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Classic
Cook Books
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page 76
Butter-milk Cakes.
You may make a very good batter cake without eggs. To a quart of butter-milk,
put a piece of lard, the size of an egg; warm them together, and stir in a
tea-spoonful of salæratus; make it in a thin batter with flour; beat it a few
minutes, and bake it as other cakes.
Buckwheat Cakes.
Take quart of buckwheat flour, half a pint of wheat flour, and a spoonful of
salt; make them into a thick batter, with milk-warm water; put in a half tea-cup
of yeast, and beat it well; set it by the fire to rise, and if it should be
light before you are ready to bake, put a tea-cup of cold water on the top, to
prevent it from running over; if it should get sour, pour in a tea-spoonful of
salæratus, dissolved in hot water, just before you bake.
It is best to make them up quite thick, and thin them with a little warm water
before you bake; butter them just as you send them to table. If you can get
brewers' yeast, it is much better for buckwheat cakes. In very cold weather,
they may be kept made up for several days, and baked as required.
Sally Lunn.
Warm a quart of milk with a quarter of a pound of butter, and a heaped spoonful
of sugar; beat up three eggs, and put in, with a little salt, and flour enough
to make it stiffer than pound-cake; beat it well; put in a tea-cup of yeast, and
let it rise; butter a fluted pan and pour it in; bake it in a quick oven, slice
and butter it. If you wish tea at six o'clock, set it to rise at ten in the
morning. Bake it an hour.
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