CORNMEAL GRIDDLE CAKES
Scald one cup of cornmeal with two cups of boiling water, and then let
cool. Now add
One and one-half cupfuls water, 80 degrees Fahrenheit,
Three tablespoonfuls of syrup,
One teaspoonful of salt,
One-quarter yeast cake,
Two cupfuls flour,
One-quarter teaspoonful baking soda.
Beat hard and then let rise overnight; then prepare as for buckwheat
cakes.
Modern methods have eliminated the yeast and substituted baking
powder, thus making a quicker mix. To prepare buckwheat cakes with
baking powder, prepare a blend of flour as follows:
Two pounds of buckwheat,
One pound of wheat flour,
One cupful cornmeal,
One ounce of salt,
Three ounces of baking powder,
One-quarter ounce baking soda.
Sift three times to mix and then place in a dry container and use as
required.
HOW TO BAKE THE PANCAKE
Use a frying-pan that is perfectly flat; the iron ones are best, as
they hold the heat longer and can be regulated so that the cake will
not burn.
PANCAKES FOR TWO
Yolk of one egg,
Two tablespoonfuls sugar or syrup,
One cupful milk,
One tablespoonful shortening,
One teaspoonful salt,
One teaspoonful vanilla or nutmeg,
One and one-quarter cupfuls flour,
Two level teaspoonfuls baking powder.
Place in a bowl. Beat with a Dover egg-beater to thoroughly mix and
then fold in the stiffly beaten white of egg. Pour the mixture into
a pitcher and then place two tablespoonfuls of shortening in a frying
pan. When smoking hot pour in just sufficient batter to cover the
bottom of the pan. When it begins to bubble turn the cake over and
bake on the other side. Lift and spread lightly with jelly or roll, or
use the following mixture:
Three tablespoonfuls butter,
One-half cupful of XXXX sugar,
Cream well, and then add
One tablespoonful lemon juice,
One tablespoon boiling water.
Beat to blend.
PLAIN PANCAKES
Place in a bowl one quart of milk and then add
Two eggs,
One-half teaspoonful nutmeg,
Five cupfuls sifted flour,
Four tablespoonfuls syrup,
Five level teaspoonfuls baking powder.
Beat to mix and then bake. To insure sufficient cakes use two pans for
cooking or bake on a griddle.
PANCAKES AU FAIT
One cupful milk,
Two eggs,
One and one-half cupfuls flour,
Two teaspoonfuls baking powder,
Two tablespoonfuls shortening,
One-half teaspoonful nutmeg.
Beat to mix. Now prepare
One-half cupful of nuts, chopped very fine,
One dozen maraschino cherries, well-drained and chopped fine.
Mix well and then pour pancake in hot pan and sprinkle with the above
mixture.
Let bake and then lift. Spread with honey and dust with pulverized
sugar. Roll and garnish with maraschino cherry.
FRENCH PANCAKE
One egg,
One-quarter cupful milk.
Beat to mix and then add
One-half cupful flour,
One-half teaspoonful salt,
One teaspoonful baking powder.
Beat well to thoroughly mix and then pour in a hot pan containing
three tablespoonfuls of shortening: pour just enough to barely cover
the bottom of the pan. Cover the pan with a hot lid. Let the cake
bake. When ready to turn slip the cake on the hot lid and invert,
returning the cake to the pan. Spread with sugar and cinnamon. Bar le
duc or currant jelly may be used to spread on the cakes. Fold like an
omelet and place a spoonful of jelly on top. Serve. This will make two
large pancakes.
IRISH PANCAKES
One cupful mashed potatoes,
Two cupfuls flour,
One teaspoonful salt,
Three teaspoonfuls baking powder,
Two eggs,
One cupful milk,
Four tablespoonfuls syrup,
One and one-half teaspoonfuls nutmeg.
Beat to thoroughly mix and then bake on a griddle. Spread with butter
and sugar.
BELGIUM PANCAKES
Two cupfuls of unsweetened thin applesauce,
One well-beaten egg,
Three tablespoonfuls syrup,
Two and one-half cupfuls flour,
Three teaspoonfuls baking powder,
One tablespoonful shortening,
One-half teaspoonful cinnamon.
Beat to mix and then bake in the usual manner. Serve with butter and
syrup.
WAFFLES
Waffles are made from a thin batter and are baked in a well-heated
waffle iron. Many failures to make good waffles are due to the fact
that the iron is not sufficiently hot. The iron must be thoroughly
cleaned after each baking. Place the iron on the range to heat,
turning it several times.
Try this method in greasing the iron. Purchase a large-sized sewing
machine oil-can, wash well in plenty of hot water and soap, then rinse
thoroughly and dry. Now fill with a good salad oil and when the
iron is heated, oil it on both sides. Now you are ready to bake the
waffles. Reverse the iron, having the hot side on top, and pour in the
batter and then bake about three minutes, reversing the iron once.
When the waffles are baked remove from the iron and then oil and
reverse it again, putting the side that was next to the fire on top
and then pour in the batter, close and bake as before.
QUICK BREADS
Quick breads include griddle cakes, waffles, muffins, Sally Lunns,
shortcakes and biscuits. These doughs are made light or leavened
by the use of eggs, baking soda, baking powder and steam created
in baking and by air beaten into the mixture. Their entire success
depends upon the careful measurement of ingredients, the mixing and
the baking. Using all water in place of milk or equal parts of milk
and water will give splendid results.
GRIDDLE CAKES
Place the griddle on the range to heat slowly, while mixing the
batter.
Place in a bowl or a flat, wide-mouthed pitcher
One cupful milk,
One cupful water,
One teaspoonful salt,
One tablespoonful syrup,
Two and one-half cups of flour,
Two tablespoonfuls shortening,
Four level teaspoonfuls baking powder.
Beat to mix to a smooth batter. This amount of batter will make
hotcakes for four persons. For larger amounts, multiply. One egg may
be used for every two cupfuls of flour.
Test the griddle by dropping a few drops of water on it; if the water
boils, the griddle is sufficiently hot to bake with. Aluminum griddles
do not require any grease. Rub with a clean cloth dipped in salt.
Grease iron griddles slightly. Pour on the batter; just as soon as the
cakes begin to form air bubbles slip a cake-turner under the cakes and
turn them.
Now, if large bubbles rise at once to the top of the cakes, the
griddle is too hot and the heat should be reduced; while, if the cake
stiffens before the underside is brown the griddle is not hot enough.
Never turn a griddle cake twice--this makes them heavy. Serve them as
soon as baked, piling not more than five or six together. Sour milk
may be used in place of sweet milk. Discard the baking powder and use
one level teaspoonful of baking soda for each cup of sour milk. One
egg and two cupfuls of water may be used in place of two cupfuls of
milk.
WAFFLE BATTER
One cup of milk,
One cup of water,
One egg,
One teaspoonful of salt,
Two and one-quarter cupfuls flour,
Three teaspoonfuls baking powder,
One tablespoonful syrup,
Two tablespoonfuls shortening.
Beat to a smooth batter in a wide-mouthed pitcher. One-half of this
amount for two people.
Cold boiled rice, hominy, oatmeal and stale bread that has been soaked
in cold water and then pressed dry and rubbed through a sieve may be
added to the griddle cakes and waffle batters.
MUFFINS
Muffins are made from a drop batter and may be baked in rings, on a
griddle, in muffin pans or in custard cups. To bake the muffins in
rings on a griddle upon the top of the stove--grease the griddle well,
and also have the rings well greased. Put the griddle on to heat when
starting to mix the drop batter and keep the rings cool until ready to
bake.
Place in a bowl or pitcher
One and one-half cupfuls of milk or equal parts of milk and
water,
One egg,
One teaspoonful salt,
Two tablespoonfuls syrup,
Two tablespoonfuls shortening,
Two and three-quarters cupfuls flour,
Five level teaspoonfuls baking powder.
Beat this mixture smooth and then place the rings on a hot griddle and
half fill with the drop batter. When well risen and nearly dry, turn
over, using the griddle-cake turner to turn the muffins and rings.
Bake on the other side. It will require about eighteen minutes to bake
these muffins. Tear them apart, butter and serve them at once.
To bake muffins in pans or custard cups, grease the pans or cups well
and half fill with the drop batter and then bake in a hot oven for
fifteen minutes.
OATMEAL MUFFINS
Put two cups of oatmeal through the food chopper into the mixing bowl
and then add
One and one-half cups of sour milk,
One teaspoonful baking soda dissolved in one tablespoon of cold
water,
One-half teaspoon salt,
Four tablespoonfuls syrup,
Two tablespoonfuls shortening.
One cup of sifted flour.
Beat to mix and then pour into well-greased muffin pans and bake in a
hot oven for twenty minutes.
SOUR MILK GEMS
One and one-quarter cups sour milk,
Two tablespoonfuls shortening,
One teaspoonful soda,
One teaspoonful salt.
Mix to thoroughly blend and then add
One cupful white flour,
One and one-half cupfuls graham flour.
Two teaspoonfuls baking powder.
Beat to thoroughly mix and then bake for eighteen minutes on
well-greased muffin pans.
BRAN MUFFINS
Two and one-half cups of bran,
One and one-half cups of flour,
One teaspoonful salt,
Four tablespoonfuls syrup,
Two tablespoonfuls shortening,
One egg,
One and three-quarter cups of buttermilk,
One teaspoonful soda.
Dissolve the soda in the buttermilk and then beat to mix. Fill into
well-greased muffin pans and bake in a moderate oven for twenty-five
minutes. Toast the left over muffins.
ENGLISH MUFFINS
Place in a mixing bowl
Two and one-half cups flour,
One teaspoon of salt,
Two tablespoons of sugar,
Two teaspoons of baking powder.
Sift to thoroughly mix, then add
One and one-half cups of sour milk,
One teaspoon of baking soda.
Dissolve the baking soda in the milk and then mix thoroughly by
heating hard. Now place well-greased muffin rings on well-greased hot
griddle. Fill the rings half full and bake slowly for fifteen minutes.
Turn with a cake-turner when the inner side is nicely browned.
NUT GINGER MUFFINS
Place in a mixing bowl
One-half cup of brown sugar,
One cup of molasses,
One-half cup of water,
One teaspoon soda,
Two teaspoons ginger,
One teaspoon cinnamon,
One-half teaspoon allspice,
Six tablespoonfuls shortening,
One egg,
Three cups of flour,
Two teaspoons baking powder,
One-half cup finely chopped peanuts.
Beat thoroughly to mix and then fill into well-greased and floured
muffin pans, filling the pans little more than half full. Bake in a
moderate oven for twenty minutes. This amount will make about eighteen
muffins.
HONEY AND NUT BRAN MUFFINS
Place in a mixing bowl
One-half cup of honey,
One teaspoon of baking soda,
One teaspoon of salt,
Two cups of bran,
One and one-half cups of flour,
Three-quarters cup of finely chopped nuts.
One and one-half cups of milk,
One egg.
Beat hard and thoroughly mix and then bake in well-greased muffin pans
in hot oven for twenty-five minutes. Serve with strawberry, orange or
pineapple marmalade.
SALLY LUNNS
Sally Lunns are made from a drop batter and are usually baked in deep
layer-cake pans. To serve cut in wedge-shaped pieces--like pie--and
then split and butter and cover with a napkin. Serve at once.
Place in a bowl
One-half cupful sugar,
Four tablespoonfuls shortening.
Cream until light and then add
One egg,
One and one-half cupfuls of equal parts milk and water,
Three cupfuls flour,
Five level teaspoonfuls baking powder.
Beat to a smooth batter and then pour into well-greased pans and bake
for twenty-five minutes in a moderate oven. When nearly baked brush
the tops quickly with milk and sprinkle well with granulated sugar.
One-half cup of finely chopped citron or seeded raisins may be added
if desired.
CORN MUFFINS
Place in a mixing bowl
Three-quarters cup cornmeal,
One and one-quarter cups flour,
One teaspoon salt,
Two level tablespoons baking powder,
Two tablespoons shortening,
Four tablespoons syrup,
One and one-quarter cups of water.
Beat to mix and bake in well-greased iron muffin pans.
RICE MUFFINS
Place in a mixing bowl
One egg,
Two tablespoons of sugar,
Two tablespoons of shortening,
One teaspoon of salt,
One cup of milk,
One and one-half cups of flour,
Four teaspoons of baking powder,
One cup of cold boiled rice.
Beat hard to thoroughly mix and then pour in well-greased muffin pans.
Bake twenty-five minutes in a hot oven.
BATTER BREAD
Place in a mixing bowl
Three tablespoonfuls shortening,
One and one-half cups cornmeal.
Pour over
Two and one-half cups boiling water.
Now add
One and one-half cups sour milk or water,
One cup of flour,
One teaspoon salt,
Two level tablespoons baking powder,
Four tablespoons syrup or sugar,
One egg.
Beat to mix, pour in well-greased baking dish and bake in hot oven for
forty minutes.
SOUTHERN SPOON BREAD
The success of making and baking this delicacy depends entirely upon
a thorough beating of the batter and a hot oven. The southern mammy
invariably uses the coarse white oatmeal, but you may use the yellow
and obtain just as good results.
Place one quart of boiling water in a saucepan and then add one
teaspoonful of salt, two tablespoonfuls of shortening and one and
one-half cupfuls of cornmeal. Pour the meal in slowly, and just as
soon as it boils remove from the fire and let cool. Now add
Yolk of two eggs,
Two cupfuls of sour milk,
One cupful flour.
in which you have dissolved one level teaspoonful of baking soda and
one-half cupful of syrup.
Beat this mixture with a large spoon and now cut and fold in the
stiffly beaten whites of the eggs. Pour in hot, well-greased baking
dish and bake in a quick oven.
To add soda to the sour milk, dissolve the soda in one tablespoonful
of the milk before adding to the remainder of the milk, and then use a
Dover egg-beater and beat for three minutes to thoroughly mix.
LOUISIANA CORN BREAD
Place in a mixing bowl
One cup of cornmeal,
One and one-quarter cups of flour,
One teaspoon of salt,
Five level teaspoons of baking powder,
Two tablespoons of shortening,
Four tablespoons of syrup,
One egg,
One and one-half cups of milk.
Beat hard to mix and then pour into well-greased square pans. Bake for
thirty-five minutes in a hot oven.
RICE BATTER CAKES
Place in a bowl
One cup of cold boiled rice,
One egg,
One-half cup of milk,
Three-quarters cup of flour,
One teaspoon of salt,
Two teaspoons of baking powder,
One teaspoon of shortening,
One tablespoon of syrup.
Beat to mix and then bake on a hot griddle and serve with butter and
sugar.
BISCUITS
Place in a mixing bowl
Three and one-half cups of flour,
One teaspoon of salt,
Three level tablespoons baking powder,
One level tablespoonful sugar.
Sift to mix; then rub in three tablespoonfuls of shortening and mix to
dough with
One cup of milk or water.
Now work in a bowl to a smooth elastic dough, roll out three-quarters
of an inch thick, cut, wash tops with milk and bake in hot oven twelve
to fifteen minutes.
CURRANT BISCUITS
Add one cup of currants to sweet biscuit dough.
RAISIN BISCUITS
Add one cup of raisins to sweet biscuit dough.
COCOANUT BISCUITS
Put one cup of cocoanut through food chopper and add to sweet biscuit
dough.
SWEET BISCUITS
Three and one-quarter cups flour,
One teaspoon salt,
One-half cup sugar,
Three level tablespoons baking powder.
Sift to mix; then rub in four tablespoonfuls shortening. Break egg in
cup and fill cup with milk, turn in bowl and beat to mix. Use this for
doughing up the sweet biscuits. Work dough in bowl until smooth, turn
on lightly floured board, cut, brush tops with milk, bake in hot oven
fifteen minutes.
SCONES
Scones are delicious hot breads that are served for breakfast in the
British Isles; they replace the American pancake and for tea replace
our hot biscuits. Many varieties of scones are made in Scotland.
Currants, citron and raisins are used in the dough, while in other
parts of the United Kingdom these cakes are split, buttered and served
with marmalade or gooseberry jam.
DELICIOUS ENGLISH SCONES
Place in a mixing bowl
Four cups of sifted flour,
Two tablespoons of baking powder,
Two level tablespoons of sugar,
One-half teaspoon of salt.
Rub between the hands to thoroughly mix and then rub into the flour
five level tablespoonfuls of shortening. Now beat up an egg and then
add one-half of the beaten egg to one and one-fourth cups of milk.
Beat to mix. Use this to make a soft dough. Turn on a lightly floured
baking board and knead for three minutes. Now divide into five pieces
and mould each piece round like a saucer, and cut each way, making
four wedge-shaped pieces; place on a well-greased baking sheet and
brush with the remaining half of the egg, and bake in a hot oven for
fifteen minutes.
SCOTCH SCONES
Place in a mixing bowl
Five cups of flour,
One and one-half teaspoons salt,
Three level tablespoons baking powder,
One-half cup of sugar.
Sift to mix and then rub in
One-half cup of shortening,
And mix to a dough with
One and one-fourth cups of milk.
Now work in
One-half cup of currants,
Or
One-half cup of raisins,
One-quarter cup of finely chopped citron,
One teaspoon cinnamon,
One-half teaspoon nutmeg,
One-half teaspoon allspice.
Divide into six pieces and then roll out the size of a saucer and
about three-quarters of an inch thick. Make two cuts forming a cross,
dividing the dough into four wedge-shaped pieces. Brush with beaten
egg and bake for fifteen minutes in a hot oven. This amount will make
twenty-four scones. To serve, split and fill with jam and then pile on
a wicker basket, cover with a napkin and serve with tea.
IRISH SCONES
Three cups of mashed potatoes,
Three cups of sifted flour,
Two teaspoons of salt,
Two level teaspoons of baking powder,
Three level teaspoons of shortening.
Now place in a bowl
One-half cup of milk,
One egg.
Beat. Use about two-thirds of the egg and milk mixture to form a
dough. Knead the dough to a smooth mixture and then divide into four
parts. Pat or roll out like a saucer and then make two cuts to form
the cross, cutting into four pieces. Brush with part of egg and milk
mixture and then place on a baking sheet and bake in a hot oven for
eighteen minutes.
POPOVERS
Place the popover pan in the oven to heat. When hot start to mix the
batter. Place in a measuring cup one egg, then fill with milk. Pour
into a mixing bowl and then add
One cup of sifted flour,
One teaspoon of sugar,
One-half teaspoon of salt.
Beat with egg-beater until the mixture is a mass of bubbles on top,
when the egg-beater is removed. This usually takes about five minutes.
Now grease the hot popover pan well and fill one-half full with the
batter. Place in a hot oven and bake for thirty-five minutes. Do not
open the oven door for ten minutes after you put the popovers in.
Opening the door before this period of time elapses prevents the
mixture from springing or popping. After twenty minutes turn down the
heat to moderate oven to prevent burning and to dry out the centres.
DOUGHNUTS
Take brioche dough, roll out one-half inch thick, cut with biscuit
cutter, place on moulding board, cover and let rise fifteen minutes,
fry golden brown in hot fat--roll in sugar and cinnamon.
DOUGHNUTS WITH FRUIT CENTRE
After doughnuts are cut and layed on board to rise, make an opening
in side of same and insert one spoonful of jelly, pinch edges together
and cover. Let rise and fry in usual manner.
CRULLERS
Place in bowl
Five cups of sifted flour,
One teaspoon of salt,
Three level tablespoons baking powder,
One and one-quarter cups sugar.
Rub between the hands to thoroughly mix; then rub in three
tablespoonfuls shortening. Then place
One egg,
One cup of milk
in a bowl; beat to mix. Use this to form the dough, roll out one-half
inch thick, cut and fry golden brown in hot fat.
HOW TO FRY CRULLERS OR DOUGHNUTS
When ready to fry place four cups of vegetable oil in a pan. The pan
should not be too large and the fat should be deep enough to allow the
cruller to swim at least two and one-half inches from the bottom of
the pan.
GOLDEN BROWN
Heat the fat and test before starting to cook by dropping in a small
piece of the dough and starting to count 101, 102, 104 and so on until
110 is reached. The sample should now be floating on top and a light
brown in color. Do not attempt to start frying before this time, as
the fat will not be sufficiently hot and the crullers will soak up the
grease. Drop four or five doughnuts in the hot fat at a time, turning
constantly, and cook until golden brown, lift, let drain few seconds,
lay on paper towelling and then roll in sugar and cinnamon.
SPONGE CAKE--ONE EGG
Place in mixing bowl
One-half cup sugar,
Yolk of one egg,
One tablespoon butter.
Cream well, then add
Three tablespoons water,
Two-thirds cup of flour,
One teaspoon baking powder,
Pinch salt.
Beat to mix, then fold in the stiffly beaten white of one egg; bake in
well-greased and floured pan in slow oven thirty minutes.
SPONGE CAKE--TWO EGGS
Place in mixing bowl
Three-quarters cup of sugar,
Yolks of two eggs.
Cream well and then add
Four tablespoonfuls water,
One cup of flour,
Two teaspoonfuls baking powder,
Pinch salt.
Beat to mix, then cut and fold in stiffly beaten whites of two eggs.
Bake in well-greased and floured cake pan in slow oven thirty-five
minutes.
SPONGE CAKE--THREE EGGS
Place in a mixing bowl
One cup of sugar,
Yolks of three eggs.
Cream until light lemon color, then add
Six tablespoonfuls cold water,
One and one-quarter cups flour,
Two teaspoonfuls baking powder,
Pinch salt
Beat just enough to mix. Then cut and fold in the stiffly beaten
whites of three eggs. Bake in well-greased and floured cake pan with
tube in centre in moderate oven forty minutes.
FRUIT CAKE
Place in mixing bowl
One-half cupful of brown sugar,
One cupful of molasses,
Two tablespoons of cocoa,
One egg,
One and one-half level teaspoonfuls of baking soda,
One cup cold coffee,
Three and one-half cupfuls sifted flour,
One and one-half teaspoonfuls cinnamon,
One teaspoonful nutmeg,
One cupful seeded raisins,
One-half cupful chopped nuts.
Beat to thoroughly mix and then pour in a greased and floured cake pan
and bake in a moderate oven for one hour.
JELLY ROLL
Cover the bottom of an oblong pan with a greased and floured paper and
then pour in sponge cake mixture one-quarter of an inch deep. Spread
evenly and then bake for ten minutes in a hot oven. Turn on a cloth
and then trim the edges. Spread with jelly and roll tightly in a
cloth. Set aside to cool and then ice with water icing.
A SMALL ANGEL CAKE
One-half cupful sugar,
One-half cupful flour,
One-half teaspoonful cream of tartar.
Sift four times and then place whites of three large eggs in a bowl
and beat until they will hold their shape. Now gently cut and fold
in the sugar and flour. Pour into an ungreased tube pan and bake for
thirty-five minutes in a moderate oven. When baked remove and turn
upside down to cool.
ONE-EGG LOAF CAKE
Place in a bowl
Three-quarters cup of sugar,
One egg,
Four level tablespoonfuls of shortening,
Two cups of sifted flour,
Four level teaspoons of baking powder,
One level teaspoonful of flavoring,
Three-quarters cup of water.
Beat hard to mix for five minutes. Pour into prepared loaf-shaped pans
and bake in a moderate oven for thirty-five minutes.
To prepare the pan, grease thoroughly and then dust well with flour,
then pour in the batter.
To make a raisin cake spread three-quarters cup of raisins on top of
the cake when it is in the pan ready to put in the oven. The rising
dough will distribute the raisins through the cake.
One-half cup of currants,
One cup finely chopped nuts, or
One-half cup of finely chopped citron
One-half cup of finely chopped citron may replace the raisins. Or this
cake may be baked in a tube pan and then cooled and split and filled
with custard or sour cream cake filling and then iced with chocolate
icing.
For a layer cake grease the layer cake pan, line with plain paper and
then grease again. Now divide the dough into the two pans and spread
the mixture higher on the sides, leaving the centre shallow. Bake in
a moderate oven for eighteen minutes. Put the layers together as
follows: spread one layer with jelly and then sprinkle lightly with
cocoanut. Now place the top layer in position and then spread the
top, then cover thickly with cocoanut. Finely chopped nuts may be used
instead of cocoanut.
GINGER CAKE
Place in a mixing bowl