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Show BREAKFAST DISHES. Of all breakfast cakes the griddle eake is the one most favored : the edi- ble varieties are easily distinguished distinguish-ed from the dark, soggy, leaden varieties va-rieties found in eating houses and even in private pri-vate kitchens. Batter for griddle grid-dle cakes should oe tnoroughly beaten, and an egg or two will be found quite an addition to the texture of the cakes. Use a cake turner and never turn a cake but once, as a soggy cake is sure to result. A perfect pancake batter will be smooth elastic and will keep Its shape when spread on the griddle. Buckwheat Griddle Cakes. For the colder months these cakes are more common than the wheat and are used quite freely. Be sure to get a good brand of buckwheat flour. Make a batter of cold water and buckwheat flour with a softened yeast cake, or if home-made yeast Is used, a half-cupful, then set away in a warm place to rise overnight. In . the morning, take out a cupful of the batter to use for the next day's cakes. Add water and more buckwheat flour to make a thick batter and set away. To the batter which ia to be used for the morning's cakes add sour or sweet milk, salt and a bit of soda ; beat and thin to a good batter, then cook as usual. A thin batter makes, a more tender cake. This original batter will be good for several weeks If the breakfast break-fast batter Is never added to that to be used the next day. Rice Pancakes. Mix two cupfuls of boiled rice with two cupfuls of milk and let stand in a cool place overnight. In the morning add three cupfuls of sifted flour, one teaspoon-ful teaspoon-ful of salt, one tablespoonful of melted melt-ed butter and one tablespoonful of sugar. Beat until thoroughly mixed with two cupfuls of milk, a tiible-spoonful tiible-spoonful of baking powder and throe ?ggs, the stiflly-beaten whites added last. Perfection Muffins. Mix together three cupfuls of flour, one cupful of cornmeal, two teaspoonful:? of baking powder, one tablespoonful of sugar find one tcaspoonful of salt. Work In two tablespoonfuls of butter or lard; add three beaten eggs and two cupfuls cup-fuls of milk. Dent well and bake In buttered muffin tins.. |