Chapter XXI Griddle Cakes, Waffles, and Sirups
476 — Plain Griddle Cakes
| 1½ cups flour | 1 egg well beaten |
| 3 teaspoons baking powder | 1 tablespoon melted shortening |
| ½ teaspoon salt | ½ cup milk |
| 1 tablespoon sugar | ¾ cup water |
Mix and sift dry ingredients; add egg well beaten, shortening, and liquid; beat well, and cook on a hot griddle. The cakes should be small and should be served very hot with butter and sirup.
477 — Sour Milk Griddle Cakes
| 2 cups flour | 2 teaspoons sugar |
| ½ teaspoon salt | 2 cups thick sour milk |
| 1 teaspoon soda | 1 egg well beaten |
Mix and sift dry ingredients, add milk and egg, and beat well; cook the same as Plain Griddle Cakes (see No. 476).
478 — Corn Meal Griddle Cakes
| 1½ cups corn meal | 1 egg well beaten |
| ½ cup flour | ¾ cup milk |
| 4 teaspoons baking powder | ¾ cup water |
| ¾ teaspoon salt | 1 tablespoon melted shortening |
| 1 tablespoon molasses |
Mix in order given, beat well, and cook on a hot, greased griddle. If all of the batter is not needed at once, cover what is left, and keep in a cold place; add one-half teaspoon of baking powder, and beat vigorously before using; or half of the recipe may be used and the extra half egg used in some other way.
479 — Dried Crumb Griddle Cakes
| 1 cup dried and sifted bread crumbs | 2 tablespoons sugar |
| 1 cup flour | 1 egg |
| ½ teaspoon salt | 1¼ cups milk |
| 4 teaspoons baking powder |
Mix and cook according to directions for Plain Griddle Cakes (see No. 476). Half milk and half water may be used.
480 — Rice Griddle Cakes
| 1 cup cooked rice | 2 teaspoons baking powder |
| 1 egg well beaten | 1 tablespoon sugar |
| 1 cup milk | ½ teaspoon salt |
| 1 cup flour | Few gratings nutmeg |
Mix rice and egg thoroughly with a fork, add milk, and dry ingredients mixed and sifted together; beat well, and cook the same as Plain Griddle Cakes (see No. 476).
481 — Raised Buckwheat Cakes
| 1 cup boiling water | ¼ cup lukewarm water |
| ½ teaspoon salt | 1 cup buckwheat flour |
| 1 tablespoon molasses | ¼ cup white flour |
| ½ yeast cake | ½ teaspoon soda |
Mix boiling water, salt, and molasses, and when lukewarm add yeast dissolved in lukewarm water; add gradually to flour, and beat well; let rise over night, add soda, beat well, and cook the same as Plain Griddle Cakes (see No. 476).
482 — Waffles
| 1½ cups flour | 1 egg well beaten |
| ½ teaspoon salt | 1 cup milk |
| 3 teaspoons baking powder | 3 tablespoons melted shortening |
| 1 teaspoon sugar |
Mix and sift dry ingredients; add egg, milk, and shortening, and beat well; cook in a hot, well-greased waffle iron.
483 — Corn Meal Waffles
Follow recipe for Oatmeal Waffles (see No. 484), using one cup of corn meal mush in place of oatmeal.
484 — Oatmeal Waffles
| 1 cup cooked oatmeal | 2 teaspoons baking powder |
| Yolks of 2 eggs | ½ teaspoon salt |
| 1 cup milk | 1 tablespoon sugar |
| 2 tablespoons melted shortening | Whites of two eggs |
| 1 cup entire wheat flour |
Mix oatmeal and yolks of eggs (which have been beaten very light) until there are no lumps in the mixture; add milk, shortening, and dry ingredients sifted together; beat well, and fold in the stiffly beaten whites of eggs. Cook in a hot, well-greased waffle iron.
485 — Rice Waffles
To recipe for Waffles (see No. 482) add one-half cup of cooked rice, mixing the rice thoroughly with the beaten egg before adding.
486 — Brown Sugar Sirup
Boil one cup of brown sugar and one-half cup of water until the consistency of thick maple sirup. Serve hot or cold.
487 — Cider Sirup
1½ cups cider 1 cup sugar
Heat cider, add sugar, and boil until a thick sirup is formed, skimming when necessary. Serve hot or cold.
488 — Lemon Sirup
Boil one cup of sugar, one-half cup of water, and one tablespoon of lemon juice until the consistency of thick maple sirup; add one teaspoon of butter, and serve hot.
489 — Orange Sirup
¾ cup orange juice Grated rind ½ orange
1 cup sugar
Boil orange juice and sugar until mixture has the consistency of thick maple sirup, add rind, and serve hot or cold.