Virginia Batter Bread

Ingredients

• two eggs
• one teaspoonful of salt
• one quart of sour milk
• three-fourths of a teaspoonful of soda
• one pint of cornmeal

Method

1. 1

   Beat the eggs, stir the soda in the milk till it foams, sift the salt with the meal, stir the meal into the milk, adding the eggs.

2. 2

   Beat hard for 5 minutes, pour into a greased china baking dish, and bake in a moderately hot oven till brown.

As published

This recipe was extracted from The National home cook book (1900), page 3. The excerpt below is the record exactly as published.

VIRGINIA BATTER BREAD—Two eggs, one teaspoonful | of salt, one quart of sour milk, three-fourths of a teaspoon- — ful of ‘soda, one pint of cornmeal, Beat the eggs, stir the « soda in the milk till it foams, sift the salt with the meal, © ir the meal into the milk, adding the eggs. Beat hard for x“ minutes, pour into a greased china baking dish, and) -¢ in a moderately hot oven till brown. ‘. WHITE BREAD—Bread is the one thing for which 1 am ous among my acquaintances. My mother and grand= — mother before me held the premium on their bread and I use the old-fashioned method. Pes The evening before you wish to bake, boil three potatoes. When done mash well and add water in which they were boiled with enough clear water to make two-thirds of a ‘gallon. When this cools add one teaspoon salt, three table- ‘spoons sugar, with one cake yeast foam well dissolved. In the morning set aside one pint of solution, which add next — me you bake instead of one cake of yeast foam. Strain t of liquid and add flour until you have a nice sponge, L an hour or two, when the sponge has become very light, wrinkle with one large tablespoon salt, mix flour into i intil it. will knead without sticking to board. When sure nixture is well kneaded, put in greased pan until it doubles ts bulk, when it is to be gently molded into loaves. When they’ double in size they are ready for oven. _ Have always made bread a special study and believe the usual housekeeper ruins her bread in the oven. Allow bread etry saving a pint of yeast; it will give you delicious read if. you bake once or twice a week, and is less beings LIGHTNING BREAD—The yeast: Stir well tomeunen on blespoon salt, two tablespoons sugar, three tablespoon ; one pint boiling water; to this add seven medium- potatoes (boiled and mashed fine), one pint of the hot in which they were boiled, and three pints cold water; tir in 2% yeast cakes previously dissolved in a little water, cover with a cloth and keep warm 10 hou ; put in a {LR Ger cool place to use as needed. 7. = + Fae LPs ean ee On) Pe TS Sia tates hah ee ate Ce Reais g fetoese Wad : - ne The ysis) eda: ty ; rs . pay “oven, covering “auch. Makes one large loaf. STEAMED GRAHAM LOAF, which my family calls very mice, is made of one-half cup sugar, two teaspoons salt, one | yeaspoon soda, one tablespoon melted butter, two teacups of — _youttermilk, four teacups of graham flour, Steam two hours — “a@nd bake 15 minutes. This has been a favorite recipeinmy family for years. er: ois ed an BG, GINGERBREAD. ieee - Three-quarters cup molasses, one-half cup sugar, one ese, one cup warm water, one teaspoon soda dissolved in water, two cups flour, one teaspoon baking powder, one-half — teaspoon Salt, one teaspoon cinnamon, one teaspoon ginger, — ift dry ingredients together; lump of lard size of egg. Mix in order given, pouring melted lard in last. + anne SOUR MILK GINGERBREAD—One-half cup sugar, oné= half cup butter or lard, one egg, one-half cup sour milk, 4 Pere bale teaspoon soda, two cups flour, one teaspoon ginger, — Pinch of salt, one-half teaspoon cinnamon. ; & ee ' SOFT GINGERBREAD—One cup molasses, one-half cup §ugar, one-half cup hot water with a teaspoon of soda dissolved — in it, a teaspoon of ginger and one of cinnamon; stir in flour an oO make a soft batter and bake in dripping pan. cakes ic SPONGE GINGERBREAD—Take one cup sugar, one cup sour milk, one small teaspoon soda, one cup molasses, four eggs (the whites and yolks beaten separately), one cup but- ster, one tablespoon ginger, one cup raisins, four cups flour, — in place of sour milk and soda you may use sweet milk and — ‘baking powder. 5; ei make a very stiff batter; also add the lightening previously _ prepared. Stir well and place in a warm position (I put the ea in a two-quart basin containing warm water and let he Indian meal from the other ingredients, thus preventing its — alling to the bottom of the dish. Now pour this into the breade | Puy, 16 BREAD, BISCUITS, BUNS - — - - RAISED BISCUIT—Take same quantities as for one loaf, a knead 10 minutes, add tablespoonful lard, make into balls, “let rise and bake. These require about one hour to make and bake. SUGAR BISCUIT—Cream one tablespoon lard, one cupful Sugar and two beaten eggs. Add one cupful milk and beat to a cream. Sift two large teaspoons baking powder and a pinch of salt with three cups of flour. ‘Mix into smooth bat- — ter, fill muffin rings half full and bake a delicate brown. Serve hot with butter or maple syrup. These are fine for lunch or tea. Makes 16 biscuits. Ms SWEET POTATO BISCUIT—Boil .four medium-sized sweet potatoes. When done drain, peel, mash fine, with one tablespoon butter; add two cups sweet milk, one well-beaten egg. Rub through sieve one teaspoon salt, one tablespoon sugar, two rounding teaspoons baking powder, and two cups flour. Add to potato mixture and mold into rather stiff dough. Roll out and cut with small biscuit cutter. Bake in hot oven. Excellent with maple syrup. SWEET POTATO BISCUIT—Two cupfuls of flour, one -cupful of boiled and mashed sweet potatoes, one teaspoonful of sugar, one teaspoonful of salt

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