jjjO a quart of flour take a large tablespoonful
of lard and a teaspoonful of salt. Mix with
cold sweet milk and water — half and half✪ Beaten Biscuit —
into a stiff dough; lay it on a marble or wooden
board, and beat it with a club of hickory or poplar
wood till the dough becomes blistered and nearly as
soft as yeast-powder dough. Roll it half an inch
thick, cut out with a biscuit-cutter, prick with a
kitchen fork three rows of holes clear through to
the bottom. Bake in a moderate oven, and when
done, allow them to remain a few moments longer, to
brown a little more thoroughly. Break open and
butter.
60 STATESMEN'S DISHES;
SALT-RISING BREAD.
BY MKS. T. B. STOCKDALE.
(Wife of Representative from Mississippi.)
£AKE a quart of milk and water, equal por-
tions. Stir in flour to make a stiff batter,
% that will not run from the spoon, but drops
like drop-cake batter. Add a teaspoonful of salt;
put it in a warm place; let it stand three or four
hours, and then, if water rises on the top, stir in a
little more flour. After it rises make up your dough
just as you would ordinary bread, using the rising
instead of yeast, adding about a gill of milk or water
and a little more salt, and lard about the size of an
egg✪ Salt-Rising Bread ; knead it well and put it into well-greased pans
and let it rise. Be careful not to jar it while rising.
Bake the same as yeast bread.
AND BOW TO COOK THEM.
61
JOHNNY CAKES.
BY MRS. W. O. ARNOLD.
(Wife of Representative from Rhode Island.)
pNE cup of Indian meal, a pinch of salt, butter
the size of a walnut; pour over this enough
boiling water to make a stiff batter, after
being well stirred. Set for three or four minutes in a
dish of boiling water; then thin with sweet milk✪ Johnny Cakes
until the batter drops easily from the spoon. Put on
a hot, buttered griddle in spoonfuls, and when brown,
turn them over and brown the other side. This will
make six good-sized cakes. Water may be used in
place of the milk, but the cakes will not brown so
nicely in that case.
y^c^S-e^^^l^L
62 STATESMEN'S DISHES;
SWEET CORN BREAD.
BY MRS. ALBERT O. THOMPSON.
(Wife of Representative from Ohio.)
jjWO cups Indian meal, two cups " loppered n
| or buttermilk, one cup flour, one-half cup
K New Orleans molasses, one tablespoonful lard,
one teaspoonful salt, one teaspoonful soda✪ Sweet Corn Bread. Stir meal,
flour, milk and salt together well. Dissolve soda in
a little warm water and melt lard. Add both to mo-
lasses ; beat quickly and turn both into the batter at
once, stirring hard. Turn all into a well-buttered
farina-kettle or pudding-mold. Boil one and a half
hours. Eemove cover and place in oven to brown.
When done rub the top with a little butter, replace
cover and let stand about five minutes on table.
Turn out and serve warm, using sharp, thin knife to
slice.
AND HOW TO COOK THEM 63
COMMON BISCUIT.
BY MRS. A. G. CA11UTH.
(Wife of Representative from Kentucky.) ✪ Common Biscuit
Page 13 · 6 recipe records on this page
Presented as published in 1890. 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
TO a quart of flour take a large tablespoonful of lard and a teaspoonful of salt. Mix with cold sweet milk and water — half and half — into a stiff dough; lay it on a marble or wooden board, and beat it with a club of hickory or poplar wood till the dough becomes blistered and nearly as soft as yeast-powder dough. Roll it half an inch thick, cut out with a biscuit-cutter, prick with a kitchen fork three rows of holes clear through to the bottom. Bake in a moderate oven, and when done, allow them to remain a few moments longer, to brown a little more thoroughly. Break open and butter.
SALT-RISING BREAD.
BY MKS. T. B. STOCKDALE.
(Wife of Representative from Mississippi.)
TAKE a quart of milk and water, equal portions. Stir in flour to make a stiff batter,
% that will not run from the spoon, but drops like drop-cake batter. Add a teaspoonful of salt; put it in a warm place; let it stand three or four hours, and then, if water rises on the top, stir in a little more flour. After it rises make up your dough just as you would ordinary bread, using the rising instead of yeast, adding about a gill of milk or water and a little more salt, and lard about the size of an egg ; knead it well and put it into well-greased pans and let it rise. Be careful not to jar it while rising. Bake the same as yeast bread.
JOHNNY CAKES.
BY MRS. W. O. ARNOLD.
(Wife of Representative from Rhode Island.)
ONE cup of Indian meal, a pinch of salt, butter the size of a walnut; pour over this enough boiling water to make a stiff batter, after being well stirred. Set for three or four minutes in a dish of boiling water; then thin with sweet milk until the batter drops easily from the spoon. Put on a hot, buttered griddle in spoonfuls, and when brown, turn them over and brown the other side. This will make six good-sized cakes. Water may be used in place of the milk, but the cakes will not brown so nicely in that case.
SWEET CORN BREAD.
BY MRS. ALBERT O. THOMPSON.
(Wife of Representative from Ohio.)
TWO cups Indian meal, two cups "loppered" or or buttermilk, one cup flour, one-half cup K New Orleans molasses, one tablespoonful lard, one teaspoonful salt, one teaspoonful soda. Stir meal, flour, milk and salt together well. Dissolve soda in a little warm water and melt lard. Add both to molasses ; beat quickly and turn both into the batter at once, stirring hard. Turn all into a well-buttered farina-kettle or pudding-mold. Boil one and a half hours. Eemove cover and place in oven to brown. When done rub the top with a little butter, replace cover and let stand about five minutes on table. Turn out and serve warm, using sharp, thin knife to slice.
COMMON BISCUIT.
BY MRS. A. G. CARRUTH.
(Wife of Representative from Kentucky.)
Records on this page
Beaten BiscuitSalt-Rising BreadJohnny CakesSweet Corn BreadLoaf BreadCommon Biscuit