Griddlecakes And Waffles

(For General Method see below) Griddlecakes Waffles

Sweet Milk Sweet Milk

Ingredients:

1 c. flour

2 tsp. baking powder 1/4 tsp. salt

1 tbsp. melted butter 1 egg 3/4 c. milk

Ingredients: 1 3/4 c. flour

3 tsp. baking powder 1/2 tsp. salt

1 tbsp. melted butter

2 eggs

1 c. milk

Sour Milk

Ingredients:

2 1/2 c. flour

1/2 tsp. salt

2 c. sour milk 1 1/4 tsp. soda

1 egg

Sour Milk

Ingredients: 1 1/4 c. flour 1/2 tsp. soda 1/4 tsp. salt

1 c. sour milk

2 eggs

2 tbsp. melted butter

1 If a phosphate baking powder be used, the phosphorus content of the product will of course be much higher than is here shown.

Corn Meal

Ingredients:

1 c. corn meal

1 c. flour

4 tsp. baking powder

1 tsp. salt

4 tbsp. sugar

2 eggs

1 qt. scalded milk Cook meal and milk 5 minutes in a double boiler.

Corn Meal

Ingredients:

1/2 c. corn meal 1 1/2 c. boiling water

1 tsp. salt 1 1/2 c. milk

2 tbsp. sugar

2 tbsp. melted butter

2 c. flour

3 tsp. baking powder 2 eggs

Cook meal and water 20 minutes in a double boiler.

General Method

General Rules for Mixing.

Sift flour, and sift with salt, sugar, and baking powder. Separate eggs, beat yolks thoroughly, and add to the milk. Add the liquids to the dry ingredients. Add the melted butter and fold in the stiffly beaten whites of eggs.

General Rules For Frying

Grease irons carefully with lard, crisco, or salt pork. Fry mixture as soon as mixed. Serve immediately with butter and sirup or butter and powdered sugar.

Griddlecakes

Drop mixture by spoonfuls on a hot griddle. When puffed, full of bubbles and cooked on edges, turn and brown the other side.

Waffles

Put a tbsp. of mixture in each compartment near center of iron, cover, and mixture will spread to fill iron. Turn and brown other side.

Swedish Timbale Cases

Ingredients:

3/4 c. flour 1/2 c. milk

1/2 tsp. salt 1 egg

1/2 tsp. olive oil

Method:

Sift flour and salt. Add slightly beaten egg and the milk. Beat until smooth. Add the olive oil.

To Make Timbale Cases

Plain and fluted irons of various shapes mounted on a long handle are used for shaping Swedish Timbale Cases.

To use: dip the iron into the hot fat, let stand two or three minutes, then drain and dip into the batter - held in measuring cup - to half an inch of the top of iron, return at once to the fat and hold there until the batter is crisp and lightly colored, then remove from the iron and turn upside down on soft paper to drain. If, on dipping the iron into the batter, the batter does not cling to it, the iron has not been heated enough. If the fat sizzles considerably and the case spreads out and drops from the iron, the mold is too hot. If the iron is lowered too far into the batter, the case will spread over the top of the iron and be troublesome to remove. The finished cases should be very crisp. A small, deep pan of fat gives best results.