The Pattern cook-book

Scald the milk and cool it. Rub the butter into the flour, and add the salt, the cooled milk and the yeast. Beat the mixture well for three minutes, cover, and let it stand in a warm place until light, generally over night. In the morning beat the whites and yolks of the eggs separately, add the yolks to the batter and then the whites, stirring well. Let the batter stand fifteen minutes, and then cook in a waffle-iron. CORN-MEAL WAFFLES. One cupful of flour. One cupful of corn meal. Two cupfuls of sour milk. One-half cupful of sour cream. One-half tea- spoonful of salt. One tea-spoonful of soda. One table-spoonful of cold water. Two table-spoonfuls of sugar. Two eggs. Mix the sugar, salt, meal and flour. Beat the eggs light. Dissolve the soda in the cold water, and stir it into the sour cream and milk. Pour the liquid upon the "dry mixture, add the eggs after stirring well, and bake in waffle-irons. Should there be no sour cream at hand, use two and a-half cupfuls of sour milk and a table-spoonful of melted butter, measured after melting. GRIDDLE-CAKES. A soap-stone griddle is the best for this purpose as it does not require greasing ; but it should be allowed twice the length of time to heat through that would be required to heat an iron griddle. If an iron griddle is used, put a small piece of fat salt pork on a fork, and when the griddle is hot enough for the fat to sizzle, rub it all over with the pork, greasing it plentifully and evenly. Many prefer an iron griddle, because the fat used in oiling it imparts a delicate crispness to the cakes. A turnip, cut in half, is also excellent for rubbing the griddle before frying cakes, and is preferred by those who do not care for much richness in the cakes. Take up a spoonful of the batter and pour it on the griddle from the end of the spoon ; the batter should hiss as it touches the griddle. Watch the cakes carefully. When those first put on are full of bubbles they are ready to turn ; and generally when all have been turned the first are ready to take off the griddle. Turn the griddle often, bringing each edge of it in turn over the hottest part of the stove, that the cakes may cook evenly. SWEET MILK GRIDDLE-CAKES. One and a-half pint of milk. Two eggs. Flour to make a batter. One-half tea-spoonful of salt. One tea-spoonful of melted butter. Two tea-spoonfuls of baking powder. Beat the eggs well, and stir them into the milk. Add the salt and baking powder, and enough flour to thicken, and lastly, stir in the melted butter. Too much flour should not be used, if a light, thin cake is desired. It is wise to bake one cake first, to see if the batter is thick enough and the griddle sufficiently heated. SOUR MILK GRIDDLE-CAKES. These are made the same as the preceding, except that sour milk is used instead of sweet, and a tea-spoonful of soda dissolved in a table-spoonful of cold water takes the place of the baking-powder. BREAD GRIDDLE-CAKES. These are especially well liked by people fond of griddle-cakes. The following quantities will be enough for five persons : One pint of sweet milk. One and a-half pint of bread-crumbs. Two eggs. Two tea-spoonfuls of baking powder. One tea-spoonful of salt. Flour to thicken.