Читать книгу The Young Housekeeper's Friend - Mrs. Cornelius - Страница 10

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White Flour.

To a quart of milk, put four eggs, a little salt, a large spoonful of butter, melted into the milk, a small gill of yeast, and flour enough to make a batter about as thick as for buckwheat cakes. Some persons eat them with a sauce made of butter, sugar, water, and nutmeg. Made in the morning they will be light for tea.

Butter-milk, or Sour milk.

Make a thin batter with a quart of sour, or butter-milk, white flour, a spoonful of fine Indian meal, a teaspoonful of salt, another of saleratus, and an egg. Try a spoonful on the griddle before you proceed to bake them, so that you may add more flour, if it is too thin to turn easily, or more milk if too thick.

Another (without an egg).

Make a batter just like the last receipt, only without the egg. Omit the Indian meal if you choose.

Indian Meal.

These are made like the sour milk cakes, only that the milk is chiefly thickened with Indian meal. A spoonful or two of flour should be added, and it is well to use two eggs instead of one, but not necessary.

Note.—In all these various kinds of cakes in which sour milk is used, it is an improvement to substitute buttermilk. But that which is sold in cities as buttermilk, is often adulterated.

Rice.

Put a teacupful of rice into two teacupsful of water, and boil it till the water is nearly absorbed, and then add a pint and a half of milk. Boil it slowly until the rice is very soft. When cool, add a small gill of yeast, three eggs, a little salt, and flour enough to make a batter of suitable thickness to bake on a griddle. Let it rise very light. To bake in muffin rings, make it a little thicker.

Ground Rice.

Boil a quart of milk. Rub smooth a teacupful of ground rice, in a gill or two of cold milk, and stir it into the boiling milk. Add salt, and when cool, add a teacup of yeast, four eggs, and flour to make it the right thickness for baking. Let it rise light.

Buckwheat.

For a family of four or five, take a quart of warm water, a spoonful of scalded Indian meal, a heaping teaspoonful of salt, and a gill of yeast. Stir in buckwheat flour enough to make a thin batter. Let it rise over night. In the morning add a quarter of a teaspoonful of saleratus or soda. Do this whether the cakes are sour or not. Buckwheat cakes cannot be made in perfection without this addition; but it should never be put in till just before they are baked. Such cakes are often made too thick, and fried with too much fat. They should be as thin as they can be, and be easily turned with a griddle shovel, and no more fat should be used than is necessary to keep them from sticking. To prevent the use of too much, tie a soft white rag, tight, round the tines of a large fork, and keep it for this purpose. If a gill of the batter is left, it will raise the next parcel.

Buckwheat cakes are as much better made with milk as other cakes are; but no others are so good made with water. They are very nice made of sour milk, with nothing added but salt and saleratus. These should be made only a short time before being baked.

Fritters or Pan-Cakes.

Make a batter of a pint of milk, three eggs, salt, and flour to make a rather thick batter. Beat it well, then drop it with a spoon into hot fat, and fry like doughnuts. These, and the snow fritters are usually eaten with sugar and cider, or lemon juice.

Snow Fritters.

Stir together milk, flour, and a little salt, to make rather a thick batter. Add new-fallen snow in the proportion of a teacupful to a pint of milk. Have the fat ready hot, at the time you stir in the snow, and drop the batter into it with a spoon. These pancakes are even preferred by some, to those made with eggs.

Corn Cake.

To a pint of sour milk, two cups of Indian meal, one of flour, one egg, two table-spoonfuls of molasses, a teaspoonful of salt, and one of saleratus. Mix it thoroughly, and bake twenty-five minutes in two shallow pans, or thirty-five in a deep one.

Another.

Take a pint of sweet milk, half a gill of yeast, one gill of flour, a teaspoonful of salt, and half a teaspoonful of saleratus; stir in Indian meal enough to make it rather stiffer than griddle cakes; let it rise over night, and in the morning bake as directed above.

This kind of cake has the advantage over those made without yeast; that if a piece of it is left, it is not heavy when cold, but is as palatable a lunch as a slice of good bread.

Another.

Take a pint of sour milk, or butter-milk, break an egg into it, stir in a spoonful or two of flour, and add Indian meal enough to make a thick batter; put in a teaspoonful of salt, stir it five or six minutes, and then add a heaping teaspoonful of saleratus dissolved in hot water. If it is the season for berries of any kind, put in a gill or two; bake in a pan or on the griddle.

Another.

A pint of sweet milk, two eggs, a pint of Indian meal or corn flour, half a pint of white flour, one teaspoonful of tartaric acid, or cream of tartar, and one of soda, mixed dry in the flour. Bake in a pan, about an inch thick, or in drop cake tins.