Griddle Cakes

All batter cakes are better baked on an ungreased griddle, as they rise and keep their shape, and do not follow the grease., You will be rid of the disagreeable smoke and the odor of burning fat. Your griddle need not necessarily be of soapstone. If you have an old griddle and clean it thoroughly, being sure to remove all burned fat or batter, it can be used in this way.

Oatmeal Griddle Cakes

1 cake compressed yeast

2 cups milk, scalded and cooled 2 level tablespoons brown sugar

1½ cups corn meal

1 cup sifted flour

2 eggs

1/2 teaspoon salt

Dissolve the yeast and sugar (or molasses) in the lukewarm milk; add flour, eggs well beaten, corn meal, salt, and beat until smooth. Cover and set aside to rise in a warm place for about one hour, or until light. Stir well and bake on a hot griddle.

If prepared over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.

Wheat Griddle Cakes

1 cake compressed yeast

1 cup milk, scalded and cooled

1 cup lukewarm water

2 level tablespoons brown sugar

2 tablespoons melted lard 2 cups sifted flour ½ teaspoon salt 2 eggs

Dissolve the yeast and sugar in the lukewarm liquid. Add lard (or butter), then flour gradually, the eggs well beaten, and salt.

Beat thoroughly until batter is smooth; cover and set aside for about one hour, in a warm place free from draft, to rise. When light, stir well and bake on a hot griddle.

If prepared over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.

Griddle Cakes No. 1

2 cups flour

½ teaspoon salt

2 teaspoons baking powder

2 eggs

2 tablespoons melted butter

Milk (about 1½ cups)

Mix and sift the dry ingredients; add the milk and beaten eggs; beat thoroughly; add melted butter and drop by spoonfuls on a hot griddle. Serve with butter and maple syrup.

Griddle Cakes No. 2

2 cups flour ½ teaspoon salt 1 teaspoon soda

2 eggs

2 tablespoons melted butter

Sour milk (about 2 cups)

Mix and bake as directed for Griddle Cakes No. 1. One egg may be used instead of two, but more beating will be necessary.

Griddle Cakes No. 3

1 cake compressed yeast

1 cup lukewarm water

1¼ cups milk, scalded and cooled

4 level tablespoons brown sugar 4 tablespoons melted lard 1 teaspoon salt

2½ cups sifted flour

Dissolve the yeast and sugar in the lukewarm liquid; add lard (or butter), flour gradually, and salt. Beat thoroughly; cover and set aside to rise for about one hour, in a warm place, free from draft. When light, stir well and bake on hot griddle.

If wanted for over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.

Corn Griddle Cakes

¼cup corn meal ¾ cup boiling water Milk (about ½ cup) ½ teaspoon salt

1 cup flour

2 teaspoons baking powder

1 egg

2 tablespoons molasses

Add meal to boiling water and boil five minutes; when lukewarm stir in the milk; add dry ingredients, sifted, the beaten egg and molasses. Bake on a hot griddle and serve with butter and maple sugar.

Crumb Griddle Cakes

¾ cup bread crumbs

1 cup milk

½ tablespoon butter

1 egg

½ teaspoon salt

½ cup flour

1 teaspoon baking powder

Cook the crumbs, milk and butter for fifteen minutes; rub through a sieve; cool and add the yolk of the egg and the dry ingredients sifted. Fold in the white and bake on 0 hot griddle.