Little Falls herald. [volume] (Little Falls, Morrison County, Minn.) 1889-1950, 1899-01-13
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4NeeNeH1eoFs41N MAk1nG SAI4 0alks
inG B1ckyy keata. Il asS.
q pancake and 4 grid die al IS are two
distinctiy ely different varieties sof hot
bread 3 The pancake ssa..veryl
chin cake baked on . pan o. sheet iron
spider. This cake belongs properly Is
~ Asaurop eanE cuisine and u 'considared
more q : dessert tran 8 brea asts dish.
The grdddle eake ID, q somewhat thicker
leake and one entirely uni known III Ed
1opoan cookery. The only cake approach-
Ing our griddle cake in use Oh the other
/ sideof the ocean 10 the Scotch scone, re-
marks the New = ork Tribune in preface
20 q, entertaining disquisition on the
mphs 81 the griddle, il which occur
these items: H.. =. ": !. #*s .55 . - ( K;
Properly speaking, the griddle cake is
madeyof buckwheat, hut in addition to
these cakes we now have the griddle
cake OF Indian meal, . direct evolution
OF the old hoecake> or ! ash cake Of the
south, and the Philadelphia flannel cakes
! made with wheaton -four. Recently
griddle cakes have been made of graham
whole wheat and of various other iours
but such cakes are not often successful.
The rice and the hominy griddle cakes
OF the south, on the contrary, are most
excellent, and 50 are the bread cakes of
New England. The qualities of graham
and Of most brown fours are such that
they require abundance Of time in bak-
ing, and a griddle cake made from them
Is hard and crusty on the outside before
it is done through.
+ The soapstone griddle cake is one in
which all tenderness and wholesome
sweetness have been sacrificed to the tri-
fling annoyance OF the smoking fat of
frying. Cakes baked on eoapetone re-
quire the use Of mo]asses or some other
material to make them brown, and this
gives them a coarse, rank favor.
For bdekwheat cakes buy the best
brand of pure buckwheat. Purchase it
in quantity from the mill if you can
before it has passed through any second
hands, where it may be adulterated with
inferior -four.
TO four cups of pure buckwheat flonr
add one small cup of yellow Indian meal
and tablespoonful of salt. Mix one cup
Of cold milk with three cups of hot wa
ter, making the mixture lukewarm.. Add
the liquid slowly to the dry ingredients,
80 as to prevent Jumps When the batter
is all mixed smoothly, add a melted
yeast cake and beat it as vigorously az
possible for at least six minutes These
cakes should be set in an earthen buck
wheat, pail with tin cover and spout
capped with tin. Put them to rise about
2 o'clock in the evening. On a cold
night cover them up closely in bread
blanket or wadded coy, kept for the
purpose. and let them stand behind the
stove or in some warm place.
Just before baking them mix an even
teaspoonful of soda in cup of. warm
milk and beat this into the batter. The
cakes should foam up in great bubbles
after adding the soda. Have little beef
suet tried out and "swab'' with which
to grease the griddle. Be careful to
make the cakes perfect circles; it makes
great deal of difference in their ap-
pearance on. the table. A round griddle
il the best shape. 1t should. be of
polished iron, SO that it is easily
cleaned. Do not use particle of mo-
1asses in buckwheat cakes. 1t is fire.
quent device of economical women who
wish to secure brown cakes and are not
willing to mix them with milk. No
cakes made with water alone are as ten
der as when some milk is used