- 2 cups thick sour milk (quite sour).
- 2 tablespoonfuls sweet milk.
- 1 egg.
- ½ teaspoonful salt.
- 2 cups flour.
- 1 teaspoonful baking soda (good measure).
Pour the milk in a bowl, add yolk of egg. Sift together flour, baking soda and salt, four times. Beat all well together. Then add the stiffly-beaten white of egg, and bake at once on a hot griddle, using about two tablespoonfuls of the batter for a cake. Serve with butter and maple syrup or a substitute.
This recipe, given Mary by an old, reliable cook, was unfailing as to results, if recipe be closely followed. The cakes should be three-fourths of an inch thick, light as a feather, and inside, fine, like bread, not "doughy," as cakes baked from richer batters frequently are.
From this recipe was made eighteen cakes.
WAFFLES MADE FROM SWEET MILK AND BAKING POWDER
Sift together 1 quart of flour, 2 teaspoonfuls of baking powder and ½ teaspoonful of salt. Mix into a batter, a little thicker than for griddle cakes, with sweet milk; add yolks of 3 eggs, 3 tablespoonfuls of melted butter; lastly, stir in lightly the 3 stiffly-beaten whites of eggs. Bake on a hot, well-greased waffle iron and serve with maple syrup.