
* Rye Pop-Overs.
Put a cupful and a half of rye meal and a cupful of
wheat flour into a bowl, with one table-spoonful of sugar
and one teaspoonful of salt. Beat three eggs together
until very light, and add a pint of milk✪ Rye Pop-Overs to them ; then
pour two-thirds of this mixture over that in the bowl,
and after beating well, add the remainder of the milk
and egg mixture. Butter a dozen little stone cups, and
put them into an old pan. Pour the batter into them,
and bake for an hour, having the oven very hot the first
half-hour, and then reducing the heat.
* Fried Raised Cakes.
These are made of common bread dough, and afford a
pleasant change of fare once in a while. If provision
is to be made for five or six persons, take about a quart
of the risen dough✪ Fried Raised Cakes. Cut it into pieces about half the
size of an egg, and roll into cylindrical pieces about four
inches long. Place on a slightly floured board, being
careful that they do not touch each other ; and after
covering them with a towel, let them rise in a warm
place for forty minutes.
Have a deep kettle of fat heated to about 350°, and
drop into it as many cakes as can be cooked without any
crowding. Allowance must be made for an increase of
about one-third in the size of the cakes after they are
put in the fat. Cook for six minutes.
These cakes may be served as hot bread, to go with
meats, or with syrup, like griddle-cakes. When syrup
is used, the cakes may be improved by a sprinkling of
sugar, and a slight flavoring of cinnamon or nutmeg.
818 MISS PARLOA'S KITCHEN COMPANION.
BEVERAGES.
*A CUP OF TEA.
Page 432 · 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
Mix the dry ingredients together, and rub through a sieve. Now add the milk, and also the egg, well beaten. Finally add the melted butter. Drop this batter into boiling fat by dessert-spoonfuls, and cook for six minutes. Serve hot for breakfast, luncheon, or tea.
With the quantity of materials given above, two small plates of cakes can be made.
* Poverty Cakes.
Use one pint and a half of rye meal, half a pint of corn meal, a scant half-cupful of molasses, one teaspoonful of salt, one fourth of a teaspoonful of soda, one egg, and one pint of cold water.
Mix the meals and salt. Dissolve the soda in one table-spoonful of the water ; then add it to the rest of the water and the molasses, and mix thoroughly. Pour this mixture upon the first one, and mix well. Now add the egg, well beaten. Drop this batter, by dessert-spoonfuls, into boiling fat, and cook for ten minutes. Drain on brown paper, and serve hot.
* Lapland Cakes.
After beating the whites of five eggs to a stiff froth, and the yolks as light as possible, mix the two, and add a pint of not very rich cream and half a teaspoonful of salt. Pour the mixture upon a generous pint of sifted flour ; and after beating vigorously, pour it into buttered cups of brown earthenware. Bake for three-quarters of an hour in a moderately quick oven. These cakes may be baked in half an hour in iron gem-pans, but will not be so light as if they came from cups.
* Rye Pop-Overs.
Put a cupful and a half of rye meal and a cupful of wheat flour into a bowl, with one table-spoonful of sugar and one teaspoonful of salt. Beat three eggs together until very light, and add a pint of milk to them ; then pour two-thirds of this mixture over that in the bowl, and after beating well, add the remainder of the milk and egg mixture. Butter a dozen little stone cups, and put them into an old pan. Pour the batter into them, and bake for an hour, having the oven very hot the first half-hour, and then reducing the heat.
* Fried Raised Cakes.
These are made of common bread dough, and afford a pleasant change of fare once in a while. If provision is to be made for five or six persons, take about a quart of the risen dough. Cut it into pieces about half the size of an egg, and roll into cylindrical pieces about four inches long. Place on a slightly floured board, being careful that they do not touch each other ; and after covering them with a towel, let them rise in a warm place for forty minutes.
Have a deep kettle of fat heated to about 350°, and drop into it as many cakes as can be cooked without any crowding. Allowance must be made for an increase of about one-third in the size of the cakes after they are put in the fat. Cook for six minutes.
These cakes may be served as hot bread, to go with meats, or with syrup, like griddle-cakes. When syrup is used, the cakes may be improved by a sprinkling of sugar, and a slight flavoring of cinnamon or nutmeg.
*A CUP OF TEA.
Records on this page
Poverty CakesPoverty CakesLapland CakesRye Pop-OversFried Raised Cakes