Evening star., 1934-01-26
Griddle Cakes and Waffles
Discovery of Recipes Which Exactly Suit Mem
bers of Fan1ily-Use of Sour Milk.
Various Styles
Various Styles

not creased, but y this Is once done II
will be found necessary each time that
griddle cakes are baked. Griddles OF
soapstone or aluminium have much to
recommend them, as they need no
greasing and are easily taken care of,
but people who are accustomed to cakes
cooked on q griddle which requires
greasing may miss the savory taste of
Drowned fat which this naturally gives
to the cakes. II more fat is added to
the recipe this savory taste is restored.
An iron griddle needs to be creased
each time, and only little unsalted fat
should be used. An excess OF fat pro-
duces acrid smoke.
Baking griddle cakes is little diff
cult because the temperature of the
gr1ddle Is not altogether easy to judge.
The usual test is that it should be just
hot enough to make cold water thrown
upon 1t sputter good deal. It is at
the best temperature when griddle
cakes baked upon It are ready for their
first turning after they have baked for
about three minutes. Drop the batter
in Spoonfuls on the griddle, or pour
the batter from wide-mouthed pitcher
in a steady stream onto the level grid
die. which should give a perfectly round
cake. They should be turned once
only. Let them continue baking until
bubbles appearing on their surface be-
gin to burst and glimpse at the under
surface reveals the golden brown color.
The griddle-cake maker soon becomes
expert in knowing just the size of bub-
BILE and dry appearance which tell that
the cakes are ready for quick flop. If
turned again they will lose lightness
and become tough. The griddle should
fc h ,r-6a
Is poured on it and the temperature
should be kept as even as possible. The
batter should always be smooth and
entirely free from humps. This is most
easily accomplished by beating the in
gradients with a wire egg beater or
wh1sk, either at the beginning of mix
Ing the batter or just at the end. after
all the ingredients have been combined.
Serve as soon as possible. Do not pile
more than four deep
The following is satisfactory pro-
portion of ingredients for standard
griddle cakes: Two and one-half cup
fuls OF flour. one teaspoonful of baking
soda, half teaspoonful of salt. one
tablespoonful of sugar, two cupfuls of
sour milk, one egg and two tablespoon
fuls of shortening.
Cooked Cereal Griddle Cakes.-As-
semble the ingredients for standard
grlddle cakes. but use only two cupfuls
OF hour. Add one cupful of cooked rice
or one cupful Of cooked oatmeal or
rolled oats to the wet ingredients. Fin
lSh as for standard griddle cakes Serve
with butter and sirup.
Corn Meal Griddle Cakes.-Prepare
theSe Just as you prepare standard grid
die cakes but use only one and one
half cupfuls of flour and one cupful of
corn meal Serve with little sausa ges
and sirup.
tire-wheat Griddle Cakes.-1n-
stead OF using the full amount of white
nour IN the standard griddle cake recine
use one and ne-fourth cupfuls each of
entlre-Wheat flour and pastry flour.
Also aod Two tablespOonfuls of molasses
20 the wet ingredients, mixing 1t with
them thoroughly. Finish as for plain
grloole cakes. Serve with little sau-
sages. or sirup. or both
Buckwheat Griddle Cakes.-Sift three
cupfuls OF buckweat flour with one and
one-half cupfuls Of white -four. three
teaSpoonfuls OF baking powder and one
teaspoonful of salt Stir one and one
nan teaspoonfuls of baking soda into
three cupfuls of buttermilk and add tn
the dry ingredients with two table
spoonfuls of molasses Beat well IF
more liquid is needed to make the bat
ter pour well use water.
;, Bacon or Ham Griddle Cakes
the dry ingredients for standard eriddle
cakes add one cupful of cold boiled
nam which has been chopped fine or
else one cupful of bacon fried until
crisp. For the ham griddle cakes in
crease the salt to one teaspoonfuI Fin
lsh as for standard griddle cakes and
serve with tomato or cheese sauce or
with sirup o A
Cheese Griddle Cakes.-Measure the
dry ingredients used for standard
grlddle cakes into a bowl. Add two
thirds OF cupful of snappy American
grated cheese and mix until the cheese
Is fairly well distributed. Add the wet
ingredients as for the standard griddle
cakes, mix. and bake as usual. Serve
with honey.
Dessert Griddle Cakes.
Banana Griddle Cakes.-Fairly ripe
bananas will give the best flavor for
these. Assemble the wet and dry in
gradients for q standard recipe of grid
die cakes, and to the wet ones add two