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The 1918 Fanny Farmer Cookbook
2
tablespoons
melted butter
Mix and sift dry ingredients. Work in rice with tips of fingers; add egg well beaten, milk, and
butter. Cook same as other griddle−cakes.
4
3
Rice Griddle−cakes II
1
1
cup milk
Yolks 2 eggs
cup warm
boiled rice
Whites 2 eggs
/2 teaspoon salt
tablespoon melted
1
1
butter
7
/8 cup flour
Pour milk over rice and salt, add yolks of eggs beaten until thick and lemon color, butter,
and fold in whites of eggs beaten until stiff and dry.
flour,
4
4
Bread Griddle−cakes
1
1/2 cups fine stale
bread crumbs
2
eggs
1
1/2 cups scalded milk
/2 cup flour
tablespoons butter
1
2
1
/2 teaspoon
salt
4
teaspoons baking powder
Add milk and butter to crumbs, and soak until crumbs are soft; add eggs well beaten, then
salt, and baking powder mixed and sifted. Cook same as other griddle−cakes.
flour,
4
5
Buckwheat Cakes
1
/3 cup fine bread
crumbs
1
/4 yeast cake
cups scalded
milk
2
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
93
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