pint sour milk.
1 pint flour.
Butter size of a small egg.
1 tablespoonful of sugar.
1 saltspoonful of salt.
Half teaspoonful of soda.
Bake in hot and well greased iron clads.
Farina Cakes.
Melt together one pint of milk and one tablespoonful of butter. Then add four tablespoonfuls of farina and boil till quite thick. Set aside to cool. When ready to bake, add three well beaten eggs, a few spoonfuls of flour, and salt to your taste.—Mrs. S.
Rice Cakes.
Put one pound of rice in soak the over-night. Boil very soft in the morning, drain the water from it and mix with it, while hot, a quarter of a pound of butter. After it has cooled, add to it one quart of milk, a little salt, and six eggs. Sift over it and stir into it gradually a half pound of flour. Beat the whole well and bake on a griddle like other batter cakes.—Mrs. W.
Another Recipe for Rice Cakes.
One cup of cold boiled rice, rubbed in a quart of milk, one pint of flour, a teaspoonful of salt, two eggs beaten light. Beat all till free from lumps. Bake as soon as made, on a well greased griddle.
Batter Cakes.
Two eggs beaten separately. Pour into the yolks a pint of buttermilk, then put in two handfuls of meal and one of flour, then the whites of the eggs, half a teaspoonful of soda and a little salt. Fry with very little grease, or with egg shells. Put two spoonfuls of batter to a cake.—Mrs. C. L. T.
Another Recipe for Batter Cakes.
1 quart of flour.
1 pint of meal.
1 teaspoonful of soda.
1 teaspoonful of salt.
3 eggs.
Make up with buttermilk.—Mrs. Dr. J.
Batter Cakes made of Stale Bread.
Put a loaf of stale bread to stand all day in a pint of milk. Just before tea add three eggs and one large spoonful of butter. If too thin, add a little flour.—Mrs. R.
Old Virginia Batter Cakes.
Beat two eggs very light in a bowl. Add one teacup of clabber, one of water, one of corn meal, a teacup of flour, one-half teaspoonful of salt. Just before baking, sift in half a teaspoonful of soda and stir well. It is better to grease the griddle with fat bacon than with lard.
The above proportions will make enough batter cakes for two or three persons.—Mrs. S. T.
Another Recipe for the Same.
1 quart sweet milk.
1 heaping pint corn meal.
4 eggs.
1 teaspoonful of salt.
Half teaspoonful of soda.
1 tablespoonful of warmed butter or fresh lard.
Break the eggs, whites and yolks together, beat slightly, then add the milk, stir in the meal and beat until it looks light. Bake on a griddle.—Mrs. J. P.
Cheap Recipe for Batter Cakes.
1 pint of sour milk.
1 teaspoonful of soda.
1 tablespoonful of flour.
Enough meal to make a good batter.
Bake on a hoe.—Miss E. P.
Indian Griddle Cakes.
1 quart of sour milk.
1 large tablespoonful of butter, melted after measuring.
2 eggs.
1 teaspoonful of soda.
Half a teaspoonful of salt.
Make a thin batter, with two-thirds Indian meal, and one-third flour.
A small bag made of coarse but thin linen or cotton, and filled with common salt, is much better to rub over the griddle than lard, when cakes are to be fried or baked.
Batter Bread.
Break two eggs into a bowl. Beat to a stiff froth. Pour in one teacup of clabber or butter-milk, one of water, one of corn meal, one of flour, half teaspoonful of salt, a heaping teaspoonful of butter melted. Beat all well together. Have already heated on the stove or range, iron-clad muffin moulds (eight or ten in a group). Grease them well with a clean rag, dipped in lard. Fill each one nearly full with the batter, first sifting in half a teaspoonful soda. Set in a hot oven and bake a nice brown. Oblong shapes are the nicest. If preferred, sweet milk may be used instead of sour milk and water. In this case add another egg and dispense with the soda.—Mrs. S. T.
Batter Bread.
Four cups of meal, two cups sweet milk, four eggs, two tablespoonfuls flour, one tablespoonful lard, one teaspoonful salt, half teaspoonful soda.—Mrs. F.
Batter Bread.
One cup meal, one cup sweet milk, one cup butter-milk, two eggs, one tablespoonful butter, one tablespoonful flour, half teaspoonful of salt, and same of soda. Bake in cups.—Mrs. G.
Corn Muffins.
3 eggs, beaten light.
1 pint of buttermilk (if very sour, use less).
1 teacup of cream or milk.
1 small teaspoonful of soda.
Lard or butter size of an egg.
Meal enough to make the batter of the consistency of pound-cake batter.—Mrs. I.
Corn Meal Waffles.
One pint of corn meal scalded. While hot add to it, two tablespoonfuls of lard or butter, three well beaten eggs, a cup of boiled rice, a pint of flour, a teaspoonful of salt. Thin to the proper consistency with milk.—Mrs. Dr. S.
St. Nicholas' Pone.
1 quart of meal.
1 quart of milk.
4 eggs.
1 tablespoonful of melted butter.
1 teaspoonful of salt.
2 teaspoonfuls cream of tartar.
