Evening Republican, Volume 18, Number 122, Rensselaer, Jasper County, 23 May 1914 — TRY CAKES WITHOUT SUGAR [ARTICLE]

TRY CAKES WITHOUT SUGAR

Use of Sweetening Is Declared to Make the Popular Morning Dainty Too Heavy.

When preparing griddle cakes it is a mistake to add much if any sugar, as sugar is believed to make them heavy. They do not rise quickly if much sugar is used. A liberal measure of baking powder should be used, however, because this kind of cooking has to be quickly done. The cakes must rise and cook before they are brown enough for serving. A couple of spoonfuls of the cornmeal in place of an egg are often used by economical housewives, who declare that the difference cannot be detected. More than one or two eggs are apt to make an ordinary wheat griddle cake tough. Eggs should be liberally used in the French and German cakes that are very very thin and either rolled up or soaked with fruit juiees, because they require a batter that is cohesive. Ordinary griddle cakes, that are, of course, much thicker, are better for crumbling or. breaking “apart easily when touched by a fork. *