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Classic
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page 36
before baking. Some never stir buckwheat cakes after they have risen, but take
them out carefully with a large spoon, placing the spoon when emptied in a
saucer, and not back again into the batter. In baking griddle-cakes have the
griddle clean, and, if the cakes stick, sprinkle on some salt and rub with a
coarse cloth before greasing; or, better still, provide a soapstone griddle
which needs no greasing. (It must be made very hot, but if greased it is
spoiled.) Griddle-cakes may be made with new-fallen snow, in the proportion of a
tea-cup of snow to a pint of milk. Fresh snow contains a large proportion of
ammonia which renders the cakes light, but which soon evaporates, rendering old
snow useless for this purpose.
BUCKWHEAT CAKES.
Buckwheat flour, when properly ground, is perfectly free from grit. The grain
should be run through the smutter with a strong blast before grinding, and the
greatest care taken through the whole process. Adulteration with rye or corn
cheapens the flour, but injures the quality. The pure buckwheat is best, and is
unsurpassed for griddle-cakes. To make batter, warm one pint sweet milk and one
pint water, (one may be cold and the other boiling); put half this mixture in a
stone crock, add five tea-cups buckwheat flour, beat well until smooth, add the
rest of the milk and water, and last a tea-cup of yeast.
Or, the same ingredients and proportions may be used except adding two
table-spoons of molasses or sugar, and using one quart of water instead of one
pint each of milk and water.--Miss S. A. Melching.
BREAD CAKES.
Take stale bread and soak over night in sour milk; in the morning rub through a
colander, and to one quart add the yolks of two eggs, one tea-spoon salt, one
tea-spoon soda, two table-spoons sugar, and flour enough to make a batter a
little thicker than for buckwheat cakes, add last the well-beaten whites of the
eggs, and bake.
CRUMB GRIDDLE-CAKES.
The night before using put some bread crumbs to soak in one quart of sour milk;
in the morning rub through a sieve and add four well-beaten eggs, two tea-spoons
soda dissolved in a little
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