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266 BEE AD-BISCUITS, ROLLS, MUFFINS, ETC.

BUCKWHEAT CAKES.

HALF a pint of buckwheat flour, a quarter of a pint of corn meal, a quarter of a pint of wheat flour, a little salt, two eggs beaten very light, one quart of new milk (made a little warm and mixed with the eggs before the flour is put in), one tablespoonful of butter or sweet lard, two large tablespoonfuls of yeast. Set it to rise at night for the morning. If in the least sour, stir in before baking just enough soda to correct the acidity. A very nice, but more expensive, recipe.

SWEDISH GRIDDLE-CAKES.

ONE pint of white flour, sifted; six eggs, whites and yolks beaten separately to the utmost ; one saltspoonful of salt ; one saltspoonf ul of soda dissolved in vinegar ; milk to make a thin batter.

Beat the yolks light, add the salt, soda, two cupfuls of milk, then the flour and beaten whites alternately; thin with more milk if nec- essary.

CORN MEAL FRITTERS.

ONE pint of sour milk, one teaspoonful of salt, three eggs, one table- spoonful of molasses or sugar, one handful of flour, and corn meal enough to make a stiff batter; lastly, stir in a small teaspoonful of soda, dissolved in a little warm water.

This recipe is very nice made of rye flour.

CREAM FRITTERS.

ONE cup of cream, five eggs the whites only, two full cups pre- pared flour, one saltspoonful of nutmeg, a pinch of salt. Stir the whites into the cream in turn with the flour, put in nutmeg and salt, beat all up hard for two minutes. The batter should be rather thick. Fry in plenty of hot, sweet lard, a spoonful of batter for each fritter. Drain, and serve upon a hot, clean napkin. Eat with jelly sauce. Pull, not cut, them open. Very nice.

CURRANT FRITTERS.

Two CUPFULS dry, fine bread crumbs, two tablespoonfuls of pre- pared flour, two cups of milk, one-half pound currants, washed and well dried, five eggs whipped very light, one-half cup powdered sugar, one tablespoonful butter, one-half teaspoonful mixed cinnamon and

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