Southern Recipes

One and a half cups of meal, one and a half cups of milk, three eggs, a tablespoonful of lard, a tablespoonful of butter, two teaspoonfuls of baking powder. Scald the meal thoroughly with hot water, then stir in the eggs, melted butter and lard, then the milk, and lastly the baking powder. Be careful to have a thin batter. QUICK ROLLS Three cakes of yeast dissolved in lukewarm water, one cup of milk, heated, one teaspoon of salt, one teaspoon of butter, one teaspoon of sugar. Put milk, butter, sugar and salt in bowl; when all is melted and milk lukewarm, add yeast, then enough sifted flour beaten in to make a thin batter. Put the BREAD 39 bowl in a pan of warm water, cover well and allow to stand until it has doubled in bulk (stand pan not far from stove). Then take this batter and add enough flour so as to be able to turn it out on the board to knead, knead until dough is smooth and put again to rise, same arrangement as before. Take out and shape into rolls, allow to rise in a baking pan, brush with milk and bake. SWISS ROLLS Scald one cup of sweet milk to which has been added one teaspoonful of sugar (scant) , two tablespoonfuls of butter; when milk is warm add half an yeast cake, four teacups of flour (measured, after being sifted twice) one small teaspoon of salt; put in milk. Put it in a moderately warm place to rise ; when raised, place in ice box for at least three hours (or over night). When ready to use turn the dough on a well floured board and roll to half an inch thickness, cut any shape, rise slowly until very light, bake in a quick oven twenty minutes. Just before they are done brush over the top with a little melted butter. These directions were given me for rolls in the winter; you do not have to follow all of them for summer rolls. NUT BREAD Two cups of flour, light measure, one cup of sugar, one egg, one cup of sweet milk, one teaspoon soda, two teaspoons cream tartar, one teaspoon salt, one cup chopped walnuts, full cup. Beat egg and sugar till creamy, add flour and cream tartar and salt. Dissolve soda in milk, add these, and beat all well together, then mix in the nuts. Bake slowly, at least one hour. LADY BALTIMORE CAKE Whites of twelve eggs, three scant cups of sugar, five level cups of flour, after sifting, one scant cup of butter, two-thirds cup of sweet milk, one level teaspoon of soda, two level teaspoons of cream tartar. Cream butter and sugar, add half of flour and milk, then balance of flour and eggs. Bake in a quick oven. This is enough batter for two cakes. FILLING Three cups of sugar, one cup of thin cream. Cook together until it begins to thicken, then add one tablespoonful of butter, and thin with a wine glass full of sherry; beat hard for a few minutes, then add one cup of chopped nuts, one cup of chopped raisins, a little citron, and candied cherries. ^ I SPONGE CAKE ROLL Four eggs beaten separately, one teacupful of sugar, one teacupful of flour, one teaspoonful of cream of tartar, mixed in flour, one teaspoonful of soda in a little water. Sift flour, mix in cream of tartar, beat the yolks light, then beat them with sugar, put this to flour, then add the whites which have been beaten stiff, then the soda. Bake quickly in biscuit pan, turn out in damp towel, and roll while warm. The filling should be made first. FILLING FOR SPONGE CAKE ROLL The pulp of three lemons and the rind of one, either grated or chopped very fine, two tablespoonfuls of butter, six eggs beaten separately, sugar to taste, three-fourths of a teacup of cold water; put on the fire and stir constantly until thick. Do not let it boil. Put aside until cold, then use in roll. CRULLERS One and a half pounds of sugar, half a pound of butter, light weight, six eggs, a