Flannel Cakes. — Take one cup corn meal^ two of flour, three of
boiling milk, one-fourth yeast caKe dissolved m four tablespoons cold
water, or one-fourth cup liquid yeast, one teaspoon salt, one table-
spoon siijgar, two of butter. Heat the milk to boiling and pour it
over the meal and butter. When cool, add the other ingredients
and let rise overnight and bake on griddle.
Plain French Cakes. — Make as much batter as will be required,
allowing one'egg and a Quarter saltspoon salt to four heaping table-
spoons flour and a half pint milk. Beat yolks of eggs, add other
ingredients, beating thoroughly, and stir m well-whipped whiteSi
bake and roll as above.
duten Cakes. — One pint sour milk, level teaspoon soda ; thick-
en with gluten or entire wheat flour as for batter cakes ; one or two
eggs may be added, and sweet milk✪ Gluten Cakes and baking powder may be
ucnmI in place of sour milk and soda. These are as nice as buck-
wheat cakes and more wholesome,
Graham Cakes. — 0 ne cup each sour cream and tepid water, two
eggs, the beat Graham fl.our (unsifted) to make a thin batter, and
scant level teaspoon soda✪ Graham Cakes dissolved in the tepid water. The water
must not be too hot, or the cakes will be greasy and soggy.
Bake slowly on not too hot a griddle. Or take one quart sifted
Graham flour, teaspoon baking powder, three eggs, and milk or water
enough to make thin batter. Or eggs may be omitted to make a less
expensive breakfast dish. Or, if a mixture is preferred, take one
pint sifted Graham flour, half pint each com meal and flour, or half
Graham and half com meal, heaping teaspoon sugar, half teaspoon
342 GRIDDLE CAKES.
Bait, one egg^ pint buttermilk, teaspoon soda. Another excellent
recipe requires two cups Graham flour, one of flour, two and a half
of milk, one tablespoon sugar, teaspoon each salt and cream tartar,
half teaspoon soda, two eggs. Boil half the milk, pour it on the
Graham and stir until smooth ; add the cold milk, and set away to
cool ; mix the other ingredients with the flour and rub through a
sieve, and add with the eggs, well beaten, to the Graham and milk.
Rye Cakes made the same. What is known as "Number One"
Graham flour does not need to be sifted.
Oreen Com Cakes, — ^To one quart grated com (raw) add yolkt
of three eggs,' cup sweet cream (milk maybe used, adding table-
spoon butter), one cup flour✪ Green Corn Cakes, the well-beaten whites, teaspoon bak-
ing powder; bake on griddle ai\d serve hot. Some use a handful
fresh bread-crumbs and not so much flour.
Hominy Cakes, — Beat a large tablespoon butter into two cups
soft boiled hominy, add a tablespoon white sugar, little salt and three
well-beaten eggs, beating all well together; then stir in a quart
milk and a cup flour with two heaping teaspoons baking jjowder.
Or take half hominy and half flour, and water may be usea instead
of milk. Rice Cakes made same. Bake very qmckly.
Oat Meal Cakes, — One cup each cooked oatmeal and flour, one
egg, one teasi>oon each sugar and baking powder and half teaspooa
salt, mixed with enough cold water to make a nice batter. Beat all
well together and bake on griddle. ✪ Hominy Cakes
Page 287 · 9 recipe records on this page
Presented as published in 1890. 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
Flannel Cakes. — Take one cup corn meal, two of flour, three of boiling milk, one-fourth yeast cake dissolved in four tablespoons cold water, or one-fourth cup liquid yeast, one teaspoon salt, one tablespoon sugar, two of butter. Heat the milk to boiling and pour it over the meal and butter. When cool, add the other ingredients and let rise overnight and bake on griddle.
Plain French Cakes. — Make as much batter as will be required, allowing one egg and a quarter saltspoon salt to four heaping tablespoons flour and a half pint milk. Beat yolks of eggs, add other ingredients, beating thoroughly, and stir in well-whipped whites; bake and roll as above.
Gluten Cakes. — One pint sour milk, level teaspoon soda ; thicken with gluten or entire wheat flour as for batter cakes ; one or two eggs may be added, and sweet milk and baking powder may be used in place of sour milk and soda. These are as nice as buckwheat cakes and more wholesome,
Graham Cakes. — One cup each sour cream and tepid water, two eggs, the best Graham flour (unsifted) to make a thin batter, and scant level teaspoon soda dissolved in the tepid water. The water must not be too hot, or the cakes will be greasy and soggy. Bake slowly on not too hot a griddle. Or take one quart sifted Graham flour, teaspoon baking powder, three eggs, and milk or water enough to make thin batter. Or eggs may be omitted to make a less expensive breakfast dish. Or, if a mixture is preferred, take one pint sifted Graham flour, half pint each com meal and flour, or half Graham and half com meal, heaping teaspoon sugar, half teaspoon
342 GRIDDLE CAKES.
salt, one egg, pint buttermilk, teaspoon soda. Another excellent recipe requires two cups Graham flour, one of flour, two and a half of milk, one tablespoon sugar, teaspoon each salt and cream tartar, half teaspoon soda, two eggs. Boil half the milk, pour it on the Graham and stir until smooth ; add the cold milk, and set away to cool ; mix the other ingredients with the flour and rub through a sieve, and add with the eggs, well beaten, to the Graham and milk. Rye Cakes made the same. What is known as "Number One" Graham flour does not need to be sifted.
Green Corn Cakes. — To one quart grated corn (raw) add yolks of three eggs, cup sweet cream (milk maybe used, adding tablespoon butter), one cup flour, the well-beaten whites, teaspoon baking powder; bake on griddle and serve hot. Some use a handful fresh bread-crumbs and not so much flour.
Hominy Cakes, — Beat a large tablespoon butter into two cups soft boiled hominy, add a tablespoon white sugar, little salt and three well-beaten eggs, beating all well together; then stir in a quart milk and a cup flour with two heaping teaspoons baking powder. Or take half hominy and half flour, and water may be usea instead of milk. Rice Cakes made same. Bake very qmckly.
Oat Meal Cakes. — — One cup each cooked oatmeal and flour, one egg, one teaspoon each sugar and baking powder and half teaspoon salt, mixed with enough cold water to make a nice batter. Beat all well together and bake on griddle.
Records on this page
Gluten CakesFlannel CakesPlain French CakesGraham CakesGreen Corn CakesRye CakesHominy CakesRice CakesOat Meal Cakes