1885 New Guide Hotel Bar Restaurant
HOTEL AND RESTAURANT COOKERY.
385
Corn Cakes.
— White Wheat Flour,
Ingredients
1 lb.
Sweet Indian Meal,
f lb. i lb. 2 oz.
Cooking Butter,
Sugar,
Eggs,
3.
Baking Powder,
1 Dessertspoonful.
As required.
Milk and Water,
Boil 1 pint of milk, sweeten with the sugar, and pour over the Indian meal. Let it soak 2 or 3 hours. Mix the baking powder with the flour whilst dry. Cream the butter, add the eggs, and then the Indian meal by degrees. Make it into a batter, using the water and milk necessary. It should be very thin, then sift in the flour; dredge it in is the best plan, ^ stirring with a wooden spatula the whole time. It must form a stiffish batter now, that will drape heavily from the spoon. Butter tins and have them hot. Pour in about 1^^ inches deep in each tin. Bake in a sharp oven.
Sweet Corn Cakes.
(A Breakfast Dish.)
— Sweet Mountain Corn,
Ingredients
1 Tin.
Honey,
^ lb.
Eggs,
4.
Milk,
i Pint.
i Tablespoonful.
Flour,
2 oz.
Sugar,
Lard or Sweet Dripping for frying, (Cooking Butter if preferred.)
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