Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Two pints of flour, three eggs, one even teaspoon of soda, one teaspoon of melted butter, and a little salt. Place the flour in a saucepan — tin for lightness, and with a handle, as easier to manage. Separate the whites and the yolks of the eggs and add the yolks, without beating, to the flour, then stir in the buttermilk, mixing slowly. When half mixed, drop in the melted butter and beat the mixture hard and smooth. Add more buttermilk, finishing it by leaving the batter rather thick, as the whites of the eggs will thin it still more. Then add the soda, dissolved in cold water, and lastly the beaten whites. Take out the spoon and stir in by lightly beating the whites in the batter with a fork. When baking, lay the spoon on a plate, that is do not lay it again in the batter, as it will make the cakes heavy. For the griddle use beef suet which has been trìed out and is hard. Waffles are made by this same receipt. Wheat Flour Griddle Cakes Mix one pint of milk with three eggs, the yolks and whites beaten separately. Add four tablespoons of melted butter. Sift one and a half cups of flour with one and a half teaspoons of baking powder. Add to the above and bake on a hot griddle. Buckwheat Cakes Dissolve half of a compressed yeast-cake in a cup of water, mix it with one pint of water, a pinch of salt, and enough buckwheat flour to make a stiff batter. Mix at night, and set the batter in a moderately warm place where it will rise. In the moming stir the batter briskly, add a tablespoon of molasses to make the cakes brown. Should the batter be a little sour, dissolve one-quarter of a teaspoon of soda in a little warm water and stir it in well. St. Louis Buckwheat Cakes One pint of buckwheat, one handful of Graham flour, half a cup of home-made yeast, salt. Add enough tepid water to make a moderately thick batter and beat well. Set this to rise early in the evening in a warm place. In the morning add a pinch of soda, dissolved, and one tablespoon of molasses and stir well. Bake on a griddle greased with beef suet. Buckwheat, being heavy, requires all night to lighten. Be suro the batter is not too thick when you are ready to bake. If it is, add water to thin it. Corn Meal Batter Cakes Mix thoroughly a pint of meal, half that quantity of flour, two teaspoons of baking powder, and a pinch of salt. Pour over this gradually and stir in a quart of fresh milk heated and a heaping iron spoon of batter, dripping, or lard. Mix thoroughly again and beat well. Drop with a spoon and bake on a hot griddle. An egg or two is sometimes added to this receipt. If the corn meal swells a great deal and absorbs the milk so that the batter is too thick, add more milk* Hoe Cakes