ORIGINAL RECIPES.Whenwe sayoriginal, we don’t mean that no one ever employed the same recipes, but only this, that we have obtained them, not from books, but from good and skillful housewives.Epicure’s Corn Bread.—Upon two quarts of sifted corn-meal, pour just enough boiling water to scald it thoroughly; if too much water is used it will be heavy. Stir it thoroughly, let it get cold; then rub in a piece of butter as large as a hen’s egg, together with two teaspoonfuls of fine salt; beat four eggs thoroughly, and they will be all the better if the whites and yolks are beaten separately, add them to the meal and mix thoroughly. Next, add a pint of sour cream, or butter-milk, or sour milk (which stand in the order of their value). Dissolve two teapoonfuls of saleratus in hot water, and stir it in. Put it in buttered pans and bake it.In winter, it may be mixed over night and in that case, the eggs and saleratus should not be put in until morning. When ready for the oven, the mixture ought to be about as thin as goodmush, and if not, more cream should be added.If you are not an epicure already, you will be in danger of becoming one, if you eat much of this corn cake—provided it is well made.Sugar Ginger-bread.—To three-quarters of a pound of butter and not quite a pint of finely rolled brown sugar, add a great spoonful of ginger, and a little cinnamon and nutmeg; beat these up to a foam; beat four eggs thoroughly and add and mix well, with the butter and sugar. Add a teacup of rich cream, a great spoonful of saleratus dissolved in hot water. Stir in sifted flour as long as it can be worked. Pound and knead the dough very thoroughly. Roll out quite thin, cut into small cakes, bake in a quick oven. They will be hard, but tender and crisp.Hoosier Biscuit.—Add a teaspoonful of salt to a pint of new milk, warm from the cow. Stir in flour until it becomes a stiff batter; add two great spoonfuls of lively brewer’s yeast; put it in a warm place and let it rise just as much as it will. When well raised, stir in a teaspoonful of saleratus dissolved in hot water. Beat up three eggs (two will answer), stir with the batter, and add flour until it becomes tolerable stiff dough; knead it thoroughly, set it by the fire until it begins to rise, then roll out, cut to biscuit form, put in pans, cover it over with a thick cloth, set by the fire until it rises again, then bake in a quick oven. If well made, no directions will be needed for eating.As all families are not provided with scales and weights, referring to the ingredients generally used in cakes and pastry, we subjoin a list of weights and measures.WEIGHT AND MEASURE.Wheat flourone poundis one quart.Indian mealone pound two ounces,is one quart.Butter, when softone pound one ounce,is one quart.Loaf-sugar, broken,one poundis one quart.White sugar, powdered,one pound one ounce,is one quart.Best brown sugarone pound two ounces,is one quart.Eggsten eggsare one pound.LIQUID MEASURE.Sixteen large tablespoonfulsarehalf a pintEight large tablespoonfulsareone gill.Four large tablespoonfulsarehalf a gill.A common sized tumber holdshalf a pint.A common sized wine glass holdshalf a gill.Allowing for accidental differences in the quality, freshness, dryness, and moisture of the articles, we believe this comparison between weight and measure to be as nearly correct as possible.
Whenwe sayoriginal, we don’t mean that no one ever employed the same recipes, but only this, that we have obtained them, not from books, but from good and skillful housewives.
Epicure’s Corn Bread.—Upon two quarts of sifted corn-meal, pour just enough boiling water to scald it thoroughly; if too much water is used it will be heavy. Stir it thoroughly, let it get cold; then rub in a piece of butter as large as a hen’s egg, together with two teaspoonfuls of fine salt; beat four eggs thoroughly, and they will be all the better if the whites and yolks are beaten separately, add them to the meal and mix thoroughly. Next, add a pint of sour cream, or butter-milk, or sour milk (which stand in the order of their value). Dissolve two teapoonfuls of saleratus in hot water, and stir it in. Put it in buttered pans and bake it.
In winter, it may be mixed over night and in that case, the eggs and saleratus should not be put in until morning. When ready for the oven, the mixture ought to be about as thin as goodmush, and if not, more cream should be added.
If you are not an epicure already, you will be in danger of becoming one, if you eat much of this corn cake—provided it is well made.
Sugar Ginger-bread.—To three-quarters of a pound of butter and not quite a pint of finely rolled brown sugar, add a great spoonful of ginger, and a little cinnamon and nutmeg; beat these up to a foam; beat four eggs thoroughly and add and mix well, with the butter and sugar. Add a teacup of rich cream, a great spoonful of saleratus dissolved in hot water. Stir in sifted flour as long as it can be worked. Pound and knead the dough very thoroughly. Roll out quite thin, cut into small cakes, bake in a quick oven. They will be hard, but tender and crisp.
Hoosier Biscuit.—Add a teaspoonful of salt to a pint of new milk, warm from the cow. Stir in flour until it becomes a stiff batter; add two great spoonfuls of lively brewer’s yeast; put it in a warm place and let it rise just as much as it will. When well raised, stir in a teaspoonful of saleratus dissolved in hot water. Beat up three eggs (two will answer), stir with the batter, and add flour until it becomes tolerable stiff dough; knead it thoroughly, set it by the fire until it begins to rise, then roll out, cut to biscuit form, put in pans, cover it over with a thick cloth, set by the fire until it rises again, then bake in a quick oven. If well made, no directions will be needed for eating.
As all families are not provided with scales and weights, referring to the ingredients generally used in cakes and pastry, we subjoin a list of weights and measures.
WEIGHT AND MEASURE.
LIQUID MEASURE.
Allowing for accidental differences in the quality, freshness, dryness, and moisture of the articles, we believe this comparison between weight and measure to be as nearly correct as possible.