White Flour Griddle Cakes

To a quart of milk put two 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.

Buttermilk, Or Sour Milk Griddle Cakes

Make a thin batter with a small quart of sour or butter milk, white flour, a spoonful of fine Indian meal or white 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.

Ground Rice Griddle Cakes

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 half a teacup of yeast, four eggs, and flour to make it the right thickness for baking. Let it rise light. Bake on the griddle.

Buckwheat Griddle Cakes

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. All kinds of griddle-cakes should be well beaten.