Harper's cook book encyclopædia

sweet milk, one large egg, one cup of flour; mix well and bake in cups for half an hour in a quick oven. This is an excellent breakfast cake. Cakes, Orange.— One quart of flour, one cupful of butter, four eggs, two table-spoonfuls of yeast. Make into a stiff batter at night with milk. Next morning add a teacupful of corn meal. Beat all well together, and put into cups to rise before baking. Cakes, Turnover, or Pockets. — Take one quart of flour, sifted, and divide it into two equal portions. To one pint add three eggs very well beaten, one large table - spoonful of butter and lard mixed, two teaspoonfuls of sweet yeast, and milk enough to make it into a moderately soft batter. Put it down to rise, and after it has risen work in the other half of the flour so as to make it into a nice dough. Then roll out into thin, round cakes, somewhat larger than ordinary biscuits. Now lap one end back over the other, so as to represent a smaller upon a larger semicircle. Set them to rise again, and bake in a quick oven. Crisps, Oatmeal. — These may be made of oatmeal or oatmeal mush, mixed with boiling water to a stiff dough, then kneaded a little, mixed with a little wheat meal to prevent its crumbling, moulded, cut into small, thin cakes, and baked twenty or thirty minutes in a hot oven. If made very thin, and kept in a cool, dry place, they will retain a rich flavor for several days. Dodgers, Corn. — Sift a quart of good, sweet meal, add a teaspoonful of salt, and stir in cold water, kneading all ^he time until the mixture is of a consistency to be easily moulded with the hands into little, oblong- Drops, Rye Muffins, Corn shaped cakes. Place these cakes side by side in a stove-pan, and bake until a good, brown crust has been formed. Drops, Rye. — One cup of buttermilk, three table-spoonfuls of sugar, one well-beaten egg, one level teaspoonful of soda, and one salt-spoonful of cinnamon. Make a stiff batter by the addition of rye flour. This is to be dropped by large spoonfuls into boiling lard, dipping the spoon first in hot fat. Serve while warm. Gems. — Stir into ice-cold water any kind of meal, and mix to a batter that will lift with a spoon and settle smooth of itself ; drop immediately into hot iron gem - pans ; let them stand on the top of the stove a few minutes, then bake in a hot oven thirty or forty minutes. When done they should be light and dry when broken. Gems, Graham. — Stir into a quart of warm (not hot) milk five eggs beaten very light, and two tablespoonfuls of melted butter. Whip long and hard. Have ready three cups of Graham flour sifted with a half-teaspoonful of salt and a heaping teaspoonful of baking-powder. Beat this prepared flour into the milkand-egg mixture, adding more flour if the batter seems too thin. Turn into heated gem-pans, and bake at once in a very hot oven. Griddle Cakes. See Pancakes. Johnny Cake (Southern). — Equal proportions of fine hominy, rice, and rice flour. The two former must be boiled and cold before the rice flour is added. Mix all with milk; then spread on a board, and bake it before the fire. Split open and butter for the table. Johnny Cake (New England). — One pint of coarse Indian meal in sufficient boiling water, with salt to taste, to make a stiff batter. Add a little milk to thin and bake on a greased griddle.