Soyer's standard cookery

Turn scalded milk on meal, let stand five minutes; add rice and flour mixed, and stiffen with remaining dry ingredients. Add yolk of egg well beaten, butter, and white of egg beaten stiff and dry. Golden Corn Cake. One-quarter of a cup of cornmeal, one and a quarter cups of flour, one-quarter cup of sugar, five teaspoonfuls of baking powder, one-half a teaspoonful of salt, one cup of milk, one egg, one or two tablespoonfuls of melted butter. Mix and sift dry ingredients; add milk, egg well beaten, and butter; bake in shallow buttered pan in hot oven twenty minutes. Corn Cake (Sweetened with Molasses). One cup of cornmeal, three-quarters of a cup of flour, three and a half teaspoonfuls of baking powder, one teaspoonful of salt, one-quarter cup of molasses, three-quarters of a cup of milk, one egg, one tablespoonful of melted butter. Mix and bake as golden corn cake, adding molasses to milk. White Corn Cake. One-quarter cup of butter, one-half cup of sugar, one and one-third cups of milk, whites of three eggs, one and a quarter cups of white cornmeal, one and a quarter cups of flour, four teaspoonfuls of baking powder, one teaspoonful of salt. Cream the butter; add sugar gradually; add milk, alternating with dry ingredients, mixed and sifted. Beat thoroughly; add whites of eggs beaten stiff. Bake in buttered cake pan thirty minutes. White Cornmeal Cake. One cup of scalded milk, one-half cup of white cornmeal, one teaspoonful of salt. Add salt to cornmeal, and gradually pour on milk. Turn into a buttered shallow pan to the depth of one-fourth inch. Bake in a moderate oven until crisp. Split and spread with butter. Pop-overs. One cup of flour, one-quarter teaspoonful of salt, seven-eighths of a cup of milk, two eggs, one-half a teaspoonful of melted butter. Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg beaten until light, and butter; beat two minutes — using Dover egg-beater — turn into hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in a hot oven. They may be baked in buttered earthen cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for pop-overs. GRIDDLE CAKES. Sour Milk Griddle Cakes. Two and a half cups of flour, one-half a teaspoonful of salt, two cups of sour milk, one and a quarter teaspoonfuls of soda, one egg. Mix and sift flour, salt, and soda; add sour milk, and egg well beaten. Drop by spoonfuls on a greased hot griddle; cook on one side. When puffed, full of bubbles, and cooked on edges, turn, and cook other side. Serve with butter and maple syrup. Sweet Milk Griddle Cakes. Three cups of flour, one and a half tablespoonfuls of baking powder, one teaspoonful of salt, one-quarter of a cup of sugar, two cups of milk, one egg, two tablespoonfuls of melted butter. Mix and sift dry ingredients; beat egg, add milk, and pour slowly on first mixture. Beat thoroughly, and add butter. Cook same as sour milk griddle-cakes. Begin cooking cakes at once or more baking powder will be required. Entire Wheat Griddle Cakes. One-half cup of entire wheat flour, one cup of flour, three teaspoonfuls of baking powder, one-half a teaspoonful of salt, three tablespoonfuls of sugar, one egg, one and a quarter cups of milk, one tablespoonful of melted butter.