The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1882-01-04
About Pancakes.

Since the advent of the winter season
the applications for instructions in max
ing "pancakes, as all kinds of griddle-
cakes are commonly called, have been
SO numerous that I 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 pint of white corn-meal
wet with little cold water Boil well.
Let the Cruel cool to lukewarmness.
Add half pint of wheat -four, three
pints of buckwheat -four, a small cake
Of compressed yeast (or gill of soft
yeast), and salt to taste. Set In mod
erate1y 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 win be light,
when they should be wen beaten and
set in o cool place during the night.
Just before baking add half teaspoon
full of soda. Buckwheat cakes can not
be made in perfection without soda, and
it should always be added just before
baking, whether the batter Is sour or
not. 81 f
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 q teaspoon
full of salt and q small cake of yeast !;
beat thoroughly and let stand in mod
erately warm room till very light, then
set in cool place till next morning.
Cakes made in this way should be set
to rise Immediately after breakfast, for
use the next morning. A teaspoonful OF
soda should be added just before baking
them. II 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 -four, four eggs,
quarter of pound of butter, and half a
teaspoonful of salt. Beat the -four and
cold milk to q 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 ct 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
waffie-irons. BY adding q small cake
of yeast and letting stand over night
this batter also makes excellent raised
griddle- cakes or waffies.
Another nice wheat batter-cake L
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 small
portion of the -four, which mix with the
baking-powder and add last. 8
Flannel cakes: A simple but excel
lent flannel cake can be made in this
manner: To quart of warm water OF
milk add q pint and half each OF
wheat -four and white corn-meal, half q
teaspoonful of salt, and a small cake Of
yeast. Let rise over night.
In all these recipes the -four should be
sifted and measured lightly.
Corn-meal cakes: One pint of milk,
half pint of white corn meal, two eggs
half an ounce Of butter, q teaspoonful o.
sugar and half teaspoonful of salt
Pour the milk boiling on the meal
When cold add the butter, which should
be melted, the sugar, the salt, the yelk,
Of the eggs, and lastly the whites, beaten
separately. This is also very nice baked
] In gem-pans.-Obr. Chicago Iri6Hne.