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Flour Mixtures: Quick Breads: Griddle

CORN MEAL GRIDDLE CAKES 1/2 cup of corn meal 1 tablespoonful of sugar 2/3 cup of flour 1 egg, beaten light 2 1/2 level teaspoonfuls of bak- 1 cup of sweet milk ing powder 1 tablespoonful of melted but- 1/4 teaspoonful of salt ter At night scald the milk, pour it over the corn meal, mix, cover closely and let stand till morning. Add the other ingredients and bake as above. BREAD GRIDDLE CAKES Soak stale bread, from which the crust has been taken, in cold water. When the bread is soft, turn it into a piece of cheese cloth and wring out the water. Take: 1 cup of softened bread 1 1/2 level teaspoonfuls of bak- 1 egg, beaten light ing powder 2 level teaspoonfuls of sugar About 1/2 cup of milk 1/2 teaspoonful of salt Bake as previously directed 3/4 cup of pastry four GREEN OR CANNED CORN GRIDDLE CAKES 1 cup of corn pulp 1 tablespoonful of melted but- 1 egg, beaten light ter 1/2 teaspoonful of salt 1/2 cup of sifted flour 1/3 cup of sweet milk 1 level teaspoonful of baking powder These griddle cakes are good with creamed chicken, or with the remnants of stewed chicken (much sauce and little chicken). For use with chicken add one-fourth a teaspoonful of black pepper and a slice of green or red pepper, chopped fine.

PLAIN GRIDDLE CAKES 1 cup of sifted flour 1/2 teaspoonful of bicarbonate 1/4 teaspoonful of salt of soda 1/2 teaspoonful of baking pow- 1 cup of thick, sour milk der 1 or 2 tablespoonfuls of melted butter Sift together the flour, salt and baking powder, stir the soda into the sour milk and use to mix the dry ingredients to a batter; mix in the butter and bake as usual. This recipe will make about eight cakes. A cup of sweet milk and a level teaspoonful of baking powder may be substituted for the sour milk and soda.