Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-02-25

on the eve of Ash Wednesday Is no longer
confined to New England. This old-fash-
toned treat has become feature of the last
day before Lent in every household where
the family are fond of hot cakes straight
from the griddle. At the first of these sun
pers. however. only buckwheat cakes were
served. Now any kind of batter which can
be cooked on griddle forms part of tho
meal. and the more unusual the cakes the
more frequently do they have to be brought
steaming from the kitchen. Plenty of sweet
butter and q goodly supply of the best mo-
lasses. maple sugar or melted sugar accom-
pany the cakes, whatever they may be.
Pancake Scones.-Put six ounces of -four
into basin. add pinch of salt and break
in one egg. Make a very stiff batter with
milk. to which rennet has been added. or
use sour milk and cream. Grease the grid
Gle with butter or melt small piece OF but
ter in the smallest size omelet pan and nut
In the batter to the thickness of an inch.
Fry on both sides. Drain on a blotting pa
per When ready to serve heat through
thoroughly, spread butter between and pile
one on top of another In hot muffin dish
Singing Hinneys or Griddle Cakes.-Mix
one teacupful of currants with one pound or
flour, pinch of salt and one teaspoouful of
baking powder. Rub In three-quarters of a
pound of butter cutting it first i'm large.
thin flakes Moisten very slightly with
milk. Roll out one way Toured board
to the thickness of half an inch. Cut into
squares and bake on a grddle which has
been thoroughly heated and well creased.
Turn until brown on both sides. Then draw
the griddle to one side of the stove and let
the cakes cook through. Split through the
center without crumbling, insert butter and
serve at once piled one on another in a hot
dish.
Brownie Cakes.-Mix one-half a pound
of oatmeal. one-half a pound OF flour, one
rounding tablespoonful OF sugar and three
teaspoonfuls of baking powder. Heat
one egg thoroughly and add to the mix
ture after rubbing In three rounding table,
spoonfuls of butter. Add enough milk to
make into rather moist dough. Roll out
lightly half an inch thick. Cut into round
cakes, brush over with beaten egg and
cook In a griddle.
Corn Griddle Cakes.-Separate three
eggs and beat the yolks. TO the lat
ter add two cups Of milk. Sift together
one pint of flour and one rounding tea
spoonful of baking powder. To this add
half a can of corn, from which the Juice
has been strained. the egg and milk mix
ture and finally the -four. Beat together
thoroughly and put in gradually table
spoonful of melted butter Now stir in
the well beaten whites of the eggs. Bake
on a griddle and serve piping hot.
Scotch scones.-sift one and one-haIr
pintS OF flour into q bowl and add one
ltNei ledSpOonlui OF DicarbOnate OF soda
Silt these together four times. Make a
groove in the middle of the flour and pour
in two cups of thick sour buttermik. Mix
in the flour quickly and carefully until a
soft bread dough is formed, Roll out on
a Toured board and knead lightly and
rapidly. Spread out to an inch in thick
ness and cut into scenes with round cake
cutter Rub the griddie with little suet
and cook the scenes slowly for five min
utes on one side and five minutes on the
other side. They should be thoroughly
done and nicely Drowned on both sides.
Chestnut Cakes-Boil one quart OF
chestnuts and when done scoop out the in
side. To this chestnuts meat add half a
teaspoonful of salt, two eggs well beaten
and half cup of milk Stir all together
thoroughly and add six tablespoonfuls OF
creased griddle. dropping the mixture
spoonful by spoonful
Chestnut Bread-To the yolxs OF two eggs
add half cup of milk and mix together.
Now add two-thirds of a cupful of chest
nut meal and stand in cool place over
night, well covered. When ready TO use.
mix In the whites of the eggs well beaten.
one level teaspoonful of baking powder and
half teaspoonful of salt Cook In thin
cakes on a griddle.
Cornmeal Butter Cakes.-Mix together one
pound of eornmeal with one-half pound OF
wheat flour, one teaspoonful of baking
powder and one pinch of salt. Blend these
same quantity of half milk and half water.
and add one teacupful of melted lard.
When perfectly smooth cook on an iron
griddle until each side is a golden brown.
Rice Griddle Cakes.-Put one-half pound
of thoroughly-cleaned rice into a saucepan,
cover with water and boil to a mush, add
ing more water when necessary. AS soon
as the rice is cooked allow it to cool. Then
to half the quantity of rice add one cup OF
cream. four eggs, pinch of salt and
g-fu i'm Of -. -
ents one-quarter of a pound OF melted but
ter and add sufficient -four to make a thick
batter. Fry on a hot griddle and serve.
German Apple Cakes-Mix two teaspoon
fuls of -four with a pinch of salt Mix in
the yolks of four eggs and the whites of
two, beating them separately. Now break
into this the corner OF a cake of yeast,
cover and stand away to rise. Peel four
apples remove all trace of the cores and
chop very fine. Add the apple very grad
uaIy 10 the mixture because different
apples have more or less moisture, and too
much apple is liable to break the cake
Bake on hot griddle In thick cakes and
serve hot with powdered sugar.
New England Pancakes.-Stir gradually
into two cups of cream five tablespoonftIis
OF sifted flour. Whip the yolks OF seven
fresh eggs and the whites of four, and sea-
son with one teaSpoonful of salt Pour these
into the -four and beat until smooth Heat
one tablespoonful of butter in frying pan
brown on the under side turn and brown
on the opposite side. Roll and serve with
powdered sugar and cinnamon.
FLANNEL Cakes.-Rgb together one table
spoonful of butter and one tablespoonful of
sugar. Stir in the well-beaten yolks and
whites of two eggs. Thicker with two cup
fuls of -four in which one teaspoonful of
baking powder has been sifted. Make a thin
batter with sweet milk and cook on a
5 teamlng grtddle.
Buckwheat Cakes OF Oid-Fashioned
over one cupful OF yellow
meal one quart of boiling milk and add one
half teaspoonful OF salt. As soon as cold add
one-quarter of a cake OF compressed yeast
and enough buckwheat flour to make a soft
batter. Beat well together and allow the
mixture to rise over night. When ready to
cook. stir In one tablespoonful of the best
nolasses and one teaspoonful of soda These
cakes can be made in the morning using
one teaspoonful Of baking powder instead
OF the yeast.