St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1907-04-20
TABLE DELICACIES
SOME NEW AND OLD RECIPES OF
VALUE,
Seanut Waters a Dainty Dish for
Those Who Like tho Flavor of
the Nut-south Carolina
Gridde Cakes.

Peanut Wafers.-Cream together
one cupful of sugar and half cupful
OF butter. Dissolve half teaspoonful
OF soda in half cupful of milk and
add to the butter and sugar mixture,
together with two cupfuls of -four.
Beat all together until smooth, then
spread the batter thinly and evenly
over the reversed bottom of a dripping
pan that has been we'll greaaed.
StreW the surface thickIy with fine
crushed peanuts and bake to a light
brown.
French Pancakes.-Beat the yolks
or three eggs until lemon colored and
thick, add a cupful of milk, a tea.
spoonful of sugar and half teaspoon
tul OF salt. Sift half cupful of floul
into third of the mixture and when
smooth add the rest and beat thor
oughly. Lastly add half teaspoonful
or olive oil. Bake in a hot buttered
trying pan, turning when brown. Take
from the fire, spread with jelly, roll
up, dust with powdered sugar and
serve.
Geneva Pancakes.--Rub to a cream
two tablespoonfuls butter and four ia.
blespoonfuls sugar. Add four egg yolks,
one at time, heating between each
addition. Sift together three cupfuls
hour, two teaspoonfuls baking powder
| and half teaspoonful salt and add to
the butter and sugar mixture, together
w IF I1ThS
to dry froth. Mix into smooth
batter and bake in small cakes on a
hot griddle. AS soon as brown on one
side turn to the other. Have ready
buttered plate, and as fast as Drowned
lay on it 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 GrddIe Cakes.-Put
one quart of milk in the double boiler
over the fire and add quarter-pound
of butter. Bring to a 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 -four
and four we'll beaten eggs, whites and
yolks separately. Add the yolas first,
beating well, then fold in the whites.
Bake on hot griddle.
Kentucky Waffes.-These waf1es.
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 -four and
one pint sour cream, stir we'll, then
make the batter very thin with sweet
milk. Add three tablespoonfuls melt.
ed lard, teasponful soda dissolved
in little cold milk, then, lastly, the
| whites of the eggs. Bake quickly in
hot irons.
Hot Cross Buns-Scald one cupfuI
milk, add to 1t one tablespoonful but
ter, quarter of a cupful of sugar and
half 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
Let this batter rise until light and
foamy, then add a half-cupful sugar
mixed with quarter of a teaspoonfu
mixed spice, cinnamon, nutmeg and
mace, half a cupful cleaned currants
or seeded raisins, and -four to make 6
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 or
buttered tin, leaving space enough
between to prevent their joining. Sci
one side for few moments, then cut
across the top with sharp knife il
the shape of a cross, taking care moi
to cut too deep. If the knife is dipped
in boiling water the mark will be
clearer in outline. Brush over with {
little milk and again set aside for &
few moments, then bake in hor
I oven When done brush the tops with
milk. Chopped almonds may be sub
stituted for the currants.