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.)