Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1874-01-02
RECIPES. sc.

GRIDDLE-CAKEs, WAFFLEs, ETC.-1f
YOU have not used your gr!dde or waffle
iron for some time, wash 1t oil hard with
hGt soap and water wipe aud ruu well
with dry salt. Heat it aud grease with q
bit of salt pork on II fork. 1t is Il mistake,
besides being slOveuly and wasLetul, TO
put on more grease than Is necessary
10 prevent the cake from sticking. a piece
OF pork an inch square should last '"r sew
cral days. Put on great spoonful OF
butter for each cake, and before hllng The
griddle. test it with Single cake, to DC
sure that all is right with it as well rs the
butter.
The same rules apply to waflies. Always
Law hot cakes ard walll.s upon Il hot plate
as soon as baked.
BUCkwHEAT CAKES. i quart buck
wheat hour, / tabespOhnstuis yeast; l
tables pouniul salt; l handtu Indian meal,
twn tablespopnsluIs mulasses not syrup.
Warm water enough To make IA thin bat
ter Beat very well and set u rise III q
warm place Ii the batter is in the least
sour in the morning. stir III very little
soda Dissolved in not water.
Mix in an earthen crock, and leave some
in the bottom each morninG-a Cuptul or so
. to serve as a sponge for the next mig ht,
instead of getting fresh yeast. In cold
weather this plan eau br successfully pur-
sued iug week or len days without set
/ ting Il new supply. Ot course, you add the
/ usual quantity ot llour, &c, every night,
/ and beat up well.
Do not make your cakes too small
/ Buckwhcats should be of Il generous size.
/ Some put two-lhirds buckwheat, one-tbird
cat meal, umiting ihe Indian.
FLANNEL CAKES.-l quart milk three
tablcspoontuls yeast tablespoonful but
ter. melted; 2 eggs, well beaten; teaspoon
iu salt ; Hour Ia make good batter. Set
The rest at the ingredients as sponge over
night. aud in the morning add the butter
ANA eggs.
MINCE PIES $50 la lbs. meat. e.,
twu-tbirds apple, une-third meat lbs.
IN 8 rs, seeded and chopped one lbs. cur
rants. was ii, picked over aud dried 3
qua. Is cider; piut randy; | heapening
tubics o ,ulpl cinnamon heapenlnS
ta5lesp pdt nutmeg; The same Of cloves,
aud half tie quantity of mace make very
sweet with brown sugar. The meat should
b. II good piece of lean beet, boiled the day
before it is needed Half a pound OF suet,
may be chopped tiue aud added. Chop
.he meat, clean out hits of skin and grizzle,
and mix with twice the quantity of fine
Juicy apples. also chopped then put in
The fruit, next the sugar ana spices, lastly
the huuor. Mix very thoroughly, cover
closely, and let all stand together for "a
hours bel0re making the pies.
MINCE PIES No. 2.)--2 lbs. lean fresh
beef boiled, and when cold, chopped tine I;
| 10. heelsuet, cleared of slrngs and mine
ed 10 powder, . lbs. apples pared aud chop
ped , lbs rasins seeded aud chopped ;
lb. sultana ralsins, washed ana picked
over , lbs. currants washed aud carefully
picked over. 3.4 10 citron, cut up tine, 2
iabiesponntuls cinnamon powdered nut
; meg tabesponntuls mace ! tablespoonful
cloves; / tablespoonful alspice; | table
. spoonful line salt p lbs. brown sugar !
: quart brown shrrry; pint Oest oiandy.
Mnce meat made by this receipt will keep
all winter in cool lace, Keep IN stone
Jars lied. over with dpubie covers. AUD
a little more liquor lif. IL should dry ont),
waen ynu make up batch of pies. Let
= the mixture Stand at least twenty ty-tour hours
after IL is made before it is used.