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Laboratory Exercises (Griddle Cakes C flour t salt t)

Griddle Cakes. 1 C. flour t. salt 2 t. baking powder 1 C. milk 1 egg 1 T. melted butter 1. Mix and sift dry materials. 2. Add the beaten egg to half the milk and stir into the dry materials. 3. Add enough more milk to make a pour batter. Stir in the melted butter and beat well. 4. Heat a griddle hissing hot, grease with a piece of fat, salt pork, and pour the batter onto the griddle by spoonfuls. Bake until the under side is brown and bubbles begin to form on top, then turn and brown the other side. Be sure the cake is well browned on the under side before it is turned. Do not turn it a second time or it will not be as light.

Note. If large bubbles rise at once to the top of the cakes, the griddle is too hot, if the top stiffens before the under side is brown the griddle is not hot enough.

Serve the griddle cakes as soon as baked. They may be served with butter, with butter and syrup or with butter and sugar. They are sometimes baked in large cakes and spread with butter and then with granulated sugar or crushed maple sugar. As soon as the second one is baked it is placed on the first and spread with butter and sugar. This is continued until there is a pile of eight or ten. They are then cut in sections as you would a layer cake. This makes a nice Sunday night supper in the winter. Plain Muffins. 2 C. flour t. salt 3 t. baking powder 4 T. sugar 1 C. (?) milk 1 egg 2 T. melted butter. 1. Mix and sift dry materials three times. 2. Add half of the milk to the beaten egg and stir into the dry materials. 3. Beat well and if too thick, add enough more milk to make a soft drop batter.