1 cupful corn-meal 2 cupfuls water 3 tablespoonfuls fat 1 cupful sour milk 1 cupful flour 1 teaspoonful salt 1/2 teaspoonful baking soda [Footnote 82: The 1/2 teaspoonful of baking soda (with "acid") is sufficient to leaven the 1 cupful of flour. Then 2 1/2 teaspoonfuls of baking powder should be added, since 1 cupful of corn- meal is contained in the recipe (see Quantity of Baking Powder in Quick Breads).] 2 1/2 teaspoonfuls baking powder [Footnote 83: See footnote 82] 1 to 2 tablespoonfuls sugar
Add the corn-meal to the water, mix thoroughly, and cook 5 minutes. Add the fat. Cool. Then add the milk and dry ingredients. Mix thoroughly. Drop at once on a hot griddle.
FRUIT SIRUP
Cook fresh fruit, or dried fruit that has been soaked in water, in a generous quantity of water until it is very soft. Press through a strainer. If it is not of the consistency of catsup, add more hot water. Add from one eighth to one fourth cupful of sugar for each cupful of sirup, or "sweeten to taste." Serve on griddle cakes, or use as a sauce for Bread Pudding or Rice Pudding.
Fruit butters, marmalades, or jams may be diluted with water, heated, and used in the same way.
QUESTIONS
If an egg or two were added to griddle cakes made with sour milk, how should the recipe be changed? Give reasons for the change.
Explain the action of the leavening agents in Sour Milk Griddle Cakes (without eggs).
In a quick bread leavened with baking soda, sour milk, and baking powder, upon what ingredient does the quantity of baking soda depend? Upon what ingredients does the quantity of baking powder depend? Explain your answers.
What is the purpose of cooking the corn-meal before adding the other ingredients? Why should the cooked mixture be cooled before adding the other ingredients?