Mix with a pint of flour a piece of butter the size of an egg. Rub
well with two teaspoonfuls of cream of tartar in flour. Powder fine one
teaspoonful of soda. Add one cupful of cold water✪ Hasty Tea Cake, making a stiff batter.
Bake on tin for tea. If you prefer baking-powder use two teaspoonfuls
of same in place of cream of tartar and soda. You can substitute sour
milk or buttermilk for either and it makes the cake (or bread) much nicer
Bake quickly. Mrs. Lissie Ford.
PRETZELS.
Into two cupfuls of flour put one-third of a cup of butter, the yolks of
two eggs and one whole &gg, 3. pinch of ginger, one teaspoonful of salt,
one-half of a yeast cake; then stir in enough milk to form a very stiff
dough✪ Pretzels; turn the dough on a board and pound with the rolling-pin; let
rise. Cut off small pieces, roll between the hands into strips, pinch the
ends together to form small rings and let rise. Put them, a few at a time,
into boiling water previously salted. Let cook until they begin to come to
the surface. Take out quickly, sprinkle with salt, arrange in a greased
baking-pan and bake a light brown. Mrs. Spiel.
FEATHERY FLAPJACKS.
One quart of yellow corn-meal, one handful of wheat flour, three tea-
spoonfuls of baking-powder, one and one-half teaspoonfuls of salt, one
pint of sour cream, one teaspoonful of soda and two eggs✪ Feathery Flapjacks; add cold water
enough to make a thin batter and fry on very hot pancake griddle with
plenty of fat. Mrs. Lester.
BUCKWHEAT CAKES.
Sift dry one pint of buckwheat flour and two teaspoonfuls of baking
powder, and add a tablespoonful of brown sugar with water sufficient to
make a batter✪ Buckwheat Cakes. Beat but lightly and bake at once on a hot griddle.
J. S. C.
RICE GRIDDLE-CAKES.
Take one-half of a teacupful of rice and boil; when cold mix with one
quart of milk, the yolks of four eggs and two teacupfuls of flour sifted
with two teaspoonfuls of baking-powder with a little salt✪ Rice Griddle-Cakes; beat the whites
of the eggs to a froth and add last. Bake on a griddle. E. F. A.
10
150 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC,
INDIAN QRIDDLE-CAKES.
Sift and mix together two-thirds of a quart of corn-meal, one-third of
a quart of flour, one teaspoonful of brown sugar, two heaping teaspoon-
fuls of baking-powder and a one-half of a teaspoonful of salt. Add two
beaten eggs and one pint of milk✪ Indian Griddle-Cakes, beating into a smooth batter. Brown
nicely on a very hot griddle. Serve with syrup. W. J. D.
FLANNEL CAKES.
Sift together one and one-half pints of flour, one tablespoonful of
brown sugar, two teaspoonfuls of baking-powder and one teaspoonful of
salt. Add two beaten eggs and one and one-half pints of milk✪ Flannel Cakes and beat
into a smooth thin batter. Bake on hot griddle to a rich brown color and
serve with maple syrup. V. C. E.
ENGLISH PANCAKES.
Sift together one teacupful of flour, one teaspoonful of baking-powder
and a pinch of salt; beat two eggs with one tablespoonful of sugar and
dilute with one pint of milk and one teacupful of cream✪ English Pancakes; make thin bat-
ter with flour. Cook in hot frying-pan with melted butter, using sufficient
batter to cover the pan. L. R. G.
RICE PANCAKES. ✪ Rice Pancakes
Page 113 · 9 recipe records on this page
Presented as published in 1917. 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 with a pint of flour a piece of butter the size of an egg. Rub well with two teaspoonfuls of cream of tartar in flour. Powder fine one teaspoonful of soda. Add one cupful of cold water, making a stiff batter. Bake on tin for tea. If you prefer baking-powder use two teaspoonfuls of same in place of cream of tartar and soda. You can substitute sour milk or buttermilk for either and it makes the cake (or bread) much nicer Bake quickly. Mrs. Lissie Ford.
PRETZELS.
Into two cupfuls of flour put one-third of a cup of butter, the yolks of two eggs and one whole egg, a pinch of ginger, one teaspoonful of salt, one-half of a yeast cake; then stir in enough milk to form a very stiff dough; turn the dough on a board and pound with the rolling-pin; let rise. Cut off small pieces, roll between the hands into strips, pinch the ends together to form small rings and let rise. Put them, a few at a time, into boiling water previously salted. Let cook until they begin to come to the surface. Take out quickly, sprinkle with salt, arrange in a greased baking-pan and bake a light brown. Mrs. Spiel.
FEATHERY FLAPJACKS.
One quart of yellow corn-meal, one handful of wheat flour, three teaspoonfuls of baking-powder, one and one-half teaspoonfuls of salt, one pint of sour cream, one teaspoonful of soda and two eggs; add cold water enough to make a thin batter and fry on very hot pancake griddle with plenty of fat. Mrs. Lester.
BUCKWHEAT CAKES.
Sift dry one pint of buckwheat flour and two teaspoonfuls of baking powder, and add a tablespoonful of brown sugar with water sufficient to make a batter. Beat but lightly and bake at once on a hot griddle.
J. S. C. RICE GRIDDLE-CAKES.
TaTake one-half of a teacupful of rice and boil; when cold mix with one quart of milk, the yolks of four eggs and two teacupfuls of flour sifted with two teaspoonfuls of baking-powder with a little salt; beat the whites of the eggs to a froth and add last.Bake on a griddle. E. F. A.
INDIAN GRIDDLE-CAKES.
Sift and mix together two-thirds of a quart of corn-meal, one-third of a quart of flour, one teaspoonful of brown sugar, two heaping teaspoonfuls of baking-powder and a one-half of a teaspoonful of salt. Add two beaten eggs and one pint of milk, beating into a smooth batter. Brown nicely on a very hot griddle. Serve with syrup. W. J. D.
FLANNEL CAKES.
Sift together one and one-half pints of flour, one tablespoonful of brown sugar, two teaspoonfuls of baking-powder and one teaspoonful of salt. Add two beaten eggs and one and one-half pints of milk and beat into a smooth thin batter. Bake on hot griddle to a rich brown color and serve with maple syrup. V. C. E.
ENGLISH PANCAKES.
Sift together one teacupful of flour, one teaspoonful of baking-powder and a pinch of salt; beat two eggs with one tablespoonful of sugar and dilute with one pint of milk and one teacupful of cream; make thin batter with flour. Cook in hot frying-pan with melted butter, using sufficient batter to cover the pan. L. R. G.
RICE PANCAKES.
Records on this page
Hasty Tea CakePretzelsFeathery FlapjacksBuckwheat CakesRice Griddle-CakesIndian Griddle-CakesFlannel CakesEnglish PancakesRice Pancakes