Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

GRIDDLE CAKES

Sour Milk Griddle Cakes

• 2 cups flour
  1 teaspoon salt
  2 tablespoons sugar
  1 teaspoon soda
  2 cups sour milk
  2 eggs

Mix in order given, beat well. Heat a griddle; when hissing hot, grease with piece of salt pork on end of fork. Drop a tablespoon of batter from tip end of spoon on hot griddle. When full of bubbles, turn; when cooked on both sides, serve on hot plate.

If sour milk is very rich, the eggs may be omitted.

Graham Griddle Cakes

• 1 cup graham
  ½ cup flour
  1 tablespoon sugar
  2 teaspoons baking powder
  2 eggs
  1¼ cups milk
  1 teaspoon salt

Scald milk, and pour on to graham flour. When cold, add remaining ingredients; beat well and cook as Griddle Cakes.

Bread Griddle Cakes

• 2 cups soft bread crumbs
  2 cups scalded milk
  1 teaspoon salt
  1 cup flour
  2 eggs
  2 teaspoons baking powder

Pour milk on to bread crumbs and let stand several hours. Add dry ingredients, mixed and sifted, yolks and whites beaten separately, and cook as Griddle Cakes.

Rice Griddle Cakes

• 1 cup cooked rice
  1 cup milk scalded
  1½ cups flour
  2 eggs
  1 teaspoon salt
  1 tablespoon sugar
  1 tablespoon melted butter
  1 cup milk
  2 teaspoons baking powder

Pour scalded milk on to rice; let stand over night. Add dry ingredients, eggs well beaten, and last of all, cold milk. Beat well and cook as Griddle Cakes.

Hominy Griddle Cakes

Substitute hominy for boiled rice, and cook as Rice Griddle Cakes.

Sweet Milk Griddle Cakes

• 1½ cups flour or entire wheat
  2 teaspoons baking powder
  1 teaspoon salt
  1 cup milk
  1 egg
  2 tablespoons melted butter

Mix and sift dry ingredients, add yolks well beaten, milk, whites well beaten, and melted butter. Cook as Griddle Cakes.

Buckwheat Cakes

• 2 cups buckwheat
  ½ cup corn meal or white flour
  1 teaspoon salt
  ¼ cup molasses
  ½ yeast cake
  ¼ cup lukewarm water
  2 cups warm water
  1 teaspoon soda

Mix buckwheat, corn meal, and salt; add dissolved yeast cake, molasses and water; beat well. Let rise over night. In the morning beat, add soda, beat, and fry.

A pitcher is the most convenient dish for raising these cakes.

Flannel Cakes

• 1½ cups Indian meal
  1½ cups flour
  1 teaspoon salt
  2 tablespoons sugar
  4 tablespoons butter
  ½ yeast cake dissolved in one quarter cup lukewarm water
  3 cups scalded milk

Scald meal with milk; add butter, and when lukewarm, add remaining ingredients; let mixture rise over night. In the morning cook as Griddle Cakes.

Waffles

• 2 cups flour
  2 teaspoons baking powder
  1 teaspoon salt
  3 tablespoons melted butter
  1⅓ cups milk
  3 eggs

Sift dry ingredients; add yolks well beaten, milk, butter and stiffly beaten whites. Beat well and cook on hot waffle iron. The waffle iron should be heated fifteen or twenty minutes before using and greased thoroughly with salt pork fat.

New England Fried Bread

• 2 cups raised bread dough
  1 teaspoon cinnamon

Roll dough to one half inch in thickness, sprinkle with cinnamon, cut in diamonds; raise; fry in deep fat; serve with sirup.

German Pancakes

• 4 eggs
  4 tablespoons flour
  ⅛ teaspoon salt
  4 tablespoons milk

Beat yolks until lemon colored and thick; add flour and salt. Cut and fold into this mixture, the beaten whites. Add milk; pour into greased baking dish. Bake in moderate oven, twenty to thirty minutes. Serve immediately.