Friday, March 26, 2010

Vintage Recipe - Griddle Cakes


Today's recipe comes from MRS. WILSON'S COOKBOOK (Numerous new recipes based on present economic conditions) from 1915.   Sorry, but I couldn't find a photo of the actual book cover.

GRIDDLE CAKES

Place the griddle on the range to heat slowly, while mixing the batter.  Place in a bowl or a flat, wide-mouthed pitcher:

One cupful milk,
One cupful water,
One teaspoonful salt,
One tablespoonful syrup,
Two and one-half cups of flour,
Two tablespoonfuls shortening,
Four level teaspoonfuls baking powder.

Beat to mix to a smooth batter.  This batter will make hotcakes for four persons.  For larger amounts, multiply.  One egg may be used for every two cupfuls of flour. 

Test the griddle by dropping a few drops of water on it; if the water boils, the griddle is sufficiently hot to bake with.  Aluminum griddles do not require any grease.  Rub with a clean cloth dipped in salt. Grease iron griddles slightly.  Pour [pg 37] on the batter; just as soon as the cakes begin to form air bubbles slip a cake-turner under the cakes and turn them.

Now, if large bubbles rise at once to the top of the cakes, the griddle is too hot and the heat should be reduced; while, if the cake stiffens before the underside is brown the griddle is not hot enough. Never turn a griddle cake twice—this makes them heavy. Serve them as soon as baked, piling not more than five or six together. Sour milk may be used in place of sweet milk. Discard the baking powder and use one level teaspoonful of baking soda for each cup of sour milk. One egg and two cupfuls of water may be used in place of two cupfuls of milk.
If you try this recipe...

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Friday, March 19, 2010

Simply the Best - Fruit Crisp Topping



Nothing beats a delicious fruit crisp for dessert.  Through great experimentation, I've finally stumbled upon the best crisp topping ever!

Crisp Topping

1 1/2 sticks butter softened  (One stick = 1/4 cup)
1 1/4 cups flour
1 1/2 cup brown sugar
1 1/2 cups oats
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon cardammon

Mix together in a mixing bowl and pour over the crisp.  Bake as per your favourite crisp recipe.

Monday, March 8, 2010

Lazy Cabbage Roll Casserole

This is a fantastic tasting lazy cabbage roll casserole dish.  A family friend used to make it for lunch during the horse shows we used to compete at.  The recipe was raved about by everyone.  Sorry, but like all handed down family recipes, the ingredients are never exact.  But no matter how much you use of any particular ingredient, you can never go wrong.

Lazy Cabbage Rolls

Cook hamburger, bacon, and onions.  Don't drain.  (I always use extra lean ground beef!)

Cook 3 cups of rice to 3 cups water.  Let set and then mix in 1 large can of tomato soup.  Add to the hamburger mixture.

Place a layer of tomato soup in the bottom of a pan  Then put on 1 layer of bacon and 1 layer of cabbage.  Next place haburger and rice mixture over the cabbage. 

Put the rest of the cabbage on top.  Cover with tomato soup.  Place bacon on the very top.

Cook slowly (270 degrees for 4 hours and then 350 degrees to finish.

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