Twentieth century home cook book

Kentucky Corn Bread.— To one and a half pints of corn-meal, use a pint of buttermilk, one egg, a small teaspoonful of soda, one of salt, and one tablespoonful of lard or butter. Mix thoroughly and bake in a quick oven. Corn Pone. — Mix thoroughly five teacupfuls of corn-meal, two of Graham flour, one of New Orleans molasses, and two teaspoonfuls of soda with one quart of buttermilk. Put in a tin or porcelain kettle, buttered, and flaring at the top; fasten the top securely, plunge into another kettle so it is submerged, fill with boiling water and boil hard for six hours ; then slip it from the kettle to a pan and bake slowly for two hours. Corn Dodger. — Take a scant quart of meal, one teaspoonful of soda, half as much salt, and a j^int of buttermilk ; mix well and bake in a moderately heated oven. Western Corn Bread. — Take one pint of meal, pour boiling water on it, and stir until it is about as thick as griddle-cakes. Add one small tablespoonful of salt, about three-fourths of a cup of brown sugar or molasses ; then stir in wheat flour until it is quite stiff. When cool enough, add one-half cup of lively yeast. Put it in a warm place to rise, and when light mould it into a COBN-CAKE PANS. loaf with flour, mixing as soft as possible; when light so it fills the basin, bake in a moderate oven two hours. Buttermilk Bread. — Take one quart of buttermilk, set it over the fire until it is scalded (but not boiling), then stir in flour enough to make it thick as for griddlecakes, and set it in a warm place to rise ; when it is light, put in one-half teaspoonful of soda, and as much salt, stir or knead it again and let it rise. When light, knead and put into loaves, and when it has come up again, bake. Steamed Corn Bread. — One and a half cups of sweet milk, a tablespoonful of molasses, half a teaspoonful of soda, and a pinch of salt. Make a thick batter of one-third flour and two-thirds corn-meal. Steam an hour and a half in a basin. WOOD ROLLING-PIN. XI. Biscuits, Rolls, Gems, etc. Breakfast Biscuit. — Take a piece of risen bread dough, and work into it one beaten egg and a teaspoonful of butter; when all is thoroughly worked together, flour your hands and make it into balls the size of an egg; rub a tin over with cream, put in the biscuits and set in a quick oven for twenty' minutes, and serve hot for breakfast. When eaten, break them open— to cut would make them heavy. TMn Biscuits, or Notions.-Take one pint of flour, and make into dough as soft as can be rolled, with sweet milk, a saltspoonful of salt, and two ounces of butter. Roll into large, round cakes, and of wafer-like thickness. Stick well with a fork. In baking do not allow them to brown, but remove from the oven while they retain their whiteness, yet are crisp, and will molt in the mouth. Raised Biscuit.— One pint of milk, one egg, one gill of butter, half-pint, or less, of sugar, two potatoes baked quite dry and mashed through a colander. Mix BREAD-MAKING. 23 together over night, with rather less than half a pint of yeast, and flour in proportion. In the morning mould them by hand, with as little tiour as possible. These quantities will make three dozen biscuits. Breakfast Puffs. — Take two eggs well beaten, and stir into a pint of milk, a little salt, a piece of butter, and a pint and a half of flour. Beat the eggs, and stir the milk. Add the salt, melt the butter, and stir in. Then pour all into the flour, so as not to have it lumpy. Stir up thoroughly, and butter the cups into which the batter is poured, fiUing them two-thirds full. Eat with sauce.