New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-10-20
HOT CAKES.
THE TRIUMPHs OF THE CREDIBLE.

! Euronean cuisine ard il considered more Of a
dessert than a breakfast dish The griddle-cake Is
a somewhat thicker cake. and one entirely unknown
in European cookery. The only cake approaching
our griddle-cake In use on the otner siae OF 'he
ocean is the Scotch
! AS a matter OF fact the American griddle IL en-
! tlrely unknown outside our land unless indeed
: the London fad FOR things American has reached
the griddle and with American candy and Ameri-
cakes and other articles OF food they nave
finally introduced the American griddle-cake.
! Properly speaking, the griddle-cake Is mace OF
buckwheat. but In addition 10 these cakes we now
have the grlddle-cake of Indian meal. direct evo-
luton OF the old hoecake or ashcake OF the SOUTH
and the Philadelphia fannel-cakes made with
wheaton -four. Recently grddle-cakes have been
made OF graham whole wheat. and OF various other
hours but such cakes are not often successful. Inc
rice and the homny grlddle-cakes OF the South, on
the contrary, are most excellent, and so are the
breadcakes OF New-England. All these oner
changes enough with buckwheat Indian meal ana
-four so that II IS not necessary to serve grldde-
cakes Of graham.
The qualities OF graham and OF most brown
| hours such that they require abundance OF time
in baking, and a griddle-cake made from them Is
hard and crusty the outside before IL is zone
through The greatest fault OF the average COOK II
her failure TO bake bread sufficiently. In all these
articles abundance OF time is given to prevent the
possibility Of cake or bread being doughty In the
centre.
BY brushing the outside OF rolls with little
melted butter before they put in the oven, and
laying a damp cloth over them when they are
taken out. covering them with thick dry cioth II
Is possible TO bake a roll twenty-five or thirty MIN
utes and yet serve 1t with ideally tender crlspy
brown crust Gridde-cakes quite frequently
underdone In this everything depends on the
consistency OF the batter and the heat OF the
grlddle The batter must be thin enough 10 COOK
through moment after 1t Is poured on the griddle
and the gridde must be just hot enough to bake
It without burning. Both Iron and soapstone grid
dies have their advocates. There is no smoke, as !
no grease is used when cakes are baked on soap
stone griddle but. the other hand, they are not
as tender when they are baked on weH-greased
iron gridde.
The soapstone grildle-cake is one in which all
tenderness and wholesome sweetness has been sac
rldced to the trihlng annoyance OF the smoking
fat OF frying. This fat causes slight odor, put
one that soon passes away II the Kitchen Is thoi-
ough.y aired, It should be, after baking CAKES
Cakes baked on a soapstone require the use OF mo-
lasses or some other material 10 make them Fro"n'
and this gives them a coarse, rank havor' Ike TIE
cakes OF a cheap restaurant.
For buckwheat cakes buy the best brand OF pure
buckwheat Purchase It in the quantity from the
mill. II you can. before 1t has passed through any
second hands. where II may be aduiterated Win IN
ferior -four. There several fancy brands OF
buckwheat in market which are made fine by be-
ing mixed with wheat flour, but they make Inferior
cakes. 'rnongrel bakings." neither buckwheat nor
yet good fannel-cakes.
To four cups OF pure buckwheat flour add one
small cup OF yellow Indian meal and tablespoon
full OF salt Mix cup OF cold milk with three
cups OF hot water making the mixture lukewarm.
Add the LIQUID slowly 70 the dry ingredients, so as
to prevent Jumps. When the batter is all mixed
smoothly add a melted yeastcake and beat 1t as Wig
orousy as possible for at least six minutes. THESE
cakes should be set in earthen buckwheat pail
arJ n.
them to rise about o'clock in the evening. on a
cold night cover them up closely in bread blanket
or a wadded cosey kept for the purpose and LEI
them stard behind the stove or in some warm
place.
Just before baking them, mix teaspoonful
OF soda in a cup OF warm milk, and beat this into
the batter. The cakes should foam up in great
bubbles after adding the soda. Have a little beef
suet tried out. and "swab' with which to grease
the gridd,e Be careful make the cakes per-
feet circles II makes A great deal OF difference In
their appearance the table. A round gridde Is
the best shape. 1t should be OF polished iron. so
that it is easily cleaned. DO not use particle OF
moasses in buckwheat cakes. 1t Is frequent de-
vice OF economical women who wish to secure
brown cakes and are willing to mix them with
milk No cakes made with water alone are as
tender as when some milk is used
Indian meal cakes especially excellent made
OF the sweet meal fresh from the mill. Take TWO
cups OF corn meal and cup Of wheat fcur.
Mix them with three cups OF sour milk and let
them stand over night for the meal 10 swell. In
the morning add a tablespoonful OF sugar and an
even half teaspoonful Of sat- two wel-beaten esgs
and an even teaspoonfu OF soda dissolved in
tablespoonful of boiling Beat the batter
thoroughly and bake the cakes. They should be
about A quarter Of inch thick Some meals
swell more than others and II the cakes are
thicker than this. thin them with sweet milk
indian meal cakes require longer baking than buck
wheat cakes.
Another way Of making Indian meal cakes Is with
sweet milk when two even teaspoonfuls OF cream
tartar should be added with the soda to me corn
meal and -four and sifted through IT, DO not mix
the cakes overnight. however when sweet milk
ia used
Famous were made of three cups of pastry flour.
three cups OF milk stirred gradually into table
spoonful OF melted butter and two well-beaten eggs
with a teaspoonful OF salt This rule however does
not give as good result as when the eggs are en-
t,relv omitted and more butter used In opposition
10 many cooks We must affirm the fact. which ex-
perence will teach any one VINO looks into the mat
ter that eggs are a superhuity in Hour griddie-
cakes and tend to make them tough; While liberal
amount Of butter Is needed to make wheat -four
cake tender \ perfectly delicious wheat griddle-
cake l. made with four cups OF pastry flour INFO
which an even teaspOonful OF soda and two OF
cream tartar has been sifted twice. Rub half
tsacup OF butter into this -four, mixing II very thor
oughI. add hail a teaspoonful OF salt and the same
quantity OF sugar: then pour In four cups OF milk
gradually mixing II In you do so as TO aYoii
Jumps When the milk !. all mixed in bake the
cakes as soon possible. Two heaped 'easpoonfu!s
y, baking povder may take the place OF the soda
and cream tartar. , -, ,,, -,
To make rcecakes put pint OF hot boiled rice
IN a pint OF milk and let them soak together over
niqh, n more convenient In the morning sift into
a howl 4 pint Of -four. in which heaping teaspoon
mi OF hiking powder has been stirred; add TO the
rice and milk. and half teaspooniul OF salt. Beat
the mixture add two eggs. and another cup or
milk Tho grains OF rice must be separated in the
batter and 1t must be beaten each time the cakes
are fried Try the cakes. and II they are too thick
add more milk They should be about quarter Of
an inch thick. $500 , , 49,.
ho,.ed hominv hot from the fire. into pint OF Nix.
Sif, a Teauiug trasDConful OF baking powder and u