Page:The Boston cooking-school cook book (1910).djvu/111

 Rice Griddle-cakes I

2-1/2 cups flour 1/2 cup cold cooked rice 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup sugar 1-1/2 cups milk 1 egg 2 tablespoons melted butter

Mix and sift dry ingredients. Work in rice with tips of fingers; add egg well beaten, milk, and butter. Cook same as other griddle-cakes.

Rice Griddle-cakes II

1 cup milk 1 cup warm boiled rice 1/2 teaspoon salt Yolks 2 eggs Whites 2 eggs 1 tablespoon melted butter 7/8 cup flour

Pour milk over rice and salt, add yolks of eggs beaten until thick and lemon color, butter, flour, and fold in whites of eggs beaten until stiff and dry.

Bread Griddle-cakes

1-1/2 cups fine stale bread crumbs 1-1/2 cups scalded milk 2 tablespoons butter 2 eggs 1/2 cup flour 1/2 teaspoon salt 4 teaspoons baking powder

Add milk and butter to crumbs, and soak until crumbs are soft; add eggs well beaten, then flour, salt, and baking powder mixed and sifted. Cook same as other griddle-cakes.

Buckwheat Cakes

1/3 cup fine bread crumbs 2 cups scalded milk 1/2 teaspoon salt 1/4 yeast cake 1/2 cup lukewarm water 1-3/4 cups buckwheat flour 1 tablespoon molasses

Pour milk over crumbs, and soak thirty minutes; add salt, yeast cake dissolved in lukewarm water, and buckwheat to make a batter thin enough to pour. Let rise over night; in the morning, stir well, add molasses, one-fourth teaspoon soda dissolved in one-fourth cup lukewarm water, and cook same as griddle-cakes. Save enough batter to raise another mixing, instead of using yeast cake; it will require one-half cup.