Indian Breakfast Cakes

Ingredients

• Take a quart of milk scalding hot
• of salt
• and saleratus in fine powder, each a teaspoonful
• when a little cooled, two well-beaten eggs

Method

1. 1

   Stir into it as much corn-meal as will make a thick batter; bake in buttered pans, in a quick oven.

2. 2

   This is a nice breakfast cake.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 62. The excerpt below is the record exactly as published.

of saleratus dissolved in hot water, a gill of brandy, half a grated nutmeg, a teaspoonful of essence of lemon, or the yellow rind of a grated lemon ; stir in flour until the batter is as thick as pound cake, and bake an inch deep in a buttered basin. LITTLE JESSIR'S CAKE. Two cups of fin^e sugar, one cup of butter, one cup of sweet milk, four cups of flour, six eggs. Flavor with a glass of wine or brandy, with a nutmeg grated into it. Add a cup of currants. 152 LA CUISINE CREOLE. NIOB AND OHEAP JUMBLES. NO EGG& One cup of butter, two cups of sugar, one cnp of clabber, a teaspoonf ul of soda stirred into the clabber, a lîttle grated orange or lemon peel, and a good quart of sif ted floup. RoU ît, and eut in rounds with a hole in the middle, and bake in a quick oven. If you wish, sprinkie sugar over them, and stick strips of citron in each cake when you place them in the baking pan. They are quite nice. Instead of clabber, you can use sweet milk and yeast powder in the flour. MARBLB OAKE — ^WHITB PART. Whites of four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, one teaspoonf ul of cream tartar, half a teaspoonf ul of soda. MABBLE CAKE — ^BLAOK PART. Yolks of four eggs, one cup of brown sugar, half a cup of molasses, half a cup butter, half a cup of sour milk, one teaspoonf ul of soda, and plenty of ail kinds of spices to suit the taste. Put first black, then white, dough, until ail is in ; then bake. It is very nice. FBENOH LOAF CAKE. Five cups of sugar, three of butter, two of milk, ten of sifted flour, six eggs, three small nutmegs, one tea- spoonful of saleratus, one pound of raisins, and one- third of a pound of citron. Stir the butter and sugar to a cream, then add part of the flour, the milk and the beaten yolks of the eggs, then add the rest of the flour and the whites of the eggs ; add the fruit as you get the cake ready for the oven ; season to taste. This will make four loaves. Bake one hour. LA CUISINE CREOLE. 153 LOAF OAKE. PLAIN. Three cups of sweet mîlk, two of sugar, and one of yeast; stir in flour to make it quite thîck, and let ît rise over night. In the morning add two eggs well beaten^ fruit and spice to taste ; let it rise till light. Bake in a slow oven. EGO KISSES. Four whites of eggs^ one-half pound powdered sugar ; beat well and bake quickly. Flavor with extract of rose or lemon. GENOESE CAKES. Half a pound of butter, half a pound of sugar, four eggs, half a pound of flour, a small glass of brandy or wine. Bake in a square sheet; ieè it and eut into dia- monds; ornament with dots or stripes of any kind of bright jelly or préserves. FRANOATBLLI^S SPANISH CAKE. Put half a pint of milk or water into a stew-pan over the flre, with four ounces of butter and two ounees of sugar. As soon as thèse begin tp boil, withdraw the stew-pan from the fire, and stir in flve ounces of flour. Stir well for a few minutes, add essence to taste, and, one by one, three eggs and a small pinch of soda. Drop this paste on a baking-sheet in small round balls (the size of p hickory nut), and bake a light brown in a quick oven. Garnish with préserves. CHOCOLATE CAKE. Half a pound of butter, one pound of sugar, one pound of flour, four eggs, one half pint of milk, one teaspoonf u] of soda, and two of cream of tartar sifted into the flour. 154 LA CUISINE CREOLE. Mix ail thèse ingrédients well together, and bake in two cakes. Beat three whites of eggs with three cnps of sif ted sujçar, and add chocolaté to taste. Spread a laye if this icing between the cakes and on the top and sides. CHOCOLATE CAKE. Take one cup of butter, two cups of sugar, one cup of milk or water, three and a half cups of flour, half a tea- spoonful of soda, one teaspoonful cream of tartar, the yolks of five eggs and the whites of two. Bake on jelly cake tins. CHOCOLATE MIXTURE FOE FILLING THE ABOVB CAKE. One and a half cups of sugar, the whites of three eggs, three tablespoonf uls of grated chocolaté. Flavor with vanilla. RING JUMELES. One pound of butter, one pound of sugar, four eggs, ore and a quarter pounds of flour, or enough to make a soft dough. Line a pan with buttered paper, form the dough into rings. Bake quickly and sift sugar over them. The dough must be kept very soft, or if not wanted in rings, put in more flour, and eut the cakes out with a cutter. GEEMAN LADIES FINGEES. Beat the yolks of flve eggs with half a pound of sugar. Add lalf a pound of blanched almonds, eut flne or I)ounded. Grate the rind of a lemon, mix well, and add gradually enough sifted flour to make into a dough. KoU out and eut in strips the length and size of the fore- fin ger; wet them with the beaten white of two eggs, and bake. LA CUISINE CREOLE. 155 LADY FINGERS. Four eggs, half a pound of sugar, half a pound of flour. Flavor to taste. Drop by teaspoonf uls, and bake quîckly. CITEON CAKE. One pound of butter, one pound of sugar, one pound of flour, and eight eggs. Add to this batter one pound of blanched almonds, eut small, and half a pound of slîced citron dredged with flour ; beat ail up well. Beat in a half teaspoonf ul of soda, moistened with sweet milk, or if preferred, a tablespoonful of yeast powder, rubbed in the flour bef ore mixing. Beat this mixture well, and bake it in a cake-pan; put buttered paper in the bottom of the pan, and cover the top of the cake with something to protect it from the beat of the stove, until the bottom is nearly doue. This is the best way to cook ail délicate cakes. LOUISIANA HARD-TIMES CAKE. Cream half a pound of butter, with one pound of sifted sugar. Add to this the beaten yolks of six eggs. Beat this again, and set it by until you beat the whites of the ^gs to a stiflf froth. Sif t a pound of flour, and put into it two teaspoonf uls of yeast powder. Then pour in al- ternately a little flour and beaten eggs until ail is used. Then mix in a cup of cold water and two teaspoonfuls of brandy, wine or extract of lemon. Butter a four- quart cake-pan or mould, hâve the oven ready, and pour in the mixture, and bake immediately. Cover the top of the cake while baking. When done you will hâve a nice cake, and one that is very inexpensive. 156 LA CUISINE CREOLE. INDIAN BBEAEFAST OAKBS. Take a quart of milk scâlding hot ; stir into it as mnch com-meal as will make a thick batter, add of sait and saleratns in fine powder, each a teaspoonful^ and when a little cooledy two well-beaten eggs

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