The Republican. [volume] (Oakland, Md.) 1877-current, 1896-01-16
HOT BREAD AND CAKES.
Dell cious Things for Breakfast and
Tea.

DcA cious Thlngs Tor breakfast and
Tea.
One of the delights of the old-fash
iori d tea-table was the delicious "tea
bre d." baked of wheaton flour and
egg and made in thin sheets like old.
tn z shortcake. These cakes, with
shk rtcake and Johnny cake, arc also ex-
Gel ent breakfast breads. All such
calles are baked in shallow pans and are
nop over ~ or ~ inches thick when
baked.
Hhe old-fashioned tea bread is made
with butter the size of an egg beaten
to a Icream with a quarter of cup of
sugar and the yolls of two eggs added
The whole is to be stirred vigorously
WITT wooden spoon, finally adding
two'cups of milk. Meantime, sift four
cup Rof -four with two even teaspoon
full pf cream tartar and a half tea
spf sful of soda. Pour the eggs, milk,
BY and sugar into the -four; beat
o. Jumps and beat the batter till
Il Sters," and then fold in" the
whites of the eggs and bake the
G 4 two shallow biscuit pans of tin.
L IL take about 20 minutes or less in
a guicll oven. This is an excellent
b sad to serve with coffee.
phnny cake is made by soaking
t : cups of yellow cornmeal in four
C, Of sour milk or buttermilk over
---a.., or for six or eight hours. In the
mop g add half teaspoonful of salt,
a tablespoonful of brown sugar or good
molasses, one egg and a 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 tt, three-quarters of an hour in a
hot oven. This is q very delicious
though simple bread.
The term pancake as applied to our
American griddle is 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 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. II 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 a necessity. The
shortening necessary to perfect grid
die cake is omitted because if it were
used in so thin 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 -four mixed with milk
and eggs. Silt pint of pastry flour
and 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-beaten eggs. Beat this batter
vigorously with the large-sized patent
beaten used for eggs. Bake the batter;
using three tablespoonfuls at time,
to form single cake. Fry in the cen
ter of 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 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
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 minutes
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
known in French families
and always prepared on Shrove 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 a regu-
lar griddlecake-turner. There are com
paratively few modern household cooks
who can successfully toss "fapjack,"
and such triumphs may be relegated to
sailors and "campers-out" with no
modern utensils to work within. Y.
Tribune.
-'--NN~ She Knew the Combination.
The next time Sergt. Willard and