Chapter XXI
Reading edition
GRIDDLE CAKES, WAFFLES, AND SIRUPS
476.—PLAIN GRIDDLE CAKES
1½ cups flour1 egg well beaten
3 teaspoons baking powder1 tablespoon melted shortening
½ teaspoon salt½ cup milk
1 tablespoon sugar¾ cup water
Mix and sift dry ingredients; add egg well beaten, shortening, and liquid; beat well, and cook on a hot griddle. The cakes should be small and should be served very hot with butter and sirup.
477.—SOUR MILK GRIDDLE CAKES
2 cups flour2 teaspoons sugar
½ teaspoon salt2 cups thick sour milk
1 teaspoon soda1 egg well beaten
Mix and sift dry ingredients, add milk and egg, and beat well; cook the same as Plain Griddle Cakes (see No. 476).
478.—CORN MEAL GRIDDLE CAKES
1½ cups corn meal1 egg well beaten
½ cup flour¾ cup milk
4 teaspoons baking powder¾ cup water
¾ teaspoon salt1 tablespoon melted shortening
1 tablespoon molasses
Mix in order given, beat well, and cook on a hot, greased griddle. If all of the batter is not needed at once, cover what is left, and keep in a cold place; add one-half teaspoon of baking powder, and beat vigorously before using; or half of the recipe may be used and the extra half egg used in some other way.
479.—DRIED CRUMB GRIDDLE CAKES
1 cup dried and sifted bread crumbs2 tablespoons sugar
1 cup flour1 egg
½ teaspoon salt1¼ cups milk
4 teaspoons baking powder
Mix and cook according to directions for Plain Griddle Cakes (see No. 476). Half milk and half water may be used.
480.—RICE GRIDDLE CAKES
1 cup cooked rice2 teaspoons baking powder
1 egg well beaten1 tablespoon sugar
1 cup milk½ teaspoon salt
1 cup flourFew gratings nutmeg
Mix rice and egg thoroughly with a fork, add milk, and dry ingredients mixed and sifted together; beat well, and cook the same as Plain Griddle Cakes (see No. 476).
481.—RAISED BUCKWHEAT CAKES
1 cup boiling water¼ cup lukewarm water
½ teaspoon salt1 cup buckwheat flour
1 tablespoon molasses¼ cup white flour
½ yeast cake½ teaspoon soda
Mix boiling water, salt, and molasses, and when lukewarm add yeast dissolved in lukewarm water; add gradually to flour, and beat well; let rise over night, add soda, beat well, and cook the same as Plain Griddle Cakes (see No. 476).
482.—WAFFLES
1½ cups flour1 egg well beaten
½ teaspoon salt1 cup milk
3 teaspoons baking powder3 tablespoons melted shortening
1 teaspoon sugar
Mix and sift dry ingredients; add egg, milk, and shortening, and beat well; cook in a hot, well-greased waffle iron.
483.—CORN MEAL WAFFLES
Follow recipe for Oatmeal Waffles (see No. 484), using one cup of corn meal mush in place of oatmeal.
484.—OATMEAL WAFFLES
1 cup cooked oatmeal2 teaspoons baking powder
Yolks of 2 eggs½ teaspoon salt
1 cup milk1 tablespoon sugar
2 tablespoons melted shorteningWhites of two eggs
1 cup entire wheat flour
Mix oatmeal and yolks of eggs (which have been beaten very light) until there are no lumps in the mixture; add milk, shortening, and dry ingredients sifted together; beat well, and fold in the stiffly beaten whites of eggs. Cook in a hot, well-greased waffle iron.
485.—RICE WAFFLES
To recipe for Waffles (see No. 482) add one-half cup of cooked rice, mixing the rice thoroughly with the beaten egg before adding.
486.—BROWN SUGAR SIRUP
Boil one cup of brown sugar and one-half cup of water until the consistency of thick maple sirup. Serve hot or cold.
487.—CIDER SIRUP
1½ cups cider1 cup sugar
Heat cider, add sugar, and boil until a thick sirup is formed, skimming when necessary. Serve hot or cold.
488.—LEMON SIRUP
Boil one cup of sugar, one-half cup of water, and one tablespoon of lemon juice until the consistency of thick maple sirup; add one teaspoon of butter, and serve hot.
489.—ORANGE SIRUP
¾ cup orange juiceGrated rind ½ orange
1 cup sugar
Boil orange juice and sugar until mixture has the consistency of thick maple sirup, add rind, and serve hot or cold.