Page:The Boston cooking-school cook book (1910).djvu/110



Sour Milk Griddle-cakes

2-1/2 cups flour 1/2 teaspoon salt 2 cups sour milk 1-1/4 teaspoons soda 1 egg

Mix and sift flour, salt, and soda; add sour milk, and egg well beaten. Drop by spoonfuls on a greased hot griddle; cook on one side. When puffed, full of bubbles, and cooked on edges, turn, and cook other side. Serve with butter and maple syrup.

Sweet Milk Griddle-cakes

3 cups flour 1-1/2 tablespoons baking powder 1 teaspoon salt 1/4 cup sugar 2 cups milk 1 egg 2 tablespoons melted butter

Mix and sift dry ingredients; beat egg, add milk, and pour slowly on first mixture. Beat thoroughly, and add butter. Cook same as Sour Milk Griddle-cakes. Begin cooking cakes at once or more baking powder will be required.

Entire Wheat Griddle-cakes

1/2 cup entire wheat flour 1 cup flour 3 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons sugar 1 egg 1-1/4 cups milk 1 tablespoon melted butter

Prepare and cook same as Sweet Milk Griddle-cakes.

Corn Griddle-cakes

2 cups flour 1/2 cup corn meal 1-1/2 tablespoons baking powder 1-1/2 teaspoons salt 1/3 cup sugar 1-1/2 cups boiling water 1-1/4 cups milk 1 egg 2 tablespoons melted butter

Add meal to boiling water, and boil five minutes; turn into bowl, add milk, and remaining dry ingredients mixed and sifted, then the egg well beaten, and butter. Cook same as other griddle-cakes.