The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1912-06-08
HOUSEHOLD
TALKS
-
: Henrietta
D.Cfan6

The Jingle and tinkle of the waffle
Of flour sifted with two teaspoons of
baking powder, teaspoon of salt,
tablespoon of sugar, mixed with a ia
blespoon of cottolene or melted butter,
one and a fourth cups of sweet milk
and three eggs beaten separately
makes the beginning of a splendid
breakfast for any morning in the year.
See that the waffle iron is smooth;
heat on both sides, brush with melted
butter, put enough of the batter into
one side to fill it thirds full, {, use
and cook until the waffles are raised,
turn and finish on the top. Waffles
like griddle cakes should be turned
but once.
Serve the Jwaffles with hot syrup or
with butter and powdered sugar;
little cinnamon mixed with the sugar
is well liked. Waffles with sour milk:
one quart sifted flour with a teaspoon
of salt and a tablespoon of sugar
mixed in, add pint of sour milk and
beat to a smooth batter, separate three
eggs and add the beaten yolks and
the remainder of the milk to which
has been added a rounded teaspoon of
baking soda About a quart Of milk
will be needed to make sufficiently
thin batter. Now add the beaten
whites and a tablespoon of melted
butter. Keep the heat moderate when
baking waffles as the mixture is so
rich that it scorches easily.
Breakfast should be a meal of whole
some and substantial food; the system
needs nourishment after a long un-
broken fast, the practice of taking
only a cup of tea or coffee with
bowl of cold breakfast flakes, or pre-
pared cereals, gives poor foundation
I L.
mer some hot food should form the
basis of the morning meal.
Griddle cakes are liked in almost
every family; the same is applied to
fritters, flap jacks, and batter cakes
indiscriminately in different localities.
Pan cakes, properly speaking, are
made from a thin batter of eggs, sour
milk. or cream and soda and flour
cooked on well creased griddle until
brown and crisred on the edges.
Our city editor says they always
have them for Sunday morning break
fast He dreams of them all through
| Saturday night and wake1s first Of the
| family in the morning. And when his
wife and the maid come dowD he has
| the ingredients all ready for mixing.
He says he has the knack Of tossing
| the griddle Sc skilfully that the cakes
| turn themselves in the air and come
down the right side uppermost; we
had supposed this was one of the lost
| arts.
His recipe: Stir two cups of -four
/! into beaten eggs and a cup of sour
milk. add salt and a little sugar, mix
| to a :hin smooth batter and whip a
uesspcoD of soda when the griddle Is
| hot and al is ready for the baking.
.3reaae the griddle with bit of pork
| fat on a fork. When it sizzles pour
/ the batter into the center of the grid
/ nd "a
| Others around il. BY the time they
| are ell! on the first ones will be
rounded and showing unmistakable
! signs of doneness on the under side.
| Now slip the griddle spade we'll under
! It and turn quickly; when all are
turned the first will be ready to serve
! Adirondack pancakes are made like
| flannel cakes. or camp cakes, but con-
| tain no eggs.
/ Rub a tablespoon of butter and one
! of sugar 10 q cream and ado pint
| and a half % sour T1.iE.. one teaspoon
| of soda sift n enough -four TO make
a thin batter. Bake one pancake al
a time each as large as 2late and
/ cover with butter, then With maple
sugar. When several are Szkes cat
and serve in sections, use a hot knife.
With the advent OF the warm
weather, roasts, stews and other heavy
| meats are pushed aStGS ana more GEL
/ icate foods prepared
One meat that Is always spoken OF
I as light" is liver, ana rightly pre-
| pared ii is light and delicate.
| Beefs liver is never SO nice as calCs
! liver, but it may be used IL II is
| laid in boiling water, after being sliced
| for a few minutes. IL may Lheo be
| fried with bacon. or brousd or used
in meat loaf with veal, but il IL not
| to be praised or larded ard baked
as is done with the fine liver from
| younger animals
/ Liver and bacon-Fry very thin
| slices of fine bacon; when almost crisp
| lift from the pan and iay in the slices
Of liver, previously dredged with -four
salt and pepper. Cook until thor
oughly done but not dry. The bacon
should be cut thin and cooked quickly
| the liver cut an inch or more thick
and cooked slowly.
Broiled liver-Slice the liver and lay
| in hot water for a few minutes to
| draw the blood. Dry and rub with
| butter and broil eight minutes. When
| done dress with more butter and serve
at once. This is excellent for break
fast with hot boiled rice and fresh,