RECEIPTS FOR LESSON XII. Griddle Cakes.

1 c. flour.

1 ssp. salt.

1 tsp. baking-powder.

1 c. sweet milk (scant). 1 tsp. melted butter.

Sift flour, baking-powder, and salt together. Add the milk, using enough to make a batter about like thick cream. The amount will vary with the quality of the flour, and the surest way is to fry a spoonful, and add more liquid if the batter be too thick to run easily on the griddle, and more flour if they spread too much or will not hold their shape in turning. Add the butter last. Pour from the end of a large spoon on a hot, well-greased griddle. When one side is full of bubbles turn the cakes over and brown the other side until it stops puffing.

One egg may be used, but it is not necessary. With sour milk, use 1/2 tsp. soda and omit the baking-powder, and with sour cream, omit the butter. Half flour and half fine white corn meal, or whole-wheat flour may be used.

Whole-wheat or Graham Gems.

1/2 c. Graham flour. 1/2 c. milk or water.

1/2 ssp. salt.

Mix salt with flour, add liquid gradually till smooth. Beat thoroughly. Drop by spoonfuls on a hot, well-greased griddle, or bake in hissing hot, buttered gem-pans, 30 ox

Pop-overs.

1 c. flour. 1 c. milk.

1 ssp. salt. 1 egg.

Mix the salt with the flour, add half of the milk slowly, and when a smooth paste is formed, add the remainder and the egg beaten thoroughly. Beat well before filling the pans. Cook in hot, buttered gem-pans, or earthen cups, in a quick oven half an hour, or until the puffs are brown and well popped over.

Snow Pancakes.

1/2 c. flour. 1/2 c. milk.

1 ssp. salt. 1 hp. tbsp. snow.

Mix the same as Graham gems, and after beating well, fold in the snow (which must be freshly fallen). Cook like large griddle cakes, and when done spread them with sugar or jam and roll them over and over.

Questions on Lesson XII.

1. What are batters ?

2. Why should batters be light and porous ?

3. How does air make a batter light ?

4. How are pop-overs made light ?

5. What do we use in the griddle cakes to make them rise ?

6. Why should batters be cooked soon after they are mixed ?

7. What is the proportion of flour and liquid for a batter ?

8. What is the difference between stirring and beating ?

9. How do you mix a batter ?

10. When do we stir, and when do we beat, a mixture ?

11. Why do we grease a dish in which a batter is to be cooked ?

12. What causes the differences in crusts of anything cooked on a griddle, in the oven, and by steam ?

13. How many kinds of griddle cakes may be made ?

14. How could you vary the popovers ?