The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1896-05-08
PANCAKES.

Durlns the cold months hot cakeB Of
al kinds are popular, and often a way.
erlng appetite may be whetted by
waffle. 'f
A batter for pancakes should be free
from Jumps, beaten very thoroughly,
and thin enough to run freely when
turned onto the griddle. a pitcher is a
Safter vessel to use for it The
tie of the batter first. to be sure it is
right and the griddle IL at the required
heat. A grddle should stand on the
stove little time before it is needed,
| TO become thoroughly and evenly heated
An ineh-square. piece of fat salt pork on
the end of Il. fork is the best thing to
use for greasing. The griddle should be
not enough to hiss when the batter is
turned on it. If the griddle or waffle
iron has not been used for some time,
wash it well with brush and hot suds,
rinse and wipe it dry; then rub it with
salt, brush it off, and let the iron stand
on the back Of the range to heat through.
BY many soapstone griddle is pre-
ferred to an iron one, as it requires no
| greasing and holds the heat well. 9th.
ers contend that cakes are not so tender
when cooked on soapstone.
For plain flour pancakes sift into
bowl two cups of flour, one teaspoonful
OF baking powder, and quarter of a
teaspoonful of salt; mix with this the
| yolks of two eggs, well beaten, two gem
| erOus cups of milk, and add last tho
! whites of the eggs, beaten stiff. If the
batter is too thin add little -four. The
secret Of making deliciously tender and
| light flour pancakes from sour milk is to
! night. Into one pint of flour gradually
stir one pint of sour milk, cover, and
| let the mixture remain where it will not
become chilled over night. In the morn
| ing add to it a spoonful of melted but.
| ter, tablespoonful of salt, and tea
| water, and beat all together until light
! An egg may be added if desired.
| This is an excellent batter to use for
| making large pancakes or tiapjacks, as
| they are called. Butter each one as it is
taken from the griddle, and thickly cover
! it with grated maple sugar before the
| next cake is put on. Keep it all hot and
leave at least six cakes on one plate
| In serving them cut as you would a
! pie.
Buckwhcat cakes are favorite with
| almost everybody. They are greatly i'm
| proved by adding little Indian meal to
| the buckwheat. Put in a deep bowl one
! quart of buckwheat flour, one cup of
| Indian meal and teaspoonful of salt
| Add to the dry ingredients one pint each
| of warm milk and water, stirring them
Ii.
Dissolve cake of compressed yeast
in large cup of lukewarm water and
| add this to the batter, stirring energetic
| ally for several minutes. Cover the dish
| and stand it in warm place over night.
| In the morning, before baking the cakes,
| add to the batter two tablespoonfuls of
molasses and two teaspoonfuls of soda,
| thoroughly mix and fry the cakes nice
| crisp brown. A large cupful of this
batter, or more if you have it, will re-
main good for several days if kept COOL
and may be used in place of yeast cake
! for a fresh batter when required.
For rice griddle cakes, pour over a
| cup of boiled rice one cup of warm milk,
and let this soak over night. In the
morning sift into bowl one and half
cups of flour, to which a teaspoonful of
baking powder has been added, with a
saltspoonful of salt. Stir the soaked rice
butter, one beaten egg, and another small
cup of milk. Beat vigorously, and try
one cake to see if the batter is thin
enough, and if not, add a little more
milk.
Hominy, oatmeal or cracked wheat
may be used in the same way as the
rice, and with equally good results.
Bread pancakes are very delicate and
tender Soak two cups of stale bread
|
the bread and milk to a smooth paste
and stir in one tablespoonful of melted
butter, half a teaspoonful of salt and
three well-beaten eggs; then add just
enough -four to bind the mixture togeth-
er. 1t takes little more time to fry
these cakes than the plain flour cakes.
For Indian griddle cakes put in a large
| bowl half a pint of yellow meal, u level
teaspoonful of salt and one tablespoon
|
! of boiling water and, when thoroughly
| mixed, add one and one-half cups of
| cold milk. Let the mixture stand at one
side until perfectly cold, then stir III
one cup Of flour in which one teaspoon
| full of baking powder has been sifted,
Indian cakes should be cooked slowly
and thoroughly.
| 10 make graham pancakes, use two
cups of graham flour and one of wheat
| -four. Dissolve a full tcaspoonful of
| soda in little hot water, and stir it
into three cups of sour milk; add this
to the -four. with half a teaspoonful of
add heaping tablespoonful of butter,
melted, three eggs. beaten very light,
| and a tablespoonful of sugar. These
cakes are best if baked as soon as they
are mixed
! Much Of the art of making good waf1es
| depends OH the cvenness of the baking
Grease the, irons thoroughly, having
close the irons and place them over the
fire. When the edges are set turn the
irons and brown the other side Butter
each one as it is baked and serve imme-
diately. Equal portions of powdered
sugar and cinnamon are often sifted over
watf1es after they are buttered.
10 make raised waff1es, sift generous
| nf HOnr wit foo
| spoonful of salt. Gradually mix into the
flour three cups of milk and one com
pressed yeast cake, dissolved in Il little
lukewarm water Cover this and set it
at one side and let it rise twenty-four OF
twenty-scven hours; then add one table
spoonful of melted butter and two we'll.
| beaten eggs. Have the waffle iron very
hot and we'll creased and it will take but
Il few minutes to brown them.
| For quick Waffles sift two teaspoon.
fuls of baking powder with three scant
cups OF flour and a saltspoonful of salt
| add n tablespoonful of melted butter
two beaten eggs and two cups of milk
Beat hard and bake in Il hot iron
To make hominy waff1es beat into a
cupful of boiled hominy a teaspoonful of
melted butter and Il cup of sweet milk
Add one and one-half cups of flour, in
which heaping teaspoonful of baking
| powder has been sifted, and half a tea.
spoonful of salt. Beat vigorously and
add two beaten eggs. Cook as you would
plain wat1es. Boiled rice may be used
Indian meal, waffles are delicious
Mix together one cup of flour, one of
Indian meal, two tablespoonfuls of sugar
and half a tablespoonful of salt Dis.
solve one teasDoonful of soda in little
| lukewarm wafer and stir it into one and
one-half cups Of sour milk and cup of
sour cream. Gradually stir this into the
| dry ingredients, then add two beaten
eggs and stir very hard. Have the waf-
| fle irons very hot, and do not allow the
| cakes to stand after they are taken from
| the fire.-New York Sun.
Monument to a Georgia Poet.
| A committee from the Hayne circle,
composed of William H. Fleming. T.. r,