Evening star., 1901-02-09

buckwheat cakes are losing favor in this
country the amount of buckwheat raised
being only about one-half Of what 1t was
thirty-fve years ago, notwithstanding liie
Increase of population.
Whether this falling off Is due to advanced
ideas on dietary reform or decadehce III
purely American gastronom1c tastes as 1ur-
ther illustrated in the passing or pie as
a. breakfast adjunct, even in the pie belt
of New England or to the adoption OF f'ii,
gIish fashions which taboo hot cakes and
even hot toast, it matters not; Granteo ',iae i
blood and far from perfect food, II stlil
remains fact that on cold winter
morning an occasional plate OF SMOKING
soft brown cakes with butter and maple
sirup ad lib is .reished by the best of
men. One good old-fashioned housekeeper
whose husband has been addicted to the
habit of buckwheat cakes every winter Tor
seventy years and whose digestion at four
score stu remains unimpaired. declares
that buckwheat may be rendered absolutely
innocuous by following her practice of
beating a half teaspoonful of EPSON salts
into her pancake batter every few morn
ings.
Two Philadelphia young women who are
occupying chambers in Berlin, getting their
own breakfasts and suppers while taking
st-graduate courses at the university,
have written home for recipes for pump
kin pie and griddle cakes. Desperately tired
Of Ciermon fare and cooking, they are rev
cling in experimental cookery, occasionally
giving little tea parties to their friends
with nothing but griddle cakes and choco-
late Among the grddle cake recipes which
have made culinary reputation for the
young women are the following: For
Flannel cakes-lnto four cups Of pas
try -four sift two heaping teaspoon
fui Of baking powder a teaspoonful
of salt and one of sugar. Sift two or three
times, rub half cup of butter into this
flour, mix very thoroughly Then pour N
four cups of sweet milk, gradually mixing
it in so as to avoid humps. When the milk
Is all mixed in bake as soon as possible.
For bread cakes, soak pint of dry bread
crumbs in three cups of sweet milk for
several hours until thoroughly soft. When
ready to fry, sift teaspoonful of salt and
a heaping teaspoonful of baking powder
through heaping cup of pastry flour. Add
the milk and bread crumbs to the flour
with two teaspoonfuls of melted butter and
two we'll beaten eggs. Beat the batter Wig
orously and fry quickly.
The southern way of preparing fried
mush well bears passing on. Sift twice to-
gether three taeacupfuls of corn meal and
three tablespoonfuls of flour. Stir in
double boiler with enough hot water to
make a moderately thick batter. Add two
| teaspoonfuls salt and cook two hours, stir
| ring often. Spread on large fiat dish to
| the depth of half an inch. When ready 10
use cut in squares. dip in sifted flour and
| fry very quickly OH hot griddle. Serve
very hot.
| change. To prepare them stir a pint of
| thin boiled ho.niny freshly cooked into one
| pint of milk. Stir half a teaspoonful of salt
| and a heaping teaspoonful of baking pow
| der into pint of -four. Add the sifted foul
| to the milk and hominy. Beat the batter
! well. add two well-beaten eggs and beat
| again, and serve with honey or maple srup
| If the hominy is very thin the batter may
require a little more -four
| To make French fritters In the chatting
| dish, sift together one cupful of flour,
| saltspoon of salt and two level teaspoon;
| Of baking powder. Add well-beaten egg
| q tablespoonful of melted butter and three
| fourths of cup of milk. Beat well ant
| drop on a hot wel-buttered blazer. WheI
| cooked spread with currant jelly, which
| has been whipped with fork to make i
spread readily; roll and sprinkle with pow
| dered sugar.
While both iron and soapstone griddle