Indian Breakfast Cakes

Ingredients

• a quart of milk or milk and water
• as much fine corn meal as it will wet
• two eggs
• a teaspoonful of saleratus
• a little salt

Method

1. 1

   Make milk scalding hot, mix with corn meal, cool, add eggs, thin with milk, and bake.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 54. The excerpt below is the record exactly as published.

a little sait ; pour thîs on to two pounds of flour. Let ît rise an hour, knead it, and make înto loa ves or roUs. EICB CAKES. Take a pint of rice that bas been boiled soft ; add to it a teacup of flour, two eggs well beaten, a pinch of sait, and enough milk to make a nice thick batter ; throw into the batter a tablespoonf ul of melted butter or lard, and bake on a hot griddle. \ SALLY LUNN. One cup of warmed sweet milk in a cup of yeast, one cup of sugar, one quart of sifted flour, and four eggs, with a cup of lard and butter melted together. Pour this mixture, after it bas been well beaten, into a cake mould ; let the mould be warmed and well greased. Set it now to rise in a warm place, let it rise until very light, and bake like a cake. With a sharp knife divide th(? cake, severing the top from the bottom crust; butter both, set the top crust down on the under half, and bring it to table hot. SALLY LUNN. Pour a cup of risen yeast into a bowl, add a cup of warm sweet milk, one-half a cup of white sugar, and a large spoonful each of lard and butter mixed and warmed ; also add four eggs well beaten, three and one- half cups of sifted flour, and a little sait. Beat ail this well, and pour into a warm and well grçased cake pan LA CUISINE CREOLE. 133 and set ît to rise in a warm place în wînter, and a cool one în summer. If you wish it for tea, make ît up five hours bef orehand, havîng set the yeast to rîse af ter break- f ast. If wanted for breakfast make ît up at nîne o'clock the nîght before. Remember îf made up at nîght, you add a lîttle more flour, or make the dough a lîttle stiffer, and do not put ît în a pan at nîght, but allow ît to rîse în a tureen or crock, and pour ît în the pan and let ît rîse a lîttle before bakîng. It must be baked lîke a cake. Thîs îs a never faîlîng recîpe and has been much lîked. MUFFINS AND CEUMPETS WITH YEAST. Take two pînts of mîlk, four eggs, and a small teacup- ful of yeast, or a yeast cake; melt a pîece of butter (the size of an egg) în a lîttle of the mîlk, add a teaspoonful of sait, and thîcken wîth sîf ted flour untîl ît îs lîke buck- wheat batter. Set ît to rîse for eîght or ten hours, and then bake în muffin rîngs, or pour ît lîke batter cakes, on a hot grîddle. Butter them, when cooked thîs way, just as they comie from the grîddle. Some lîke sugar and ground cînnamon, sîfted over each crumpet as ît îs baked. NICE MUFFINS. To a quart of mîlk, one quarter of a pound of butter) four eggs, and enough flour to f orm a very stîflf batter, add a cup of yeast ; set ît to rîse three hours, then bake în greased muffin rîngs. Splît, butter, and serve them hot. GBAHAM MUFFINS FOE DYSPEPTICS. Take a quart of Graham flour, one half cup of brown sugar, one teaspoon of sait, two tablespoonfuls of yeast, warm water or mîlk enough to soften ît sufflcîently to 134 LA CUISINE OBEOLtl. stir readily with a spoon. When it is light^ stir up again and drop in rings and bake. If made over night^ add a littie soda in the morning. Bake soft. POCKET BOOKS^ FOE TEA. VEEY MUCH LIKED. Take a cup of light and warm yeast, a cup of warm, sweet milk, two eggs beaten, a cup of sugar, a spoonf ul of grated orange peel and nutmeg; add to this, flour enough to make a thin batter, and set it in a warm place to rise. If you wish it for tea, you must make this batter up about nine o'clock in the morning, and in two hours it ought to be f ull of bubbles, and light. Then pour this batter into sifted flour, enough to form into a rather stiff dough ; add sait and a lump of butter as big as an ^gg- Work it thoroughly, and set it in a tureen to rise again. When it is risen it is ready to form into shapes, called pocket-books. To do this you must flour the board and roU out the dough half an inch thick, smear the surface with butter, eut into strips about six inches long, and two inches wide, f old them over and over, and lay them within an inch of each other on a warm and greased baking tin, or pan ; swab the tops over with warmed butter and a beaten egg; set them now to rise, which will require an hour. Just before you put them' in the oven, you must sift some sùgar over them. ^<'Tk À T1WT nilinTXTT^^ PAIN PEBDU^% OR LOST BBEAD. Take a pint of fresh milk, and sweeten it with a cup of sugar; stir two beaten eggs in it, and season with any flavoring you like. Cut six slices from a loaf of bread, soak each pièce of bread a few minutes in the custard of LA CUISINE CREOLE. 135 mîlk and sugar aiready prepared, take the pièces out one by one, and fry them in butter made hot in a f rying pan, pile them up and serve hot. INDIAN BEEAKFAST CAKES. Take a quart of milk or milk and water, make it scald- ing hot, pour half of it hot, on as much fine corn meal as ît will wet ; let it cool, then beat up in it two eggs — beat the eggs light; add a little sait and a tèaspoonful of ^aleratus

Cook this with the app: pantry check, scaling, and the assistant.