PANCAKES IN VARIETY

On cold winter mornings pancakes of all kinds hold an important place at the breakfast table; the buck- wheat cake the most cherished of all. When properly made, this is the most delicious of all the griddle cakes, but it has been against it when made from yeast or risen over night that it was difficult to make light and sweet, and that disagreeable effects frequently followed its eat- ing. It is found that by the use of the Breadmaker’s Baking Powder to raise the batter these objections have been entirely overcome, and the buckwheat cakes

2m with a 1 reduced

of white ie butter ; ‘ell whisk oll out on te cutter, f an hour

k. Make till quite s. Bake

al weight into little next day,

nds hold he buck- properly lle cakes, t or risen id sweet, d its eat- dmaker’s bjections sat cakes

LESSONS IN CAKEMAKING. 53

are made a most delicious food, light, sweet, tender and perfectly wholesome, that can be eaten by any one with- out the slightest digestive inconvenience. Once tested from the following recipe, no other will be used :—Two cups of buckwheat, one cup of wheat flour, two table- spoons of Breadmaker’s Baking Powder, one-half tea- spoonful of salt, all sifted well together. Mix with milk into a thin batter and bake at once on a hot griddle.

The purest and richest syrup is made by dissolving sugar in the proportion of three pounds of sugar to one pint of water. Many persons prefer the flavour of syrup made of Orleans sugar to that made of the white.

Rice griddle cakes are very delicious. The rice is cooked until perfectly soft, drained dry, mashed with a spoon until the grains are well broken up. For each cupful of rice take two eggs, one pint of milk, one heap- ing teaspoonful of Breadmaker’s Baking Powder, one- half teaspoonful of salt, and flour enough to make a thin batter.

For hominy cakes take two cupfuls of cooked hominy, and crush it with a potato-masher until it is a smooth mass. Add one level teaspoonful of salt, two teaspoon- fuls of Breadmaker’s Baking Powder, and one cupful of flour, Stir together; then add by degrees one quart of milk, and lastly three well beaten eggs. Bake in thin cakes.

Very delicate and delicious cakes are made by allow. ing two teaspoonfuls of Breadmaker’s Baking Powder and one-half teaspoonful of salt to one quart of milk, and sufficient corn meal, mixing all into a smooth, thin batter ; no eggs or butter are used for these. The cakes bake quickly to a rich deep brown, and are extremely tender and light.

A very delicious, sweet pancake is made by taking one pint of sweet milk, four eggs, two tablespoonfuls of

54 THE BREADMAKER’S COOKING LESSONS.

powdered sugar, two tablespoonfuls of melted butter, one teaspoonful of Breadmaker’s Baking Powder, and flour enough to make a moderately thin batter. Beat the eggs, whites and yolks separately, until well frothed ; stir the butter, sugar, and one cupful of flour, into which the baking powder has been mixed, into the yolks, then add the milk. If needed, add more flour Bake in small cakes, butter each one as it comes from the fire, place four in a pile, with very thin layers of any kind of sweet jelly between, and powdered sugar over the top. They should be baked very thin and four served to each person.

PIES, PUDDINGS, TARTS, ETC,

gelled Sta

Of all the people who prate about the unhealthfulness of pies, we never yet came across one who really lived up to their doctrine. As a boy, it always seemed to us, that those who had most to say were willing to attempt the largest piece. A nicely made pie gives zest and variety to-the meal, and as the rule is to serve it only at dinner, there is not much danger of its being very harm- ful, A pie should never be made with a tough basswood crust, for unless a pie is really exquisite it is a sorrowful affair, and a disappointment. .

PIE CRUST. 1. The crust is the soul of a pie, and as it is on the outside it is easy to teli what manner of pie a pie is as to quality by looking at it. The shortening of pie crust should be of fine flavoured butter and firm lard. To

8 spor esse but

d butter, vder, and r. Beat frothed; to which Iks, then -in small re, place of sweet » They h person.

thfulness lly lived ied to us, / attempt zest and it only at ry harm- asswood sorrowful

is on the pie is as pie crust ard. To

PIES, PUDDINGS, TARTS, ETC. 55

commence with, the lard should be chopped into the sifted flour until it is as fine as the flour itself. Then mass it with very cold water into a ball and roll thin, flouring your kneading board. Butter the sheets, dust very lightly with flour, and roll into a scroll. Again roll into sheets, again dust with flour, and roll thin again until the butter all disappears. Butter your pie plates or tins, lay the bottom crust, which in some kind of pies should be glazed as follows to prevent soaking up the juices and leaving it clammy and raw. Glaze: -—Brush the crust with a well beaten white of an egg. If the same glaze is brushed over the top crust it gives a lovely brown colour, which for some kinds of pie is desirable. A top crust pie, such as mince and fruits, should never be made without seasoning and spicing to taste before the crust is put on. If this is left to be done after cooking, as some are accustomed to do, the pie has no charms for yours truly, and the same may be said of any pie whether it has an upper crust or not.

2. One quart of flour, one-half pound of sweet lard, one-half pound of new sweet butter, one cup of very cold water, a little salt,