GRIDDLE CAKES

Gateau a. la Plaque.

3 Cuss of Flour.

3 Cups of Sour Milk or Wann Water.

1 Teaspoonful of Soda.

3 F.ggs, Beaten Very Light.

•1 Teaspoonful of Salt.

Mix the flour and meal, and pour

on the milk or warm water. Make a batter somewhat stiffier than for Buckwheat Cakes, and add the eggs, Tvell-beaten, the whites and yolka separately, and finally add the soda, dissolved In a little warm water. Bake on a griddle, making the cakes large and generous. Serve with Louisiana Syrup.

Bread Griddle Cakes.

Gateau de Pain k la Plaque.

Utilize stale, left-over bread for these cakes. Take

1 Quart of Bollins Mill:.

2 Cups of Fine Bread Crumbs.

1 Tablespoontul of Melted Butter.

% Teaspoontul of Salt.

Soak the bread in the boiling milk, and as it cools beat it to a very smooth paste. Then add the yolks of the eggs, beaten very light, and the soda, dissolved in a little warm water. Finally add the whites of the eggs, beaten to a stiff froth, and a half cupful of sifted flour to bind well. Bake on a hot griddle, and butter, and serve with Louisiana Molasses or Syrup.

Commeal Griddle Cakes.

Gateau de Farine de Mais k la Plaque.

V4 Teaspoonful of Soda. 2 Cu£is of Cornmeal.

1 Cup of Flour.

1 Teaspoonful of Salt.

3 Cups of Sour Milk or Warm Water.

1 Teaspoonful of Soda.

Scald the meal and mix with the milk. Add the flour, into which you will have mixed the salt. Beat the eggs very light and add, and. when all has been beaten very light add a teaspoonful of soda, dissolved in a little w^arm water. Bake on a grid- dle to a nice brown. If sweet milk Is used, be careful to use. instead of the soda, two teaspoonfuls of baking powder.

Graham flour, which is now used so much, may be made into griddle cakes, using two cups of the flour to one of wheat flour, and adding also one large tablespoonful of lard or butter. Cook as other Griddle Cakes on a hot griddle.

Hoinln7 Gi^Iddle Cakes.

Gateau de SaccajnitS k la Plaque.

2 Cups of Hominy.

1 Ouo of Flour.

1 Teaspoonful of Salt.

S Cups of Sour Milk or Warm Water.

1 Teaspoonful of Soda.

Boil and mash the honiiny, or util- ize left-over hominy. Add the flour. Into which you will have mixed the

add, and when all has been beaten very light add a teaspoonful of soda, dissolved in a. little warm water. Bake on a griddle to a nice brown. If sweet milk is used, be careful to use, instead of the soda, two tea- spoonfuls of baking powder. Serve with Louisiana Molasses or Syrup.

Frencb Griddle cakes.

Gateau de Plaque k la Frangaise.

1^ Pints of Sifted Flour.

1 Tablespoontul of Butter.

1 Ounce of Sugar.

1 Cub of Milk.

Beat the yolks of the eggs and the sugar very light; then add the flour and melted butter, and then add the warm milk. Beat all till very light. Add a half teaspoonful of baking powder, and then add the whites of the eggs, beaten to a stiff froth. Beat all till very smooth. Drop a tablespoonful at a time upon the hot griddle; turn quickly and bake on the other side, allowing about two minutes in all; place on a hot platter, butter well and spread with Jelly; then roll up, dust with pow- dered sugar and serve very hot.

Green Corn Griddle Cakes.

Gateau de Mai's Tendre k la Plaque.

1 Quart of Finely-Grated Green Com.

1 Pint of Milk. 4 Eggs.

% Teaspoonful of Salt.

1 Cup of Flour.

1 Tablespoonful of Melted Butter.

Beat the eggs separately, and then «idd the yolks, well beaten, to the corn. Add the salt, melted butter and the milk, and mix well. Then add sufficient flour to make a thin batter, and finally the whites of the eggs, beaten to a stiff froth. Bake on a hot griddle, butter generously, and serve very hot. This is a great Creole cake, and very delicipus.

R2ce Griddle Cakes.

Gateau de Riz k la Plaque.

2 Cups of Boiled Rice.

1 Cur of Flour. 2 Eggs.

1 Pint of Milk or Water.

H Teaspoonful of Salt.

114 Teaspoonfuls of Baking Powder.

1 Teaspoonful of Sugar.

Mash the rice through a sieve. Sift the flour, baking powder and salt together, and add the sugar to the milk. Add this to the flour and mix in the rice till free from any lumps. Then add the eggs, the whites and yolks beaten separately, and mix into a very smooth batter. Have tho griddle well-heated. Bake the cakes to a nice brown, and serve with Louisiana Syrup.

1 Pint of Sweet Milk. y^ Pound of Flour.

2 Ounces of Butter.

Beat the whites and the yolks separately till very, very light. Warm the milk and add the melted butter. When cold, mix with the yolks of the eggs, and add the flour and salt, beating till very light. Now add the whites of the eggs, beaten to a stiff froth. Stir lightly, turn into buttered tins, fllliug each about half full, and bake to a light brown.

CRACKSfKLS.

Craquelins.

2 Cups of Rich Milk. 4 Tflblespoonfuls of Butter. 1 Gill of yeast. ] Teaspoonful of Salt.

Scald the milk and add the butter, and let it grow tepid. Then add the yeast and dissolve well. Add the salt, and now add the flour sufficient to make a light dough. Set to rise, and when twice Its bulk work light- ly, and roll out very thin, and cut into pieces about two and a half inches sauare. Stick well with a fork through and through, and bake in a slow oven, as you would soda crackers.