Indian Gingerbread.— Put a small tea-
cupful of water into a saucepan, and stir well
in it, over a slow fire, three-quarters of a pound
of pounded sugar and four ounces of butter
until they are dissolved ; then work the mixture
IND
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IND
into one pound of f^ood dr^y flour spiced with
pounded ginger, cinnamon, and cloves — two
ounces of ginger to half an ounce of cinnamon✪ Indian Gingerbread
and cloves mixed. Bake on tins, either in nuts
>r cakes. Time, ahout a quarter of an hour.
Probable cost, Is. 6d.
Indian Griddle Cake.— To one quart
of new milk add as much Hour as will make a
thick batter. Mix with the milk two eggs
well beaten before the mixing, and with the
flour a little salt. Rub butter over a hot
griddle✪ Indian Griddle Cake ; drop the batter from a table-spoon on
to it, and bake at once.
Indian Le Bon Diable.— Make deep
scores in the meat to be devilled. If of poultry,
the drumsticks, gizzard, and rump are the best
for this savoury dish. It is usually prepared
at table to suit the palates of the consumers,
and from thence sent to the cook to brail.
Powder eveiy part with a mixture of the fol-
lowing ingredients : — Of salt, cayenne, and
curry-powder, equal quantities, and a double
quantity of mushroom or truffle powder.
Heat some of the gravy from the dishes com-
posing the griU, and when boiling hot pour it
over with a little lemon-juice.
Indian Maize. — Take Indian corn-pods
when about as large as radishes. Put them
into an earthenware jar, and cover them with
boiling vinegar. Intersperse bay-leaves mode-
rately, and a little basilicum crumbled up : or
throw the young ears into a saucepan of boiling
salted water for twa or three minutes — just
time enough to restore the water to the boil —
and then drain. Boil bay -leaves, chili-pods or
capsicums, shallots, and a small bit of garlic in
vinegar. Pour the vinegar when cold over the
corn-cars, sprinkling mustard-seed plentifully
over the top of the jar. Cover the jars with
bladder, and keep them in a cool place.
iH^lian Meal, Batter Cakes of {sec
Batter Cakes of Indian Meal).
Indian Meal Fritters.— Make a batter
as f»r other fritters with foi-ir or five table-
spoonfuls of meal, a pint of warm milk, and
four well-beaten eggs✪ Indian Meal Fritters. Droi? the batter into
boiling lard from a ladle ; have plenty in the
pan. Keep each fritter separate, and serve,
after drjang before the fire, as quicklj- as pos-
sible, that they may not cool. Time, ten to
twelve minutes to fry.
Indian Meal Johnny Cakes.— ilakc
into a firm dough one quart of Indian meal,
using as miich warm water as may be required,
and a little salt✪ Indian Meal Johnny Cakes. Scoop out some of the meal
from the centre, pour in the water, and mix in
the iisual way. Knead the dough, and roll it
to about an inch in thickness. Lay the cake
on a well-buttered gr-iddle over a clear brisk
fire, and toast it on both sides. When done,
serve at once, spiit and butteired. This is a
favourite American cake.
Indian Meal, Loaf Cake of {see Loaf
Cake, &c.).
India'n Meal Mnsli. — A popular and
substantial article of American food, prepared
like the Irish stirabout or Scotch porridge. It
requires longer boiling and more careful mixing
; than oatmeal. The meal should be mixed with
i boiling water or milk gradually, and stiiTcd
' rapidly between each handful to prevent it
from lumping. It requires long bQiling, and
' when boiled is served with salt, sugar, and
Page 740 · 4 recipe records on this page
Presented as published in 1892. 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
Indian Gingerbread.— Put a small teacupful of water into a saucepan, and stir well in it, over a slow fire, three-quarters of a pound of pounded sugar and four ounces of butter until they are dissolved ; then work the mixture
IND
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IND
into one pound of good dry flour spiced with pounded ginger, cinnamon, and cloves — two ounces of ginger to half an ounce of cinnamon and cloves mixed. Bake on tins, either in nuts or cakes. Time, about a quarter of an hour. Probable cost, Is. 6d.
Indian Griddle Cake.— To one quart
of new milk add as much Hour as will make a thick batter. Mix with the milk two eggs well beaten before the mixing, and with the flour a little salt. Rub butter over a hot griddle ; drop the batter from a table-spoon on to it, and bake at once.
Indian Le Bon Diable.— Make deep scores in the meat to be devilled. If of poultry, the drumsticks, gizzard, and rump are the best for this savoury dish. It is usually prepared at table to suit the palates of the consumers, and from thence sent to the cook to brail. Powder eveiy part with a mixture of the following ingredients : — Of salt, cayenne, and curry-powder, equal quantities, and a double quantity of mushroom or truffle powder. Heat some of the gravy from the dishes composing the griU, and when boiling hot pour it over with a little lemon-juice.
Indian Maize. — Take Indian corn-pods when about as large as radishes. Put them into an earthenware jar, and cover them with boiling vinegar. Intersperse bay-leaves moderately, and a little basilicum crumbled up : or throw the young ears into a saucepan of boiling salted water for twa or three minutes — just time enough to restore the water to the boil — and then drain. Boil bay -leaves, chili-pods or capsicums, shallots, and a small bit of garlic in vinegar. Pour the vinegar when cold over the corn-cars, sprinkling mustard-seed plentifully over the top of the jar. Cover the jars with bladder, and keep them in a cool place.
Indian Meal, Batter Cakes of {sec Batter Cakes of Indian Meal).
Indian Meal Fritters.— Make a batter as for other fritters with foi-ir or five tablespoonfuls of meal, a pint of warm milk, and four well-beaten eggs. Droi? the batter into boiling lard from a ladle ; have plenty in the pan. Keep each fritter separate, and serve, after drjang before the fire, as quicklj- as possible, that they may not cool. Time, ten to twelve minutes to fry.
Indian Meal Johnny Cakes.— Make
into a firm dough one quart of Indian meal, using as miich warm water as may be required, and a little salt. Scoop out some of the meal from the centre, pour in the water, and mix in the iisual way. Knead the dough, and roll it to about an inch in thickness. Lay the cake on a well-buttered gr-iddle over a clear brisk fire, and toast it on both sides. When done, serve at once, spiit and butteired. This is a favourite American cake.
Indian Meal, Loaf Cake of {see Loaf Cake, &c.). Indian Meal Mush. — A popular and
substantial article of American food, prepared like the Irish stirabout or Scotch porridge. It requires longer boiling and more careful mixing
; than oatmeal. The meal should be mixed with
i boiling water or milk gradually, and stiiTcd
' rapidly between each handful to prevent it
from lumping. It requires long bQiling, and
' when boiled it is served with salt, sugar, and
Records on this page
Indian GingerbreadIndian Griddle CakeIndian Meal FrittersIndian Meal Johnny Cakes