FARMER'S FEATHER
GRIDDLE-CAKES WITH YEAST
Make
a batter, at night, of a 2 cups of water or milk, a teaspoon of salt,
and half
a cup of home-made yeast. In the morning, add to it half cup of sour
cream, half cup of buttermilk, two eggs well beaten, one tablespoon of
melted butter, one
teaspoon of soda and flour enough to make the consistency of pancake
batter;
let stand twenty minutes, then bake.
FARMER'S HUCKLEBERRY
GRIDDLE CAKES
One cup of milk, pinch of salt, two eggs, one tablespoon of sugar, one
teaspoon of baking powder, two cups of huckleberries rolled in flour, and a flour sufficient to make a batter to fry on the
griddle.
NOTE: Blackberries or raspberries
can be used in the same manner.
FARMER'S BUTTERMILK GRIDDLE CAKES
Make
a batter of a quart of buttermilk and as much sifted flour as is needed to
thicken so that it will run from the dish; add two beaten eggs, a teaspoon
of salt, a tablespoon of melted butter, and a level teaspoon of soda
dissolved in a little milk or cold water, added last; then bake on a well greased hot
griddle, brown on both sides and serve hot.
FARMER'S WHEAT
GRIDDLE CAKES
Three
cups of wheat flour, one teaspoon of salt, three teaspoons of baking powder
sifted together; beat three eggs and add to three cups of milk, also a
tablespoon of melted butter; mix all into a smooth batter, as thick as will
run in a stream from the lips of a pitcher. Bake on a well-greased, hot griddle, a nice light
brown.
