3 eggs, whipped light, yolks and whites separately.
2 cups sour, or buttermilk.
3 table-spoonfuls melted butter.
1 teaspoonful soda, dissolved in boiling water.
1 table-spoonful white sugar.
1 small teaspoonful of salt.
Corn-meal enough to make a rather thin batter. Bake in a shallow pan, or in small tins 30 minutes in a hot oven.
5 great spoonfuls Indian meal.
3 great spoonfuls wheat flour.
5 eggs, well-beaten—whites and yolks separately.
1 table-spoonful white sugar.
1 small teacupful melted butter.
1 teaspoonful soda, dissolved in hot water.
2 teaspoonfuls cream tartar, sifted into the flour.
1 pint milk, or enough to make batter about the consistency of pound-cake.
Melt, but do not heat the butter; add to the milk and beaten yolks; next, the soda; then, the meal, alternately with the whites; then, the sugar, lastly the flour, through which the cream tartar has been sifted,stirring it lightly and swiftly. Bake in a broad, shallow pan, in a tolerably brisk oven,—or, if you prefer, in muffin-rings.
2 heaping cups white Indian meal.
1 heaping cup flour.
3 eggs—whites and yolks beaten separately.
2½ cups of milk.
1 large table-spoonful of butter—melted, but not hot.
1 large table-spoonful white sugar.
1 teaspoonful soda, dissolved in hot water.
2 teaspoonfuls cream-tartar, sifted with the flour, and added the last thing.
1 teaspoonful of salt.
Bake steadily, but not too fast, in a well-greased mould. Turn out, when done, upon a plate, and eat at once, cutting it into slices as you would cake.
After twelve years’ trial of this receipt, I have come to the conclusion that there is no better or more reliable rule for the manufacture of corn-bread. In all that time, there has hardly been a Sunday morning, winter or summer, when the family was at home, on which a loaf of this bread has not graced my breakfast-table, and unless when, through negligence, it has been slightly scorched or underdone, I have never known it to come short of excellence.
In cutting corn-bread, do not forget to hold the knifeperpendicularly, that the spongy interior of the loaf may not be crushed into heaviness. Very good corn-bread is often ruined by neglect of this precaution.
3 cups white Indian meal.
3 table-spoonfuls yeast.
1 cup flour.
1 quart scalding milk.
3 eggs, beaten to a froth, yolks and whites apart.
1 table-spoonful white sugar.
1 table-spoonful lard.
1 table-spoonful butter.
1 teaspoonful salt.
Pour the milk boiling hot upon the meal; stir well and leave until nearly cold. Then beat in gradually the yeast, sugar and flour, and set in a moderately warm place. It should be light enough in five or six hours. Melt, without overheating, the butter and lard; stir into the batter, with the salt, lastly the beaten eggs. Beat all together three minutes; put in greased muffin-rings; let these rise on the hearth for a quarter of an hour, with a cloth thrown lightly over them. Bake about twenty minutes in a quick, steady oven, or until they are of a light golden-brown.
Send at once to table, and in eating them,break, not cut them open.
2 cups Indian meal.
1 cup flour.
3 eggs, beaten very light.
3 cups milk.
2 table-spoonfuls melted butter.
1 table-spoonful white sugar.
1 teaspoonful soda, dissolved in hot water.
2 teaspoonfuls cream tartar, sifted with flour.
Mix quickly, beating all the ingredients well together; pour into greased muffin-rings, or, better still, into the small round or oval iron pans, now sold for baking corn-bread. Bake in a brisk oven, and send directly to table.All kinds of corn-bread are spoiled if allowed to cool before they are eaten.
1 cup white corn-meal.
1 cup flour.
½ cup white sugar.
1 cup cream and 1 egg,or1 cup half-milk, half-cream, and 2 eggs.
1 teaspoonful soda, dissolved in hot water.
2 teaspoonfuls cream tartar, sifted in the flour.
1 saltspoonful salt.
Bake in two loaves, or several small tins.
2 cups white Indian meal.
1 cup cold boiled rice.
3 eggs, well beaten.
1 table-spoonful melted butter.
2½ cups milk, or enough for soft batter.
1 teaspoonful of salt.
A pinch of soda.
Stir the beaten eggs into the milk; the meal, salt, butter, last of all the rice. Beat up well from the bottom for two or three minutes, and bake quickly in a round, shallow pan.
2 cups Indian meal.
3½ cups milk.
2 eggs, well beaten.
1 small cup stale, fine bread-crumbs.
1 teaspoonful salt.
1 table-spoonful melted lard.
½ teaspoonful soda, dissolved in hot water, and mixed with the milk.
1 teaspoonful cream tartar.
Soak the bread-crumbs in the milk, and rub to a smooth paste. Into this stir the beaten eggs, the lard, the salt, and finally the meal, into which the cream tartar has been sifted.
Bake in shallow pans in a hot oven.
1 quart boiling water.
2 cups Indian meal.
2 table-spoonfuls flour.
1 teaspoonful salt.
Wet up meal and flour in a little cold water. Stir them into the hot water, which should be actually boiling on the fire when they go in. Boil at least half an hour, slowly, stirring deeply every few minutes, and constantly toward the last. Send to table in a deep dish, but not covered, or the steam will render it clammy.
Eat in saucers, with cream or milk poured over it.
1 quart boiling water.
2 scant cups best Scotch or Irish oatmeal, previously soaked over night in enough cold water to cover it well.
Salt to taste.
Stir the oatmeal into the water while boiling, and let it boil steadily, stirring up frequently from the bottom, for at least three-quarters of an hour. Send to table in an uncovered deep dish, to be eaten with cream, and, if you like, with powdered sugar.
This is a wholesome and pleasant article of food. If you give it a place upon your regular bill of fare, you would do well to provide yourself with a farina-kettle expressly for cooking it.
2 cups Irish or Scotch oatmeal.
2 quarts water.
1 teaspoonful salt.
Set the oatmeal to soak over night in half the water. In the morning strain through a coarse tartelane bag, pressing through all the farinaceous matter that will go. Add the rest of the water with the salt, and boil down until it begins to thicken perceptibly. Let it cool enough to become almost a jelly, and eat with powdered sugar and cream.
It is very good for others besides invalids.
2 cups best oatmeal.
2 cups water.
2 cups milk.
Soak the oatmeal over night in the water; strain in the morning, and boil the water half an hour. Put in the milk with a little salt, boil up well and serve. Eat warm, with or without powdered sugar.
1 quart of flour.
2 eggs.
1 table-spoonful butter, melted.
2 great spoonfuls yeast.
Enough milk to work into a soft dough.
1 saltspoonful salt.
1 teaspoonful white sugar.
Rub the butter into the sifted flour. Beat the eggs well with a cup of milk, and work into the flour, adding more milk, if necessary, to make the dough of right consistency. Stir the sugar into the yeast, and work this into the dough with a wooden spoon, until all the ingredients are thoroughly incorporated.Do not knead it with the hands.Set to rise in a moderately warm place until very light. Make into rolls lightly and quickly, handling as little as possible. Set these in rows in your baking-pan, just close enough together to touch. Throw a cloth lightly over them, and set on the hearth for the second rising, until they begin to “plump,” which should be in about fifteen minutes.
Bake half an hour in a steady oven. They are best eaten hot.
1 pint of milk.
2 eggs.
4 table-spoonfuls of yeast.
3 table-spoonfuls of butter.
1 teaspoonful of salt.
3 pints of flour, or enough to work into a soft dough.
1 table-spoonful of white sugar.
Warm the milk slightly, and add to it the beaten eggs and salt. Rub the butter into the flour quickly and lightly, until it is like yellow powder. Work into this gradually, with a wooden spoon, the milk and eggs, then the yeast. Knead well, and let it rise for three hours, or until the dough is light and begins to crack on top. Make into small rolls; let them stand on the hearth twenty minutes before baking in a quick oven. Just before taking them up, brush over with white of egg. Shut the oven door one minute to glaze them.
1 quart of flour.
1 heaping table-spoonful butter or lard.
3 large table-spoonfuls yeast.
1 cup of warm milk.
Salt to taste.
Rub the butter and flour together; add milk and yeast. Knead well; let it rise until light; make into rolls; let these stand in a warm place half an hour, and bake in a steady oven.
2 cups of milk.
4 table-spoonfuls yeast.
1 table-spoonful white sugar.
2 table-spoonfuls melted butter.
Nearly a cup of well-boiled rice.
4 cups flour, or enough to make good batter.
Salt to taste.
¼ teaspoonful of soda added just before baking.
Beat the ingredients well together; set to rise for six hours, or until very light. Put into muffin-tins (having stirred in the soda, dissolved in a little hot water), let them stand fifteen minutes, and bake quickly. Eat hot.
Are made as above, substituting boiled hominy (or samp) for the rice.
1 quart flour.
1 cup scalded milk,notboiled.
2 table-spoonfuls yeast.
1 table-spoonful white sugar.
1 table-spoonful butter.
A very little salt.
Let the milk cool, mix with yeast, sugar, and one cup of flour. Put the rest of the flour into a bowl, make a well in the middle, pour in the mixture, and set aside in a moderately warm place until next day. In the morning melt the butter, and add to the sponge; work all together well, and let the dough rise six hours, at least. Make into oblong rolls; range them in baking-pan, at such a distance from one another that they will not run together, and let them rise three hours longer. Bake in a steady quick oven, glazing, when done, with white of egg.
I have never tried this receipt myself, but havingeaten the rolls made according to it, can cordially recommend it.
1 quart flour.
1 pint milk.
1 tablespoonful butter, melted.
1 egg.
1 saltspoonful salt.
1 table-spoonful white sugar.
1 teaspoonful soda, dissolved in hot water.
1 dessertspoonful (equal to 2 teaspoonfuls) cream tartar, sifted in the flour.
Mix the beaten egg with the milk, then the butter, sugar, salt and soda; next, the flour. Beat well, and bake in buttered cake-mould. The oven should be quite hot, and very steady. Turn out, and cut in slices at table. Eat hot.
A simple, easy and excellent breakfast or tea-loaf.
3 cups flour.
1 cup milk.
2 table-spoonfuls white sugar.
2 eggs, thoroughly beaten.
1 table-spoonful butter—a liberal one.
1 teaspoonful soda, dissolved in hot water.
2 teaspoonfuls cream tartar, sifted in flour.
1 saltspoonful salt.
Beat well, but quickly together, and bake in well-greased mould. One with a cylinder in the middle is best. Test with a straw to see when it is done; turn out upon a plate, and cut hot at table into slices.
3 cups milk.
1 table-spoonful melted butter.
2 eggs—beaten stiff.
3 table-spoonfuls good yeast.
1 table-spoonful white sugar.
1 teaspoonful salt, and ¼ teaspoonful soda.
Flour to make a pretty stiff batter.
Make all the ingredients except the eggs, into a sponge, and set to rise over night. Half an hour before breakfast, add the eggs and the soda (dissolved in hot water); beat all together hard; put into muffin-rings; let them stand on the hearth ten minutes, and bake about twenty in a brisk oven.
2 cups Graham flour.
1 cup white flour.
1 cup milk.
2 table-spoonfuls brown sugar.
4 table-spoonfuls home-made yeast, or half as much brewer’s.
1 great spoonful melted butter.
1 teaspoonful salt.
½ teaspoonful soda, dissolved in hot water.
Set a dough made of all the ingredients except the butter and soda, to rise over night. In the morning, add these; knead quickly, roll into a sheet half an inch thick, cut with a cake-cutter; range in the baking-pan. When it is full, set on the warm hearth ten minutes before baking.
2 cups Graham flour.
1 cup white flour.
2 table-spoonfuls mixed butter and lard.
1 table-spoonful light-brown sugar.
3 cups milk, or enough forsoftdough.
1 teaspoonful soda, dissolved in hot water.
2 teaspoonfuls cream tartar, sifted in flour.
1 teaspoonful salt.
Chop the shortening into the flour; add sugar and salt, at last the milk in which the soda has been put. Roll out, with as little handling as may be, into a rather thick sheet. Cut into round cakes; prick with a fork, and bake immediately in a brisk oven.
These biscuits are very good and wholesome.
1 quart water.
1 cup molasses.
1 yeast-cake, or 4 table-spoonfuls best yeast.
1 saltspoonful salt.
Flour to make thick batter.
When light, bake in hot “gem” pans, or iron muffin-rings, in a very quick oven.
Break open and eat hot.
1 quart of milk.
4 eggs.
1 saltspoonful salt, and 2 table-spoonfuls melted butter.
Flour for tolerably thick batter, about the consistency of pound cake.
Stir the eggs until whites and yolks are mixed, but do not whip them. The milk should be blood-warm when these are put into it. Add the flour, handful by handful, and when of the right consistency, the melted butter. Beat long and hard.
Bake in greased iron pans—“gem” pans, as they are called—previously heated on the range. The oven can hardly be over-heated for any kind of “gems.”
3 eggs, beaten very light.
3 cups of milk—blood-warm.
3 cups flour, or enough to make good batter.
1 table-spoonful white sugar.
1 saltspoonful salt.
1 table-spoonful melted butter.
1 quart flour.
3 cups milk, slightly warmed.
3 eggs—whites and yolks separate.
¾ cup of butter, rubbed with the sugar to a cream, and flavored with 1 saltspoonful nutmeg.
1 gill yeast.
Make a sponge of milk, yeast, and enough flour for rather thick batter. Let it rise over night. In the morning add the rest of the flour. The dough should be quite soft. Work in the eggs, butter and sugar. Knead well, and set to rise where it will not “take cold.” When light, mould into rolls. Set close togetherin a baking-pan, and bake about twenty minutes. Glaze while hot with white of egg, in which has been stirred—not beaten, a little powdered sugar.
1 quart milk.
½ cup yeast.
Flour for thick batter.
Set a sponge with these ingredients. When it is very light, add,—
1 cup butter rubbed to a cream, with
2 cups powdered sugar.
3 eggs—well beaten.
Flour to make soft dough. Knead briskly, and set to rise for four hours. Then make into rolls, and let these stand an hour longer, or until light and “puffy,” before baking. Glaze, just before drawing them from the oven, with a little cream and sugar.
Rusk are best fresh.
1 quart of flour.
2 heaping table-spoonfuls butter, chopped up in the flour.
2 cups cold water.
2 teaspoonfuls cream tartar, sifted thoroughly with the flour.
1 teaspoonful soda, dissolved in boiling water.
A little salt.
When flour, cream of tartar, salt and butter are well incorporated, stir the soda into the cold water, and mix the dough very quickly, handling as little as may be.It should be just stiff enough to roll out. Stiff soda biscuits are always failures. Roll half an inch thick with a few rapid strokes, cut out, and bake at once in a quick oven.
Slices of stale baker’s bread, from which the crust has been pared.
1 quart of milk.
3 table-spoonfuls of butter.
Whites of 3 eggs, beaten stiff.
Salt, and 2 table-spoonfuls best flour or corn-starch.
Boiling water.
Toast the bread to a golden brown. Burnt toast isdetestable. Have on the range, or hearth, a shallow bowl or pudding-dish, more than half full of boiling water, in which a table-spoonful of butter has been melted. As each slice is toasted dip in this for a second, sprinkle lightly with salt, and lay in the deep heated dish in which it is to be served. Have ready, by the time all the bread is toasted, the milk scalding hot—but not boiled. Thicken this with the flour; let it simmer until cooked; put in the remaining butter, and when this is melted, the beaten whites of the eggs. Boil up once, and pour over the toast, lifting the lower slices one by one, that the creamy mixture may run in between them. Cover closely, and set in the oven two or three minutes before sending to table.
If you can get real cream, add only a teaspoonful of flour and the whites of two eggs, but the same quantity of butter used in this receipt.
1 quart sour, or “loppered” milk.
About 4 cups sifted flour.
2 teaspoonfuls soda, dissolved in boiling water.
3 table-spoonfuls molasses.
Salt to taste.
Mix the molasses with the milk. Put the flour into a deep bowl, mix the salt through it; make a hole in the middle, and pour in the milk, gradually stirring the flour down into it with a wooden spoon. The batter should not be too thick. When all the milk is in, beat until the mixture is free from lumps and very smooth. Add the soda-water, stir up fast and well, and bake immediately.
These cakes are simple, economical, wholesome, and extremely nice. “Loppered” milk, or “clabber,” is better than buttermilk. Try them!
3 cups buttermilk.
3 cups flour, or enough for good batter.
1 great spoonful melted butter.
1 table-spoonful brown sugar.
1 full teaspoonful soda, dissolved in hot water.
Salt to taste.
Mix as directed in last receipt, and bake at once.
1 quart loppered milk—if half cream, all the better.
1 table-spoonful molasses—notsyrup.
2 eggs, beaten light.
1goodteaspoonful soda, dissolved in hot water.
Salt to taste.
Flour for good batter. Begin with three even cups.
Stir the molasses into the milk, then the eggs and salt. Make a hole in the flour, and mix as you would “sour milk cakes” (the last receipt but one). Beat in the soda at the last.
1 quart milk.
2 cups soft-boiled rice or hominy.
3 eggs, beaten light.
1 great spoonful melted butter or lard.
1 table-spoonful white sugar.
About one large cup ofpreparedflour—just enough to hold the mixture together.
A little salt.
Work the butter into the rice, then the sugar and salt;—the eggs, beating up very hard; lastly the milk and flour, alternately, until the batter is free from lumps of dry flour.
These are wholesome and delicious, and not less so if the batter be made a little thicker, and baked in muffin-rings.
1 quart boiling milk.
2 cups Indian meal—white. That known as “corn-flour” is best.
1 scant cup flour.
1 table-spoonful butter.
1 table-spoonful brown sugar, or molasses.
1 teaspoonful soda, dissolved in a little hot milk.
1 teaspoonful salt.
2 eggs, whites and yolks beaten separately.
Scald the meal over night with the hot milk. Put with this the butter and sugar. Cover and let it stand until morning. Add the yolks of the eggs, the salt and flour. If the batter has thickened up too much, thin with cold milk, before stirring in the soda. The whites should go in last, and be whipped in lightly.
These are the “cakes trimmed with lace” of which we read in Mrs. Whitney’s always charming—“We Girls.”
1 cup raw rice.
1 quart milk.
3 eggs—very light.
¼ cup rice-flour.
1 table-spoonful sugar, and same of butter.
¼ teaspoonful soda, dissolved in hot water.
½ teaspoonful cream of tartar.
1 teaspoonful salt.
Soak the rice five or six hours (all night is not too long) in warm water enough to cover it. Then boil slowly in the same until it is very soft. While still warm—not hot, stir in the butter and sugar, the salt and milk. When cold, put in the eggs. Sift the cream of tartar into the rice-flour, and when you have beaten the soda into the batter, add these.
These cakes should be so tender as almost to melt in the mouth.
2 cups white Indian meal.
2 quarts milk.
½ cup yeast.
Flour for good batter.
Boiling water.
A little salt.
Scald the meal with a pint or so of boiling water. While still warm stir in the milk, and strain through a cullender; then, add the flour, lastly the yeast. Cover and let the batter stand until morning. Salt, and if at all sour stir in a little soda.
These cakes will make a pleasant variety with “buckwheats,” in the long winter season. They will be found very good—so good that one will hardly believe that they contain neither “shortening” nor eggs.
“You can put in an egg or two, if you wish,” says “Susie,” modestly, “but to my notion they are quite as nice without.”
And we, who have tested the “flannel” of her making, are content to “let well enough alone.”
4 table-spoonfuls farina.
1 quart milk.
2 eggs, well beaten.
Enough prepared flour for good batter.
Boiling water.
Salt to taste.
1 table-spoonful melted butter.
Scald the farina over night with a pint or more of boiling water, and let it stand until morning. Thin with the milk, beating it in gradually to avoid lumping. Next, the beaten eggs, the salt and butter. At last the flour stirred in with light, swift strokes. Do not get the batter too thick.
Bake at once.
If you have not prepared flour at hand, use family flour, with a teaspoonful of soda and two of cream tartar.
1 cup Indian meal scalded with a pint of boiling water.
1 quart of milk.
½ cup yeast.
1 cup cold water.
1 cup white flour.
1 cup Graham flour.
1 great spoonful molasses.
1 great spoonful butter or lard.
½ teaspoonful soda, dissolved in hot water.
Salt to taste.
Scald and strain the meal over night; thin with the milk, and make into a sponge with the Graham flour, molasses and yeast. In the morning, add salt, white flour, soda and butter, and stir in enough cold water to make batter of the right consistency.
Graham and Indian cakes are far more wholesome in the spring of the year than any preparation of buckwheat.