The same can be made of sweet milk, using three teaspoonfuls of baking powder instead of soda, and if you use sweet milk, put in no shortening. Excellent.
m.u.f.fins of all kinds should only be cut just around the edge, then pulled open with the fingers.
PLAIN GRAHAM GEMS.
Two cupfuls of the best Graham meal, two of water, fresh and cold, or milk and water, and a little salt. Stir briskly for a minute or two.
Have the gem-pan, hot and well greased, on the top of the stove while pouring in the batter. Then place in a very hot oven and bake forty minutes. It is best to check the heat a little when they are nearly done. As the best prepared gems may be spoiled if the heat is not sufficient, care and judgment must be used in order to secure this most healthful as well, as delicious bread.
WAFFLES.
Take a quart of flour and wet it with a little sweet milk that has been boiled and cooled, then stir in enough of the milk to form a thick batter. Add a tablespoonful of melted b.u.t.ter, a teaspoonful of salt, and yeast to raise it. When light add two well-beaten eggs, heat your waffle-iron, grease it well and fill it with the batter. Two or three minutes will suffice to bake on one side; then turn the iron over, and when brown on both sides the cake is done. Serve immediately.
CONTINENTAL HOTEL WAFFLES.
Put into one quart of sifted flour three teaspoonfuls of baking powder, one teaspoonful of salt, one of sugar, all thoroughly stirred and sifted together; add a tablespoonful of melted b.u.t.ter, six well-beaten eggs and a pint of sweet milk; cook in waffle-irons heated and well greased. Serve hot.
NEWPORT WAFFLES.
Make one pint of Indian meal into mush in the usual way. While hot, put in a small lump of b.u.t.ter and a dessertspoonful of salt. Set the mush aside to cool. Meanwhile, beat separately till very light the whites and yolks of four eggs. Add the eggs to the mush, and cream in gradually one quart of wheaten flour. Add half a pint of b.u.t.termilk, or sour cream, in which has been dissolved half a teaspoonful of carbonate of soda. Lastly, bring to the consistency of thin batter by the addition of sweet milk. Waffle-irons should be put on to heat an hour in advance, that they may be in the proper condition for baking as soon as the batter is ready. Have a brisk fire, b.u.t.ter the irons thoroughly, but with nicety, and bake quickly. Fill the irons only half full of batter, that the waffles may have room to rise.
CREAM WAFFLES.
One pint of sour cream, two eggs, one pint of flour, one tablespoonful of corn meal, one teaspoonful of soda, half a teaspoonful of salt.
Beat the eggs separately, mix the cream with the beaten yolks, stir in the flour, corn meal and salt; add the soda dissolved in a little sweet milk, and, lastly, the whites beaten to a stiff froth.
RICE WAFFLES. No. 1.
One quart of flour, half a teaspoonful of salt, one teaspoonful of sugar, two teaspoonfuls of baking powder, one large tablespoonful of b.u.t.ter, two eggs, one and a half pints of milk, one cupful of hot boiled rice. Sift the flour, salt, sugar and baking powder well together; rub the b.u.t.ter into the flour; beat the eggs well, separately, and add the stiff whites last of all.
RICE WAFFLES. No. 2.
Rub through a sieve one pint of boiled rice, add it to a tablespoonful of dry flour, two-thirds of a teaspoonful of salt, two teaspoonfuls of baking powder. Beat separately the yolks and whites of three eggs; add to the yolks a cup and a half of milk, work it into the flour, then add an ounce of melted b.u.t.ter; beat the whites of eggs thoroughly; mix the whole together. Heat the waffle-iron and grease it evenly; pour the batter into the half of the iron over the range until nearly two-thirds full, cover, allow to cook a moment, then turn and brown slightly on the other side.
GERMAN RICE WAFFLES.
Boil a half pound of rice in milk until it becomes thoroughly soft Then remove it from the fire, stirring it constantly, and adding, a little at a time, one quart of sifted flour, five beaten eggs, two spoonfuls of yeast, a half pound of melted b.u.t.ter, a little salt and a teacupful of warm milk. Set the batter in a warm place, and, when risen, bake in the ordinary way.
BERRY TEA-CAKES.
Nice little tea-cakes to be baked in m.u.f.fin-rings are made of one cup of sugar, two eggs, one and a half cups of milk, one heaping teaspoonful of baking powder, a piece of b.u.t.ter the size of an egg and flour sufficient to make a stiff batter. In this batter stir a pint bowl of fruit--any fresh are nice--or canned berries with the juice poured off. Serve while warm and they are a dainty addition to the tea-table. Eaten with b.u.t.ter.
RYE DROP-CAKES.
One pint of warm milk, with half a teaspoonful of soda dissolved in it, a little salt, four eggs well beaten, and rye flour enough to make a thin batter; bake in small cups, b.u.t.tered, and in a hot oven, or in small cakes upon a hot griddle.
WHEAT DROP-CAKES.
One pint of cream, six eggs well beaten, a little salt, and wheat flour enough to make a thin batter; bake in little cups b.u.t.tered and in a hot oven fifteen minutes.
POP-OVERS.
Two cups of flour, two cups of sweet milk, two eggs, one teaspoonful of b.u.t.ter, one teaspoonful of salt, bake in cups in a quick oven fifteen minutes. Serve hot with a sweet sauce.
FLANNEL CAKES. (With Yeast.)
Heat a pint of sweet milk and into it put two heaping tablespoonfuls of b.u.t.ter, let it melt, then add a pint of cold milk and the well-beaten yolks of four eggs--placing the whites in a cool place; also, a teaspoonful of salt, four tablespoonfuls of home-made yeast and sufficient flour to make a stiff batter; set it in a warm place to rise; let it stand three hours or over night; before baking add the beaten whites; bake like any other griddle-cakes. Be sure to make the batter stiff enough, for flour must not be added after it has risen, unless it is allowed to rise again. These, half corn meal and half wheat, are very nice.
FEATHER GRIDDLE-CAKES. (With Yeast.)
Make a batter, at night, of a pint of water or milk, a teaspoonful of salt, and half a teacupful of yeast; in the morning, add to it one teacupful of thick, sour milk, two eggs well beaten, a level tablespoonful of melted b.u.t.ter, a level teaspoonful of soda and flour enough to make the consistency of pancake batter; let stand twenty minutes, then bake.
This is a convenient way, when making sponge for bread over night, using some of the sponge.
WHEAT GRIDDLE-CAKES.
Three cups of flour, one teaspoonful of salt, three teaspoonfuls of baking powder sifted together; beat three eggs and add to three cupfuls of sweet milk, also a tablespoonful of melted b.u.t.ter; mix all into a smooth batter, as thick as will run in a stream from the lips of a pitcher. Bake on a well-greased, hot griddle, a nice light brown. Very good.
SOUR MILK GRIDDLE-CAKES.
Make a batter of a quart of sour milk and as much sifted flour as is needed to thicken so that it will run from the dish; add two beaten eggs, a teaspoonful of salt, a tablespoonful of melted b.u.t.ter, and a level teaspoonful of soda dissolved in a little milk or cold water, added last; then bake on a hot griddle, well greased, brown on both sides.
CORN MEAL GRIDDLE-CAKES. (With Yeast.)
Stir into one quart of boiling milk three cups of corn meal; after it cools add one cup of white flour, a teaspoonful of salt and three tablespoonfuls of home-made yeast. Mix this over night. In the morning add one tablespoonful of melted b.u.t.ter or lard, two beaten eggs and a teaspoonful of soda dissolved in a little water.
This batter should stand a few minutes, after adding the b.u.t.ter and soda, that it should have time to rise a little; in the meantime the griddle could be heating. Take a small stick like a good-sized skewer, wind a bit of cloth around the end of it, fasten it by winding a piece of thread around that and tying it firm. Melt together a tablespoonful of b.u.t.ter and lard. Grease the griddle with this. Between each batch of cakes, wipe the griddle off with a clean paper or cloth and grease afresh. Put the cakes on by spoonfuls, or pour them carefully from a pitcher, trying to get them as near the same size as possible. As soon as they begin to bubble all over turn them, and cook on the other side till they stop puffing. The second lot always cooks better than the first, as the griddle becomes evenly heated.
CORN MEAL GRIDDLE-CAKES.
Scald two cups of sifted meal, mix with a cup of wheat flour and a teaspoonful of salt. Add three well-beaten eggs; thin the whole with sour milk enough to make it the right consistency. Beat the whole till very light and add a teaspoonful of baking soda dissolved in a little water. If you use sweet milk, use two large teaspoonfuls of baking powder instead of soda.