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 amount of 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 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.

WAFFLE BATTER

  One cup of milk,
  One cup of water,
  One egg,
  One teaspoonful of salt,
  Two and one-quarter cupfuls flour,
  Three teaspoonfuls baking powder,
  One tablespoonful syrup,
  Two tablespoonfuls shortening.

Beat to a smooth batter in a wide-mouthed pitcher.  One-half of this amount for two people.

Cold boiled rice, hominy, oatmeal and stale bread that has been soaked in cold water and then pressed dry and rubbed through a sieve may be added to the griddle cakes and waffle batters.

MUFFINS

Muffins are made from a drop batter and may be baked in rings, on a griddle, in muffin pans or in custard cups.  To bake the muffins in rings on a griddle upon the top of the stove—­grease the griddle well, and also have the rings well greased.  Put the griddle on to heat when starting to mix the drop batter and keep the rings cool until ready to bake.

Place in a bowl or pitcher

One and one-half cupfuls of milk or equal parts of milk and water, One egg, One teaspoonful salt, Two tablespoonfuls syrup, Two tablespoonfuls shortening, Two and three-quarters cupfuls flour, Five level teaspoonfuls baking powder.

Beat this mixture smooth and then place the rings on a hot griddle and half fill with the drop batter.  When well risen and nearly dry, turn over, using the griddle-cake turner to turn the muffins and rings.  Bake on the other side.  It will require about eighteen minutes to bake these muffins.  Tear them apart, butter and serve them at once.