Miss Parloa's New Cook Book

by Maria Parloa

Half a cupful of Indian meal, two cupfuls of boiling milk, two eggs, one generous cupful of flour, one table-spoonful of butter, half a teaspoonful of baking powder, half a teaspoonful of salt. Pour the boiling milk on the meal and butter. Beat well, and set away to cool. Mix the other dry ingredients with, the flour, and sift. Beat the eggs, and add them and the flour to the cold mixture.

Rice Waffles.

Stir two cupfuls of boiled rice into the mixture for waffles, No. 2. Hominy waffles can be made in the same way.

Flannel Cakes.

One cupful of Indian meal, two of flour, three of boiling milk, one-fourth of a yeast cake, or one-fourth of a cupful of liquid yeast; one teaspoonful of salt, one table-spoonful of sugar, two of butter. Have the milk boiling, and pour it on the meal and butter. When cool, add the flour, salt, sugar and the yeast, which has been dissolved in four table-spoonfuls of cold water. Let the mixture rise over night. Fry like griddle-cakes.

Graham Griddle-Cakes.

Two cupfuls of Graham, one of flour, two and a half of milk, one table-spoonful of sugar, one teaspoonful of salt, one of cream of tartar, half a teaspoonful of soda, two eggs. Let half the milk come to a boil. Pour it on the Graham, and stir until perfectly smooth; then add the cold milk, and set away to cool. Mix the other dry ingredients with the flour, and rub through a sieve. Add with the eggs, well beaten, to the Graham and milk. Rye griddle-cakes are made the same way.

Squash Griddle-Cakes.

One pint of flour, nearly a pint of milk, two eggs, one tea-spoonful of cream of tartar, half as much soda, four table-spoonfuls of sugar, one teaspoonful of salt, two cupfuls of sifted squash. Mix the flour with the other dry ingredients, and rub through a sieve. Beat the eggs well, add them and the milk to the squash, and pour on the flour. Beat till smooth and light. This gives a thin batter. If the cakes are liked thick a little more flour may be used. Fry as usual.
Indian Griddle-Oakes.

One cupful of Indian meal, one of flour, three of boiling milk, two eggs, one teaspoonful of salt, one of cream of tartar, half a teaspoonful of soda, two table-spoonfuls of sugar. Have the milk boiling, and, gradually, pour it on the meal. Put the other dry ingredients with the flour, and rub through a sieve. When the scalded meal is cool, add to it the flour and the eggs, well beaten.