Margaret seated herself on the door-step to eat her supper, con-
sisting of toasted brown bread and watered cider, served in a curiously
wrought cherry bowl and spoon. The family were taking their meal
in the kitchen. The sun had gone down. The whippoorwill came
and sat on the butternut, and sang his evening note, always plaintive,
always welcome. The night-hawk dashed and hissed through the
woods and the air, on slim, quivering wings. A solitary robin chanted
sweetly a long time from the hill. Myriads of insects revolved and
murmured over her head. Crickets chirped in the grass and under
the decaying sills of the house. She heard the voice of the waterfall
at the Outlet, and the croaking of a thousand frogs in the Pond.
She saw the stars come out, Lyra, the Northern Crown, the Serpent.
She looked into the heavens, she opened her ears to the dim evening
melodies of the universe ; yet as a child. She was interrupted by the
sharp voice of her mother, “ Go to your roost, Peggy ! ”
“Yes, Molly dear,” said her father, very softly, “ Dick and Robin
are asleep : see who will be up first, you or the silver rooster ; who
will open your eyes first, you or the dandelion ? ” — Margaret : Syl-
vester Judd. (By per. Roberts Brothers.)
Brown Bread.
Make ready : one even cup of Indian meal ; two
heaping cups of rye meal ; one teaspoonful of salt,
and one of soda, mixed together with the sifted meal
in a large bowl ; one cupful of molasses, in a quart
measure or small bowl, with spoon ; a large beat-
ing spoon ; palette-knife, to scrape your mixture
from the bowl; a tin bread or pudding boiler, well
buttered.
Stir the meal, salt, and soda, dry, until thoroughly
mingled.. Pour one pint of hot water✪ Brown Bread to the molasses,
and stir it up. Pour the molasses and water into the
*55
MAIZE MUFFINS.
156
middle of your meal, stirring to a smooth batter as
in previous directions ; beat all quickly and well for
several minutes ; it should be of a consistence to
stir easily, and break in pouring, but not to run.
With some qualities of molasses, you may need to
add from a spoonful or two to half a cup more of
warm water, to make it right.
Put into your tin boiler, cover tight, and put this
into an iron kettle with boiling water in it. Cover
the kettle also. Boil steadily for three hours, look-
ing from time to time to see if the water in the
kettle is boiling away. Keep it replenished, always
from boiling water. Take the bread-boiler out at
the end of the three hours, and set it into the oven
for about ten minutes ; longer if the oven is not
quick. This is to dry the outside steam off, and
form a tender crust. Put hot upon the' table ; cut
and help hot. — Just How: A Key to the Cook-
Books : Mrs. A. D. T. Whitney. Houghton, Mifflin,
& Co., Pubs. (By per)
Maize Muffins.
Shredded maize deserves special mention, as being
the highest and most scientific product of corn that
has been introduced for public consideration. From it
a most excellent porridge can be made in ten minutes.
Griddle-cakes, sweet puddings, and especially break-
fast-rolls made of it, are delightful. Most excellent
muffins are prepared as follows : Mix together one
pound of shredded maize, one pint of hot milk, a tea-
spoonful of salt, and one ounce of butter ; let it cool,
and whisk into it three beaten eggs, one ounce of
JOHNNY- CA KE.
157
Page 61 · 2 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Margaret seated herself on the door-step to eat her supper, consisting of toasted brown bread and watered cider, served in a curiously wrought cherry bowl and spoon. The family were taking their meal in the kitchen. The sun had gone down. The whippoorwill came and sat on the butternut, and sang his evening note, always plaintive, always welcome. The night-hawk dashed and hissed through the woods and the air, on slim, quivering wings. A solitary robin chanted sweetly a long time from the hill. Myriads of insects revolved and murmured over her head. Crickets chirped in the grass and under the decaying sills of the house. She heard the voice of the waterfall at the Outlet, and the croaking of a thousand frogs in the Pond. She saw the stars come out, Lyra, the Northern Crown, the Serpent. She looked into the heavens, she opened her ears to the dim evening melodies of the universe ; yet as a child. She was interrupted by the sharp voice of her mother, “ Go to your roost, Peggy ! ”
“Yes, Molly dear,” said her father, very softly, “ Dick and Robin are asleep : see who will be up first, you or the silver rooster ; who will open your eyes first, you or the dandelion ? ” — Margaret : Sylvester Judd. (By per. Roberts Brothers.)
Brown Bread.
Make ready : one even cup of Indian meal ; two heaping cups of rye meal ; one teaspoonful of salt, and one of soda, mixed together with the sifted meal in a large bowl ; one cupful of molasses, in a quart measure or small bowl, with spoon ; a large beating spoon ; palette-knife, to scrape your mixture from the bowl; a tin bread or pudding boiler, well buttered.
Stir the meal, salt, and soda, dry, until thoroughly mingled.. Pour one pint of hot water to the molasses, and stir it up. Pour the molasses and water into the
*55
MAIZE MUFFINS.
middle of your meal, stirring to a smooth batter as in previous directions ; beat all quickly and well for several minutes ; it should be of a consistence to stir easily, and break in pouring, but not to run. With some qualities of molasses, you may need to add from a spoonful or two to half a cup more of warm water, to make it right.
Put into your tin boiler, cover tight, and put this into an iron kettle with boiling water in it. Cover the kettle also. Boil steadily for three hours, looking from time to time to see if the water in the kettle is boiling away. Keep it replenished, always from boiling water. Take the bread-boiler out at the end of the three hours, and set it into the oven for about ten minutes ; longer if the oven is not quick. This is to dry the outside steam off, and form a tender crust. Put hot upon the' table ; cut and help hot. — Just How: A Key to the Cook- Books : Mrs. A. D. T. Whitney. Houghton, Mifflin, & Co., Pubs. (By per)
Maize Muffins.
Shredded maize deserves special mention, as being the highest and most scientific product of corn that has been introduced for public consideration. From it a most excellent porridge can be made in ten minutes. Griddle-cakes, sweet puddings, and especially breakfast-rolls made of it, are delightful. Most excellent muffins are prepared as follows : Mix together one pound of shredded maize, one pint of hot milk, a teaspoonful of salt, and one ounce of butter ; let it cool, and whisk into it three beaten eggs, one ounce of
JOHNNY- CA KE.
Records on this page
Brown BreadMaize Muffins