Montpelier examiner. [volume] (Montpelier, Idaho) 1895-1937, 1907-04-19
TABLE DELICACIES
SOME NEW AND OLD RECIPES OF
VALUE.
Peanut Waters q Dainty Dish for
Those Who Like the Flavor Of
the Nut-south Carolina
Griddle Cakes.

Peanut Wafers.-Cream together
one cupful of sugar and half cupful |
OF butter Dissolve half teaspoonful
OF soda in a half eupful OF milk and /
add to the butter and sugar mixture.
together with two cupfuls Of flour. |
Beat all together until smooth. then |
spread the batter thinly and evenly 1
over the reversed bottom of dripping |
pan that has been well creased. |
Strew the surface thickly with fine
crushed peanuts and bake to light |
brown.
French pancakes.-Beat the yolks
of three eggs until lemon colored and
thick. add a cupful of milk, tea.
spoonful OF sugar and half teaspoon
full of salt Sift half cupful OF flour
into third of the mixture and when
smooth add the rest and beat thor.
oughIy. Lastly add half teaspoonful
of olive oil Bake in hot buttered
frying pan, turning when brown. Take
from the fire, spread with jelly. roll
up, dust with powdered sugar and
serve.
Geneva Pancakes.-Rub to cream
two tablespoonfuls butter and four Ia
blespoonfuls sugar Add four egg yolks,
one at a time, heating between each
addition. Sift together three cupfuls
flour, two teaspoonfuls baking powder
and half teaspoonful salt and add 70
1 the butter and sugar mixture. together
with the whites of the eggs whipped
TO a dry froth. Mix into smooth
] hob In "a IN a
hot griddle AS soon as brown on one
side turn to the other, Have ready a
buttered plate, and as fast as Drowned
lay on 1t and spread with raspberry
jam Repeat this, adding cakes and
jam to the pile of cakes until you have
used jam twice in each pile. Sift pow
dered sugar over them and serve hot.
South Carolina Griddle cakes.-Put
one quart of milk in the double boiler
over the fire and add quarter.pound
of butter. Bring to boil. Pour the
hot milk over two cupfuls fine Indian
meal to which a teaspoonful of salt has
been added Let this cool, then add
five even tablespoonfuls wheat flour
and four well beaten eggs. whites and
yolks separately. Add the yolks first,
beating well, then fold in the whites
Bake on a hot griddle.
Kentucky Waffes.-These waffies.
vouched for as perfect in book Of
famous old recipes contributed by de-
scendants of famous southern cooks.
are made as follows: Beat three eggs,
whites and yolks separately. Add to
the yolks two pints sifted -four and
one pint sour cream, stir well. then
make the batter very thin with sweet
milk Add three tablespoonfuls melt
ed lard teasponful soda dissolved
in a little cold milk, then, lastly, the
whites of the eggs. Bake quickly in
hot irons
Hot Cross Runs-Scald one cupful
milk, add to 1t one tablespoonful but.
ter, quarter of a cupful of sugar and
half a teaspoonful of salt When
cooled to lukewarm add half com
pressed yeast cake dissolved in q lit
tie water and about pint of -four
Let this batter rise until light and
foamy. then add a half-cnpful sugar
mixed with quarter Of teaspoonfn
mixed spice cinnamon. nutmeg and
mace, half cupful cleaned currants
or seeded raisins. and flour to make 9
dough that can be kneaded. Let this
rise until doubled In bulk. keeping
well covered with light cloth Shape
with the hands into balls and place OF
a bnttered tin, leaving space enough
between to prevent their joining. Sc
one side for a few moments, then CHI
across the top with sharp knife II
the shape of cross, taking care no
to cut too deep. II the knife Is dippet
in boiling water the mark will b
clearer In outline. Brush over with
little milk and again set aside for
few moments. then bake In a no
oven. When done brush the tops witt
: milk. Chopped almonds may be suit
stituted for the currants.