The Meeker herald., 1897-01-09
-noT BREAD AND CAKES.
Thing. for nrs.If... and


/ Delieious Things TO. nreakfast and
One of the delights of the old-fash-
ioned tea-table was the delicious "tea
bread" baked of vhcaten flour and
/ eggs and mad. in thin sheets like old
f, time shortcake. These cakes, with
shortcake ant .'o.inry cake, are also ex-
cellent breakfast b,cads. All such
cakes are baked in shallow pans and are
not over ~ or u. inches thick when
baked.
The old-fash;oned tea dread is made
with butter the size of dn egg beaten
to a cream with quarter OF n cup of
sugar ard the yollss OF two eggs added.
The whole is to lie stirred vigorously
with a wooden spoon, finally adding
two cups CT milk. Meantime, eift four
cups of flour with two even teaspoon
fuls OF crenm tartar end half a 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 in" the
/ beaten whites of the eggs and bake the
cake in two shallow biscuit pans of tin.
1 1t will take about 20 minutes or less in
q 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 buttermilk over
night, or for six or eight hours. In the
morning add half Il teaspoonful of salt,
tablespoonful of brown sugar or good
molasses, one egg and large teaspoon
full of soda. Beat the batter well. 1t
will be quite thin. Pour it into two
shallow biscuit pnns and bake from
half to thrcc-quarters of an hour i'll q
hot oven. This is very delicious
though simple bread.
4 The term pancake as applied to our
] American griddle is misnomer in sew
\ eral ways. The true cake baked in a
I 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
its 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 il
were thick enough to be baked on a
griddle these eggs would make !.
tough, but because of the dolicacy OF
this batter and the more rapid baking
of the pan they arc necessity. Ihe
shortening necessary to.a 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 q pint OF pastry flour
and a hcaping tablespoonful ff pow
dered sugar into an earthen bowl. Add
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
beater used for eggs. Bake the batter
using three tablespoonfals Mt a 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 eact
pancake as it is baked, and roll it up
slip it on hot plate, and fry another
Serve the plateful with quarters o.
! lemon, which are squeezed over theu
as they are eaten. These cakes do moi
fry properly on griddles If you wisi
jelly pancakes omit the powdcrct
sugar and spread the cakes insteat
With plum, currant, cuince Or any
Jelly you prefer. Roll them up ant
glaze them by dredging them will
!. powdered sugar and soaring them eact
In three or four places with red-ho
) iron. A straight poker washed clear
; and heated will do the work admirably
Pineapple jelly or marmalade is esPe
cially nice with these pancakes.
> A thicker German pancake may b
made by pouring all the batter of thi
rule into large sheet-iron frying-paI
fand letting it cook for three minuuei
ON one side. After this spread it witt
preserved pineapple or ordinary ricl
apple sauce, dredgc it with sugar ant
set it in hot oven to cook for six min
utes longer. These are the pancake
, universally known in French families
. and always prepared on Shrovc Tues
day, when it is customary for nll thu
family to toss one up for good luck
The process of tossing. when, by def
twist of the wrist, the professiona
, 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 cook
who can successfully toss n "fapjack,
= and such triumphs may be relegated +
sailors and "campers-out" with n
modern utensils to work within. y
Tribnne.