Page:Browne - The Plain Sailing Cook Book.djvu/152

 

WHEAT CAKES

• MATERIALS
• 1 egg
• 1 cup milk
• 1 cup flour
• 1 teaspoon baking-powder
• ½ teaspoon salt
• ½ tablespoon butter
• Piece of salt pork

• UTENSILS
• Mixing-bowl
• Dover beater
• Sifter
• Tablespoon
• Small saucepan
• Pancake-turner
• Griddle or frying-pan

 

DIRECTIONS

1. Break the egg into a mixing-bowl, beat it, and remove half of it (about 2 tablespoons), stirring the milk with what remains in the bowl.
2. Measure the flour, baking-powder, and salt into the sifter, and sift into the milk and egg, stirring well.
3. Melt the butter in a small saucepan, add it to the batter, and beat thoroughly.
4. Set the griddle or frying-pan over the fire, and when it is very hot rub it with the salt pork.
5. Pour the batter on the griddle or frying-pan by the tablespoonful, letting each spoonful spread as much as it will before adding another, and keeping them well separated.
6. Run the pancake-turner beneath each cake once or twice while it is cooking; and when it has slightly browned on the bottom, turn it over and allow the other side to brown.
7. Grease the griddle or frying-pan often between the various relays of cakes.

 

REMARKS

Sour milk may be used with this recipe, in which case omit the baking-powder and mix ½ teaspoon of soda with the sour milk.

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