The Meeker herald., 1896-02-08
HOT BREAD AND CAKES.
Deaieioes Thinrs for breakfast ~
Ton.

| Tou-
One of the delights of tho old fash.
ioned tea-table was the delicious ..te.
brend," baked of whcaten -four and
| eggs and made in thin sheets like old
time shortca!:e. These cakes, with
shortcalfe ami Johnny cake, are also ex-
cri!ent breakfast breads. All such
cakes are bni'cd in shallow pans and arc
not over TX or ~. inches thick when
baked.
The old-fasliioned tea Dread is made
with butter the size of IN egg beaten
to cream with quarter of a cup of
sugar and the yolks of two eggx added.
The whole is to be stirred vigorously
| with wooden spoon, finally adding
two cups of milk. Mcantine, sift four
cups of -four with two even teaspoon
fuls OF cream tartar and half tea
spoonful of soda Pour the eggs, milk,
butter and sugar into the -four; beat
out the Jumps and beat the batter till
it "blisters," md then "fold in" the
beaten whites Of the eggs and bake the
cake in two shallow biscuit PANS of tin.
1t will take about Go minutes or less in
a quick oven. This is an excellent
"ctpi 10 serve WIN coffee.
Johnny cake is made by soaking
three cups of yellow cornmeal in four
curs of sorr mill, or buttermilk over
night, or for six or eight hours. In the
morning add half tcaspoonful of salt,
tablespoonful of b-own sugar or good
Inolnsses. orc egg and n large teaspoon
full of soda. Beat the batter well. 1t
will be quite thin. Pour it into two
shallow biscuit pans and bake from
half to threc-quarters Of an hour in a
hot oven. This is very delicious
though simple bread.
The term pancake Ms applied to our
American griddlc is a misnomer in sew
eral ways. The true cake baked in a
pan is thinner than griddle cake and
must be composed of an entirely differ
ent batter to be q success. The spe-
cial delicacy OF the pancake consists in
it's wafer-like thinness. 1t Is made of
one of the most delicate batters known
to the cook, and requires the liberal
use Of eggs to keep it in form. If it
were thick enough to be baked on .
griddlc these eggs would make it
tough, but because of the delicacy of
this batter and the more rapid baking
of the pan they are necessity. The
shortening necessary to n perfect grid
die cake is omitted because if it were
it would not endure the process of toss
ing, but would brenk apart in the pan.
The pancake is made of the best
wheaton pastry flour mixed with milk
and eggs. Sift a pint of pastry -four
and hcaping tablespoonful OF pow
dered sugar into an carthen bowl. Add
pint of milk gradually, beating out
all the Jumps, and finally add three
well-bcaten eggs. Bca; this batter
vigorously with the large-sized patent
bcater used for eggs. Bake the batter,
using three tablcspoonfuls at time,
to form a single cake. Fry in the cen
| ter Of frying pan of sheet-iron but
tered lightly for the purpose.
pancake as 1t is Baked, aud roll it up,
slip IL on n hot plate, and fry another.
Serve the plnteful with quarters of
lemon. which are squeezed over them
as they are eaten. These cakes do not
fry properly on griddie. If you wish
| jelly pancakes omit the powdered
sugar and spread the cakes instead
with plum, currant, ounce or any
| jelly you prefer. Roll them up and
| glaze them by dredging them with
powdered sugar and soaring them each
| in three or four places with red-hot
iron. A straight poker washed clean
and heated will do the work admirably.
Pineapple jelly or marmalade is espe-
cially nice with these pancakes.
| A thicker German pancake may be
made by pouring all the batter of this
rule into large sheet-iron frying pan
and letting it cook for three minuics
on one side. After this spread it with
preserved pineapple or ordinary rich
apple sauce, dredge it with sugar and
set it in hot oven to cook for six min
utes longer. These are the pancakes
universally known in French families
and always prepared on Shrovc Tues
day, when it is customary for all the
family to toss one up for .'good luck" "
The process of tossing. when, by q deft
twist Of the wrist, the professional
cook turns his pancake or omelette,
may well be omitted on ordinary occa-
sions and the cake turned with q regu-
lar griddlecakc-tuIner. There are com
parntiyely few modern household cooks
who can successfully toss q 'fapjack," :"
and such triumphs may be relegated to
sailors and ''campers-out" with no
modern utensils to work within. Y.
Tribune.
/ Che KnCvv the conhsnatann