“FLANNEL” CAKES WITH BAKING POWDER

Sift together in a bowl 1 pint of flour, 1 teaspoon of salt, 2 teaspoons of Royal baking powder, mixed to a smooth batter, with about 1 pint of sweet milk.  Add two yolks of eggs, 1 tablespoon of melted butter.  Lastly, add the 2 stiffly-beaten whites of eggs. 1 teaspoon of baking molasses added makes them brown quickly.  Bake on a hot griddle, well greased.

FRAU SCHMIDT’S RECIPE FOR WAFFLES

One pint of sour milk, 1 quart of sweet milk, 1 teaspoon salt, 1 tablespoon butter, whites of three eggs and yolks of two and 1 teaspoon of baking soda, and flour to make a rather thin batter.  Beat the two yolks of the eggs until light and creamy, then add 1/2 teaspoon of baking powder, little flour, then the sour milk with soda dissolved in it, stirring all the time.  Then add 1 tablespoon of melted or softened butter, then the sweet milk; beat well; and lastly, add the stiffly-beaten whites of the three eggs.  Bake in hot waffle iron.

“CRUMB” CORN CAKES

One pint of stale bread crumbs (not fine, dried crumbs), covered with 1 pint of sour milk.  Let stand over night.  In the morning add 1 tablespoon of butter, yolks of 2 eggs and a little salt, 1/2 teaspoon of salaratus (good measure), 3/4 cup of granulated corn meal, to which add a couple of tablespoons of bread flour, enough to fill up the cup.  Stir all well together, add the 2 stiffly-beaten whites of eggs and drop with a tablespoon on a hot, greased griddle.  Make the cakes small, as they do not turn quite as easily as do buckwheat cakes.  This makes about two dozen cakes.  These are good.

“GRANDMOTHER’S” RECIPE FOR BUTTERMILK WAFFLES

Mix to a smooth batter, 4 cups of sour buttermilk, 5 cups of flour, and add 1 tablespoon of melted butter, 1 teaspoon salt, 1 tablespoon of molasses.  Add the well-beaten yolks of 3 eggs, 1-1/2 teaspoonfuls of baking soda, dissolved in a little hot water.  Lastly, add the stiffly-beaten whites of 3 eggs.  Place about 3 tablespoonfuls of the batter on hot, well-greased waffle irons.  If buttermilk cannot be procured, sour milk may be used with good results, providing the milk is quite sour.  From this quantity of batter may be made twelve waffles.  Serve with maple syrup or honey.

BREAD GRIDDLE CAKES

To 1 pint of sour milk add about 3 slices of stale bread and allow the bread to soak in this mixture over night.  In the morning beat up smoothly with 1 egg yolk, 1 teaspoonful of soda, a pinch of salt and enough cornmeal and white flour, in equal quantities, to make a moderately thin batter.  Lastly, add the stiffly-beaten white of egg, bake on a hot griddle.  Cakes should be small in size, as when baked cakes are less readily turned than other batter cakes.  These cakes are economical and good.