Griddle Cakes.
IN making these, let quickness be the first, second and third rules. Beat briskly and thoroughly; mix just as you are ready to send the cakes to the table (except when yeast is used), bake, turn, and serve promptly. Have all your materials on the table, measured and ready to your hand. The griddle must be perfectly clean and wiped off with a dry cloth just before you lay it on the stove. Heat it gradually at one side of the stove or range, and when it is warm grease with a bit of fat salt pork stuck firmly on a fork. The fat should be hissing hot, but not scorching, when the batter is poured on. Before putting the cakes on to fry, slip the griddle to the hottest part of the stove. Drop the batter in great, even spoonfuls, and be careful not to spill or spatter it.
M. H. Phillips and Co., of Troy, N. Y., manufacture a griddle with three shallow cups sunken in an iron plate which moves on a hinge. When the cakes are done on the lower side the turn of a handle reverses the plate upon a heated surface. This makes the cakes of equal size and thickness and saves the trouble of watching, spatula in hand, to turn each one. It greatly simplifies the process of baking cakes, and, lessens the heating labor of attending to them.
Be sure that each cake is done before you turn it. A twice-turned “griddle” is spoiled.
Sour-milk Cakes.
One quart of “loppered,” or of buttermilk.
Three cups of sifted flour.
One cup of Indian meal.
One “rounded” teaspoonful of soda free from lumps.