Better Meals for Less Money Part 35

GRIDDLE CAKES, WAFFLES, AND SIRUPS

476.--PLAIN GRIDDLE CAKES

1-1/2 cups flour 1 egg well beaten 3 teaspoons baking powder 1 tablespoon melted shortening 1/2 teaspoon salt 1/2 cup milk 1 tablespoon sugar 3/4 cup water

Mix and sift dry ingredients; add egg well beaten, shortening, and liquid; beat well, and cook on a hot griddle. The cakes should be small and should be served very hot with b.u.t.ter and sirup.

477.--SOUR MILK GRIDDLE CAKES

2 cups flour 2 teaspoons sugar 1/2 teaspoon salt 2 cups thick sour milk 1 teaspoon soda 1 egg well beaten

Mix and sift dry ingredients, add milk and egg, and beat well; cook the same as Plain Griddle Cakes (see No. 476).

478.--CORN MEAL GRIDDLE CAKES

1-1/2 cups corn meal 1 egg well beaten 1/2 cup flour 3/4 cup milk 4 teaspoons baking powder 3/4 cup water 3/4 teaspoon salt 1 tablespoon melted shortening 1 tablespoon mola.s.ses

Mix in order given, beat well, and cook on a hot, greased griddle. If all of the batter is not needed at once, cover what is left, and keep in a cold place; add one-half teaspoon of baking powder, and beat vigorously before using; or half of the recipe may be used and the extra half egg used in some other way.

479.--DRIED CRUMB GRIDDLE CAKES

1 cup dried and sifted bread crumbs 2 tablespoons sugar 1 cup flour 1 egg 1/2 teaspoon salt 1-1/4 cups milk 4 teaspoons baking powder

Mix and cook according to directions for Plain Griddle Cakes (see No.

476). Half milk and half water may be used.

480.--RICE GRIDDLE CAKES

1 cup cooked rice 2 teaspoons baking powder 1 egg well beaten 1 tablespoon sugar 1 cup milk 1/2 teaspoon salt 1 cup flour Few gratings nutmeg

Mix rice and egg thoroughly with a fork, add milk, and dry ingredients mixed and sifted together; beat well, and cook the same as Plain Griddle Cakes (see No. 476).

481.--RAISED BUCKWHEAT CAKES

1 cup boiling water 1/4 cup lukewarm water 1/2 teaspoon salt 1 cup buckwheat flour 1 tablespoon mola.s.ses 1/4 cup white flour 1/2 yeast cake 1/2 teaspoon soda

Mix boiling water, salt, and mola.s.ses, and when lukewarm add yeast dissolved in lukewarm water; add gradually to flour, and beat well; let rise over night, add soda, beat well, and cook the same as Plain Griddle Cakes (see No. 476).

482.--WAFFLES

1-1/2 cups flour 1 egg well beaten 1/2 teaspoon salt 1 cup milk 3 teaspoons baking powder 3 tablespoons melted shortening 1 teaspoon sugar

Mix and sift dry ingredients; add egg, milk, and shortening, and beat well; cook in a hot, well-greased waffle iron.

483.--CORN MEAL WAFFLES

Follow recipe for Oatmeal Waffles (see No. 484), using one cup of corn meal mush in place of oatmeal.

484.--OATMEAL WAFFLES

1 cup cooked oatmeal 2 teaspoons baking powder Yolks of 2 eggs 1/2 teaspoon salt 1 cup milk 1 tablespoon sugar 2 tablespoons melted shortening Whites of two eggs 1 cup entire wheat flour

Mix oatmeal and yolks of eggs (which have been beaten very light) until there are no lumps in the mixture; add milk, shortening, and dry ingredients sifted together; beat well, and fold in the stiffly beaten whites of eggs. Cook in a hot, well-greased waffle iron.

485.--RICE WAFFLES

To recipe for Waffles (see No. 482) add one-half cup of cooked rice, mixing the rice thoroughly with the beaten egg before adding.

486.--BROWN SUGAR SIRUP

Boil one cup of brown sugar and one-half cup of water until the consistency of thick maple sirup. Serve hot or cold.

487.--CIDER SIRUP

1-1/2 cups cider 1 cup sugar

Heat cider, add sugar, and boil until a thick sirup is formed, skimming when necessary. Serve hot or cold.

488.--LEMON SIRUP

Boil one cup of sugar, one-half cup of water, and one tablespoon of lemon juice until the consistency of thick maple sirup; add one teaspoon of b.u.t.ter, and serve hot.

489.--ORANGE SIRUP

3/4 cup orange juice Grated rind 1/2 orange 1 cup sugar

Boil orange juice and sugar until mixture has the consistency of thick maple sirup, add rind, and serve hot or cold.

CHAPTER XXII

CAKES AND COOKIES[11]