HOMINY BREAD — Boil until soft one pint of fine hominy. When cool add
one tablespoonful of butter✪ Rice Muffins, three tablespoonfuls of corn meal (scalded), three eggs well
beaten, a teaspoonful of salt and one pint of milk. Melt a teaspoonful of butter in a
baking-pan, pour in the batter and bake in a quick oven for about ten minutes.
SOFT CORN BREAD — Have one cupful of boiling water in which
one teaspoonful of salt has been melted, in a saucepan, and sprinkle slowly
into it, stirring all the time, one-half cupful of white cornmeal. Stir until
it is a thick mush and simmer for twenty minutes, then add one pint of
hot milk, or enough to make a thin batter, and stir until smooth, then cool. Have two
eggs well beaten✪ Soft Corn Bread, stir them carefully into the batter and pour all into a heated pudding-
dish in which a tablespoonful of butter has been melted. Give a last stir, and bake
until brown.
AUNT SALLY'S HOECAKE — Scald one pint of white cornmeal with enough
boiling water to make a stiff dough. Have the water salted and one tablespoonful of
lard✪ Aunt Sally's Hoecake melted in it. Knead the dough a little and form it into flat cakes about a quarter of
an inch thick and six inches across. Cook these cakes on a griddle or in an iron frying-
pan without any grease, turning frequently, to prevent burning. In the South they are
cooked in the hot ashes in the open fire-place — hence the name.
CRISSINI OR BREAD STICKS — Cut a small portion from risen bread dough✪ Crissini or Bread Sticks
that is ready to be made into loaves. Roll into pieces about the length and thickness of
macaroni. Place in rolls in a greased baking-tin one inch apart, and set to rise again.
When double in size, bake in a quick oven. They will then be tender like rolls. When
cold bake in a slow oven until quite dry and crisp. Serve hot or cold.
CONFEDERATE DAUGHTERS CAKE — Cream one-half cupful of sweet
butter with one and one-half cupfuls of sugar until very light ; add one-half teaspoonful
of almond flavoring and one cupful of milk, and mix carefully. Have ready, sifted
together, three cupfuls of flour and two tablespoonfuls of baking-powder, and add. Last
of all, fold in the whites of six eggs, beaten stiff. Bake in a moderate oven three-quar-
ters of an hour. When it is cold take a strong linen thread and divide it into three
layers, between which put the following mixture : Blanch five ounces of almonds ; pound
them in a mortar to a fine paste ; add carefully to one pint of thick cream, sweeten, and
beat until stiff, when it is ready for use. Decorate the top with the cream and halves
of the almonds made to represent the petals of a flower, with one-half a candied cherry✪ Confederate Daughters Cake
in the center of each.
MOCHA CAKE — Beat three eggs well, whites and yolks separately ; cream
one cupful of granulated sugar with the yolks, one teaspoonful of vanilla extract, one
tablespoonful of milk, and then one cupful of sifted flour, to which one teaspoonful of
baking-pov/der has been added. When these have been well mixed, fold in the well-
beaten whites of three eggs. Bake in a buttered tin in a moderate oven, and when
cold divide into four layers with a strong linen thread. Brush each layer with some
strong, black coffee, then fill with the following mixture : ✪ Mocha Cake
High living
1904Page 33 · 7 recipe records on this page
Presented as published in 1904. 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
HOMINY BREAD — Boil until soft one pint of fine hominy. When cool add one tablespoonful of butter, three tablespoonfuls of corn meal (scalded), three eggs well beaten, a teaspoonful of salt and one pint of milk. Melt a teaspoonful of butter in a baking-pan, pour in the batter and bake in a quick oven for about ten minutes.
SOFT CORN BREAD — Have one cupful of boiling water in which one teaspoonful of salt has been melted, in a saucepan, and sprinkle slowly into it, stirring all the time, one-half cupful of white cornmeal. Stir until it is a thick mush and simmer for twenty minutes, then add one pint of
hot milk, or enough to make a thin batter, and stir until smooth, then cool. Have two eggs well beaten, stir them carefully into the batter and pour all into a heated puddingdish in which a tablespoonful of butter has been melted. Give a last stir, and bake until brown.
AUNT SALLY'S HOECAKE — Scald one pint of white cornmeal with enough boiling water to make a stiff dough. Have the water salted and one tablespoonful of lard melted in it. Knead the dough a little and form it into flat cakes about a quarter of an inch thick and six inches across. Cook these cakes on a griddle or in an iron fryingpan without any grease, turning frequently, to prevent burning. In the South they are cooked in the hot ashes in the open fire-place — hence the name.
CRISSINI OR BREAD STICKS — Cut a small portion from risen bread dough that is ready to be made into loaves. Roll into pieces about the length and thickness of macaroni. Place in rolls in a greased baking-tin one inch apart, and set to rise again. When double in size, bake in a quick oven. They will then be tender like rolls. When cold bake in a slow oven until quite dry and crisp. Serve hot or cold.
CONFEDERATE DAUGHTERS CAKE — Cream one-half cupful of sweet butter with one and one-half cupfuls of sugar until very light ; add one-half teaspoonful of almond flavoring and one cupful of milk, and mix carefully. Have ready, sifted together, three cupfuls of flour and two tablespoonfuls of baking-powder, and add. Last of all, fold in the whites of six eggs, beaten stiff. Bake in a moderate oven three-quarters of an hour. When it is cold take a strong linen thread and divide it into three layers, between which put the following mixture : Blanch five ounces of almonds ; pound them in a mortar to a fine paste ; add carefully to one pint of thick cream, sweeten, and beat until stiff, when it is ready for use. Decorate the top with the cream and halves of the almonds made to represent the petals of a flower, with one-half a candied cherry in the center of each.
MOCHA CAKE — Beat three eggs well, whites and yolks separately ; cream one cupful of granulated sugar with the yolks, one teaspoonful of vanilla extract, one tablespoonful of milk, and then one cupful of sifted flour, to which one teaspoonful of baking-powder has been added. When these have been well mixed, fold in the wellbeaten whites of three eggs. Bake in a buttered tin in a moderate oven, and when cold divide into four layers with a strong linen thread. Brush each layer with some strong, black coffee, then fill with the following mixture :
Records on this page
Rice MuffinsHominy BreadSoft Corn BreadAunt Sally's HoecakeCrissini or Bread SticksConfederate Daughters CakeMocha Cake