Woman's Institute Library of Cookery Volume I Part 27

Sift the flour, sugar, and salt together, and add the milk and beaten egg yolk. Melt the fat and add it and the chopped nuts. Beat the egg white stiff and fold it into the mixture carefully. Fill hot, well-greased gem irons level full of the batter, and bake in a hot oven about 20 minutes.

[Ill.u.s.tration: Fig. 7]

38. WHOLE-WHEAT PUFFS.--Puffs in which use is made of whole-wheat flour instead of white flour are also an example of a thin batter that is made light by aeration. If desired, graham flour may be subst.i.tuted for the whole-wheat flour, but if it is a coa.r.s.er bread will be the result. This coa.r.s.eness, however, does not refer to the texture of the bread, but is due to the quant.i.ty of bran in graham flour. Whole-wheat puffs, as shown in Fig. 7, are attractive, and besides they possess the valuable food substances contained in whole-wheat flour, eggs, and milk.

WHOLE-WHEAT PUFFS (Sufficient to Serve Six)

1-1/2 c. whole-wheat flour 2 Tb. sugar 1 tsp. salt 1 c. milk 1 egg 1 Tb. fat

Sift the flour, sugar, and salt together and add the milk and the egg yolk, which should be well beaten. Melt the fat and stir it into the batter. Beat the egg white stiff, and fold it in carefully. Heat well-greased gem irons, fill them level full with the mixture, and bake in a hot oven for about 20 minutes.

GRIDDLE-CAKE RECIPES

39. PROCEDURE IN BAKING GRIDDLE CAKES.--During the preparation of the batter for griddle cakes, have the griddle heating, so that it will be sufficiently hot when the cakes are ready to be baked. Each time, before the baking is begun, grease the griddle, provided it is the kind that requires greasing, by rubbing over it a rind of salt pork or a small cloth pad that has been dipped into a dish of grease. In greasing the griddle, see that there is no excess of grease, as this burns and produces smoke.

When the griddle has become hot enough for the batter to sizzle when it is put on, the baking may be started. Pour the batter on the griddle from the tip of a large spoon, so that the cakes will form as nearly round as possible. When the top surface is full of bubbles, turn the cakes with a spatula or a pancake turner, and allow them to brown on the other side. By the time the cakes are sufficiently browned on both sides, they should be cooked through and ready to serve. If they brown before they have had time to cook through, the griddle is too hot and should be cooled by moving it to a cooler part of the stove or by reducing the heat. A very important point to remember in the baking of griddle cakes is that they should not be turned twice, as this has a tendency to make them heavy.

40. GRIDDLE CAKES.--As is generally known, griddle cakes are thin batters that are made light with a chemical leavening agent. Eggs are often used in such batters, but it is possible to make very excellent griddle cakes without the use of any eggs. It should also be remembered that the use of too much egg is more certain to make the cakes tough and less palatable than if none is used. The kind of flour used for griddle cakes has much to do with the consistency of the batter used for them.

If, when the first cakes are placed upon the griddle, the batter seems to be either too thick or too thin, liquid or flour may be added to dilute or thicken the batter until it is of the right consistency. For instance, if bread flour is used, more liquid may be needed, and if pastry flour is used, more flour may be required.

GRIDDLE CAKES (Sufficient to Serve Six)

3 c. flour 5 tsp. baking powder 1 tsp. salt 1/4 c. sugar 1 egg 2-1/4 c. milk 2 Tb. melted fat

Mix and sift the flour, baking powder, salt, and sugar. Beat the egg, add to it the milk, and pour this liquid slowly into the dry ingredients. Beat the mixture thoroughly and then add the melted fat. Bake the cakes on a hot griddle as soon as possible after the batter is mixed.

41. SOUR-MILK GRIDDLE CAKES.--Very delicious griddle cakes may be made by using sour milk and soda for the liquid and leavening instead of sweet milk and baking powder. Besides being particularly appetising, such cakes serve to use up left-over milk that may have soured. There is very little difference between the ingredients for this recipe and one calling for sweet milk, except that sour milk, which is a trifle thicker in consistency than sweet milk, requires less flour to thicken the mixture.

SOUR-MILK GRIDDLE CAKES (Sufficient to Serve Six)

2-1/2 c. flour 1/2 tsp. salt 2 Tb. sugar 1 tsp. soda 2 c. sour milk (not thick) 1 egg

Mix and sift the flour, salt, sugar, and soda. Add to these the sour milk and the egg well beaten. If the milk is thick, the quant.i.ty should be increased accordingly. Beat the mixture thoroughly and bake at once on a hot griddle.

42. CORN GRIDDLE CAKES.--The addition of corn meal to a griddle-cake mixture adds variety and food value and produces an agreeable flavor.

Where corn meal is cheap, it is an economical ingredient to use in griddle cakes and other hot breads.

CORN GRIDDLE CAKES (Sufficient to Serve Six)

1/2 c. corn meal 1-1/2 c. boiling water 2 c. milk 2 c. flour 5 tsp. baking powder 1-1/2 tsp. salt 1/4 c. sugar 1 egg 2 Tb. melted fat

Add the corn meal to the boiling water, boil 5 minutes, and turn into a bowl. Then add the milk. Next, mix and sift the flour, baking powder, salt, and sugar, and stir them into the first mixture. Beat the egg and add to the whole. Finally, stir in the melted fat. Bake on a hot griddle.

43. RICE GRIDDLE CAKES.--If a change in the ordinary griddle cakes that are used for breakfast is desired, rice griddle cakes should be tried.

Besides lending variety, the addition of rice to a griddle-cake mixture helps to use up any left-over rice that may have been cooked for another purpose. Steamed or boiled rice used for this purpose should be broken up with a fork before it is mixed in the batter, so that the grains of rice will not stick together in chunks.

RICE GRIDDLE CAKES (Sufficient to Serve Six)

2-1/2 c. flour 5 tsp. baking powder 1/4 c. sugar 1/2 tsp. salt 1/2 c. cold cooked rice 1 egg 1-1/2 c. milk 2 Tb. melted fat

Mix and sift the flour, baking powder, sugar, and salt. Work the rice into the dry ingredients. Add the egg, well beaten, the milk, and the melted fat. Bake on a hot griddle.

44. BUCKWHEAT CAKES.--Buckwheat flour is used for griddle cakes more than for any other purpose. When used in this way it has a very typical flavor that most people find very agreeable. Many prepared buckwheat flours, to which have been added the quant.i.ty of leavening agent necessary to raise the mixture, are on the market for the convenience of those who do not desire to prepare the mixture at home. As a rule, these contain a combination of buckwheat and wheat flour. To make cakes from these flours, add the required amount of liquid, either milk or water, and a little sugar, if necessary, and then proceed to bake them on a griddle. While there is no objection to the use of such flours if they are found agreeable, it is more expensive to use them than to make up the buckwheat mixture at home. A recipe for buckwheat cakes that proves very satisfactory is the following:

BUCKWHEAT CAKES (Sufficient to Serve Six)

2 c. scalded milk 1/2 c. fine bread crumbs 1/2 tsp. salt 1/4 yeast cake 3/4 c. lukewarm water 1-1/2 c. buckwheat flour 1/2 c. white flour 1 Tb. mola.s.ses 1/4 tsp. soda

Pour the scalded milk over the bread crumbs and add the salt. Dissolve the yeast cake in 1/2 cupful of the lukewarm water and add this to the bread crumbs and milk. Stir in the buckwheat and the white flour, and let the mixture rise overnight. In the morning, stir it well and add the mola.s.ses, the soda, and 1/4 cupful of lukewarm water. Bake on a hot griddle.

If cakes are to be baked the next day, retain 1/2 cupful of the batter, to which may be added flour, milk, salt, and mola.s.ses. By doing this each day, a starter may be had for a long period of time. If a strong buckwheat flavor is desired, use all buckwheat flour, but if only a slight buckwheat flavor is desired, make the proportion of wheat flour greater and that of the buckwheat smaller.

WAFFLE RECIPES

45. PROCEDURE IN BAKING WAFFLES.--The procedure in making waffles is very similar to that in making griddle cakes. While the waffle mixture is being prepared, heat the waffle iron. Then grease it thoroughly on both sides with a rind of salt pork or a cloth pad dipped in fat, being careful that there is no excess fat, as it will run out when the iron is turned over. With the iron properly greased and sufficiently hot, place several spoonfuls of the batter in the center and close the iron. By so doing, the batter will be pressed out to cover the entire surface. In pouring the batter, do not cover the entire surface of the iron with batter nor place any near the outside edge, for it is liable to run out when the iron is closed. In case this happens, be sure to put in less batter the next time. Allow the waffle to brown on the side near the fire and then turn the iron, so as to brown the other side. When the waffle is sufficiently brown, remove it; then grease the iron and repeat the process.

[Ill.u.s.tration: FIG. 8.]

46. WAFFLES.--The form of hot bread known as waffles, which are ill.u.s.trated in Fig. 8, offers the housewife an excellent opportunity to add variety to meals. Practically no one dislikes waffles, and they are especially appetising when sprinkled with powdered sugar or served with sirup. They are often served with chicken or other gravy.

WAFFLES (Sufficient to Serve Six)

2 c. flour 3 tsp. baking powder 1/2 tsp. salt 2 eggs 1-2/3 c. milk 2 Tb. melted fat

Sift the flour, baking powder, and salt together. Beat the yolks and whites of the eggs separately. Add the beaten yolks and the milk to the dry ingredients and then stir in the melted fat. Beat the egg whites stiff and fold them into the batter. Bake according to the directions given in Art. 45.

47. RICE WAFFLES.--Rice waffles offer an excellent means of utilizing left-over rice. Such waffles are prepared in about the same way as the waffles just mentioned. In working the cooked rice into the dry ingredients, use should be made of a light motion that will not crush the grains, but will separate them from one another. Left-over cereals other than rice may also be used in this way.

RICE WAFFLES (Sufficient to Serve Six)

1-3/4 c. flour 2 Tb. sugar 1/2 tsp. baking powder 1/2 tsp. salt 2/3 c. cooked rice 1-1/2 c. milk 1 egg 1 Tb. melted fat

Mix and sift the flour, sugar, baking powder, and salt, and then work the rice into the dry ingredients. Add the milk and the well-beaten yolk of egg. Stir in the melted fat. Beat the egg white stiff, and fold it into the batter. Bake as previously directed.

m.u.f.fIN RECIPES

[Ill.u.s.tration: Fig. 9]

48. m.u.f.fins are examples of thick batters with variations. This form of hot bread, an ill.u.s.tration of which is shown in Fig. 9, may be baked in a pan like that shown at _h_, Fig. 1, or in individual tins. Just as other forms of hot breads a.s.sist the housewife in making changes or additions to meals, so do m.u.f.fins, as they are usually relished by nearly every one.

49. PLAIN m.u.f.fINS.--Perhaps the simplest form of m.u.f.fin is the plain, or one-egg, m.u.f.fin, which is ill.u.s.trated in Fig. 9 and made according to the accompanying recipe. To a plain-m.u.f.fin recipe, however, may be added any kind of fruit, nuts, or other ingredients to give variety of flavour. Likewise, it may be made richer and sweeter and then steamed or baked to be served with a sauce for dessert. If it is made still richer and sweeter, the result is a simple cake mixture. Any given m.u.f.fin recipe in which sweet milk is used may be made with sour milk by using soda instead of baking powder.

PLAIN m.u.f.fINS (Sufficient to Serve Six)

2 c. flour 2 Tb. sugar 1 tsp. salt 4 tsp. baking powder 1 c. milk 1 egg 2 Tb. melted fat