Show e V WIN rn r ve DAY DAINTIES fitten FOR THE BREAKFAST TABLE many iviana kinds of cakes suitable I 1 e fo for the morning Morn ng they are served ex 1 bollent method of using up the stale bread 1 i a 0 all breakfast cakes should be served P piping ong hot on heated plates they are best if made after the family is at table for the least standing produces the leathery quality which makes them so indigestible A hot cake lightly made and deftly cooked is as digestible as any breakfast food to the average stomach when cooked a thick iron griddle must be used and a good way to grea grease ke this is to smear it with a rag lightly touched with fresh butter if grease of any sort is lavishly used the cakes will be fried of tough consistency sis tency and without the delicate delicate taste required maple strained hone honey y and brown sugar are proper sweeteners for any cake but these must be put on only after the delicacy has been buttered knever anever turn the cake over until one side has browned one turn is enough sour milk griddle cakes take 2 cups cups flour one half teaspoon of salt two cups of hour sour milk arid and 1 teaspoons of soda mix and sift beltt flour soda and salt together add one egg well beaten and the sour milk drop by tablespoonfuls on the smoking griddle and when puffed up and cooked nt at the edges turn maple goes especially well with these cakes stale bread cakes take 1 cups cupa of fine stale bread crumbs 1 11 cups of scalded sweet milk two tablespoon luls fuls of butter two eggs one halt half cup of flour one half teaspoon of salt 3 teaspoons of baking powder put the milk and butter with the crumbs and soak until these are soft add the eggs well beaten then flour salt and baking powder these all mixed together and sifted cook as directed above eat with brown sugar oi or r molasses A lasses buckwheat cakes T take ake one half cup of fine bread crumbs two cups of scalded milk one half teaspoon of salt one quarter yeast cake one halt half cup of lukewarm water 1 cups of buckwheat flour and one tablespoon of molasses pour milk over the crumbs and soak half an hour add salt yeast cake dissolved in lukewarm water and then buckwheat sufficient to make a thin batter let this rise over night in the morning stir well and put in molasses and one quarter teaspoon of soda dissolved in the quantity of lukewarm water given and cook as griddle cakes eat with maple southern waffles tako 1 cups of flour three teaspoons of baking powder one ne half teaspoon of salt one cup of milk the yolks of two eggs the whites of two eggs and one tablespoon of melted butter mix and sift 1 the be dry ingredients gradually add the r milk yolks of eggs well beaten butter wd nd whites of eggs whipped stiff the in a round or square waffle iron strained strain ed honey is delicious with these these |