New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-11-08

maker, Of COOK stoves II has always been i'm
possible 10 find an American griddie IN Lohoon OF
any OF the cities OF Europe. The French bake their
pancakes IN shcetiron pans. and turn them by q
deft twist OF the wrist In slapjack fashion
A woman living In London gave most amusing
account OF her search for griddle through the
United Kingdom She inquired for II In every city
where she stopped in travelling only to be met by
looks OF blank amazemcnt from the various hard'
ware dealers Finally In Edinburgh. IN the lahd o
cakes" she ,ound the much desired gr'odie' out III
an abbreviated form and under An outlandish
name Since American cakes have become
fashionable In London. with American candles ana
varors o,har American dain,.es. 1t Is Just pos.
s,b,e n rriddle may be found in some Of the from
mongers' shops.
Thers is some difference OF opinion to the best
method OF preparing tho batter for buckwheats'
To give the best results a pure ana exceieh'
buckwheat -four 70 necessary Such -four may 10
bought at tho mills where It Is ground at . cents
for tho bag Of - pounds. by the time 1t has
reached the city markets II has increased three OF
four times In price and II has frequently taken on
various adulterants TO make II more prohtao'o ~
the dealer This inferior buckwheat Is often so!d
IT, cite, d, higher price than the best wheat
-four, cheap pure buckwhcat Hour Is al the
mill A family fond OF cakes Will easily use hfty
pounds OF buckwheat in the course OF the winter
a considerable saving could be effected by seVeIa1
families who live near each other clubbing 70.
country mill by freight. pure. unadulterased
freight and charges for carriage from the station
10 the house would be likely to exceed tho cost
OF tho Hour 1T the mill ,
| Do no, attempt to raise buckwheat cakes In any
way but the good old-fashioned one. Raise them
over night with yeast. Buckwheat Is too heavy
-four TO be dealt with by any more rapid process
and give "A satisfactory result Measure the hour.
TO four cups of sifted buckwheat add ono scant
cup OF yellow cornmeal and an even tablespoonful
OF salt SIT these ingredients together and moiyten
them with five cups OF lukewarm water. or three
cups or warm water and two OF milk. Add COM
pressed yeast cake melted IN half a cup or luke
warm water. STIR the liquid gradually Into the
dry ingredients beating the batter hard. IL would
be fatal success to throw all the liquid In nj
once or to attempt TO mix the dry ingredients into
tho liquid. This seems to be- al error that no sem
sibie person would be likely 10 make, yet II ID
exactly what the majority OF inexperienced cooks
do and they afterward spend the greatest pains
beating out the Jumps they have thus created.
The batter should be smooth and thoroughly
mixed by tho time three OF liquid are added
The remaining cups OF liquid and the yeast only
thin the batter To the proper consistency.
Sc, the cakes In n bucNwheat pail OF brown earth
envare ghcsc pals should have tight tin cover
Mt the month ana tin cap 10 lit over tho spout.
There should be more metal about them. and
ought coat over 30 cents each. II they cannot
be got at REGULAR kitcnc FURNISHING shop. look
for them NJ a basement Dealers In coarse pottery
on the side avenues. At the same places you will
nnd nests OF four mixing bowls or the same coarse
ware ai s. nest. The largest Of these bowls
holds two gallons and is large enough for small