Evening Republican, Volume 16, Number 252, Rensselaer, Jasper County, 21 October 1912 — MIXING THE GRIDDLE CAKES [ARTICLE]

MIXING THE GRIDDLE CAKES

Whole Secret of Success Probably Is In Preparation of the Delectable Mixture. When you wish to try a recipe for griddle cakes which reads “add flour until the right consistency,” the following suggestions will help you to determine how much Bhould be used; If a spoonful of the batter can be dropped into the howl containing the mixture and it lies on the surface in a smooth heap and only gradually sinks, the mixture is of the right consistency. If it lies in a heap but has stiff, ragged edges, it needs more wetting. Measure the flour (sifted) by the cupful, put it in carefully, and when you have the right quantity write the exact measure in your recipe and thenceforward you will not need to experiment. Let griddle cake batter stand five minutes before frying cakes. Sour milk is best for griddle cakes. Bread flour is preferable to use in recipes calling for yeast; pastry flour is recommended for combination with baking powder. Muffins and griddle cakes should he made light and tender by thorough beating and the use of butter or cream', not by a number of eggs, which toughen the batter. Grease the griddle by rubbing over it a piece of salt pork when hot, then quickly pour on the batter.