The Tupelo journal., 1907-04-05
DELICACIES
SOME NEW AND OLD RECIPES OF
VALUE.
Peanut Waters a Dainty Dish for
Those Who Like the Flavor OF
the ~Nut-South Carolina
Griddle Cakes.

Peanut Wafers.-Cream together
one cupful of sugar and a half cupful
of butter. Dissolve a half t~easpoonful
of soda in a half cupful of milk and
add to the butter and sugar mixture,
together with two cupfuls of Hour.
Beat all together until smooth, then
| spread the batter thinly and evenly
over thAreversed bottom of a dripping
pan that has been we'll creased.
Strew the surface thickly with fine
crushed peanuts and bake to a light
brown.
French Pancakes.-Beat the yolks
of three eggs until lemon colored and
thick, add a cupful of milk, a tea
spoonful of sugar and a half teaspoon
full of salt. Sift a half cupful of Hour
into a third of the mixture and when
smooth add the rest and beat thor
oughly. Lastly add a half t%easpoonful
of olive oil. Bake in a hot buttered
frying pan, turning when brown. Take
from the fire, spread with jelly, roll
up, lust with powdered sugar and
serve.
Geneva Pancakes.-Rub to a cream
two tablespoonful 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 a half teaspoonful salt and add to
the butter and sugar mixture, together
with the whites of the eggs whipped
to a dry froth. Mix into a smooth
batter and bake in small cakes on 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 it and spread with raspberry
jam. Repeat this, adding lakes 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 a quarter-pound
of butter. Bring to a boil. Pour the
hot milk over two cupfuls fine Indian
meal to which a t%easpoonful of salt has
been added. Let this COOL. then add
five even tablespoonful 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 Waffles.-These wafies,
vouched for as perfect" in a 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 flour and
one pint sol cream, stir we'll, then
make the batter very thin with sweet
milk. Add three t~ablespoonfuls melt
ed lard, a teasponful soda dissolved
in a little cold milk, then, lastly, the
whites Of the eggs. Bake quickly in
hot irons.
Hot Gross B~uns-Scald n cupful
milk, add to it one tablespoonful but
ter, quarter of a cupful of sugar and
half a teaspoonful of salt. When
cooled to lukewarm add half a com
pressed yeast cake dissolved in a lit
tie water and about a pint of flour.
1cl lulS DdllCl llOC ullli i1Slt oiiu
foamy, then add a ~Ealf-cupful sugar
mixed with quarter of a ~teaspoonful
mixed spice, cinnamon, nutmeg and
mace, half a cupful cleaned currants
or seeded r~aisins, and flour to make a
dough that can be kneaded. Let this
rise until doubled in bulk, keeping
well covered with a light cloth. Shape
with the hands into balls and place on
a buttered tin, leaving space enough
between to prevent their joining. Set
n side for a few moments, then cut
across the top with a sharp knife in
the shape of a cross, taking care not
to cut toe deep. If the knife is dipped
in boiling water the mark will be
clearer in outline. Brush over with a
little milk and again set aside for a
few moments, then bake in a hot
oven. When done brush the tops with
milk. Chopped almonds may be sub
stituted for the cu%rrants.