Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-02-20
BREAKFAST PANCAKES
Receipts Taken From All
-.
Nations.
j
WHAT AMERICANS LIKE
Manly INGREDIENTS AND ALL
TASTE GOOD.
It is Late in the Season for Buckwheat,
but Some Like It all the
Year.
WHAT AMERICANS LIKE

so lnd1ssoiubly linked with Shrove Tuesday
In Engish-speaking countries is a matter
OF conjecture; but the consensus of opinion
seems to be that It Is derived from one
OF the old Saxon names for February, which
Is translated "the month of cakes" because
the ancient pagans used to offer cakes to
the sun in that month.
Nor Is the consumption of cakes at this
season confined to the Anglo-Saxon races
the Slavs, the pancake, in variation. rules
the day.
While the roll call Of pancakes appro-
pirate to the day is a long one. most Amer
lean cooks prefer sour milk cakes, which,
If thickened just right and thoroughly
beaten, require no eggs. In fact, the cakes
are much more delicate without them.
Sour Milk Pancakes.-sift together one
pint of flour, tablespoonful of salt and a
teaSpoonful of soda. Add gradually scant
pint of sour milk or cream, beating until
bubbly. Bake on a very hot griddle. Some
good cooks prefer to mix the sour milk
with the flour over night, adding salt and
soda in the morning. A well-beaten egg
may be added if desired.
Buckwheat Pancakes-While it is rather
late in the season for buckwheat, which Is
VIGOROUSLY heating, many would rather
take the consequences, If there are any,
than forego the delights of the most purely
American cake. To four cups Of the best
brand of pure buckWheat flour add one
small cup of yellow Indian meal and d
tablespoonful of salt Mix one cup or cola
milk with three cups of hot water and
when the mixture is luke warm beat slow
ly into the dry ingredients, so as TO avoid
Jumping. Beat smooth, add one yeast cake
dissolved in 1ukewarm water, then con-
tinue beating for five minutes longer. Put
to rise about oclock in the evening, pre-
erably in an earthen bucket, with a TIN
cover and tin-capped spout. In the morn
ing, just before baking, mix an even tea
spoonful of soda in cup of warm milk.
and beat into the batter, which should
foam up in great bubbles.
Grease the hot grdddle with a bit of fat
pork on 'swab" dipped in beef suet, and
pour on the. batter in small, round cakes,
taking pains to make them perfect circles.
They should be a rich brown, without the
aid of molasses, which gives them rank
taste Pile in regular order. and serve
smoking hot
Flannel cakes-These cakes, for which
Philadelphia@cooks are famous, seem un-
fortunately named, for there is nothing
'flanneIy'' about their texture. Into four
full of soda and two of cream OF tartar.
Rub half cup of butter into the -four, mix
ing very thoroughly, and a teaspoonful each
of salt and sugar. Pour in little by little
four cups ofssweet milk, stirring constantly
SO as to avoid Jumps. Bake as soon as pos
sible. ,ij Fl
Bread Cakes-Soak pint of dried bread
crumbs in three CUPS of sweet milk for sew
eral hours orSuntit thoroughly soft. If the
cakes are for breakfast, Soak over night.
When ready to- bake, sift a teaspoonful OF
salt and heaping teaspoonful of baking
powder through heaping cup OF pastry
-four and add to the milk and bread
crumbs, together with two teaspoonfuis of
melted butter and two well-beaten eggs.
Stir the batter vigorously and bake.
Rice griddle cakes-Put two cupfuIs OF
warm boiled rice through sieve. Sift to-
gether one pint of -four, half a teaspoonful
of salt a teaspoonful of sugar and a tea
spoonful and half of baking powder. Add
the rice and beaten yolks OF two eggs, and
enough milk to make a smooth batter. 1t
will probably require about a pint and
half. Lastly, fold in the beaten whites OF
the eggs. Have the griddle hot make the
cakes rather large, brown them, and serve
with maple syrup. This batter must be
beaten each time the griddle is filed. The
cakes should be about quarter of an inch
thick.
Hominy Griddle Cakes.-Stir pint of thin
boiled hominy freshly cooked into a pint
of milk. Sift half a teaspoonful of salt and
a heaping teaspoenful of baking powder
into a pint of -four and then add to the
milk and hominy. Beat vigorously, add two
weI-beaten eggs and repeat the beating.
Serve with honey or maple syrup. If the
hominy porridge is thin, more flour may be
required.
Pancake a la Celestine.-Sift together into
a deep bowl one pint of flour, a teaspoonful
of salt and tablespoonful of sugar. Have
ready pint of cream and a pint of milk
with two tablespoonful of melted butter in
it. Break three eggs into the flour, add
two or three tablespoonful of the milk, and
beat until smooth batter. Then add the
rest of the milk and a little grated lemon
peel The batter should be very thin and
the cakes baked about the size of a tea
plate. AS soon as delicate brown, spread
with jam and roll Dredge a little powdered
sugar over each roll and serve very hot.
German Pancakes.-The thicker German
pancakes which are always prepared by
French as well as German housewives for
Shroye Tuesday, are baked in large sheet
iron frying pan, as they do not fry properly
on a griddle. Take the same receipt given
for the. cakes la celestine and turn all the
batter into .lot frying pan of sheet iron
buttered lightly. Cook three minutes on
one side spread with rich apple sauce
pineapple, dredge with sugar, and set in
hot oven to cook five minutes longer.
French Pancakes in the Chatting DISH
Sift together cup of -four saltspoon-
full of salt and Il teaspoonful of baking
powder Add well-beaten egg table,
spoonful of melted butter and three-fourths
of a cup of milk Beat well, and drop in
the middle of Tot well buttered blazer
When cooked. spread with currant jelly.
which has been whipped with a fork to
make it spread easily. Roll and sprinkle
with powdered sugar. Minced apple. dates
or shredded orange be added to the
same batter # preferred. in which case
they may be served with cream and sugar.
Home Made Syrup.-A good home made
syrup is quickly prepared by boiling two
cupfuls of the best, quality of soft brown
sugar with one cupful of water, until
a clear, thick syrup results. If brown sugar
is not available, white sugar may be used in
tie same way
Quarteredd Lemon with Cakes-Among
the English, quartered lemon is always
served with Sirove Tuesday pancakes. This
has been the custom from time immemorial.
The serpentine Figure.