New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1905-04-05
ALL SORTS OF PANCAKES.
Some Delicious Recipes Which Are Favor
ties in Lent.


Inc american delights N his buckwheat cakes
ana maple syrup. the Frenchman prefers his jel-
Heu pancake roll, the German his big "eggy'
PANCAKE baked on one side only and served with
cinnamon or lemon juice. and the hardy Scotch
man MS oatcakes and scenes The Russians, it
Is sald' serve buckwheat cakes with melted but
Ter throughout the Lenten season. The oldtime
hOeeake OF Virginia and the South is yet a differ
elC klhd 1t took its name from the fact that it
was originally baked the broad, thin blade of
cotton held hoe. a hot fire. An old South
era housewife gives the following rule for hoe
CAKES and speaks Of them as mice breakfast
cakes with savory crust: Pour enough scalding
water or milk on sailed cornmeal to make it
rather moist Let it stand one hour or longer.
Put two or three tablespoonful on a hot griddle,
creased with pork or fat Smooth over the sur
race making the cakes half an inch thick. Brown
them on both sides and serve very hot.
THE SCOTCH sCoNE
The Scotchman's scOne is a large thick pan
cake the size Of the spider it is cooked on. When
done it is split open and buttered like its cousin.
the English muffin. which can be classed among
pancakes. as it is baked a griddle. To make
scenes. dissolve half a saltspoonful Of soda and
two ounces OF lard butter in a gill Of warmed
sour milk Put ten ounces Of -four and a little
salt In a bowl. pour over it the liquid and make
into a soft dough. Roll it out into a round cake
half an inch thick. mark it into eight sections
and bake on griddle from fifteen to twenty min
utes- The Scotch oatcake either be broiled
over fire or fried a grddle The meal used
should be ground rather fine. Canadian meal is
good for this purpose The following rule for
oatcakes is considered good Put quart
Of meal in baking dish with a teaspoonful OF
salt. Pour just enough cold water over 1t to
mix it into dough- and roll it out to the thick
ness Of quarter Of an inch quickly as pos
sible or it will harden. Then cut it into four
cakes and bake them iron griddle slowly
for twenty minutes. Do not turn them. but toast
them on the other side after they are cooked.
GERMAN PANCAKES.
The Germans have two forms of pancake One
OF them is prepared from grated raw potato ia
vored with ''snips" of onion fried griddle and
served at dinner as a vegetable. The other is
large wheat pancake with relied edges. 1t is very
thin and suggested. is baked one side
only. It is largely composed of butter and eggs.
These cakes are sometimes served separately and
sometimes in pile. upon another, with Gin
namon or powdered sugar and lemon juice be-
tween them. When served at dessert they are
accompanied by a wine jelly
One rule for a German pancake batter reads as
follows: Beat half pound of butter to a cream.
mix in half a pound of -four. half a pound OF
sugar the yolks of twelve eggs and pint Of luke
warm cream. Beat the whites of the eggs to a stff
froth and fold them into the batter adding also,
nes deIreS n. 16b e powdered cinnamon and lemon
A Wen known authority gives another rule. for
German pancakes in which thin. plain wheat
batter is used. He says; Butter an iron spider
deep. Place on a hot stove and pour the, batter
INTO IT, letting II COOK three minutes Remove TO
carefully on to hot dessert dish and serve with
Served apples IS Spread oveF the pancake q before
putting it in the oven
FAvoRITE OF THE FRENCH.
French pancakes. like the German, are thin and
large but the batter is not so rich They are
Drowned both Sides A layer of jelly is spread
each cake, which is then rolled up and sprin-
killed. with powdered sugar. To make these pancakes
mix the yolks of three eggs with cup of milk.
half a teaspoonful of salt and one teaspoonful of
hole of TOT Att
of the mixture When smooth add the remainder
and beat thoroughly. Lastly, mix in half tea
spoonful Of salad oil. Cover the bottom Of a hot
frying pan. When brown turn the other side.
Spread it with jelly after taking it from the fire
and roll up. Cover with powdered sugar and serve
hot Sometimes these cakes glazed with
grated lemon rnd is added to the 6atter Fra n5e
tell the famous old chef Of the late Queen Vic
but are simpX serVeS With h fe 60eG up IN Jelly
favorites at Shrove Tuesday parties They are de-
To give all the curious and interesting rules for
pancakes would take volume. but herewith are a
few good American recipes for this favorite dish:
WHEAT PANCAKES
Next TO buckwheat cakes with Vermont mapIe
syrup there is nothing better for breakfast along
this line Of cookery than plain wheat pancakes
served in foreign style with powdered sugar and
the barest sprinklng of lemon juice. With fra
grant hot coffee and cream they make an ideal
breakfast. Into a howl sift two cups of -four with
SAo
in one egg and enough milk to make a soft batter
that will turn out rather thin grddle cakes Fry
in a little fat until a golden brown Where pan.
cakes raised with baking powder or soda il
is a mistake to put in many eggs. One egg is
ssnfacept; It is Just enough to give ''nutty''
When eggs are bg6 and ina {ne Ga6eS tough
nomical scruples she can substitute tablespoon
ful of Indian meal for the egg with very good
results. There will not be enough of the meal
TO be noticeable-just enough to take from the
fiat flavor of cakes made without eggs and Of
wheat alone Some housewives like the addition
OF one or two chopped apples. They should he
stirred into the batter as the pancakes are taken
from il. Be careful not to add too much if Won
do not want the cakes to fall pieces In sim
mer time few huckleberries added to the -four
make II IS SAID. pleasing addition.
Wheat pancakes made with bread crumbs are
nice at country suppers with fresh fruit or pre-
serves. To make them a cup of bread
crumbs with a pint of boiling water milk, and
when they are cool add half teaspoonful of salt
and pint of flour, with which two teaspoOnfuIs
of baking powder have been sifted. Add two we'll
beaten eggs and pint of milk. Beat the batter
thoroughly and bake on a hot gridde. They take
longer to bake than the ordinary cake A slight
IA OrfV, % rff7 4- ,Ffe