Evening Republican, Volume 18, Number 65, Rensselaer, Jasper County, 17 March 1914 — FOR BREAKFAST TABLE [ARTICLE]

FOR BREAKFAST TABLE

POPULAR CAKES DELICIOUS IN COLD WEATHER. —— Wheat and Buckwheat Both Excellent Served Steaming From the Griddle—Waffles, Properly Prepared, Delicious, p. Wheat Griddle Cakes —Silt into s large mixing bowl one quart of flour, three teaspoonfuls of baking powder and a scant teaspoonful of salt. Beat until very light two eggs, add one teaspoonful of molasses and a pint of milk; mix well, and very gradually blend the liquid into the flour. Beat the batter vigorously until it is full of air bubbles, add two tablespoonfuls of melted butter, beat again and pour into a pitcher. Bake immediately on a heated griddle. The cakes must be served as fastastheyare baked, Sg even the lightest cakes will spoil if allowed to stand and steam in an oven. If the batter seems too thick a little more milk may be added, as the thickening quality of the flour and the size of the eggs may vary. . Waffles —Beat the yolks of three eggs until light, add one pint of milk and gradually blend the liquid into three cupfuls of flour that has been sifted with two teaspoonfuls of baking posSter anfloneteaspoonfut of salt; give the whole a good beating, and when it is very smooth add one tablespoonful of melted butter and the stiffly whipped egg whites. Bake in well-greased waffle irons that have been thoroughly heated. Old-Fashioned Buckwheat Cakes — Put into a stone jar with a rather narrow neck one teaspoonful of salt, three and three-quarter cupfuls of buckwheat flour and one teaspoonful of molasses. Then slowly mix in a quart of water from which the chill has been taken, and half a cake of compressed yeast that has been dissolved in two tablespoonfuls of tepid water. Beat the batter until smooth and very light, cover the top of the jar with a saucer and stand in a fairly warm place overnight (about 65 degrees). In the morning dissolve half a teaspoonful of baking soda in two tablespoonfuls of hot water, stir this into the buckwheat batter, beat thoroughly and bake immediately on a hot griddle. A cupful of this batter may be saved and added to the cakes es tomorrow, instead of using fresh yeast and may be continued for a number of mornings if these cakes are frequently served.