The new practical housekeeping

but seldom. Immediately after use they should be carefully wiped and put away out of the dust, never to be used for any other pur- GRIDDLE CAKES. 839 pose. Do not turn griddle-cakes the second time while baking, as it makes them heavy ; this rule should never be departed from, save in making fruit cakes, when it is necessary to turn them quickly to form a crust to confine the juice of the berries, and again to cook them thoroughly ; serve all cakes the same side up as when taken from griddle. The cake lifter illustrated is almost indispensable in turning cakes smoothly and evenly and the cake lifter. cost of it is small. Buckwheat cakes are highly esteemed for winter breakfast, but are very properly never, or rarely, served in summer, as the chief value of buckwheat as a food is its heat producing properties. In making batter, bread or com meal cakes, either sour milk or buttermilk may be used with soda; or sweet milk or water with baking powder, as convenient, using same proportion of other ingredients, and remember that one heaping teaspoon baking powder possesses the same rising properties as one level teaspoon soda. A greater proportion of either of the rising powders is necessary with buckwheat, Graham and corn meal than with flour. Baiter Cakes. — ^Make a batter of one quart each flour and sour milk, and let stand overnight. In the morning add three eggs beaten separately, a tablespoon butter, and two level teaspoons soda. Pulverize the soda very fine before measuring, then thoroughly mix with the flour. Add whites of egss just before baking on the griddle. For Com Cukes use two-thiras corn meal and onethird flour. Sweet milk or water may be used with two heaping teaspoons bakine powder thoroughlv mixed with the flour. Tnese may also be made without eggs, and some prefer to sweeten them, using either molasses or sugar to taste. Buttermilk mav be used instead of sour milk. For Raised Batter Cakes take three eggs, one teaspoon sugar, one coffee-cup each sweet milk and warm water, four tablespoons potato yeast, flour enough to make a stiff batter ; beat yolks and sugar well, stir in milk, water and yeast, and lastly flour, stir well, and set in warm place to rise-; when light, beat whites to a stiff froth, and stir into batter with a pinch of salt. Very nice for breakfast if set the night before. For Tomato CakeSy slice large, solid ripe tomatoes, cover with the batter without yeast and fry on a griddle ; season with pepper and salt while frying. Raised Bread Cakes. — Soak the bread in enough cold milk to make it very soft, almost liquid ; then beat it to a smooth batter over the fire and let it get scalding hot ; cool a little, and to each quart S40 < GRIDDLE CAKES. soaked bread.stir in one tablespoon yeast, two well beaten eggs, level teaspoon salt, and enough flour to form a batter that will hold a drop let fall from the spoon. Cover it with folded towel and let rise overnight, if the cakes are intended for breakfast, or five hours, if to be used at noon or evening.