The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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BATTER CAKES.
BATTER CAKES.
Plain Corn Batter Cakes.—Take as much corn meal as you may think necessary, sift it and then add salt, an egg or two, a little lard or milk or meat broth, a small teaspoonful of soda or more, beat well, fry on a hot and well-greased griddle. The cakes should be small, not larger than a cup. Butter and pile them on a hot plate; eat with molasses, honey or butter. Use skimmed milk. These cakes are good as well as economical.
Corn Meal Baiter Bread.—One pint each of sifted corn meal, buttermilk or clabber, i teaspoonful of soda, 4 eggs, all beaten and added last; salt to taste. It is best to beat the eggs before adding them.
Batter Cakes.—Two quarts of yellow corn meal, sifted, 1 cup of lard, 1 teaspoonful of salt, 1 of saleratus or a large one of soda dis­solved in warm water or sour milk, 1 or 2 eggs; stir until well-mixed, then add enough cold water or enough of the broth in which bacon, pork or beef has been boiled, to soften the compound. It is better to have it warm, then beat c>r stir thirty minutes with a heavy spoon, then have your griddle hot, and bake as buckwheat cakes. It is better to butter them when taken up, even if molasses is used, and send them to the table hot. You can make them without eggs, and the batter can stand for hours without injury, only stir well when about to cook the batter.
Washington Corn Batter Cakes.—Add 1 pint of cold water or buttermilk, 1 teaspoonful of salt, to 3 pints of corn meal, an even teaspoonful of soda or salaratus dissolved in water or buttermilk, 1 spoonful flour, 1 1-2 pint of buttermilk or warm water, add more water if not thin enough; then have the griddle hot and well-greased, tied up in a clean white rag; beef suet, lard or butter may be used. Bake the cakes fast by putting on a laddleful. Send in piles hot to the table. Remove the rough edges. These cakes do not require eggs.
Virginia Corn Batter Cakes.—Three pints white, raw, ripe In­dian meal (which is as white as the driven snow), a small cup of fine flour, a large, heaping spoonful of butter, as many eggs as you may like, 1 1-2 pints of sweet milk or pot-liquor formed by boiling bacon, pork or beef in water; sift the meal into a tray and mix the flour and salt with it and the batter, then pour in the milk gradually, until the whole is thoroughly incorporated, then break the eggs into the compound and stir for 10 or 15 minutes with a strong spoon. If more milk be required, add it. Have the griddle clean, hot and well-greased with fresh lard tied in a clean rag, then with a spoon