Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

1058.— SOUTHERN CORN BREAD. The Corn Bread as made in the Southern States is not well known in the Northern parts „„„„i,„ 4.u i. x 1.,. j.<. ^ i. . . T i.1.- 1 -i. V ij v • i J J egg-shapes on the hot pan; then the pan is put of this country. I think it should be introduced .°°, _ ^ . , , ^ ' e f 1060.— SOUTHERN CORN PONE. DODGERS. PONE. In some parts this bread is called Pone, in other parts Dodgers. In families, a pan is set on the stove, and when hot the mixture is spooned out in small more in lunch rooms and hotels, and would find a ready sale, and could be sold with profit. In hotels a larger size is made; the mixture is greased on baking pans with a basting spoon, single, and baked in a good hot oven. 1060.— SOUTHERN CORN PONE. DODGERS. PONE. In some parts this bread is called Pone, in other parts Dodgers. In families, a pan is set on the stove, and when hot the mixture is spooned out in small egg-shapes on the hot pan; then the pan is put in the oven to bake.re It is good only' when fresh made and eaten >' '«' °° SrenBei baking pans with a basting while hot. It is very good to eat and everybody likes it. It may be kept hot for several spoon, single, and baked in a good hot oven. Mix eornmeal with cold water into a soft hours in a moist heater, or on the stove, covered ^^^}' ^^^^^g al^out half an ounce of lard to with a damp cloth ^ pound of meal, and a pinch of salt. Make Southern people 'think the white eornmeal the ^^^^ ^^g"'* fj'* f"^^ ^°°"^^ *° ''"^P '''^P^' best, because the yellow meal often has got a ** ^"^ bitter taste. The coarse-eountry-ground meal is preferred, but the medium ground and a very fine ground meal called "cream meal" is 1061.— HOE CAKE. Hoe Cake may be made from the same mix- also used with success. The coarse meal re- ture the Dodgers are made of, with a little quires more scalding than the fine ground meal, more lard and water added; but are better if No wheat flour is used in this bread; it is ^ P^rt of the meal is scalded, made from eornmeal only, mixed with milk or Take three pounds of meal, a teaspoonful of water, some shortening and a few eggs. It is salt, half a pound of lard, and one pint of boilraised with sour milk and soda, or sweet milk ing water. Scald part of the meal and add the is used with baking powder, which is more lard and salt; mix with more water or milk to a soft mush. Put this in spoonfuls on the hot griddle, flatten with the spoon and bake like liable to produce a uniform bread. Half of the meal used is generally scalded with boiling water; the other part is mixed in *o^° cakes, dry with milk. It may be baked in square cake pans, and 1062.— NEW ORLEANS CORN BREAD, baked about one and one-half inches thick. YEAST RAISED. In families the pan is made hot in the oven a lbs. bread flour (spring wheat), 1 lb. white and the batter filled in without greasing the eornmeal, 1 oz. yeast, 2 ozs. molasses, 4 ozs. pans. In hotels it is baked in the deep cus- lard, % oz. salt, tard pie tins. The tins are well greased, filled Take one pint of warm water, dissolve the nearly full, and baked in a good hot oven with yeast in it; add the molasses, and with a part plenty of top heat. InsufSeient heat causes of the wheat flour set a sponge. Scald the the bread to crack open in baking; it should eornmeal with some boiling water into a soft bake up round and smooth, 1059.— SOUTHERN FAMILY CORN BREAD. mush, adding the lard and salt. When the sponge is ready, add about one pint of milk or water to the sponge and the mush. Make a 4 lbs. white eornmeal, 12 ozs. lard, 8 eggs, slack dough, let raise again, work over, scale. 2 quarts boiling water, 3 pints milk, or more; .% oz. salt, 4 teaspoonfuls baking powder. Put the meal in the dishpan; make a bay on bake in moderate heat. mold in loaves; put into pans with a cover, or cover pans in baking. Give medium proof, and