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70 Blue Ribbon Cook Book

Sour Milk Nut Bread—1 cup brown sugar, 2 cups flour (4 cup Graham
and 13 cups white), 1 cup raisins or dates, } cup nuts, 1 teaspoon soda, few
grains salt, 2 tablespoons fat, 1 egg, 1 cup sour milk.

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GRIDDLE CAKES

Sour Milk Griddle Cakes—2} cups flour, 1 teaspoon Blue Ribbon
soda, } teaspoon salt, 1 tablespoon sugar, 1 tablespoon melted shortening,
2 cups sour milk, 1 egg. )

Mix and sift dry ingredients, add milk slowly, then beaten egg. Beat
thoroughly and add the shortening. Drop by spoonfuls, or pour from
pitcher, on a greased hot griddle. When puffed, full of bubbles, and cooked
on edges, turn, and cook on the other side. Do not turn twice as it makes
griddle cakes tough. Serve at once. |

Sour milk griddle cakes are more tender than those made with sweet milk.

Sweet Milk Griddle Cakes—Use the above recipe, but substitute
sweet milk, and 4 teaspoons Blue Ribbon baking powder, for sour
milk and soda.

Rice Griddle Cakes—To 1 cup boiled rice add 1 cup milk, the yolks
of two eggs, ? cup flour, 3 teaspoon salt, 3 teaspoons Blue Ribbon baking
powder and 1 tablespoon melted butter.

Beat the whites. of the eggs to a stiff froth, fold into the other ingredients
and bake as soon as possible after they are added, on a hot, greased griddle.

Raised Buckwheat Griddle Cakes—2j cups boiling water, } yeast
cake dissolved in 2 tablespoons lukewarm water, 14 cups buckwheat flour,
3 teaspoon salt, 4 teaspoons sugar, 4 cup white flour, 4 teaspoon Blue
Ribbon soda. | 7

Use only 2 cups of the water cooled to lukewarm. To this add the yeast,
the flour, salt and 1 teaspoon sugar. Mix and let stand overnight. Then
add the other } cup of lukewarm water, with the sugar and soda dissolved
init. Bake at once. Keep 3 cup and use in place of yeast for the next day.
Store in a cool place.

Quick Buckwheat Cakes—To 2 cups of buckwheat flour.and 3 cup of
white flour, add 5 teaspoons Blue Ribbon baking powder, 4 teaspoon
salt, and 1 tablespoon of brown sugar, or molasses.

When ready to bake, add 2 cups cold water, or enough to make a batter.
Cornmeal or Graham flour may be added if desired.

Potato Griddle Cakes—2 cups grated raw potato, 2 tablespoons flour,
1 egg, beaten; } teaspoon salt, } teaspoon pepper.
Mix well, and make thin cakes. Cook slowly on greased griddle.