GRIDDLE CAKES, WAFFLES, AND SIRUPS
476.--PLAIN GRIDDLE CAKES
1-1/2 cups flour 1 egg well beaten
3 teaspoons baking powder 1 tablespoon melted shortening
1/2 teaspoon salt 1/2 cup milk
1 tablespoon sugar 3/4 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 flour 2 teaspoons sugar
1/2 teaspoon salt 2 cups thick sour milk
1 teaspoon soda 1 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
1-1/2 cups corn meal 1 egg well beaten
1/2 cup flour 3/4 cup milk
4 teaspoons baking powder 3/4 cup water
3/4 teaspoon salt 1 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 crumbs 2 tablespoons sugar
1 cup flour 1 egg
1/2 teaspoon salt 1-1/4 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 rice 2 teaspoons baking powder
1 egg well beaten 1 tablespoon sugar
1 cup milk 1/2 teaspoon salt
1 cup flour Few 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 water 1/4 cup lukewarm water
1/2 teaspoon salt 1 cup buckwheat flour
1 tablespoon molasses 1/4 cup white flour
1/2 yeast cake 1/2 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
1-1/2 cups flour 1 egg well beaten
1/2 teaspoon salt 1 cup milk
3 teaspoons baking powder 3 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 oatmeal 2 teaspoons baking powder
Yolks of 2 eggs 1/2 teaspoon salt
1 cup milk 1 tablespoon sugar
2 tablespoons melted shortening Whites 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
1-1/2 cups cider 1 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
3/4 cup orange juice Grated rind 1/2 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.