The Dalles daily chronicle. [volume] (The Dalles, Or.) 1890-1948, 1896-02-01
HOT BREAD AND CAKES. 5
Delicious Things for Breakfast and


ioned tea-tab1e was the delicious ''tea
bread" baked of wheaton flour and
eggs and made in thin sheets like old
time shortcake. These cakes, with
shortcake and Johnny cake, are also ex-
cellent breakfast breads. All such
cakes are baked in shallow pans and are
not over ~ or 11s inches thick when
baked.
The old-fashioned tea bread is made
with butter the size of an egg beaten
to a cream with quarter of a cup of
sugar and the, yolls of two eggs added.
The whole is to be stirred vigorously
with wooden spoon, finally adding
two cups of milk. Meantime, sift four
cups of flour with two even teaspoon
fuls of cream tartar and a 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," and then ''fold i'm the
beaten whites of the eggs and bake the
cake in two shallowsbiscuit pans of tin.
It will take about 20 minutes or less in
a quick oven. This is an excellent
bread to serve with coffee.
Johnny cake is made by soaking
three cups of yellow cornmeal in four
cups of sour milk or buttermillx over
night, or for six or eight hours. In the
morning add half teaspoonfuI of salt,
a tablespoonful of brown sugar or good
molasses, one egg and q 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 three-quarters of an hour III a
hot oven. This is q very delicious
though simple bread.
The term pancake as applied to our
American griddle 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 u success. The spe-
cial delicacy of the pancake consists in
its wafer-lil1e 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. IL it
were thick enough to be baked on a
griddle these eggs would make it
tough, but because of the delicacy of
this batter and the more rapid baking
of the pan they are n necessity. The
shortening necessary to perfect grid
die cake is omitted because if it were
used in so thin a cake as the pancake
it would not endure the process of toss
ing, but would break apart in the pan.
The pancake is made of the best
wheaton pastry flour mixed with milk
and eggs. Sift a pint of pastry flour
and a heaping tablespoonful of pow
dered sugar into an earthen bowl. Add
a pint of milk gradually, beating out
all the Jumps, and finally add three
well-bcaten eggs. Beat this batter
vigorously with the large-sizedS patent
beater used for eggs. Bake the batter,
using three tablespoonfuls at a time,
to form single cake. Fry in the CEN
ter of a frying pan of sheet-iron but
tered lightly for the purpose.
Dredge powdered sugar over each
pancake as it is baked, and roll it up,
slip it on a hot plate, and fry another.
Serve the plateful with quarters of
lemon, which are squeezed over them
as they are eaten. These cakes do not
fry properly on a griddle. 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 a red-hot
iron. A straight poker washed clean
dnu nedIeQ Will 10 CnC 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 minutes
on one side. After this spread it with
preserved pineapple or ordinary rich
apple sauce, dredge it with sugar and
set it in n 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 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 regu-
lar griddlecake-turner. There are com
paratively few modern household cooks
who can successfully toss a ''hapjack,''
and such triumphs may be relegated to
sailors and "campers-out'' with no
modern utensils to work within. Y.
Tribune.