Huntsville gazette., 1881-12-24
About Pancakes.

Since the advent of the winter season
the applications for instructions in max
ing sspancakes," as all kinds of griddle-
cakes are commonly called, have been
so numerous that | have prepared for
the Tribune the following recipes, all of
which | can recommend:
Buckwheat cakes: Make two quarts
of Cruel by adding to two quarts of boil
ing water half a pint of white corn-meal
wet with little cold water. Boil well.
Let the Cruel cool to lukewarmness.
Add half a pint of wheat flour, three
4 pints of buckwheat flour, a small cake
of compressed yeast (or gill of soft
Z yeast), and salt to taste. Set in mod
. erately warm place till light. Buck
wheat cakes should be set to rise at noon
for the next morning, and by 8 or 9
o'clock in the evening they will be light,
when they should be well beaten and
set in a cool place during the night.
Just before baking add half teaspoon
full of soda. Buckwheat cakes can not
it should always be added just before
baking, whether the batter is sour or
not.
Another and much simpler method,
which some people like equally as well,
is this:
Take one quart each of cold water
and buckwheat flour; add teaspoon
full of salt and small cake of Yeast;
beat thoroughly and let stand in mod
erately warm room till very light, then
set in a cool place till next morning.
Cakes made in this way should be set
to rise Immediately after breakfast, for
i. use the next morning. A teaspoOnful of
soda should be added just before baking
them. If a cup of the batter is left in
the jar at each baking, cakes can be
made in the same manner as long as
desired without the addition of fresh
yeast.
Wheat batter-cakes: One quart OF
milk, three pints of flour, four eggs,
quarter of pound of butter, and half a
teaspoonful of salt. Beat the flour and
cold milk to smooth batter. Melt the
butter and add slowly, continuing the
beating during the process. Separate
the whites and yelks of the eggs, and
add one yelk at a time, beating each one
!, thoroughly into the batter Beat the
whites to stiff froth and add to the
\ batter. Bake either on the griddle or in
wafile-irons. By adding small cake
of yeast and letting stand over night
this batter also makes excellent raised
griddle-cakes or waffles.
N Another nice wheat batter-cake is
made in this way: One quart of milk,
three pints of flour, two eggs, two
ounces of butter, and three teaspoonfuls
Of baking powder. Bake in the same
{ manner as the first, reserving a small
portion of the flour, which mix with the
baking-powder and add last.
: Flannel cakes: A simple but excel
lent flannel cake can be made in this
manner: To a quart of warm water or
: milk add pint and half eacl. of
wheat flour and white corn-meal, half a
teaspoonful of salt, and small cake of
yeast. Let rise over night. faf
I. In all these recipes the flour should be
sifted and measured lightly.
Commentaries: One pint of milk,
nalf a pint of white corn. meal, two eggs,
{ nalf an ounce of butter, teaspoonful of
sugar and half teaspoonful of salt.
Pour the milk boiling on the meal.
: When cold add the butter, which should
] oe melted, the sugar, the salt, the yelks
Of the eggs, and lastly the whites, beaten
separately. This is also very nice baked
( IN gem-pans.-Cor.C Chicago Tribune.