Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-22
Shrov@ Tuesday Pancakes

party on Shrove Tuesday. The boys
of a certain church choir are yearly en-
tertained at such a frolic by their choir
master. They gather early IN the even n.
pancakes they want. Judging from the
average young boy, this number would
exceed that allowed by the die
tates of common sense. But, then. Shrove
Tuesday comes only once a year
OF course. If they are properly made,
pancakes are not SO indigestible as they
are generally supposed to be- The griddle
on which they are baked should be ilght-
~ creased and almost smoking hot. Ihey
should be made either with soda and
cream of tartar or with baking powder.
to keep them from sogslness, and they
should not be too heavily covered with
strip or sugar when they are eaten:
Thick pancakes seem to have been the
kind usually baked on Shrove Tuesday.
They are only partly cooked over the
fire, and finished in the oven.
To make them. sft together two cup
fuls of flour. teaspoonful OF salt. q
tablespoonful of sugar and teaspoonful
of baking powder. Into these dry ingre-
dents break three eggs. Measure out two
cups OF milk and add a little of it Beat
smooth with a wooden spoon Then ado
the rest OF the pint of milk and beat
with large egg beaten Add two table
spoonfuls OF melted butter. Pour all this
batter into a big sheet-iron frying pan,
which has been lightly buttered. and cook
It for three minutes without burning.
Then spread apple sauce over 1t and nut
it into the oven to cook until 1t is done
through.
French pancakes are delicious when
pronerly made for dessert. Mix cup
of sifted flour with a little salt and
tablespoonful Of baking powder. Mix
well beaten egg with three-ouarters OF
a Gun Of milk and a tablespoonful OF
melted butter and add 1t to the dry IN
gradients Beat until smooth. Cook In
fiat, big sheet. and when done on both
sides spread with currant jelly. Roll
carefully and sprinkle with sugar.
Serve Immediately.
Another dessert pancake can be made
by adding chopped nuts or fruit OF
any sort-pineapple. oranges. bananas,
apples. dates or figs. for instance.to
any batter and cooking in small CAKES
to serve hot with cream and sugar.
Sour milk pancakes are liked pettsr
by many cooks than any other sort. 10
make them, mix together two cups OF
sifted -four a teaspoonful OF soda anu
a tablespoonful Of salt. Then add TWO
cups of sour, rich milk. stirring as you
add the milk gradually until the mass
is bubbling and light.
Sour milk pancakes are especlaiI!
good served with sausageS or oacon OF
little strips of broiled ham, II they
are served with any Of these things
they should be cooked on a grlddle
creased with a piece of bacon rlnd or
fat salt pork.
Any kind of cooked cereal can be
utilized in pancakes. The coarser sorts
like rice and oatmeal-should be
cooked very soft and put through
sieve. Whether coarse or fine, the
cereal should be cooked very thin, and
the batter should be beaten each time
the griddle is filled. as the cereal par
ticles have tendency to sink to the
bottom Of the batter.
For cereal pancakes allow pint OF
milk to pint of thin cereal. This is
loose way of measuring. as the thin
ness of the cereal. of course, makes the
amount of milk needed vary. But It Is
easy enough TO add a little more Hour
10 counteract the presence of too much
milk. For each pint of milk and pint
of cereal allow a pint of -four. sifted
with a big teaspoonful of baking pow
der and the same amount of salt. After
these ingredients are all mixed to-
gether add the yo1ks of two eggs, ana
lastly the stiff whites.
Pure maple strip, strained honey,
marmalade, shaved maple sugar or
granulated sugar and butter are all
good on pancakes.