The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-03-05
TABLE AND KITCHEN.


Conducted by Ida Ames Willis. Mar
quette building. Chicago, to whom all
inquiries should be addressed
All rights reserved by Banning com
pany, Chicago
Pancake Season.
In Catholic communities and in coun-
tries which formerly were Catholic,
Lent, is the day for the pancake feast,
in which everybody, rich and poor, take
part. The religious significance is UNI
known to many who indulge in this
form of bread, which is the Oldest
known in history As an illustration,
we have a custom considered peculiarly
American. which is the serving of grid
die cakes twice a day the year round
The griddIe or batter cake is the Amer
icanied pancake; the chief difference be-
tween our battercalxe and the French
pancake is, that the former is as a rule,
made light with some rising material
On the other hand, the French cake IS
made of plain batter, very thin, and
with a little salad oil added to pre-
vent its being tough.
Each nation presents a slight varia-
ton of pancake, which leads many to
believe they are altogether different
forms of bread. Few, perhaps, are
aware that the American fiapjack is an
importation. In old England a maids
ability to turn the pancake deity and
neatly by tossing it from the griddle
and catching it again without spelling
the cake or letting it fall into the ashes,
proved her fitness to enter kitchen serv-
ice The modernized fiapjack may be
recognized in the common griddle cake,
which is an easier and more rapid way
of cooking them than in the frying pan.
All nations agree that pancakes
should be eaten hot, and should be light
enough to toss over in the pan
USING SNOW INSTEAD OF EGGS.
An old English recipe for pancakes in
forms US that snow may be used in
stead of eggs for pancakes. 1t should
H.. Il nh r,r-+ ELL III
spoonfuls of snow viii supply the place
of one egg. We have eaten snow grid
die cakes, made in same way, and can
testify to their lightness and delicacy.
The snow must be added just before you
begin your baking, and it is we'll to use
a small quantity of batter at d time,
so the snow will not be entirely melted
when the batter is poured on the grid
die. The lighter and more feathery the
snow, the more delicate the cakes.
PANCAKE RULES
The batter must be smooth and thin
enough to run easily when poured on
the griddle or in the pan. For conVe-
nience in pouring use a small ladle with
a lip or spout a large mixing spoonful
viii make a good sized cake
The cakes should be uniform in size
perfectly round and with smooth edges.
In order to have them so, pour the bat
ter out steadily and at one point. so I
1t will spread out evenly in all direc- !
tions Do not dip out by separate |
spoonfuls, adding to the same cake or |
the cake Will not bake evenly or look !
nice. A soa pstone griddle is considered |
the most convenient and on account of |
its requiring no greasing. more whole |
some and Clearly. An absolutely clean,
smooth griddle is necessary and it
must be well and evenly heated for
some time before you begin baking
This will insure an evenness of color |
on both sides of the cakes
When an iron griddle is used, keep it /
free from bits of batter by wiping it |
off after each baking The handiest and |
cleanest greaser' is made by taking |
a piece of solid, fresh beef suet. insert |
ing large skewer in the center, placing |
the suet in square piece of muslin, |
drawing the corners up around the |
Ekewer and wrapping closely with a |
stout Irvine. making firm handle. If |
this is kept in a clean. cool place it will |
last a long time. Test the heat of the |
griddle with drop of water When it |
is kissing hot, begin baking.
covered dishes are used for serving |
griddle cakes. but when one large pam
cake IS made and served it should be |
folded in napkin a hot plate
PANCAKE PARTIES
ThlS IS popular form of amusement /
at some fashionable Lenten resorts es-
pecially on the sea coast where the eli
mate is mild enough to permit of these !
affairs being conducted out of doors.
The batter is ready mixed and placed |
IN crock. so it can be poured out cas- |
n.y. Inc other Indispensable materials
such as butter sugar. lemon, marma-
1aue or Jam, are Drought to the shore in |
a hamper A little portable charcoal !
stove is used and while it is aovisa bic |
TO have an experienced cuisiner- confl1Ict
the operations, great deal of amuse-
ment may be furnished by the awkward |
attempts of the amateur in their efforts
TO toss the pancake properly and NOT |
Crop it into the fire
THE FRENCH PANCAKE
The French pancake is baked as thin
as paper and generally spread with
Some sweet preparation of fruit: rolled
up IKE an oTnelet a number placed on a.
dish. and glazed by sprinIIine sHea1.
over them and placing them in a hot
oven until the sugar is melted or else
glazing by holding red-hot iron over.
them For the plain batter mix two |
tablespoonfuls of flour with a little salt. |
beat the yolks of four eggs and the |
whites of two very light and stir into |
the flour; add few drops of orange