GRIDDLE CAKES, FRITTERS, ETC.

Put in a jar, two quarts of tepid water; one pint of milk, and a little salt; stir in buckwheat flour to a smooth but not very thick batter; add one handful of corn meal, and a teacup of potato yeast. Cover the jar and keep in a warm place; let rise very light; bake on a griddle.

Mrs. B. C. R.One pint of corn meal; a small teaspoonful of soda and salt. Pour on enough boiling water to make it like mush; let stand a few minutes to cool; then take four eggs; put the yolks in with the meal; a handful of flour, with two teaspoonsful of cream tartar; stir in as much milk or water (either will answer) to make the batter suitable to bake; beat the whites last, and put in just before baking.

Mix two parts buttermilk with one of sweet milk; one egg; one handful of wheat flour; a little salt; one teaspoonful of soda, and as much corn meal as is needed to make a batter.

To one quart of well boiled hominy, seasoned with pepper and salt, add one egg; two tablespoonsful of milk, and one of flour. Stir all together; mould into small cakes, and fry in a skillet, with a little butter or lard.

Mrs. Gorton Arnold.Boil half a pound of rice to a jelly, in a small quantity of water; when cool, mix with it a pint of cream; eight eggs; a pinch of salt; nutmeg; eight ounces of melted butter, and flour enough to stiffen. Fry in as little lard as possible.

Mrs. W. A. B.Into two quarts of boiling water, stir corn meal, until it makes a smooth mush; boil half an hour; add salt, and stir briskly. Have hot, in a skillet, one tablespoonful, each, of lard and butter; drop the boiling mush into the skillet in little pats; fry a light crisp brown on both sides.

Put pieces of stale light bread in a dish; pour some milk (or buttermilk) over them, and let stand until soft. Rub and press through a cullender; beat up three eggs and stir in; add a little salt, and a teaspoonful of salaratus. Stir in flour enough to make it of the proper consistency to bake on a griddle.

The yolks of five eggs well beaten; one quart of milk slightly warmed; a little salt, and flour enough to make a batter; add one cup of yeast. They will take several hours to rise and must be kept warm. Just before baking, add two tablespoonsful of melted butter, and the whites of the eggs beaten to a froth. Bake on a griddle.

Mrs. D. A. Bradford.Four dessertspoonsful of flour; one of powdered sugar; the rind of one lemon; two ounces of melted butter; two eggs, and a little milk. Mix the flour, sugar, and the grated rind of the lemon with a little milk to the consistency of batter; then add the butter and eggs well beaten. Fry and turn over.

Make a batter with eight eggs; eight tablespoonsful of flour, and one quart of milk. Have ready in a frying pan some hot butter. To each tablespoonful of batter add one half of a peach, and fry.

Cut baker's bread into strips thick as a lady-finger and any shape desired. Take one pint of cream; sweeten; add ground cloves, cinnamon, nutmeg, pepper, and a pinch of salt. Stir in the whites of two or three eggs, well beaten; dip the bread in the cream and fry in butter quickly. Serve very hot.

Return to "Presbyterian Cook Book" Home Page