Claiborne guardian. [volume] (Homer, La.) 1877-188?, 1882-01-18
About Pancakes.

Since the advent of the winter
season the applications for instruc.
tons in making "pancakes,r as all
kinds Of griddlecakes are commonly
called, have been 50 numerous that
have prepared for the Tribnne the
following recipes, all of which can
recommend:
Buckwheat cakes Make two
quarts of Cruel by adding to two
quarts Of boiling water halt u pint
of white corn meal wet with little
cold water. Boil well. Let the
cruel cool to lukewarmness. Add
half pint of wheat flour, three
plnts of buckwheat -four, a small
cake of compressed yeast Tor gill
of soft yeast,) and salt to taste. Set
in moderately warm place till
light. Buckwheat cakes should be
set TO rise NJ noon tor the next
morning, and by 8 or 0 o'clock in
the evening they will he light, when
( they should be well, beaten and set
in cool place during the night.
Just before baking add half tea
spoonful OF soda. Bnckwteat cakes
can not be made in perfection with.
out soda. and it should always be
added just before baking, whether
/ the batter is sour or not.
Anotherand much simpler method,
which some people like equally as
well, is this:
! Take one quart each of cold wa
| ter and buck wheat -four; add tea
spoonful of salt and small cake of
yeast; beat thoroughly and let stand
in moderately warm room till very
light, then set in cool place till
next morning. Cakes made in this
way should be set to rise immedi-
ately after breakfast, for use the
next morning. A teaspOOnful OF
soda should be added just before
baking them. Ii cup of the bat.
ter is left in the jar mt 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, tour
eggs quarter of IA pound of butter,
and half "a teaspoontul Of salt. Beat
the -four and cold milk 10 smooth
batter. Melt the butter and add
slowly, continuing the beating dur.
ing the process. Separate the
whites and yelks Of the eggs, and
add one yelk at IA time, beating each
one thoroughly into the batter.
Beat the whites to "a stiff froth aud
add to the batter. Bake either one
on the griddle or in waffle irons.
By adding small cake of yeast
and letting stand over night this
batter also makes excellent raised
griddle-cakes or waffies.
Another nice wheat batter. cake
is made in this way: One quart OF
milk, three pints of -four. two eggs
two ounces of butter, and three tea
spoonfuls of baking-powder. Bake
in the same manner as the first
reserving a small portion of the
t1orr, which mix with the baking
powder and add last.
Flannel cakes: A simple out ex
cellent flannel cake can be made IL
this manner: To q quart of warm
water or milk add pint aud hal
each of wheat -four and white corn
meal, half a teaspoonful of salt, ant
a small cake Of yeast. Let rise Owe
night.
In all these recipes the fou
' should be sifted aud measured
lightly.
Corn.meal cakes: One pint o
milk, half a pint of white corn-meal
!, two eggs, halt an ounce of butter,
teaspoonful of sugar and half
teaspooDful of salt. Pour the mill
!. boiling OIL the meal. When cole
, add the butter, which should b'
: melted, the sugar, the salt, tn
! yelks of the eggs, and lastly tn
whites, beaten separately. This j
also very nice baked in gem.pans.-
= Cor. Chicago Tribune.
:. II is said that thirty persons In