of sugar, two eggs, one and a half cups of milk, one heaping
teaspoonful of baking powder, a piece of butter the size of an egg and
flour sufficient to make a stiff batter. In this batter stir a pint
bowl of fruit--any fresh are nice--or canned berries with the juice
poured off. Serve while warm and they are a dainty addition to the
tea-table. Eaten with butter.
RYE DROP-CAKES.
One pint of warm milk, with half a teaspoonful of soda dissolved in
it, a little salt, four eggs well beaten, and rye flour enough to make
a thin batter; bake in small cups, buttered, and in a hot oven, or in
small cakes upon a hot griddle.
WHEAT DROP-CAKES.
One pint of cream, six eggs well beaten, a little salt, and wheat
flour enough to make a thin batter; bake in little cups buttered and
in a hot oven fifteen minutes.
POP-OVERS.
Two cups of flour, two cups of sweet milk, two eggs, one teaspoonful
of butter, one teaspoonful of salt, bake in cups in a quick oven
fifteen minutes. Serve hot with a sweet sauce.
FLANNEL CAKES. (With Yeast.)
Heat a pint of sweet milk and into it put two heaping tablespoonfuls
of butter, let it melt, then add a pint of cold milk and the
well-beaten yolks of four eggs--placing the whites in a cool place;
also, a teaspoonful of salt, four tablespoonfuls of home-made yeast
and sufficient flour to make a stiff batter; set it in a warm place to
rise; let it stand three hours or over night; before baking add the
beaten whites; bake like any other griddle-cakes. Be sure to make the
batter stiff enough, for flour must not be added after it has risen,
unless it is allowed to rise again. These, half corn meal and half
wheat, are very nice.
FEATHER GRIDDLE-CAKES. (With Yeast.)
Make a batter, at night, of a pint of water or milk, a teaspoonful of
salt, and half a teacupful of yeast; in the morning, add to it one
teacupful of thick, sour milk, two eggs well beaten, a level
tablespoonful of melted butter, a level teaspoonful of soda and flour
enough to make the consistency of pancake batter; let stand twenty
minutes, then bake.
This is a convenient way, when making sponge for bread over night,
using some of the sponge.
WHEAT GRIDDLE-CAKES.
Three cups of flour, one teaspoonful of salt, three teaspoonfuls of
baking powder sifted together; beat three eggs and add to three
cupfuls of sweet milk, also a tablespoonful of melted butter; mix all
into a smooth batter, as thick as will run in a stream from the lips
of a pitcher. Bake on a well-greased, hot griddle, a nice light
brown. Very good.
SOUR MILK GRIDDLE-CAKES.
Make a batter of a quart of sour milk and as much sifted flour as is
needed to thicken so that it will run from the dish; add two beaten
eggs, a teaspoonful of salt, a tablespoonful of melted butter, and a
level teaspoonful of soda dissolved in a little milk or cold water,
added last; then bake on a hot griddle, well greased, brown on both
sides.
CORN MEAL GRIDDLE-CAKES. (With Yeast.)
Stir into one quart of boiling milk three cups of corn meal; after it
cools add one cup of white flour, a teaspoonful of salt and three
tablespoonfuls of home-made yeast. Mix this over night. In the morning
add one tablespoonful of melted butter or lard, two beaten eggs and a
teaspoonful of soda dissolved in a little water.
This batter should stand a few minutes, after adding the butter and
soda, that it should have time to rise a little; in the meantime the
griddle could be heating. Take a small stick like a good-sized skewer,
wind a bit of cloth around the end of it, fasten it by winding a piece
of thread around that and tying it firm. Melt together a tablespoonful
of butter and lard. Grease the griddle with this. Between each batch
of cakes, wipe the griddle off with a clean paper or cloth and grease
afresh. Put the cakes on by spoonfuls, or pour them carefully from a
pitcher, trying to get them as near the same size as possible. As soon
as they begin to bubble all over turn them, and cook on the other side
till they stop puffing. The second lot always cooks better than the
first, as the griddle becomes evenly heated.
CORN MEAL GRIDDLE-CAKES.
Scald two cups of sifted meal, mix with a cup of wheat flour and a
teaspoonful of salt. Add three well-beaten eggs; thin the whole with
sour milk enough to make it the right consistency. Beat the whole till
very light and add a teaspoonful of baking soda dissolved in a little
water. If you use sweet milk, use two large teaspoonfuls of baking
powder instead of soda.
GRIDDLE-CAKES. (Very Good.)
One quart of Graham flour, half a pint of Indian meal, one gill of
yeast, a teaspoonful of salt; mix the flour and meal, pour on enough
warm water to make batter rather thicker than that for buckwheat
cakes, add the yeast, and when light bake on griddle not too hot.
GRAHAM GRIDDLE-CAKES.
Mix together dry two cups of Graham flour, one cup wheat flour, two
heaping teaspoonfuls of baking powder and one teaspoonful of salt.
Then add three eggs well beaten, one tablespoonful of lard or butter
melted and three cups of sweet milk. Cook immediately on a hot
griddle.
BREAD GRIDDLE-CAKES.
One quart of milk, boiling hot; two cups fine bread crumbs, three
eggs, one tablespoonful melted butter, one-half teaspoonful salt,
one-half teaspoonful soda dissolved in warm water; break the bread
into the boiling milk, and let stand for ten minutes in a covered
bowl, then beat to a smooth paste; add the yolks of the eggs well
whipped, the butter, salt, soda, and finally the whites of the eggs
previously whipped stiff, and add half of a cupful of flour. These can
also be made of sour milk, soaking the bread in it over night and
using a little more soda.
RICE GRIDDLE-CAKES.
Two cupfuls of cold boiled rice, one pint of flour, one teaspoonful
sugar, one-half teaspoonful salt, one and one-half teaspoonfuls baking
powder, one egg, a little more than half a pint of milk. Sift together
flour, sugar, salt and powder; add rice free from lumps, diluted with
beaten egg and milk; mix into smooth batter. Have griddle well heated,
make cakes large, bake nicely brown, and serve with maple syrup.
POTATO GRIDDLE-CAKES.
Twelve large potatoes, three heaping tablespoonfuls of flour, one
teaspoonful of baking powder, one-half teaspoonful salt, one or two
eggs, two teacupfuls of boiling milk. The potatoes are peeled, washed
and grated into a little cold water (which keeps them white), then
strain off water and pour on boiling milk, stir in eggs, salt and
flour, mixed with the baking powder; if agreeable, flavor with a
little fine chopped onion; bake like any other pancakes, allowing a
little more lard or butter. Serve with stewed or preserved fruit,
especially with huckleberries.
GREEN CORN GRIDDLE-CAKES.
One pint of milk, two cups grated green corn, a little salt, two eggs,
a teaspoonful of baking powder, flour sufficient to make a batter to
fry on the griddle. Butter them hot and serve.
HUCKLEBERRY GRIDDLE-CAKES.
Made the same as above, leaving out one cup of milk, adding one
tablespoonful of sugar and a pint of huckleberries rolled in flour.
Blackberries or raspberries can be used in the same manner.
FRENCH GRIDDLE-CAKES.
Beat together until smooth six eggs and a pint sifted flour; melt one
ounce of butter and add to the batter, with one ounce of sugar and a
cup of milk; beat until smooth; put a tablespoonful at a time into a
frying pan slightly greased, spreading the batter evenly over the
surface by tipping the pan about; fry to a light brown; spread with
jelly, roll up, dust with powdered sugar and serve hot.
RAISED BUCKWHEAT CAKES.
Take a small crock or large earthen pitcher, put into it a quart of
warm water or half water and milk, one heaping teaspoonful of salt;
then stir in as much buckwheat flour as will thicken it to rather a
stiff batter; lastly, add half a cup of yeast; make it smooth, cover
it up warm to rise over night; in the morning add a small, level
teaspoonful of soda dissolved in a little warm water; this will remove
any sour taste, if any, and increase the lightness.
Not a few object to eating buckwheat, as its tendency is to thicken
the blood, and also to produce constipation; this can be remedied by
making the batter one-third corn meal and two-thirds buckwheat, which
makes the cakes equally as good. Many prefer them in this way.
BUCKWHEAT CAKES WITHOUT YEAST.
Two cups of buckwheat flour, one of wheat flour, a little salt, three
teaspoonfuls baking powder; mix thoroughly and add about equal parts
of milk and water until the batter is of the right consistency then
stir until free from lumps. If they do not brown well, add a little
molasses.
BUCKWHEAT CAKES.
Half a pint of buckwheat flour, a quarter of a pint of corn meal, a
quarter of a pint of wheat flour, a little salt, two eggs beaten very
light, one quart of new milk (made a little warm and mixed with the
eggs before the flour is put in), one tablespoonful of butter or sweet
lard, two large tablespoonfuls of yeast. Set it to rise at night for
the morning. If in the least sour, stir in before baking just enough
soda to correct the acidity. A very nice, but more expensive, recipe.
SWEDISH GRIDDLE-CAKES.
One pint of white flour, sifted; six eggs, whites and yolks beaten
separately to the utmost; one saltspoonful of salt; one saltspoonful
of soda dissolved in vinegar; milk to make a thin batter.
Beat the yolks light, add the salt, soda, two cupfuls of milk, then
the flour and beaten whites alternately; thin with more milk if
necessary.
CORN MEAL FRITTERS.
One pint of sour milk, one teaspoonful of salt, three eggs, one
tablespoonful of molasses or sugar, one handful of flour, and corn
meal enough to make a stiff batter; lastly, stir in a small
teaspoonful of soda, dissolved in a little warm water.
This recipe is very nice made of rye flour.
CREAM FRITTERS.
One cup of cream, five eggs--the whites only, two full cups prepared
flour, one saltspoonful of nutmeg, a pinch of salt. Stir the whites
into the cream in turn with the flour, put in nutmeg and salt, beat
all up hard for two minutes. The batter should be rather thick. Fry in
plenty of hot, sweet lard, a spoonful of batter for each fritter.
Drain, and serve upon a hot, clean napkin. Eat with jelly sauce. Pull,
not cut, them open. Very nice.
CURRANT FRITTERS.
Two cupfuls dry, fine bread crumbs, two tablespoonfuls of prepared
flour, two cups of milk, one-half pound currants, washed and well
dried, five eggs whipped very light, one-half cup powdered sugar, one
tablespoonful butter, one-half teaspoonful mixed cinnamon and nutmeg.
Boil the milk and pour over the bread. Mix and put in the butter. Let
it get cold. Beat in next the yolks and sugar, the seasoning, flour
and stiff whites; finally, the currants dredged whitely with flour.
The batter should be thick. Drop in great spoonfuls into the hot lard
and fry. Drain them and send hot to table. Eat with a mixture of wine
and powdered sugar.
WHEAT FRITTERS.
Three eggs, one and a half cups of milk, three teaspoonfuls baking
powder, salt, and flour enough to make quite stiff, thicker than
batter cakes. Drop into hot lard and fry like doughnuts.
_A Good Sauce for the Above._--One cup of sugar, two tablespoonfuls of
butter, one teaspoonful of flour beaten together; half a cup boiling
water; flavor with extract lemon and boil until clear. Or serve with
maple syrup.
APPLE FRITTERS.
Make a batter in the proportion of one cup sweet milk to two cups
flour, a heaping teaspoonful of baking powder, two eggs beaten
separately, one tablespoonful of sugar and a saltspoon of salt; heat
the milk a little more than milk-warm, add it slowly to the beaten
yolks and sugar; then add flour and whites of the eggs; stir all
together and throw in thin slices of good sour apples, dipping the
batter up over them; drop into boiling hot lard in large spoonfuls
with pieces of apple in each, and fry to a light brown. Serve with
maple syrup, or a nice syrup made with clarified sugar.
Bananas, peaches, sliced oranges and other fruits can be used in the
same batter.
PINEAPPLE FRITTERS.
Make a batter as for apple fritters; then pare one large pineapple,
cut it in slices a quarter of an inch thick, cut the slices in halves,
dip them into the batter and fry them, and serve them as above.
PEACH FRITTERS.
Peel the peaches, split each in two and take out the stones; dust a
little powdered sugar over them; dip each piece in the batter and fry
in hot fat. A sauce to be served with them may be made as follows: Put
an ounce of butter in a saucepan and whisk it to a cream; add four
ounces of sugar gradually. Beat the yolks of two eggs; add to them a
dash of nutmeg and a gill each of cold water and rum; stir this into
the luke-warm batter and allow it to heat gradually. Stir constantly
until of a smooth, creamy consistency, and serve. The batter is made
as follows: Beat the yolks of three eggs; add to them a gill of milk,
or half of a cupful, a saltspoonful of salt, four ounces of flour;
mix. If old flour is used a little more milk may be found necessary.
GOLDEN-BALL FRITTERS.
Put into a stewpan a pint of water, a piece of butter as large as an
egg and a tablespoonful of sugar. When it boils stir into it one pint
of sifted flour, stirring briskly and thoroughly. Remove from the
fire, and when nearly cooled beat into it six eggs, each one beaten
separately and added one at a time, beating the batter between each.
Drop the stiff dough into boiling lard by teaspoonfuls. Eat with
syrup, or melted sugar and butter flavored.
Stirring the boiling lard around and around, so that it whirls when
you drop in the fritters, causes them to assume a round shape like
balls.
CANNELONS, OR FRIED PUFFS.
Half a pound of puff paste, apricot or any kind of preserve that may
be preferred, hot lard.
Cannelons, which are made of puff paste rolled very thin, with jam
enclosed, and cut out in long, narrow rolls or puffs, make a very
pretty and elegant dish. Make some good puff paste, roll it out very
thin, and cut it into pieces of an equal size, about two inches wide
and eight inches long; place upon each piece a spoonful of jam, wet
the edges with the white of egg and fold the paste over _twice_;
slightly press the edges together, that the jam may not escape in the
frying, and when all are prepared, fry them in boiling lard until of a
nice brown, letting them remain by the side of the fire after they are
colored, that the paste may be thoroughly done. Drain them before the
fire, dish on a d'oyley, sprinkle over them sifted sugar and serve.
These cannelons are very delicious made with fresh instead of
preserved fruit, such as strawberries, raspberries or currants; they
should be laid in the paste, plenty of pounded sugar sprinkled over
and folded and fried in the same manner as stated above.
GERMAN FRITTERS.
Take slices of stale bread cut in rounds or stale cake; fry them in
hot lard, like crullers, to a _light_ brown. Dip each slice when fried
in boiling milk, to remove the grease; drain quickly, dust with
powdered sugar or spread with preserves. Pile on a hot plate and
serve. Sweet wine sauce poured over them is very nice.
HOMINY FRITTERS.
Take one pint of hot boiled hominy, two eggs, half a teaspoonful of
salt and a tablespoonful of flour; thin it a little with cold milk;
when cold add a teaspoonful of baking powder, mix thoroughly, drop
tablespoonfuls of it into hot fat and fry to a delicate brown.
PARSNIP FRITTERS.
Take three or four good-sized parsnips. Boil them until tender. Mash
and season with a little butter, a pinch of salt and a slight
sprinkling of pepper. Have ready a plate with some sifted flour on it.
Drop a tablespoonful of the parsnip in the flour and roll it about
until well coated and formed into a ball. When you have a sufficient
number ready, drop them into boiling drippings or lard, as you would a
fritter; fry a delicate brown and serve hot. Do not put them in a
covered dish, for that would steam them and deprive them of their
crispness, which is one of their great charms.
These are also very good fried in a frying pan with a small quantity
of lard and butter mixed, turning them over so as to fry both sides
brown.
GREEN CORN FRITTERS.
One pint of grated, young and tender, green corn, three eggs, two
tablespoonfuls of milk or cream, one tablespoonful of melted butter,
if milk is used, a teaspoonful of salt. Beat the eggs well, add the
corn by degrees, also the milk and butter; thicken with just enough
flour to hold them together, adding a teaspoonful of baking powder to
the flour. Have ready a kettle of hot lard, drop the corn from the
spoon into the fat and fry a light brown. They are also nice fried in
butter and lard mixed, the same as fried eggs.
CREAM SHORT-CAKE.
Sift one quart of fine white flour, rub into it three tablespoonfuls
of cold butter, a teaspoonful of salt, a tablespoonful of white sugar.
Add a beaten egg to a cup of sour cream, turn it into the other
ingredients, dissolve a teaspoonful of soda in a spoonful of water,
mix all together, handling as little as possible; roll lightly into
two round sheets, place on pie-tins and bake from twenty to
twenty-five minutes in a quick oven.
This crust is delicious for fruit short-cake.
STRAWBERRY SHORT-CAKE.
Make a rule of baking powder biscuit, with the exception of a little
more shortening; divide the dough in half; lay one-half on the molding
board (half the dough makes one short-cake), divide this half again,
and roll each piece large enough to cover a biscuit-tin, or a large
sized pie-tin; spread soft butter over the lower one and place the
other on top of that; proceed with the other lump of dough the same,
by cutting it in halves, and putting on another tin. Set them in the
oven; when sufficiently baked take them out, separate each one by
running a large knife through where the cold soft butter was spread.
Then butter plentifully each crust, lay the bottom of each on earthen
platters or dining-plates; cover thickly with a quart of strawberries
that have been previously prepared with sugar, lay the top crusts on
the fruit. If there is any juice left pour it around the cake. This
makes a delicious short-cake.
Peaches, raspberries, blackberries and huckleberries can be
substituted for strawberries. Always send to the table with a pitcher
of sweet cream.
ORANGE SHORT-CAKE.
Peel two large oranges, chop them fine, remove the seeds, add half a
peeled lemon and one cup of sugar. Spread between the layers of
short-cake while it is hot.
[Illustration: ICING THE CAKES.]
LEMON SHORT-CAKE.
Make a rich biscuit dough, same as above recipe. While baking, take a
cup and a quarter of water, a cup and a half of sugar, and two lemons,
peel, juice and pulp, throwing away the tough part of the rind; boil
this for some little time; then stir in three crackers rolled fine;
split the short-cakes while hot, spread with butter, then with the
mixture. To be eaten warm.
HUCKLEBERRY SHORT-CAKE.
Two cupfuls of sugar, half a cupful of butter, one pint of sweet milk,
one tablespoonful of salt, two heaping teaspoonfuls of baking powder
sifted into a quart of flour, or enough to form a thick batter; add a
quart of the huckleberries; to be baked in a dripper; cut into squares
for the table and served hot with butter. Blackberries may be used the
same.
FRIED DINNER-ROLLS.
When making light raised bread, save out a piece of dough nearly the
size of a small loaf. Roll it out on the board, spread a tablespoonful
of melted butter over it. Dissolve a quarter of a teaspoonful of soda
in a tablespoonful of water and pour that also over it; work it all
well into the dough, roll it out into a sheet not quite half an inch
thick. Cut it in strips three inches long and one inch wide. Lay them
on buttered tins, cover with a cloth and set away in a cool place
until an hour before dinner time; then set them by the fire where they
will become light. While they are rising, add to a frying-pan a
tablespoonful of cold butter and one of lard; When it boils clear and
is _hot_, lay as many of the rolls in as will fry nicely. As soon as
they brown on one side turn them over and brown the other; then turn
them on the edges and brown the sides. Add fresh grease as is needed.
Eat them warm in place of bread. Nice with warm meat dinner.
NEWPORT BREAKFAST-CAKES.
Take one quart of dough from the bread at an early hour in the
morning; break three eggs, separating yolks and whites, both to be
whipped to a light froth; mix them into the dough and gradually add
two tablespoonfuls of melted butter, one of sugar, one teaspoonful of
soda, and enough warm milk with it until it is a batter the
consistency of buckwheat cakes; beat it well and let it rise until
breakfast time. Have the griddle hot and nicely greased, pour on the
batter in small round cakes and bake a light brown, the same as any
griddle cake.
PUFF BALLS.
To a piece of butter as large as an egg stirred until soft; add three
well-beaten eggs, a pinch of salt and half a teacupful of sour cream.
Stir well together, then add enough flour to make a very thick batter.
Drop a spoonful of this into boiling water. Cook until the puffs rise
to the surface. Dish them hot with melted butter turned over them.
Nice accompaniment to a meat dinner as a side-dish--similar to plain
macaroni.
BREAKFAST PUFFS.
Two cups of sour milk, one teaspoonful of soda, one teaspoonful of
salt, one egg and flour enough to roll out like biscuit dough. Cut
into narrow strips an inch wide and three inches long, fry brown in
hot lard like doughnuts. Serve hot; excellent with coffee. Or fry in a
spider with an ounce each of lard and butter, turning and browning all
four of the sides.
ENGLISH CRUMPETS.
One quart of warm milk, half a cup of yeast, one teaspoonful of salt,
flour enough to make a stiff batter; when light, add half a cupful of
melted butter, a teaspoonful of soda dissolved in a little water and a
very little more flour; let it stand twenty minutes or until light.
Grease some muffin-rings, place them on a hot griddle and fill them
half full of the batter; when done on one side turn and bake the other
side. Butted them while hot; pile one on another and serve
immediately.
PLAIN CRUMPETS.
Mix together thoroughly while dry one quart of sifted flour, loosely
measured, two heaping teaspoonfuls baking powder and a little salt;
then add two tablespoonfuls of melted butter and sweet milk enough to
make a thin dough. Bake quickly in muffin-rings or patty-pans.
PREPARED BREAD CRUMBS.
Take pieces of stale bread, break them in small bits, put them on a
baking pan and place them in a moderate oven, watching closely that
they do not scorch; then take them while hot and crisp and roll them,
crushing them. Sift them, using the fine crumbs for breading cutlets,
fish, croquettes, etc. The coarse ones may be used for puddings,
pancakes, etc.
CRACKERS.
Sift into a pint of flour a heaping teaspoonful of baking powder, four
tablespoonfuls of melted butter, half a teaspoonful salt and the white
of an egg beaten and one cup of milk; mix it with more flour, enough
to make a very stiff dough, as stiff as can be rolled out; pounded and
kneaded a long time. Roll very thin like pie crust and cut out either
round or square. Bake a light brown.
Stale crackers are made crisp and better by placing them in the oven a
few moments before they are needed for the table.
FRENCH CRACKERS.
Six eggs, twelve tablespoonfuls of sweet milk, six tablespoonfuls of
butter, half a teaspoonful of soda; mold with flour, pounding and
working half an hour; roll it thin. Bake with rather quick fire.
CORN MEAL MUSH OR HASTY PUDDING.
Put two quarts of water into a clean dinner-pot or stewpan, cover it
and let it become boiling hot over the fire; then add a tablespoonful
of salt, take off the light scum from the top, have sweet, fresh
yellow or white corn meal; take a handful of the meal with the left
hand and a pudding-stick in the right, then with the stick, stir the
water around and by degrees let fall the meal; when one handful is
exhausted, refill it; continue to stir and add meal until it is as
thick as you can stir easily, or until the stick will stand in it;
stir it awhile longer; let the fire be gentle; when it is sufficiently
cooked, which will be in half an hour, it will bubble or puff up; turn
it into a deep basin. This is eaten cold or hot, with milk or with
butter and syrup or sugar, or with meat and gravy, the same as
potatoes or rice.
FRIED MUSH.
Make it like the above recipe, turn it into bread tins and when cold
slice it, dip each piece in flour and fry it in lard and butter mixed
in the frying pan, turning to brown well both sides. Must be served
hot.
GRAHAM MUSH.