Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-12-27

in ITS various stages TO success, that cook
hiss mastered the great secret of the art.
Auvone who never gets to that stage may
become a toleTable cook, but never an artist
But it is much easier to train the cooking
eve than the believers in exact recipes will
suppose. But this is disgression, the OBJ
ject of which is TO insist on the need of fol-
lowing all the directions in this recipe as
strictly as she table of ingredients Here it
Is:
Take one pint of -four, sifted. Unsifted
-four has a greater bulk than sifted -four.
Measure after sitting. Two teaspoonfuls of
baking powder, sifted into the -four, three
siftinCs is none too many. Most people do
not s.tt their baking powder enough, hence
strealls and ragged holes; baking powder is
expected to do more than the Christian re-
GEioa and elevate where it is not received
The MIX Depends on the Flour.
Milk enough to wet the -four to stiff
baJter. Some -four takes more, some less
milk. therefore l cannot conscientiously say
f cup Of milk. although cup Will be near
It. The eye must be the judge. If you canI
drop q spoonful OF the batter into the bowr-
containing the batter, and it lies on the sutr
face in a smooth heap and only gradual n
sinks. vou have the right consistency: if
hes in Z heap but has stiff, ragged edges,
you need more wettiag. Sponge cake bat
Ter res about the right stiffness. You must
beat the milk into the -four, not the -four
into the milk. This is important. Happy
homes have been endangered ere now by
misguided Young wives attempting to dab
bic -four into fluid instead of fluid into
-four. 1t IS almost impossible to avoid
Jumpy. uneven mass in the case of putting
-four into liquid. while liquid slowly and
smoothly dilUteS flour. Halt teaspoonful
Al 4 4ooe ,f,,1 1f
melted butter, or. better, one tablespoonful
Of cream. Last of all, add the we'll beaten
white of one egg.
Let the batter stand for four or five min
utes, 10 give the baking powder chance to
sct. This can be done while the griddles
Rre heating. They need to be hot, but not
burning. 1t is better to heat the stove we'll
50 that the griddlc or griddles NAV stand on
the ids: as with lids off thev are in danger
Of getting too hot and scorchiag the cakes.
To obtain the best results YOU need a hot
smooth Criddle that viii send the cakes up,
raising lightly. and give them a crisp
brown. The griddie should be CREASED with
Fweet fresh lard, with little butter brushed
over 10 cut the taste of the lard. To grease
with batter increases the danger of burning;
10 grease with ali lard does not give the
pleasant taste cf sweet butter. (No other
ever should be used it is an insult to an
honest man 10 cunningIy insert rtale, or
rancid. or lardy butter into his food in any
thape.)
Watch for Holes on the Top.
In frying the cakes, it is best to fry one
side until little holes are visible in the bat
ter, showing that it mas risen, and the under
surface is crisply brown. Then, turn over
f1iIs; that is. the spoon to use is not the
large kitchen spoon but table spoon. They
will round into 4 shapely circle of them
selves # the batter be of the right thickness
Do not mUGdle them with 4 spoon after they
are on the -riddle: that disturbs the baking
powder which Is doing its duty and should
not be hindered.
Cakes should be served piping hot, on
hot plate. They should not be piled one
on top Of another, because no crispness can
stand such treatment. They should be
slipped off the griddle to the plate and sent
TO the table. a criddle full at a time is
more satisfactory than a sodden mass which
has been accommodating for ten minutes on
the stove.
There is legend of a good bishop who
left legacy to a farmers wife, because she
had once permitted MIN to sit in her kitchen
rnd eat pancakes slipped from the griddle
10 his plate / viii ensure TO the accurate
follower of this recipe as good pancakes as
the bishop praised.
The Taste Impaired by Air.
Not one cook in hundred, fancy. rec
ognizes the figure that air, the atmosphere,
cuts in cooking. Why is not the steak
baked in the oven as good as the steak
hroiled over the Goals? The difference is an
airy one: but 1t is tremendous L do not
enter into the chemical reasons, simply
cite the TACT air gives taste Of its own.