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. 