The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1897-05-08

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 convenient
vessel to use for it, as the batter can be
poured from it. Try little of the batter
first, to be sure it is right and the griddle
is at the required heat. A griddle should
stand on the stove little time before it is
needed, to become thoroughly and evenly
heated. An inch-square piece of fat salt
pork on the end of a fork is the best thing
to use fol- greasing. The griddle should be
hot 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 a 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 a
soapstone griddle is preferred to an iron
one, as it requires no greasing and holds
the heat we'll Others contend that cakes
are not so tender when cooked on soapstone
For plain flour pancakes sift into bowl
two cupfuls of flour, one teaspoonful of
baking powder, and quarter of teaspoon
full of salt; mix with this the yolks of two
eggs, well beaten. two generous cupfuls Of
milk, and add last the whites of the eggs,
beaten stiff If the batter is too thin, add
little flour. The secret of making delic-
iously tender and light flour pancakes from
sour milk is to let the flour and milk staud
together overnight. Into one pint of flour
gradually stir one pint of sour milk, cover
and let the mixture remain where it will
not become chilled overnight In the
morning add to it a spoonful Of melted
butter, saltspoonful of salt and a tea
spoonful of soda, dissolved in little 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 hapjacks, 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 them all hot and have at
least six cakes on one plate. In serving
them cut as you would pie
Buckwheat cakes are favorite with
almost everybody. They are greatly i'm
proved by adding little Indian meal to
the buckwheat. Put in deep bowl one
quart of buckwhcat -four one cupful of
Indian meal and a teaspoonful of salt
Add to the dry ingredients one pint each of
warm milk and water, stirring them in
gradually so the batter will he smooth
Dissolve a cake of compressed yeast in a
large cupful of luke warm water and this
to the batter, stirring energetically for
several minutes. Cover the dish and stand
it in a warm place overnight. In the
morning, before baking the cakes, add to
the batter two tah!espooufuls of molasses
and two teaspoonfuls Of soda, thoroughly
mix and fry the cakes nice crisp brown.
\ large cupful of this batter, or more il
you have it, will remain good for several
days if kept cool, and may be used in place
of an yeast cake for fresh batter when
required.
For rice griddle cakes pour over a cupful
of boiled rice one cupfu of warm milk and
let it soak overnight In the morning sift
into howl one and a half cupfuls of -four
to which a teaspoonful of baking powder
has been added, with saltspoonful of salt.
Stir the soaked rice into the flour with a
spoonful of melted butter, one beaten egg
and another small cupful 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 cupfuls of stale bread in
one quart of milk several hours. Rub the
bread and milk to a smooth paste and stir
in one tablespoonful Of melted butter half
teaspoonoful of salt and three wel-beaten
eggs; then add just enough flour to bind
the mixture together. 1t takes little
more time to fry these cakes than the plain
flour cakes.
For Indian griddles put in large howl
half pint of yellow meal, level tea
spoonful of salt and one tablespoonful of
sugar. Pour over this one pint of boiling
water, and, when thoroughly mixed, add
one and one-half cupfuls of cold milk. Let
the mixture stand at one side until per
fectly cold, then stir in one cupful of flour
in which one teaspoonful of baking powder
has been sifted, and last add two we'll
beaten eggs Indian cakes should be cook ed
slowly and thoroughly.
TO make graham pancakes use two cup.
of graham flour and one of wheat flour.
Dissolve full teaspoonful of soda in a
little hot water and stir it into three cup.
fuls of sour milk; add this to the flour,
with half a teaspoonful OF salt, and when
they are well blended add heaping table
spoonful of butter (melted), three eggs
beaten very light, and tablespoonful OF
sugar. These cakes are best if baked as