I think I would say that my favorite dish is sausage and griddle cakes
for breakfast on a cold winter morning. I would call attention to the
fact that the sausages should be in cake form and not in skins and
that the griddle cakes should be of wheat flour. I am sure there are
millions of Americans who agree with me.
EDITOR’S NOTE:—Here is the best of a dozen tried recipes for
the cakes.
To one cup of Hecker’s, or any excellent self-raising flour
(not pancake!) add a full half cup of milk and a beaten egg
mixed together. A little cream will help at this point, but
it isn’t absolutely necessary.
Melt, now, a lump of butter the size of a good big walnut
and stir it into the mixture. Beat for a moment and if the
consistency does not seem just right add a shade more of
milk or flour. The mixture or batter should be about as
thick as molasses in the winter time.
For the very perfection in results bake the cakes on a
soapstone griddle and serve with the best maple syrup
obtainable.
This recipe can be safely doubled any number of times and
then some! As above it serves two unless more are desired,
in which case it is easy to duplicate in no time.