Sponge

Ingredients

• 1 quart of flour
• Two large potatoes
• 1/2 pint of cold water
• 3 3/4 tablespoons of flour
• 1/2 cup of yeast
• 1/2 teaspoon of sugar

Method

1. 1

   Mash boiled potatoes, add cold water, flour, and yeast.

2. 2

   Set sponge in a warm place to rise.

Nutrition per serving

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 4. The excerpt below is the record exactly as published.

I quart of flour, 2 well-beaten eggs, i ounce of butter, and enough milk to make a thick batter. Wipe the chicken dry and dip each piece in the batter and fry a golden brown. Serve with mush cakes, fried until they are crisp and yellow. Mush Cakes. Sift I pint of meal with a little salt in it. Beat i egg and a piece of butter the size of a walnut, and i good teaspoon of lard into it. Add enough milk to make the meal hold together, and shape in a long roll. Place on ice until chilled, and then cut into cakes and fry. Pressed Chicken. Quarter a fowl and simmer until tender; remove all skin and bone and cut very fine. To the liquor, freed of all fat and boiled down until only i cup remains, add }i oi a box of granu- lated gelatine, soaked in i cup of cold M^ater. Heat and dissolve. Season with salt and pepper and 2 tablespoons of Worcester- shire sauce. Add the chopped meat and mix well. Pour into oblong moulds and decorate with sliced hard-boiled eggs. Set on ice to harden. 22 TESTED VIRGINIA RECIPES. Chicken Fritters. Cut left-over chicken into small pieces ; season with salt and pepper. To every cup of minced meat allow Yz cup of cream, i egg and enough flour to make a batter that will hold. Fry and serve as a luncheon dish. Chicken Fried with Cream Gravy. Cut chicken in the usual way for frying. Salt, pepper and flour them, and fry a delicate brown. Remove from the pan, strain the grease to get rid of all burnt pieces, and add a cup of sweet milk to it, and allow it to stew 5 minutes. Thicken with a little flour and pour over the chicken just before serving. Stuffing for Fowls. Chop fine J^ pound beef suet; mix with it i pound of bread crumbs, 3 ^rays parsley, i teaspoon of thyme, ^ onion chipped, and 2 well-beaten eggs. This makes an excellent stuffing for fowls of any kind. Stuffing for Ducks. In roasting ducks, fill the bread dressing with onions and celer}^, add a tablespoon or two of creamed Irish potato. This makes it light and fluffy. Roast as usual, and place a large bunch of curly parslc)^ under one end, surrounding the rest of the dish v/ith halves of blood oranges that have been pulled apart and laid back in the cups. Serve one cup with each piece of duck. Chestnut Stuffing. Boil I pint of chestnuts and mash through a potato press. Mix with I pint of bread crumbs, 2 tablespoons butter, i tea- spoon pepper, and salt to taste. When used as a stuffing for ducks, add 2 baked apples and a little nutmeg. BREADS. 'The very staff of my age, my very prop." — Shakespeare. BREADS. The following two recipes for yeast and sponge were given me when first 1 began cooking by a friend noted for her beau- tiful bread, and I can recommend them as the best : Yeast. One-half pint of hot mashed potatoes, i gill of salt, i gill of sugar, I gill of flour, ^ pint of hops (measured lightly), 2J/2 quarts boiling water, y^ cake of compressed yeast. Put hops in a stew-pan with ^ pint of boiling water and boil for 20 minutes. Mix potatoes, flour, sugar and salt and strain hop water on them. Beat this mixture well and add the 2 quarts of boiling water. Let it stand until it is barely warm, then add the yeast cake, dissolved in ]/2. cup of water. Cover the bowl and let it stand for 24 hours. Skim and stir the yeast several times. Put in a 2-quart preserving jar, fill only two- thirds full and cork. Keep in a cool place and shake before using. Sponge. For I quart of fiour: Two large potatoes, boiled until soft, mash and add >4 pint of cold water, 3'J^ tablespoons of flour (from quart), ^ cup of yeast or ^ an yeast cake. Add j^ teaspoon of sugar

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