The Providence news. (Providence [R.I.]) 1891-1906, 1893-12-27
THE TEHo,k9). An
How 20 Make These Treaoherons Yet De-
lightfuI Products OF tho Griddlc.

Now 20 Make These Treacherous Yet De-
lightfuI Products OF tho Griddlc.
A Among All the winters deicacies there Is
- cerealia 80 toothsome 10 tho masculine
/ralatc, 90 eagerly welcomed az the first
n,tsu OF Tie day, and none 80 ravenously
4 i,;sspatched as the national buckwheat pan
k<ake
IA lou, my young housekeeper, do rot dis
butte the truth OF this. But you are novice
}n fbe art OF cookery. You have only re-
S<lltly tumcd your attention 90 the challng
F. tlisli. or your domestic fails to prepare the
IIenuinc article. The pancakes are sour"
1hey ''look queer they refuse ito brown"
thcy are rs tough and thick rs india rubber.
Nevertheless. il your husband is a healthy,
nscil regulated man, IL is your bounden
duty 20 lcnrn yourself or teach your help
thc preparation Of this beau ideal OF griddle
cakes.
q Opinions are diverse as to the wisdom Of
S1rdnlgence in the appctzing dish. Here is
<one noted womans condemnation:
\ "The healthful, nutritious food; the cool
n1d Juicy raw fruit, that should Christiani1e
+ ofIr whole day--what good daily bread it
fik' But how we love the eyil-satan's own
&emissary In the guise OF the toothsome
+ 1iied dishes the griddle cakes swimming
4 IN butter and loaded in sugar or manu-
factured sirup, that rs the day wears on
,scnd upsUgsy little moods, cross words and
Naturalization 70 work all through our
naughty being" But, since people will
have them, let us at least find the proper
way TO make them.
With the foregoing and other preliminary
Iemarks. writer in Good Housekeeping
arriyesat Che all important how TO make
She tempting dish: As
Having previously soaked n cake of
yeast, pour cupfuls Of lukewarm water
into bowl or pitcher. Add ~ or level
teaspoonfuls of salt, good handful Of yell
low cornmeal and the same Of wheat flour
AZ desired. Stir IN enough buokwheat flour
TO make stiff batter. Beat well and put
IN warm place to rise over night This
rule is sufficient for family OF six. Omit
the cornmeal and wheat -four IL preferred.
Their addition makes the cakes less raw
and'wct. Next morning pour out a small
bowlful OF the batter for the next evenings
srising"
When ready TO bake, add to the batter in
che pitcher one or two tablespoonfuls OF
New Orleans molasses or sweet milk, TO
make the cakes an inviting brown. Toa
teacup Of tepid water add an even half
feaspoonful of soda. Dissolve. and pour
into the mixture a little at time. 1t may
BE- necessary TO use but part OF the water
and soda. The prime object is to remove
the sourness (the batter sours with age) and
at the same time get the mixture just as
thin as possible for the cakes TO keep their
shape and turn well. In thinning, some
cooks use boiling water. My experience
has been that it makes the cakes doughy
Remember that half the success of cake
81 in the baking. The really tempting grid
de cake dUe5 not sport greasy halo around
1fs edges. Have the griddle not too hot,
and use only enough grease to keep the
cakes from sticking to the pan, but very
Nttle being needed. Turn when about half
Iull OF holes or nicely Drowned, and bake
ohe second side slowly and thoroughly.