The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-02-21


many would rather take the conse-
quences, if there are any, than forego
the delights of the most purely Ameri-
can cake. To four cups of the best
brand of pure buckwheat flour add
one small cup of yellow Indian meal
and tablespoonful of salt. Mix one
cup of cold milk with three cups of
hot water, and when the mixture is
lukewarm beat slowly into the dry in
gradients, so as to avoid Jumping.
Beat smooth, add one yeast cake dis
solved in lukewarm water, then con-
tinue beating for five minutes longer.
Put to rise about Z o'clock in the
evening. preferably in an earthen
bucket with tin cover and tin-capped
spout. In the morning, just before
baking, mix am even teaspoonful of
soda in a cup of warm milk, and beat
into the batter which should foam up
in great bubbles.
Grease the hot griddle with a bit of
fat pork or a "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 mo-
lasses, which gives them a rank taste.
Pile in regular order, and serve smok-
ing hot.
Flannel Cakes-These cakes, for
seem unfortunately named. for there
is nothing "flannely'' about their tex
ture. Into four cups of pastry flour
sift an even teaspoonful of soda and
two of cream of tartar. Rub a half
cup of butter into the flour, mixing
very thoroughly, and a teaspoonful
each of salt and sugar. Pour in little
by little four cups of sweet milk, stir
ring constantly so as to avoid Jumps.
Bake as soon as possible.
Bread Cakes-Soak a pint of dried
bread crumbs in three cups of sweet
milk for several hours or until thor
oughly soft. If the cakes are for break
fast, soak over night. When ready to
bake, sift a teaspoonful of salt and
heapng teaspoonful of baking pow
der through a heaping cup of pastry
flour and add to the milk and bread
crumbs, together with two teaspoonfuls
of melted butter and two well-beaten
eggs. Stir the batter vigorously and
bake.
Rice Griddle Cakes-Put two cupfuls
of warm boiled rice through a sieve
Sift together one pint of flour, half a
teaspoonful of salt. a teaspoonful of
sugar and teaspoonful and a half of
beaten yolks of two eggs, and enough
milk to make a smooth batter. 1t will
probably require about a pint and a
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
filled. The cakes should be about 4
quarter of an inch thick.
Hominy Griddle Cakes.-Stir a pint
of thin boiled hominy freshly cooked
into a pint of milk. Sift half a tea
spoonful of salt and a heaping tea
spoonful of baking powder into a pint
of -four and then add to the milk and
hominy. Beat vigorously, add two
well-beaten eggs and repeat the beat
ing. 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,
teaspoonful of salt and a tablespoonful
of sugar. Have ready a pint of cream
or a pint of milk with two tablespoon
fuls of melted butter in it. Break three
eggs into the -four, add two or three
tablespoonfuls 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 tea plate. AS soon as a deli
cate 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 we'll as Ger
man housewives for Shrove Tuesday,
are baked in a large sheet iron frying
pan, as they do not fry properly on
a griddle. Take the same receipt CIV
en- for the cakes a la Celestine and
turn all the batter into a hot frying
pan Of sheet iron buttered lightly. Cook
three minutes on one side, spread with
rich apple sauce or pineapple, dredge
with sugar, and set in a hot oven to
cook five minutes longer.
French Pancakes in the Chatting
Dish-Sift together one cup of flour.
a saltspoonful of salt and a teaspoon
full of baking powder. Add a we'll
beaten egg, a tablespoonful of melted
butter and three-fourths of a cup of
milk. Beat well, and drop in the mid
die of a hot, we'll buttered blazer.
When cooked, spread with currant
jelly, which has been whipped with n
fork, to make it spread easily. Roll
and sprinkle with powdered sugar.
Minced apple, dates or shredded
orange can be added to the same bat
ter, if preferred, in which case they
may be served with cream and sugar.
Homemade 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 re-
Suits If brown sugar is not avail
able, white sugar may be used in the
same way.
CHARTERED Lemon with Cakes
Among the English, quartered lemon
is always served with Shrove Tuesday
pancakes. This has been the custom
from time immemorial.