1 pint of milk.1-1/2 gills of water.3 gills of wheat flour.2 tablespoonfuls of rice flour.1 tablespoonful of sugar.1/2 teaspoonful of salt.1/4 teaspoonful of soda.2 eggs.
1 pint of milk.1-1/2 gills of water.3 gills of wheat flour.2 tablespoonfuls of rice flour.1 tablespoonful of sugar.1/2 teaspoonful of salt.1/4 teaspoonful of soda.2 eggs.
1 pint of milk.1-1/2 gills of water.3 gills of wheat flour.2 tablespoonfuls of rice flour.1 tablespoonful of sugar.1/2 teaspoonful of salt.1/4 teaspoonful of soda.2 eggs.
1 pint of milk.
1-1/2 gills of water.
3 gills of wheat flour.
2 tablespoonfuls of rice flour.
1 tablespoonful of sugar.
1/2 teaspoonful of salt.
1/4 teaspoonful of soda.
2 eggs.
Put the milk on to heat in the double-boiler. Mix the rice flour with one gill of the water and stir into the boiling milk. Cook for twenty minutes, stirring often. Turn the cooked mixture into a large bowl and stir occasionally while cooling. This is to prevent the forming of a crust on the batter. When cold, add the salt and sugar, and the soda, dissolved in half a gill of cold water. Now beat in the flour. Finally add the eggs, whites and yolks beaten separately. Fry in small cakes on a hot griddle, and serve immediately.
1/2 pint of sour milk.1/2 pint of flour.1/2 pint of blueberries.1/2 teaspoonful of soda.1/2 teaspoonful of salt.1 tablespoonful of water.
1/2 pint of sour milk.1/2 pint of flour.1/2 pint of blueberries.1/2 teaspoonful of soda.1/2 teaspoonful of salt.1 tablespoonful of water.
1/2 pint of sour milk.1/2 pint of flour.1/2 pint of blueberries.1/2 teaspoonful of soda.1/2 teaspoonful of salt.1 tablespoonful of water.
1/2 pint of sour milk.
1/2 pint of flour.
1/2 pint of blueberries.
1/2 teaspoonful of soda.
1/2 teaspoonful of salt.
1 tablespoonful of water.
Dissolve the soda in the cold water. Stir this into the sour milk. Now add the flour and salt, and beat well. Stir the berries in very gently. Fry the same as any other griddle cakes.
Bread Griddle Cakes.
1 pint of stale bread.3 gills of milk.1 gill of flour.1/2 teaspoonful of salt.1/4 nutmeg, grated.1/4 teaspoonful of soda.2 eggs.2 tablespoonfuls of sugar.
1 pint of stale bread.3 gills of milk.1 gill of flour.1/2 teaspoonful of salt.1/4 nutmeg, grated.1/4 teaspoonful of soda.2 eggs.2 tablespoonfuls of sugar.
1 pint of stale bread.3 gills of milk.1 gill of flour.1/2 teaspoonful of salt.1/4 nutmeg, grated.1/4 teaspoonful of soda.2 eggs.2 tablespoonfuls of sugar.
1 pint of stale bread.
3 gills of milk.
1 gill of flour.
1/2 teaspoonful of salt.
1/4 nutmeg, grated.
1/4 teaspoonful of soda.
2 eggs.
2 tablespoonfuls of sugar.
Soak the bread in the milk for several hours, then rub it through a colander. Add the seasonings, the soda, dissolved in a tablespoonful of cold water, and then the flour. Beat well, and add the eggs, well beaten. Fry on a moderately hot griddle.
These cakes take longer to cook than the ordinary batter cake. If eggs be dear, use two more tablespoonfuls of flour, and omit one egg.
1/2 pint of flour.1 gill of corn meal.2-1/2 gills of milk.1 teaspoonful of sugar.1/2 teaspoonful of salt.1 tablespoonful of yeast.1 egg.1 tablespoonful of butter.
1/2 pint of flour.1 gill of corn meal.2-1/2 gills of milk.1 teaspoonful of sugar.1/2 teaspoonful of salt.1 tablespoonful of yeast.1 egg.1 tablespoonful of butter.
1/2 pint of flour.1 gill of corn meal.2-1/2 gills of milk.1 teaspoonful of sugar.1/2 teaspoonful of salt.1 tablespoonful of yeast.1 egg.1 tablespoonful of butter.
1/2 pint of flour.
1 gill of corn meal.
2-1/2 gills of milk.
1 teaspoonful of sugar.
1/2 teaspoonful of salt.
1 tablespoonful of yeast.
1 egg.
1 tablespoonful of butter.
Boil the milk and pour it on the corn meal. Let this stand until it becomes tepid. Add the yeast, and pour the liquid mixture on the dry ingredients. Beat well; then cover the bowl and let it stand in a warm place over night. In the morning add the egg, white and yolk beaten separately. Fry the cakes on a griddle.
1/2 pint of milk.1/2 pint of flour.2 tablespoonfuls of butter.2 eggs.1/4 teaspoonful of salt.
1/2 pint of milk.1/2 pint of flour.2 tablespoonfuls of butter.2 eggs.1/4 teaspoonful of salt.
1/2 pint of milk.1/2 pint of flour.2 tablespoonfuls of butter.2 eggs.1/4 teaspoonful of salt.
1/2 pint of milk.
1/2 pint of flour.
2 tablespoonfuls of butter.
2 eggs.
1/4 teaspoonful of salt.
Warm the milk, and melt the butter in it. Let the mixture cool to about blood-heat. Beat the yolks of the eggs till light, and add the milk and butter to them. Pour thismixture on the flour and beat well. Beat the whites of the eggs to a froth, and stir them into the batter. Add the salt. Have the waffle-iron hot and well greased, and fry the waffles at once. Serve them the moment they are taken from the irons.
WAFFLE-IRON.
WAFFLE-IRON.
WAFFLE-IRON.
If eggs be scarce, use one egg and half a teaspoonful of baking powder.
In cooking waffles it is important to have both halves of the iron equally hot; and to insure this the iron must be turned frequently, both before and after the batter is poured in.
Hominy Waffles.
1/2 pint of hot boiled hominy.1/2 pint of milk.1 pint of flour, generous measure.2 tablespoonfuls of butter.2 eggs.1 teaspoonful of baking powder.1/2 teaspoonful of salt.
1/2 pint of hot boiled hominy.1/2 pint of milk.1 pint of flour, generous measure.2 tablespoonfuls of butter.2 eggs.1 teaspoonful of baking powder.1/2 teaspoonful of salt.
1/2 pint of hot boiled hominy.1/2 pint of milk.1 pint of flour, generous measure.2 tablespoonfuls of butter.2 eggs.1 teaspoonful of baking powder.1/2 teaspoonful of salt.
1/2 pint of hot boiled hominy.
1/2 pint of milk.
1 pint of flour, generous measure.
2 tablespoonfuls of butter.
2 eggs.
1 teaspoonful of baking powder.
1/2 teaspoonful of salt.
Stir the butter and salt into the hot hominy. Gradually beat in the milk; then let the mixture cool. Mix the baking powder with the flour, and sift into the hominy mixture. Beat well; then add the eggs, well beaten, and cook in hot irons. Serve the waffles the instant they come from the irons.
1 pint of flour.3 gills of milk.1/8 cupful of yeast.1 tablespoonful of sugar.2 tablespoonfuls of butter.1/2 teaspoonful of salt.1 egg.
1 pint of flour.3 gills of milk.1/8 cupful of yeast.1 tablespoonful of sugar.2 tablespoonfuls of butter.1/2 teaspoonful of salt.1 egg.
1 pint of flour.3 gills of milk.1/8 cupful of yeast.1 tablespoonful of sugar.2 tablespoonfuls of butter.1/2 teaspoonful of salt.1 egg.
1 pint of flour.
3 gills of milk.
1/8 cupful of yeast.
1 tablespoonful of sugar.
2 tablespoonfuls of butter.
1/2 teaspoonful of salt.
1 egg.
Boil the milk, and, after adding the butter to it, let the mixture stand until cool. Put the flour, sugar, and salt in a bowl. Add the milk and yeast, and beat well for fifteen minutes, or even twenty. Let this batter rise over night. In the morning add the egg, well beaten. Have the waffle-irons hot and well greased, and cook the cakes quickly. They should be served the moment they come from the irons. They will be sufficiently cooked as soon as they are browned on both sides.