Griddle-Cakes
Vanities
Beat two eggs, stir in a pinch of salt and a half tea-spoon rose-water, add sifted flour till just thick enough to roll out, cut with a…
Griddle-Cakes (Griddle-cakes should be well)
Griddle-cakes should be well beaten when first made, and are much lighter when the eggs are separated, whipping the yolks to a thick cream…
Buckwheat Cakes
Buckwheat flour, when properly ground, is perfectly free from grits. The grain should be run through the smutter with a strong blast before…
Horsford Buckwheat Cakes
Mix "over night," with warm water, a little salt, and a tablespoon molasses, one pint buckwheat flour, to the usual consistency of…
French Pancakes
Beat together till smooth six eggs and half a pound of flour, melt four ounces butter and add to the batter, with one ounce of sugar and…
Batter Cakes
Make a batter of one quart each of flour and sour milk, three eggs beaten separately, a table-spoon of butter, and two level teaspoons…
Bread Cakes
Take stale bread and soak over night in sour milk; in the morning rub through a colander, and to one quart add the yolks of two eggs, one…
Crumb Griddle-Cakes
The night before using put some bread crumbs to soak in one quart of sour milk; in the morning rub through a sieve, and add four…
Corn Cakes
One pint corn meal, one of sour milk or buttermilk, one egg, one tea-spoon soda, one of salt. A table-spoon of flour or corn starch may be…
Flannel Cakes
Make hot a pint of sweet milk, and into it put two heaping tablespoons butter, let melt, then add a pint of cold milk, the wellbeaten yolks…