1 tablespoonful of melted butter.
3 eggs.
Bake in muffin rings.—Mrs. A. C.
Flannel Cakes.
1 quart of flour.
1 pint of meal.
1 teacup of milk.
1 teacup of yeast.
3 eggs.
2 teaspoonfuls of salt.
Beat well together and let it rise till usual time in a warm place. Excellent.—Mrs. W. B.
Another Recipe for Flannel Cakes.
1 quart of flour.
2 eggs.
1½ pint boiled milk (used cold).
2 teaspoonfuls of salt.
3 tablespoonfuls of yeast
(added after the other ingredients have been mixed).
Beat light, and set to rise till morning.
Bake on a griddle.—Mrs. Dr. J.
Another Recipe for the Same.
4 eggs.
1 quart of milk.
Half teacup of butter or lard.
2 tablespoonfuls of yeast.
1 teaspoonful of salt.
Flour to make the batter like pound cake.—Mrs. S.
Buckwheat Cakes.
1 quart buckwheat flour.
1 pint sifted corn meal.
Half teacup of yeast.
1 teaspoonful of salt.
Enough water to make a stiff batter.
After rising, stir in a half teacup of butter or lard. Let it rise a second time, grease the griddle, dip the spoon in lightly, and cook quickly.—Mrs. P. W.
Another Recipe for Buckwheat Cakes.
1 pint of buckwheat flour.
1 tablespoonful of meal.
1 tablespoonful of yeast.
1 teaspoonful of salt.
Make up with water the over-night, and beat till it bubbles. In the morning beat again, and just before baking stir in a pinch of soda dissolved in milk or water.—Mrs. Col. W.
Buckwheat Cakes.
1 quart buckwheat flour.
1 pint wheat flour.
½ teacup yeast.
A pinch of salt.
Make into a batter with warm water. Set to rise. Thin the batter with a cup of milk (to make them brown well). Add a pinch of soda and bake quickly on a griddle. Butter and send to the table hot.—Mrs. D. B. K.
Another Recipe for the Same.
1 pint buckwheat.
½ pint sifted meal.
2 teaspoonfuls of salt.
4 tablespoonfuls of yeast.
1½ pint lukewarm water.
Beat well and set to rise till morning.—Mrs. Dr. J.
Cream Cakes.
1 pint of flour.
1 pint of cream (or milk).
2 eggs, well beaten.
Lump of butter size of an egg.
Put the milk and butter on the fire till it boils. Mix and bake quickly in pans. Salt to taste.
Another Recipe for Cream Cakes.
1 quart of cream (sour is preferable).
4 eggs.
1 teaspoonful of soda.
1 teaspoonful of salt.
Flour for a thick batter.—Mrs. G.
Another Recipe for the Same.
1 quart of flour.
3 eggs.
1 tablespoonful of lard.
1 pint of cream.
1 teaspoonful of salt.
Bake in tins.—Mrs. A. C.
Boston Cream Cakes.
2 cups of flour.
2½ cups of water.
1 cup of butter.
5 eggs.
Boil the butter and water together, stir in the flour while boiling; after it is cool, add the eggs, well beaten. Put a large spoonful in muffin rings, and bake twenty minutes in a hot oven.
The cream for them is made as follows:
Put over the fire one cup of milk and not quite a cup of sugar, one egg, mixed with three teaspoonfuls of corn starch and one tablespoonful of butter. Boil a few moments only. When cool, add vanilla to the taste.
Open the cakes and fill them with this cream.—M. H. K.
Buttermilk Cakes.
1 quart of flour.
2 eggs, well beaten.
1½ pint of buttermilk.
1 teaspoonful of salt.
Beat very light, after mixing the ingredients. Just before baking, stir in a little soda, mixed in a little of the buttermilk.
Bake on a griddle, free from grease.—Mrs. L.
Sour Milk Cakes.
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