XCIII
Livingston Farrand
SAUSAGE AND GRIDDLE CAKES
I think I would say that my favorite dish is sausage and griddle cakes for breakfast on a cold winter morning. I would call attention to the fact that the sausages should be in cake form and not in skins and that the griddle cakes should be of wheat flour. I am sure there are millions of Americans who agree with me.
Editor’s Note:—Here is the best of a dozen tried recipes for the cakes.
To one cup of Hecker’s, or any excellent self-raising flour (not pancake!) add a full half cup of milk and a beaten egg mixed together. A little cream will help at this point, but it isn’t absolutely necessary.
Melt, now, a lump of butter the size of a good big walnut and stir it into the mixture. Beat for a moment and if the consistency does not seem just right add a shade more of milk or flour. The mixture or batter should be about as thick as molasses in the winter time.
For the very perfection in results bake the cakes on a soapstone griddle and serve with the best maple syrup obtainable.
This recipe can be safely doubled any number of times and then some! As above it serves two unless more are desired, in which case it is easy to duplicate in no time.