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Baking-Powder Breads: Griddlecakes
Blueberry Griddlecakes. 1 cupful blueberries, 2 cupfuls flour, BAKING-POWDER BREADS 1 teaspoonful salt, 1 tablespoonful brown sugar, 2 teaspoonfuls Calumet baking powder, 2 eggs, 2 cupfuls milk.
Sift together flour, sugar, salt, and baking powder; add beaten eggs, milk, and berries. Mix into a batter.
Have griddle hot enough to form a crust as soon as the batter touches it. In order to confine the juice of berries, turn quickly to form a crust on the other side.
Griddled Muffins. 1 cupful flour, 1 teaspoonful butter, 1 egg, 2 teaspoonfuls Calumet baking powder, cupful milk.
Mix the flour, butter, baking powder, and egg with the milk. Place small muffin rings on a hot griddle, put a little fat into each ring, fill them half full with the batter, and bake over a moderate fire till light brown. Turn with a pancake turner, and bake the same on the other side.
French Pancakes. 3 eggs, 2 cupfuls milk, 2 teaspoonfuls Calumet baking powder, A pinch of salt, cupfuls flour.
Beat the yolks of the eggs light; pour over them the milk; add gradually the baking powder, salt, and flour; fold in lightly the whipped whites of the eggs. Bake by large spoonfuls on a hot griddle. Spread each cake as soon as baked with jam, and shape into a roll.
Bannocks (Irish recipe). 4 cupfuls flour, cupful butter, 11 cupfuls milk, teaspoonful salt, 3 teaspoonfuls Calumet baking powder. a Mix the ingredients to a soft dough; roll an inch thick, shape into cakes, six inches across, with a large cooky cutter, and bake on a hot griddle. Before taking from the fire, be sure they are baked to the heart.
Split in two, butter, and serve hot.
One-Egg Griddlecakes. 3 cupfuls flour, 3 teaspoonfuls Calumet baking powder, 1 teaspoonful salt, 1 egg, 2 tablespoonfuls melted butter, 2 cupfuls milk.
Sift the dry ingredients, separate the egg, and add to flour the milk and beaten yolk. Beat thoroughly, add the melted butter and white of egg, beaten to a stiff froth. Bake at once.
Whole-Wheat Griddlecakes. 1½ cupfuls white flour, cupful whole-wheat flour, teaspoonful salt, 4 tablespoonfuls sugar, 4 teaspoonfuls Calumet baking powder, 1½ cupfuls milk, 2 tablespoonfuls melted butter.
Sift the flour, baking powder, salt, and sugar; stir into a batter with the milk, the beaten egg and butter. Bake at once.
Indian Griddlecakes. 1 cupful Indian meal, 1 cupful flour, 2 eggs, 1 teaspoonful butter, teaspoonful salt, 2 teaspoonfuls Calumet baking powder, Milk.
Put Indian meal into a mixing bowl and pour over it enough scald- MRS. CURTIS'S COOKBOOK ing milk to make a thick mush.
When it cools, add the flour and enough cold milk to make a thick batter, add the eggs, well beaten, the butter, melted, the salt, and baking powder. Beat till full of bubbles, then bake on a hot griddle.
Hominy Gems. 2 cupfuls cold hominy, 3 eggs, 2 cupfuls milk, 1 cupful cornmeal, 1 teaspoonful salt, 1 tablespoonful sugar, 2 teaspoonfuls Calumet baking powder, 1 tablespoonful melted butter.
Put the cornmeal in a mixing bowl, pour over it the scalded milk, beat thoroughly, and when cool add the hominy. Stir in the eggs, whip to a froth, add salt, sugar, baking powder, and butter, beat hard, pour into greased gem pans, and bake in a hot oven. This recipe when thinned with more milk makes delicious griddlecakes.
Graham Griddlecakes. 1½ cupfuls Graham flour, cupful white flour, 2 teaspoonfuls Calumet baking powder, 2 cupfuls milk, 1 egg, 1 tablespoonful melted butter.
Sift the dry ingredients, then beat into a batter with egg, milk, and butter; bake on a griddle. Egg Biscuits. 4 cupfuls flour, 2 teaspoonfuls Calumet baking powder, cupful butter, 2 eggs, cupfuls milk, 2 teaspoonfuls sugar, teaspoonful salt.
Sift the dry ingredients, rub in the butter, and make into a dough with the beaten egg and milk. Turn out on a baking board, roll into a sheet and mold into biscuits, as directed for Parker House rolls. Bake fifteen minutes in a quick oven.