Part 3

Almost everyone loves good sweet butter on the hot cakes in the morning. At the present prices of butter the frugal housewife looks upon the fast disappearing pat of butter with alarm. Now try this and save the butter and yet give the folks the butter flavor upon their cakes; place two tablespoonfuls of butter in a pitcher which will hold a cupful of syrup. Add the syrup and then place the pitcher in a pan of warm water and set on the stove to heat. Beat constantly until the butter melts and produces a creamy mix.

Stale bread may be crumbled or soaked in cold water pressed dry and used in place of rice or cornmeal. So may oatmeal or other leftover breakfast cereals, as well as mashed potatoes, be used. Reserve about one cupful of the yeast batter to start the next batter. Use this starter in place of the yeast. Renew the yeast mix every fifth morning.

A word about the griddle may not come amiss. The old-fashioned iron or soapstone may be used and will give good results. Aluminum griddles do not require greasing.

BREAD GRIDDLE CAKES

Try these cakes some morning when the folks are tired of the usual breakfast dishes. Place in a pitcher overnight

Two cups of buttermilk or sour milk, One cup of water, Two cups of bread crumbs.

Let stand in the kitchen in a cool place. Do not put in the icebox. In the morning add

One teaspoonful baking soda

dissolved in

Three tablespoonfuls of water.

Beat to thoroughly mix and then add

Two tablespoonfuls syrup, Two tablespoonfuls shortening, One teaspoonful salt, One and one-half cups flour, Two teaspoonfuls baking powder.

Beat hard to mix and then bake on a hot griddle.

CORNMEAL GRIDDLE CAKES

Scald one cup of cornmeal with two cups of boiling water, and then let cool. Now add

One and one-half cupfuls water, 80 degrees Fahrenheit, Three tablespoonfuls of syrup, One teaspoonful of salt, One-quarter yeast cake, Two cupfuls flour, One-quarter teaspoonful baking soda.

Beat hard and then let rise overnight; then prepare as for buckwheat cakes.

Modern methods have eliminated the yeast and substituted baking powder, thus making a quicker mix. To prepare buckwheat cakes with baking powder, prepare a blend of flour as follows:

Two pounds of buckwheat, One pound of wheat flour, One cupful cornmeal, One ounce of salt, Three ounces of baking powder, One-quarter ounce baking soda.

Sift three times to mix and then place in a dry container and use as required.

HOW TO BAKE THE PANCAKE

Use a frying-pan that is perfectly flat; the iron ones are best, as they hold the heat longer and can be regulated so that the cake will not burn.

PANCAKES FOR TWO

Yolk of one egg, Two tablespoonfuls sugar or syrup, One cupful milk, One tablespoonful shortening, One teaspoonful salt, One teaspoonful vanilla or nutmeg, One and one-quarter cupfuls flour, Two level teaspoonfuls baking powder.

Place in a bowl. Beat with a Dover egg-beater to thoroughly mix and then fold in the stiffly beaten white of egg. Pour the mixture into a pitcher and then place two tablespoonfuls of shortening in a frying pan. When smoking hot pour in just sufficient batter to cover the bottom of the pan. When it begins to bubble turn the cake over and bake on the other side. Lift and spread lightly with jelly or roll, or use the following mixture:

Three tablespoonfuls butter, One-half cupful of XXXX sugar,

Cream well, and then add

One tablespoonful lemon juice, One tablespoon boiling water.

Beat to blend.

PLAIN PANCAKES

Place in a bowl one quart of milk and then add

Two eggs, One-half teaspoonful nutmeg, Five cupfuls sifted flour, Four tablespoonfuls syrup, Five level teaspoonfuls baking powder.

Beat to mix and then bake. To insure sufficient cakes use two pans for cooking or bake on a griddle.

PANCAKES AU FAIT

One cupful milk, Two eggs, One and one-half cupfuls flour, Two teaspoonfuls baking powder, Two tablespoonfuls shortening, One-half teaspoonful nutmeg.

Beat to mix. Now prepare

One-half cupful of nuts, chopped very fine, One dozen maraschino cherries, well-drained and chopped fine.

Mix well and then pour pancake in hot pan and sprinkle with the above mixture.

Let bake and then lift. Spread with honey and dust with pulverized sugar. Roll and garnish with maraschino cherry.

FRENCH PANCAKE

One egg, One-quarter cupful milk.

Beat to mix and then add

One-half cupful flour, One-half teaspoonful salt, One teaspoonful baking powder.

Beat well to thoroughly mix and then pour in a hot pan containing three tablespoonfuls of shortening: pour just enough to barely cover the bottom of the pan. Cover the pan with a hot lid. Let the cake bake. When ready to turn slip the cake on the hot lid and invert, returning the cake to the pan. Spread with sugar and cinnamon. Bar le duc or currant jelly may be used to spread on the cakes. Fold like an omelet and place a spoonful of jelly on top. Serve. This will make two large pancakes.

IRISH PANCAKES

One cupful mashed potatoes, Two cupfuls flour, One teaspoonful salt, Three teaspoonfuls baking powder, Two eggs, One cupful milk, Four tablespoonfuls syrup, One and one-half teaspoonfuls nutmeg.

Beat to thoroughly mix and then bake on a griddle. Spread with butter and sugar.

BELGIUM PANCAKES

Two cupfuls of unsweetened thin applesauce, One well-beaten egg, Three tablespoonfuls syrup, Two and one-half cupfuls flour, Three teaspoonfuls baking powder, One tablespoonful shortening, One-half teaspoonful cinnamon.

Beat to mix and then bake in the usual manner. Serve with butter and syrup.

WAFFLES

Waffles are made from a thin batter and are baked in a well-heated waffle iron. Many failures to make good waffles are due to the fact that the iron is not sufficiently hot. The iron must be thoroughly cleaned after each baking. Place the iron on the range to heat, turning it several times.

Try this method in greasing the iron. Purchase a large-sized sewing machine oil-can, wash well in plenty of hot water and soap, then rinse thoroughly and dry. Now fill with a good salad oil and when the iron is heated, oil it on both sides. Now you are ready to bake the waffles. Reverse the iron, having the hot side on top, and pour in the batter and then bake about three minutes, reversing the iron once.

When the waffles are baked remove from the iron and then oil and reverse it again, putting the side that was next to the fire on top and then pour in the batter, close and bake as before.

QUICK BREADS

Quick breads include griddle cakes, waffles, muffins, Sally Lunns, shortcakes and biscuits. These doughs are made light or leavened by the use of eggs, baking soda, baking powder and steam created in baking and by air beaten into the mixture. Their entire success depends upon the careful measurement of ingredients, the mixing and the baking. Using all water in place of milk or equal parts of milk and water will give splendid results.

GRIDDLE CAKES

Place the griddle on the range to heat slowly, while mixing the batter.

Place in a bowl or a flat, wide-mouthed pitcher

One cupful milk, One cupful water, One teaspoonful salt, One tablespoonful syrup, Two and one-half cups of flour, Two tablespoonfuls shortening, Four level teaspoonfuls baking powder.

Beat to mix to a smooth batter. This amount of batter will make hotcakes for four persons. For larger amounts, multiply. One egg may be used for every two cupfuls of flour.

Test the griddle by dropping a few drops of water on it; if the water boils, the griddle is sufficiently hot to bake with. Aluminum griddles do not require any grease. Rub with a clean cloth dipped in salt. Grease iron griddles slightly. Pour on the batter; just as soon as the cakes begin to form air bubbles slip a cake-turner under the cakes and turn them.

Now, if large bubbles rise at once to the top of the cakes, the griddle is too hot and the heat should be reduced; while, if the cake stiffens before the underside is brown the griddle is not hot enough. Never turn a griddle cake twice--this makes them heavy. Serve them as soon as baked, piling not more than five or six together. Sour milk may be used in place of sweet milk. Discard the baking powder and use one level teaspoonful of baking soda for each cup of sour milk. One egg and two cupfuls of water may be used in place of two cupfuls of milk.

WAFFLE BATTER

One cup of milk, One cup of water, One egg, One teaspoonful of salt, Two and one-quarter cupfuls flour, Three teaspoonfuls baking powder, One tablespoonful syrup, Two tablespoonfuls shortening.

Beat to a smooth batter in a wide-mouthed pitcher. One-half of this amount for two people.

Cold boiled rice, hominy, oatmeal and stale bread that has been soaked in cold water and then pressed dry and rubbed through a sieve may be added to the griddle cakes and waffle batters.

MUFFINS

Muffins are made from a drop batter and may be baked in rings, on a griddle, in muffin pans or in custard cups. To bake the muffins in rings on a griddle upon the top of the stove--grease the griddle well, and also have the rings well greased. Put the griddle on to heat when starting to mix the drop batter and keep the rings cool until ready to bake.

Place in a bowl or pitcher

One and one-half cupfuls of milk or equal parts of milk and water, One egg, One teaspoonful salt, Two tablespoonfuls syrup, Two tablespoonfuls shortening, Two and three-quarters cupfuls flour, Five level teaspoonfuls baking powder.

Beat this mixture smooth and then place the rings on a hot griddle and half fill with the drop batter. When well risen and nearly dry, turn over, using the griddle-cake turner to turn the muffins and rings. Bake on the other side. It will require about eighteen minutes to bake these muffins. Tear them apart, butter and serve them at once.

To bake muffins in pans or custard cups, grease the pans or cups well and half fill with the drop batter and then bake in a hot oven for fifteen minutes.

OATMEAL MUFFINS

Put two cups of oatmeal through the food chopper into the mixing bowl and then add

One and one-half cups of sour milk, One teaspoonful baking soda dissolved in one tablespoon of cold water, One-half teaspoon salt, Four tablespoonfuls syrup, Two tablespoonfuls shortening. One cup of sifted flour.

Beat to mix and then pour into well-greased muffin pans and bake in a hot oven for twenty minutes.

SOUR MILK GEMS

One and one-quarter cups sour milk, Two tablespoonfuls shortening, One teaspoonful soda, One teaspoonful salt.

Mix to thoroughly blend and then add

One cupful white flour, One and one-half cupfuls graham flour. Two teaspoonfuls baking powder.

Beat to thoroughly mix and then bake for eighteen minutes on well-greased muffin pans.

BRAN MUFFINS

Two and one-half cups of bran, One and one-half cups of flour, One teaspoonful salt, Four tablespoonfuls syrup, Two tablespoonfuls shortening, One egg, One and three-quarter cups of buttermilk, One teaspoonful soda.

Dissolve the soda in the buttermilk and then beat to mix. Fill into well-greased muffin pans and bake in a moderate oven for twenty-five minutes. Toast the left over muffins.

ENGLISH MUFFINS

Place in a mixing bowl

Two and one-half cups flour, One teaspoon of salt, Two tablespoons of sugar, Two teaspoons of baking powder.

Sift to thoroughly mix, then add

One and one-half cups of sour milk, One teaspoon of baking soda.

Dissolve the baking soda in the milk and then mix thoroughly by heating hard. Now place well-greased muffin rings on well-greased hot griddle. Fill the rings half full and bake slowly for fifteen minutes. Turn with a cake-turner when the inner side is nicely browned.

NUT GINGER MUFFINS

Place in a mixing bowl

One-half cup of brown sugar, One cup of molasses, One-half cup of water, One teaspoon soda, Two teaspoons ginger, One teaspoon cinnamon, One-half teaspoon allspice, Six tablespoonfuls shortening, One egg, Three cups of flour, Two teaspoons baking powder, One-half cup finely chopped peanuts.

Beat thoroughly to mix and then fill into well-greased and floured muffin pans, filling the pans little more than half full. Bake in a moderate oven for twenty minutes. This amount will make about eighteen muffins.

HONEY AND NUT BRAN MUFFINS

Place in a mixing bowl

One-half cup of honey, One teaspoon of baking soda, One teaspoon of salt, Two cups of bran, One and one-half cups of flour, Three-quarters cup of finely chopped nuts. One and one-half cups of milk, One egg.

Beat hard and thoroughly mix and then bake in well-greased muffin pans in hot oven for twenty-five minutes. Serve with strawberry, orange or pineapple marmalade.

SALLY LUNNS

Sally Lunns are made from a drop batter and are usually baked in deep layer-cake pans. To serve cut in wedge-shaped pieces--like pie--and then split and butter and cover with a napkin. Serve at once.

Place in a bowl

One-half cupful sugar, Four tablespoonfuls shortening.

Cream until light and then add

One egg, One and one-half cupfuls of equal parts milk and water, Three cupfuls flour, Five level teaspoonfuls baking powder.

Beat to a smooth batter and then pour into well-greased pans and bake for twenty-five minutes in a moderate oven. When nearly baked brush the tops quickly with milk and sprinkle well with granulated sugar. One-half cup of finely chopped citron or seeded raisins may be added if desired.

CORN MUFFINS

Place in a mixing bowl

Three-quarters cup cornmeal, One and one-quarter cups flour, One teaspoon salt, Two level tablespoons baking powder, Two tablespoons shortening, Four tablespoons syrup, One and one-quarter cups of water.

Beat to mix and bake in well-greased iron muffin pans.

RICE MUFFINS

Place in a mixing bowl

One egg, Two tablespoons of sugar, Two tablespoons of shortening, One teaspoon of salt, One cup of milk, One and one-half cups of flour, Four teaspoons of baking powder, One cup of cold boiled rice.

Beat hard to thoroughly mix and then pour in well-greased muffin pans. Bake twenty-five minutes in a hot oven.

BATTER BREAD

Place in a mixing bowl

Three tablespoonfuls shortening, One and one-half cups cornmeal.

Pour over

Two and one-half cups boiling water.

Now add

One and one-half cups sour milk or water, One cup of flour, One teaspoon salt, Two level tablespoons baking powder, Four tablespoons syrup or sugar, One egg.

Beat to mix, pour in well-greased baking dish and bake in hot oven for forty minutes.

SOUTHERN SPOON BREAD

The success of making and baking this delicacy depends entirely upon a thorough beating of the batter and a hot oven. The southern mammy invariably uses the coarse white oatmeal, but you may use the yellow and obtain just as good results.

Place one quart of boiling water in a saucepan and then add one teaspoonful of salt, two tablespoonfuls of shortening and one and one-half cupfuls of cornmeal. Pour the meal in slowly, and just as soon as it boils remove from the fire and let cool. Now add

Yolk of two eggs, Two cupfuls of sour milk, One cupful flour.

in which you have dissolved one level teaspoonful of baking soda and one-half cupful of syrup.

Beat this mixture with a large spoon and now cut and fold in the stiffly beaten whites of the eggs. Pour in hot, well-greased baking dish and bake in a quick oven.

To add soda to the sour milk, dissolve the soda in one tablespoonful of the milk before adding to the remainder of the milk, and then use a Dover egg-beater and beat for three minutes to thoroughly mix.

LOUISIANA CORN BREAD

Place in a mixing bowl

One cup of cornmeal, One and one-quarter cups of flour, One teaspoon of salt, Five level teaspoons of baking powder, Two tablespoons of shortening, Four tablespoons of syrup, One egg, One and one-half cups of milk.

Beat hard to mix and then pour into well-greased square pans. Bake for thirty-five minutes in a hot oven.

RICE BATTER CAKES

Place in a bowl

One cup of cold boiled rice, One egg, One-half cup of milk, Three-quarters cup of flour, One teaspoon of salt, Two teaspoons of baking powder, One teaspoon of shortening, One tablespoon of syrup.

Beat to mix and then bake on a hot griddle and serve with butter and sugar.

BISCUITS

Place in a mixing bowl

Three and one-half cups of flour, One teaspoon of salt, Three level tablespoons baking powder, One level tablespoonful sugar.

Sift to mix; then rub in three tablespoonfuls of shortening and mix to dough with

One cup of milk or water.

Now work in a bowl to a smooth elastic dough, roll out three-quarters of an inch thick, cut, wash tops with milk and bake in hot oven twelve to fifteen minutes.

CURRANT BISCUITS

Add one cup of currants to sweet biscuit dough.

RAISIN BISCUITS

Add one cup of raisins to sweet biscuit dough.

COCOANUT BISCUITS

Put one cup of cocoanut through food chopper and add to sweet biscuit dough.

SWEET BISCUITS

Three and one-quarter cups flour, One teaspoon salt, One-half cup sugar, Three level tablespoons baking powder.

Sift to mix; then rub in four tablespoonfuls shortening. Break egg in cup and fill cup with milk, turn in bowl and beat to mix. Use this for doughing up the sweet biscuits. Work dough in bowl until smooth, turn on lightly floured board, cut, brush tops with milk, bake in hot oven fifteen minutes.

SCONES

Scones are delicious hot breads that are served for breakfast in the British Isles; they replace the American pancake and for tea replace our hot biscuits. Many varieties of scones are made in Scotland. Currants, citron and raisins are used in the dough, while in other parts of the United Kingdom these cakes are split, buttered and served with marmalade or gooseberry jam.

DELICIOUS ENGLISH SCONES

Place in a mixing bowl

Four cups of sifted flour, Two tablespoons of baking powder, Two level tablespoons of sugar, One-half teaspoon of salt.

Rub between the hands to thoroughly mix and then rub into the flour five level tablespoonfuls of shortening. Now beat up an egg and then add one-half of the beaten egg to one and one-fourth cups of milk. Beat to mix. Use this to make a soft dough. Turn on a lightly floured baking board and knead for three minutes. Now divide into five pieces and mould each piece round like a saucer, and cut each way, making four wedge-shaped pieces; place on a well-greased baking sheet and brush with the remaining half of the egg, and bake in a hot oven for fifteen minutes.

SCOTCH SCONES

Place in a mixing bowl

Five cups of flour, One and one-half teaspoons salt, Three level tablespoons baking powder, One-half cup of sugar.

Sift to mix and then rub in

One-half cup of shortening,

And mix to a dough with

One and one-fourth cups of milk.

Now work in

One-half cup of currants,

Or

One-half cup of raisins, One-quarter cup of finely chopped citron, One teaspoon cinnamon, One-half teaspoon nutmeg, One-half teaspoon allspice.

Divide into six pieces and then roll out the size of a saucer and about three-quarters of an inch thick. Make two cuts forming a cross, dividing the dough into four wedge-shaped pieces. Brush with beaten egg and bake for fifteen minutes in a hot oven. This amount will make twenty-four scones. To serve, split and fill with jam and then pile on a wicker basket, cover with a napkin and serve with tea.

IRISH SCONES

Three cups of mashed potatoes, Three cups of sifted flour, Two teaspoons of salt, Two level teaspoons of baking powder, Three level teaspoons of shortening.

Now place in a bowl

One-half cup of milk, One egg.

Beat. Use about two-thirds of the egg and milk mixture to form a dough. Knead the dough to a smooth mixture and then divide into four parts. Pat or roll out like a saucer and then make two cuts to form the cross, cutting into four pieces. Brush with part of egg and milk mixture and then place on a baking sheet and bake in a hot oven for eighteen minutes.

POPOVERS

Place the popover pan in the oven to heat. When hot start to mix the batter. Place in a measuring cup one egg, then fill with milk. Pour into a mixing bowl and then add

One cup of sifted flour, One teaspoon of sugar, One-half teaspoon of salt.

Beat with egg-beater until the mixture is a mass of bubbles on top, when the egg-beater is removed. This usually takes about five minutes. Now grease the hot popover pan well and fill one-half full with the batter. Place in a hot oven and bake for thirty-five minutes. Do not open the oven door for ten minutes after you put the popovers in. Opening the door before this period of time elapses prevents the mixture from springing or popping. After twenty minutes turn down the heat to moderate oven to prevent burning and to dry out the centres.

DOUGHNUTS

Take brioche dough, roll out one-half inch thick, cut with biscuit cutter, place on moulding board, cover and let rise fifteen minutes, fry golden brown in hot fat--roll in sugar and cinnamon.

DOUGHNUTS WITH FRUIT CENTRE

After doughnuts are cut and layed on board to rise, make an opening in side of same and insert one spoonful of jelly, pinch edges together and cover. Let rise and fry in usual manner.

CRULLERS

Place in bowl

Five cups of sifted flour, One teaspoon of salt, Three level tablespoons baking powder, One and one-quarter cups sugar.

Rub between the hands to thoroughly mix; then rub in three tablespoonfuls shortening. Then place

One egg, One cup of milk

in a bowl; beat to mix. Use this to form the dough, roll out one-half inch thick, cut and fry golden brown in hot fat.

HOW TO FRY CRULLERS OR DOUGHNUTS

When ready to fry place four cups of vegetable oil in a pan. The pan should not be too large and the fat should be deep enough to allow the cruller to swim at least two and one-half inches from the bottom of the pan.

GOLDEN BROWN

Heat the fat and test before starting to cook by dropping in a small piece of the dough and starting to count 101, 102, 104 and so on until 110 is reached. The sample should now be floating on top and a light brown in color. Do not attempt to start frying before this time, as the fat will not be sufficiently hot and the crullers will soak up the grease. Drop four or five doughnuts in the hot fat at a time, turning constantly, and cook until golden brown, lift, let drain few seconds, lay on paper towelling and then roll in sugar and cinnamon.

SPONGE CAKE--ONE EGG

Place in mixing bowl

One-half cup sugar, Yolk of one egg, One tablespoon butter.

Cream well, then add

Three tablespoons water, Two-thirds cup of flour, One teaspoon baking powder, Pinch salt.

Beat to mix, then fold in the stiffly beaten white of one egg; bake in well-greased and floured pan in slow oven thirty minutes.

SPONGE CAKE--TWO EGGS

Place in mixing bowl

Three-quarters cup of sugar, Yolks of two eggs.

Cream well and then add

Four tablespoonfuls water, One cup of flour, Two teaspoonfuls baking powder, Pinch salt.

Beat to mix, then cut and fold in stiffly beaten whites of two eggs. Bake in well-greased and floured cake pan in slow oven thirty-five minutes.

SPONGE CAKE--THREE EGGS

Place in a mixing bowl

One cup of sugar, Yolks of three eggs.

Cream until light lemon color, then add

Six tablespoonfuls cold water, One and one-quarter cups flour, Two teaspoonfuls baking powder, Pinch salt

Beat just enough to mix. Then cut and fold in the stiffly beaten whites of three eggs. Bake in well-greased and floured cake pan with tube in centre in moderate oven forty minutes.

FRUIT CAKE

Place in mixing bowl