GRIDDLE OR BATTER CAKES

70. Waffles — Take one quart flour, two teaspoons good baking powder, one of salt, one of sugar, all sifted together; add a table- spoon of butter, two eggs, and a pint and a half of sweet milk; cook in waffle-irons well heated and greased.

71. Waffles — One pint flour, one of sweet milk, three eggs well beaten, a piece of butter the size of an egg and a half, a little salt, one heaping teaspoon cream-tartar, half teaspoon soda; melt the butter and stir in flour, milk and eggs. Sift the cream-tartar and soda through a fine sieve the last thing.

72. Waffles — Take one quart flour, a teaspoon salt, a table- spoon melted butter, and milk sufficient to make a thick batter; mix thoroughly; add two well-beaten eggs, two heaping teaspoons tartaric acid, and one moderately heaping teaspoon soda; stir well together and bake at once in waffle-irons.

73. Quick Waffles — Two pints milk, one cup melted butter, and sifted flour to make a soft batter; add the well-beaten yelks of six eggs, then the beaten whites, and lastly (just before baking), four tea- spoons baking powder; beat very hard and fast for a few minutes. Are very good with but four or five eggs, but much better with more.

74. Raised Waffles — One quart flour, one pint sweet luke- warm milk, two eggs, a tablespoon melted butter, a teaspoon salt and half a cup good yeast. Bake in waffle-irons well heated and greased.

75. Rice Waffles — Boil half a pint of rice and let it get cold, mix with it a quarter pound of butter, and a little salt; sift in it one and a half pints flour; beat five eggs separately; stir the yelks to- gether with one quart milk, add the whites beaten to a stiff froth, beat

nard, and bake at once in waffle-irons.

76. Massasoit House Waffle — Mix a batter with milk the thickness of buckwheat batter ; raise the paste with compressed yeast; add three eggs and three spoonfuls of melted butter, and mix thor- oughly. Should the batter become sour add a little soda.

77. Buckwheat Cakes — Use only buckwheat flour perfectly clear of grits and free from adulteration with rye or corn; warm one pint sweet milk and one pint water — or one may be cold and the other boiling^ — put half of this into a stone crock, add five teacups buckwheat flour, beat well until smooth, add the rest of the milk and water, and lastly a cup of yeast. Or, the same ingredients and proportions may be used, except adding two tablespoons molasses or sugar, and using one quart water instead of one pint each of milk and water.

78. Buckwheat Cakes without Yeast — Two cups of buck- wheat flour, one of wheat flour, a little salt, three teaspoons baking powder; mix thoroughly, and add about equal parts of milk and water until the batter is of the right consistency, then stir until free from lumps. If they do not brown well add a little molasses.

79. Bread Griddle Cakes — One quart milk, boiling hot; two cups fine bread crumbs, three eggs, a teaspoon nutmeg, one tablespoon melted butter, one-half teaspoon salt, one teaspoon soda, dissolved in hot water-, break the bread into the boiling milk and let stand for ten minutes in a covered bowl, then beat to a smooth paste; add the yelks of the eggs well whipped, the butter, salt, soda, and finally the whites of the eggs previously whipped stiff.

80. Huckleberry Griddle Cakes — Two cups milk, a cup and a half molasses, three eggs, one and a half teaspoon soda, a little salt, and flour to make a batter. Add the berries after the batter is well mixed, and bake like other griddle cakes.

81. Corn Cakes — One pint corn meal, one of sour milk or but- ter-milk, one egg, one teaspoon soda and one of salt. A tablespoon of corn starch may be used instead of the egg ; bake on a griddle.

82. Batter Cakes — Make a batter of one quart each of flour and sour milk, three eggs beaten separately, a tablespoon of butter and a level teaspoon of soda; pulverize the soda very fine before measuring, and thoroughly mix with the dry flour; add the whites of eggs just be- fore baking on the griddle. May be made without eggs.

143. Flannel Cakes — Heat a pint of sweet milk, and into it put two heaping tablespoons butter, let melt, then add a pint of cold milk and the well-beaten yelks of four eggs — placing the whites in a cool place ; also, a teaspoon salt, four tablespoons potato yeast, and sufficient flour to make a stiff batter ; set in a warm place to rise, let it stand three hours, or over night ; before baking add the beaten whites ; bake like any other griddle cakes. Be sure to make the batter stiff enough, for flour must not be added after it has risen, unless it is allowed to rise again.

84. Graham Griddle Cakes — One quart Graham flour, one teaspoon baking powder, three eggs, and milk or water enough to make a thin batter.

85. Rice Griddle Cakes — Boil half a cup rice ; when cold, mix one quart sweet milk, the yelks of four eggs, and flour sufficient to make a stiff batter ; beat the whites to a froth, stir in one teaspoon soda and two of cream of tartar, add a little salt, and lastly the whites of the eggs ; bake on a griddle. Serve by spreading them while hot with butter, and also any kind of jelly or preserves ; roll them up neatl] cut off the ends, sprinkle with sugar, and serve quickly.

86. Pancakes — Put in an earthen pan four whole eggs, a pinch of salt, one of sugar, three spoons of flour ; beat with one quart of milk. The preparation must be very light. Bake the pancakes in a frying pan, very thickly spread with butter, turn them upside down on the table, put some currant or other jelly on one side ; roll them ; put them on a plate ; powder them with sugar, and candy with a poker, heated red hot. — Emile Combe ; Chef de Cuisine ', Hotel Wellington.

87. Indian Pancakes — One pint Indian meal, one teaspoon salt, a small teaspoon soda ; pour on boiling water until thinner than mush ; let it stand until cool and add the yelks of four eggs, half a cup of flour, in which has been mixed two teaspoons cream tartar ; stir in as much sweet milk or water as will make the batter suitable to bake ; beat the whites well and add just before baking.

88. French Pancakes — Beat together, until smooth, six eggs and a half pound flour, melt four ounces butter, and add to the batter, with one ounce sugar and half pint milk; beat until smooth ; put a tablespoonful at a time into a frying-pan, slightly greased, spreading the batter evenly over the surface by tipping the pan about; fry to a light brown; spread with jelly, roll up, dust with powdered sugar anf7 serve hot

89. Doughnuts — Two cups sour milk, one teaspoon soda, two cups sugar, one tablespoon melted butter, three eggs and a little salt (cinnamon if desired), flour sufficient to roll ; fry in hot lard sufficient to float, skim out and drain until dry.

90. Thomaston Fritters — Three eggs, one and a half cups milk, three teaspoons baking powder, and flour enough to make thicker than batter cakes ; drop into hot lard and fry like doughnuts.

A Sauce for the Above — One cup sugar, two tablespoons butter, one teaspoon flour beaten together, half a cup boiling water; flavor with extract lemon and boil until clear.

91. Queen Fritters — One pint water, four ounces butter, eight ounces flour, ten eggs; boil the water and butter together in a sauce- pan large enough to beat the mixture in; put in the flour all at once, and stir over the fire till well cooked ; let stand till warm, and add the eggs, one at a time; beat well with a spoon against the side of the pan; fry slowly in hot lard, and dust with powdered sugar. — Palmer House, Chicago.

92. Apple Fritters — Three eggs beaten very light, one quart milk; make a thin batter; add a little salt and the grated rind of one lemon; pare, core and slice thin one quart select tart apples; add to the batter, and cook by dropping in by spoonfuls in boiling lard; skim out with a skimmer and drain. Serve with sauce.

93. Apple Fritters — Make a batter in the proportion of one cup sweet milk to two cups flour, a heaping teaspoon baking powder, two eggs beaten separately, one tablespoon sugar and a saltspoon of salt; heat the milk a little more than milk- warm; add it slowly to the beaten yelks and sugar, then add flour and whites of the eggs; stir all together and throw in thin slices of good sour apples, dipping the batter up over them; drop into boiling hot lard in large spoonfuls with pieces of apple in each, and fry to a light brown. Serve with maple syrup, or a nice syrup made with clarified sugar.

94. Cream Fritters — One and a half pints flour, one pint milk, six well beaten eggs, half a grated nutmeg, two teaspoons salt and one pint cream. Stir the whole together enough to mix the cream; fry in small cakes.

95. Brown Bread — One pint yellow corn meal, one pint rye meal, one-half cup flour, all sifted together; add a little salt and one cup molasses; dissolve a teaspoon of soda in half a cup of hot water, and at once fill it with cold water; pour it on the mixed flour, etc., adding enough tepid water to make all thin; boil a cup of raisins and stir into the bread mixture; mix all well, and it is ready for the baking tins. Use a regular brown bread tin with a cover to bake it in; bake seven hours in a moderate oven. The bread tin should be deep, round, small at the bottom and large at the top, with a tight cover and in the form of a small ice cream mould of conical shape. Any tinner can make it at small cost. — Palmer House} Chicago,

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