Friday, November 16, 2012

Old-Fashioned Buckwheat Griddle Cakes

To bring the true nut flavor from the buckwheat we must go back to old-fashioned method of setting the buckwheat to rise overnight. Don't you remember the brownstone crock that was kept in the pantry and each time it was left with just enough of the mixture to start a new batter? The buckwheat would be prepared each night just before bedtime, and in the morning a cup of warm water was added, together with a couple of tablespoonfuls of syrup. The mixture was beaten and then the griddle was put on to heat. Sometimes it was a soapstone or a heavy iron griddle. When well heated it was rubbed with a piece of cut turnip or potato. The batter was poured on in large platter-sized cakes and then as quickly as they browned they were dexteriously turned to brown again.

To make perfect buckwheat cakes you must first of all obtain a stone-ground flour, and then it must be blended in proportion. Good, lively yeast is added, and if milk is used for the mixing it must be scalded and then cooled before using. To prepare the flour for the mixing:
  • Three pounds of buckwheat flour,
  • One and one-half pounds of wheat flour,
  • One pound of corn flour,
  • One ounce of salt,
  • One-half ounce of baking soda.
Sift twice to thoroughly mix and then place in a dry container and the flour is then ready to use.

Thursday, November 15, 2012

Popovers

Place the popover pan in the oven to heat. When hot start to mix the batter. Place in a measuring cup one egg, then fill with milk. Pour into a mixing bowl and then add

  • One cup of sifted flour,
  • One teaspoon of sugar,
  • One-half teaspoon of salt.

Beat with egg-beater until the mixture is a mass of bubbles on top, when the egg-beater is removed. This usually takes about five minutes.

Now grease the hot popover pan well and fill one-half full with the batter. Place in a hot oven and bake for thirty-five minutes. Do not open the oven door for ten minutes after you put the popovers in. Opening the door before this period of time elapses prevents the mixture from springing or popping.

After twenty minutes turn down the heat to moderate oven to prevent burning and to dry out the centers.

Wednesday, November 14, 2012

Mrs. Wilson's Corn Muffins

From "Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions", 1920.

Place in a mixing bowl:
  • Three-quarters cup cornmeal,
  • One and one-quarter cups flour,
  • One teaspoon salt,
  • Two level tablespoons baking powder,
  • Two tablespoons shortening,
  • Four tablespoons syrup,
  • One and one-quarter cups of water.
Beat to mix and bake in well-greased iron muffin pans.