Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-03-04
Old fashioned Breads and
Cakes in the South.
RELIABLE DIRECTIONS
NEW WAYS PREFERABLE, BUT
GIVE MORE TROUBLE.
Various Modes of Making Waffies,
Butter and Flannel
Cakes.
Written for The Evening Star.

Written for The Evening Star.
Despite the new notions of many house.
wives for all sorts of whole wheat and
health breads, the good old-fashioned south
ern hot breads continue to appear on many
tables. The modern methods of making hot
cakes have not proved to be superior to the
receipts used by cooks of years ago, and the
man who is n connoisseur in such things
will have none of the hastily made wafos,
biscuits and cakes substitutes for the
genuine southern article. The following re-
cepts We're handed down by the old nanny
of southern family:
Plain Wafies.-Old- fas hioned wafles are
| always made with yeast, and are perhaps
the most delicious of all breakfast cakes.
The following receipt is a tried one, but sim
pie: Sift the flour before measuring and TO
] quart allow eggs, butter the size of /
egg, u cake of compressed yeast. ] tea
spoonful of salt and l 4 pints of milk Dis
solve the yeast in u cup of tepid water,
scald the milk. then allow IT TO stand until
it becomes lukewarm Put the butter into
the flour and add the salt, the milk and the
yeast, and beat thoroughly for three or four
minutes. Cover and stand in a warm place
until very light, usually about two hours
Beat the eggs separately and add first the
| yolks and then the whites to the batter.
bai~f N well-heated waffle irons Place on
a - dish and serve Immediately. To get
| the VT results the iron must be thoroughly
heated and carefully creased before the bat
ter is poured in. The most satisfactory
method is to use melted suet or frying oil
| and small paint brush. Dip the brush into
| the grease and brush over every particle of
| the iron. Keep the batter in a pitcher and
| pour In until every part of the iron is COW
cred.
Quick Waffies.-Quick waffies are made
| with baking powder in place of yeast, and
can be made up In few minutes To l
pint of milk allow pint of flour ) eggs l
| tablespoonful of melted butter teaspoon
| full of salt and . heaping easpoonfuls of
BAKING powder. Separate the eggs and beat
yolks to cream and the whites until they
are stiff. Add the milk, the flour and the
salt to the yolks and beat all together Wig
orously. Then add the melted butter and
whites Of the eggs and lastly the baking
powder Mix all thoroughly and bake as
directed for plain waffies.
Rice Waffles.-Rice makes one of the best
variations of plain waffles. 1t must be boil
ed and cooked. then rubbed through a sieve
before adding the other ingredients. To
/ pint of milk allow cupful OF rice. eggs,
lard the size of a walnut. teaspoonfuls OF
baking powder, l teaspoonful of salt, and
flour to make a thin batter Separate
the eggs and beat thoroughly. Add the
rice to the yolks with the salt and the lard.
Mix thoroughly and add the milk and -four.
sufficient to make a moderately thick bat
and add the baking powder. Bake like ordi-
! nary waffles The batter should be per-
| fectely smooth and of a consistency that
pours readily.
| Fashioned Buckwheat Cakes-Genu-
| inc buckwheat cakes are made with yeast
and must be prepared over night To make
them at their best. choose a stone jar with
cover in which to do this mixing. Take
pains to secure the best buckwheat -four
and use nothing but the freshest yeast. To
L quart of buckwheat flour allow one-half
cup of Indian meal, one-half cake OF COM
pressed yeast, one teaSpoonful of salt, two
tabespoonfuls of genuine molasses and tepid
water to make a thin batter. Dissolve the
yeast in a cupful of the water and add IL
with the other ingredients TO the flour and
the meal, which have been blended. Stir
in the water a little at a time until a per-
fectly smooth, thin batter is formed. Stand
in a warm place over night and in the
morning bake on well-greased soapstone
griddle. If in the morning the batter Is
found to be the least bit sour add pinch
of soda dissolved in little boiling water.
Do not make cakes too small; tradition OF
the buckwheat breakfast cake demands
that ii shall be generous and ample.
Flannel Cakes-An old receipt calls for
one quart of -four one teacup of white
Indian meal. one pint of milk, four
eggs. one tablespoonful of melted butter.
one-half cake of yeast and one teaspoonful
of salt. Sift the meal and flour together
with the salt, scald the milk and let stand
until lukewarm. Dissolve the yeast In one
with the milk and butter to the -four and
let stand in a warm place over night. In
the morning separate the eggs and beat
them thoroughly, then add first the yolks.
then the whites to the batter. Beat well
and bake in muffin rings or on we'll
creased grddle
Cornmeal Cakes.-To make tempting and
wholesome cornmeal cakes. allow one pint
of cornmeal, one pint of bread crumbs, one
and a half pintS of milk three eggs and a
heaping teaspoonful of baking powder Soak
the bread crumbs in the milk until well
softened then add the eggs, beaten until
smooth without separating, and finally the
cornmeaI. Beat long and vigorously and
stir in the baking powder Bake on we'll
creased griddle.
Risin' Butter Cakes.-Delicious cakes can
be made by combining Indian meal with
wheat flour. Select southern white meal
and to three curfuls allow one of -four.
one tablespoonful of butter, one quart of
milk, one-half cake of yeast one teaspoon
ful of bicarbonate of soda and one tea
spoonful of salt Mix the meal and flour
together with the salt then add the milk.
little by little, until all has been used, and
then the yeast. dissolved in a little warm
water. Stand in a warm place and let re-
main over night. In the morning add the
melted butter and the soda dissolved in
very little warm water. Bake on a hot
creased griddle.
Hominy Cakes-Appetizing cakes may be
made from cold boiled homny. To one
quart of milk allow two cupfuls of cold fine
hominy one cupful of wheat -four, three
eggs one teaspoonful of salt and two heap
ing teaspoonfuls of baking powder. Press
the horniny through a sieve. then work in
the milk and add the salt. Stir in the flour
and finally add the eggs which have been
beaten until very light. Beat vigorously,
then stir in the baking powder and bake at
once on hot griddle.
Velvet Cakes.-Velvet cakes are. in real
ity variation of flannel cakes, but are
richer and are made of rice -four instead
of wheat To one pint of new milk allow
one pint of cream. three eggs one teaspoon
full of salt and rice -four required. Sep
arate the eggs and beat the yolks 10 a
cream the whites until they are stiff. Add
the cream to the milk and stir both into
the yolks of the eggs. Add the salt and
the rice flour. little by little, until the bat
ter is as thick as that for flannel cakes.
Lastly whip in the whites of the eggs very
lightly and bake Immediately on a hot grid
die.
Indian Meal Johnny Cakes.-To make real
southern johnny cake first obtain genuine
southern meal. To one pint and one gill
of the meal add three ounces of butter, one
teaspoonful of salt and milk required.
Mix the salt thoroughly into the meal, work
in the butter and add the milk, little by 1T
tie until thick batter is formed Pour
aa,,f4 TO