The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-12-04
CHERRY BREAKFASTS.
Uridnie and Pan Cakes Improved by
Ambrcsiai Mamie Syrup.

with the first crisp cold days, nothing
IS more suggestive OF cheer than a plate
OF golden-brown cakes. smoking hot from
the g1ddle. For steady use. through the
late autumn and winter, buckwheats Will
always hold their own, and If of wafer
IKE thinnesS, generous size and proper
hghtness, leaves little to be desired in the
way of breakfast pancake.
However, as the variety which gives
spice to life is nowhere more needed than
at the family table, the following we'll
tried recipe for buckwheat cakes is sup
plemented by another that win be found
tender and wholesome. in the way of a
turn and turn about"
First. a word about gr.ddles. II the
soapstone variety, not as expensive a lux
ury as of yore, is once tried, there VIII
be no desire TO return to the ordinary
kind, for not only do they do away with
the smoke and smell from the grease
formerly accounted indispensable IN the
cooking of pancakes but it is said that
they actually puff the batter 10 mora
toothsome lightness than is usually OBJ
tanned with the old-fashioned griddle. a
novice must not only remember that the
first time pans of any sort are used there
IS chance of the mixture cooked there
on sticking, but also that there is no need
for disbursement because of this fact.
if a few of the first ones baked are
spoiled. This need, however, happen but
once
Crock jars with spouts may now be
bought on purpose to hold batter, and it
is well TO begin the griddle-cake season
with the purchase of one. Into this put
two cups of buckwheat flour, half cup
of Indian meal and half q cup of mid
dlings health flour. or the same Of ordi-
nary flour, small teaspoonful of salt,
two tablespoonfulS of New Orleans mo-
laSses and half a cake of compressed
yeast dissolved in enough warm water to
stir all to a smooth thin batter. Set over
night TO rise in warm place, avoid
draught as you would if tucking in the
baby for the night. In the morning add
a pinch of baking soda dissolved in warm
water and beat again briSkly. Make
trial cake first. and If the batter does not
run readily or the cake seems too sub
stantial, add more water. Beware of
making buckwneatS too small.
Thin and dainty. of almost gossamer-
size or they cool too quickly. Send to
table about six at a time, heaped one on
top of another and insist on hot plates
being sent in at the same time. Be strict
with the grocer as to fresh meal and
flour Some cooks recommend tea
spoonful of melted butter beaten through
the batter to give a shortness and added
tenderness. In cold weather. a teaspoon
full of batter left in the bottom Of the
crock will serve for rising for week or
ten days, adding over night fiour-water
etc. AS a variety. use two cupfuls OF
the crumbs of a stale light loaf and omit /
the buckwheat
A delicious luncheon griddle-cake is |
made by soaking a pint of the bread
CRUMBS III a quart o. Illllh lOi al houts ]
then sitting in a teacupful of flour, with {
a teaspoonful of baking powder salt 10 /
taste, stir to a smooth batter and cook !
AT once. A trial cake is also in order /
here. taste and dry" if too thin. more I
-four; if the reverse. milk. Boiled rice /
may be used instead Of the crumbs and /
makes a very popular luncheon cake
Syrup made by buying the maple sugar I
and melting it not only has the advantage .
Of being cheaper. but is of better flavor, (
and may be sent to the table hot in order /
not TO cooi the cakes. The rice batter I
makes excellent waffies. and the hot .
syrup win be found excellent for these /
RUTH FLOOD.