Читать книгу Housekeeping in Old Virginia - Группа авторов - Страница 6
ОглавлениеWheat Flour. 1 lb. is 1 quart.
Indian Meal. 1 lb. 2 oz. are 1 quart.
Butter, when soft, 1 lb. is 1 pint.
Loaf sugar, broken, 1 lb. is 1 quart.
White sugar, powdered, 1 lb. 1 oz. are 1 quart.
Best brown sugar, 1 lb. 2 oz. are 1 quart.
Ten eggs are 1 lb.
Flour. 8 quarts are 1 peck.
Flour. 4 pecks are 1 bushel.
16 large tablespoonfuls are ½ pint.
8 large tablespoonfuls are 1 gill.
2 gills are ½ pint.
A common sized tumbler holds ½ pint.
A tablespoonful is ½ oz.
60 drops are equal to a teaspoonful.
4 teaspoonfuls are equal to 1 tablespoonful.
YEAST.
Boil one quart of Irish potatoes in three quarts of water. When done, take out the potatoes, one by one, on a fork, peel and mash them fine, in a tray, with a large iron spoon, leaving the boiling water on the stove during the process. Throw in this water a handful of hops, which must scald, not boil, as it turns the tea very dark to let the hops boil.
Add to the mashed potatoes a heaping teacupful of powdered white sugar and half a teacupful of salt; then slowly stir in the strained hop tea, so that there will be no lumps. When milk-warm add a teacupful of yeast and pour into glass fruit jars, or large, clear glass bottles, to ferment, being careful not to close them tightly. Set in a warm place in winter, a cool one in summer. In six hours it will be ready for use, and at the end of that time the jar or bottle must be securely closed. Keep in a cold room in winter, and in the refrigerator in summer. This yeast will keep two weeks in winter and one week in summer. Bread made from it is always sweet.—Mrs. S. T.
Irish Potato Yeast.
1 quart of potatoes, boiled and mashed fine.
1 teaspoonful of salt.
½ teacup of sugar.
Put two cups of flour in a bowl, and pour over it three cups of strong hop-water, scalding hot, and stir it briskly.
Then put all the ingredients in a jar together, and when cool enough, add a cup of yeast, or leaven.
Set it by the fire to rise.
It will be ready for use in five or six hours.—Mrs. E.
Another Recipe for Yeast.
12 large potatoes, boiled and mashed fine.
1 teacup of brown sugar.
1 teacup of salt.
1 gallon of hop tea.
Mix the ingredients well, and when milk-warm, add a pint of yeast. Set it in a warm place to rise. Put one teacupful of this yeast, when risen, to two quarts of flour.—Mrs. Dr. S.
Yeast that Never Fails.
Boil twelve potatoes in four quarts of water till reduced to three quarts.
Then take out and mash the potatoes, and throw into the water three handfuls of hops.
When the hops have boiled to a good tea, strain the water over the potatoes, a small quantity at a time, mixing them well together.
Add one teacup of brown sugar.
1 teacup of salt.
1 tablespoonful of ground ginger.
When milk-warm, add yeast of the same sort to make it rise.
Put it in bottles, or a jug, leaving it uncorked for a day.
Set it in a cool place.
Put two large tablespoonfuls of it to a quart of flour, and when making up, boil a potato and mix with it.
This yeast never sours, and is good as long as it lasts.—Mrs. A. F.
Alum Yeast.
On one pint of flour pour enough boiling water to make a thick batter, stirring it until perfectly smooth, and then let it stand till milk-warm.
Then add a teaspoonful of powdered alum.
1 teaspoonful of salt.
1 tablespoonful of sugar.
Half a teacup of yeast.
After it ferments, add enough meal to make it a stiff dough.
Let it stand till it works, and then spread it in the shade to dry.
To a quart of flour put a tablespoonful of crumbs.—Mrs. P.
Leaven.
2 tablespoonfuls of flour.
1 tablespoonful of lard or butter.
2 tablespoonfuls of yeast.
2 eggs.
1 potato.
2 teaspoonfuls of sugar.
Make the leaven soon after breakfast in winter, and at one o'clock P.M. in summer. Let it be of the consistency of batter. Put it in a small bucket, in a warm place, to rise till four o'clock P.M. This amount of leaven is sufficient for two quarts of flour. If for loaf bread, leave out the eggs and butter.—Mrs. M.
Excellent Bread for Breakfast.
1 quart of flour.
Lard the size of a walnut.
1 small Irish potato, boiled and mashed fine.
1 heaping teaspoonful of salt.
Half a teacup of good yeast, into which put a tablespoonful of white sugar.
Make up a soft dough with cold water in summer and milk-warm water in winter. This must be kneaded for thirty minutes, and then set to rise, in a cool place in summer, and a warm one in winter; must never be kept more than milk-warm.
Two hours before breakfast, make the dough into the desired shapes, handling it lightly, without kneading it, first rubbing lard over the hands, and taking especial care to grease the bread on top. Then set it to rise again.
Thirty minutes are sufficient for baking it, unless it be in the form of a loaf or rolls, in which case, it must be baked fifteen minutes longer. Excellent muffins may be made by the above receipt, adding two eggs well beaten, so that from the same batch of dough both plain bread and muffins may be made.
Iron moulds are best for baking.
For those who prefer warm bread for dinner, it is a good plan to reserve a portion of the breakfast dough, setting it away in a cool place till two hours before dinner, then make into turnovers or twist, set it to rise and bake it for dinner, as for breakfast. Very nice on a cold day, and greatly preferable to warmed-over bread.—Mrs. S. T.
Recipe for Family Bread.
2 quarts of flour.
2 tablespoonfuls of lard or butter.
2 teaspoonfuls of salt.
Enough sponge for a two-quart loaf of bread.
Mix with one pint of sweet milk.
Make into rolls and bake with very little fire under the oven.—Mrs. A. C.
Loaf Bread.
First make a batter of the following ingredients.
1 pint of flour.
1 teaspoonful of salt.
1 teaspoonful of sugar.
A cup of water.
A cup of good yeast.
Set this to rise and when risen work in two pints of flour, or, if the batter is not sufficient to work up this flour, add a little water.
Work it smoothly and set it to rise.
When risen, add a small piece of lard, work it well again, let it stand an hour and then bake it slowly.—Mrs. P. W.
Old Virginia Loaf Bread.
Sponge for the same.
Boil one large Irish potato, until well done, then peel and mash it fine, adding a little cold water to soften it. Stir into it
1 teaspoonful of brown sugar.
1 tablespoonful of sweet lard.
Then add three tablespoonfuls of good hop yeast.
Mix the ingredients thoroughly, then put the sponge in a mug with a close-fitting top, and let it stand several hours to rise.
Sift into the tray three pints of the best family flour, to which add a teaspoonful of salt. Then pour in the sponge and add enough cold water to the flour to work it up into a rather stiff dough. Knead it till the dough is smooth, then let it stand all night to rise. Work it over in the morning, using just enough flour to keep it from sticking to the hands. Allow it one hour to rise before baking and one hour to bake in a moderate oven. Then it will be thoroughly done and well dried.
Use a little lard on the hands when making out the loaf, as it keeps the crust from being too hard.—Mrs. S.
Another Recipe for Loaf Bread.
Good flour is the first requisite, and next, good yeast and sufficient kneading.
For a loaf of ordinary size, use
2 lbs. of flour.
Lard the size of a hen's egg.
A saltspoonful of salt.
2 gills of yeast.
Mix up these ingredients into a moderately stiff dough, using for the purpose, from three gills to a pint of water. Some flour being more adhesive than others, you have to learn by experience the exact amount of water required.
Knead the dough till perfectly smooth, then set it to rise, in a cool place, in summer, but in a warm place, free from draughts, in winter. In the latter season it is better to keep a blanket wrapped around it.
This amount of flour will rise to the top of a gallon and a half jar or bucket. If it is ready before time, stir it down and set it in a cooler place.
When you put it in the baking-pan (in which it will be in an inch of the top, if the pan be of a suitable size for the amount of flour) cover it well, or a hard crust will form from the effects of the atmosphere. Keep it a little warmer during the second rise than during the first. When ready for baking, set it in the oven and bake it for three-quarters of an hour with a moderate fire, evenly kept up. It will then come out without sticking, if the pans are well cared for.—Mrs. J. J. A.
Light Bread.
2 quarts of flour.
1 teaspoonful of sugar.
1 teaspoonful of salt.
Half a teacup of yeast.
One egg, well beaten.
1 pint of water.
Sift the flour and divide it into three parts. Mix one third in the batter, one third in the jar to rise in, and pour the other third over the batter. Let it stand two hours and then work it well, adding a small piece of lard before baking.—Mrs. Dr. S.
Recipe for Hot Rolls Or Cold Loaf Bread.
Mix the following ingredients.
Four pints of flour.
1 pint of fresh milk.
2 eggs, well beaten.
1 large tablespoonful of melted lard.
1 large tablespoonful of hop yeast.
Set it to rise at eleven o'clock in the morning, for early tea. Make into rolls at five o'clock P.M., and bake as soon as risen. In cool weather, set before the fire, both before and after making it into rolls.—Mrs. S.
French Rolls.
1 quart of flour.
1 teaspoonful of salt.
2 eggs.
1 large tablespoonful of lard.
2 tablespoonfuls of yeast.
Work and knead it well at night, and in the morning work it well again, make it into rolls, put them in the oven to take a second rise, and when risen, bake them.—Mrs. Col. W.
Another Recipe for French Rolls.
3 pints of flour.
1 gill of yeast.
1 egg (beaten up).
1 tablespoonful of butter.
Mix up with milk and warm water and set to rise.—Mrs. Dr. E.
Another Recipe for French Rolls or Twist.
1 quart of lukewarm milk.
1 teaspoonful of salt.
1 teacup of yeast.
Enough flour to make a stiff batter.
When very light, add one beaten egg and two teaspoonfuls of butter, and knead in the flour till stiff enough to roll. Let it rise a second time, and, when very light, roll out, cut in strips and braid it. Bake thirty minutes, on buttered tins.—Mrs. S.
Velvet Rolls.
Three pints of flour.
Two eggs.
One teacup of sweet milk.
One teacup of yeast.
1 tablespoonful of lard, and the same of butter.
Mix well and beat the dough till it blisters.
Let it rise, work in a small quantity of flour, beat as before and make into rolls. After the second rising, bake quickly.—Mrs. Dr. S.
Pocketbook Rolls.
1 quart of flour.
1 teaspoonful of salt.
2 teaspoonfuls of sugar.
2 tablespoonfuls of lard.
3 tablespoonfuls of yeast.
2 eggs.
Mix up these ingredients with warm water, making up the dough at ten A.M. in summer and eight A.M. in winter. Put in half the lard when it is first worked up, and at the second working put in the rest of the lard and a little more flour.
Roll out the dough in strips as long and wide as your hand, spread with butter and roll up like a pocketbook. Put them in buttered tins, and, when they are light, bake them a light brown—Mrs. L. C. C.
Turnovers.
1 quart of flour.
1 large Irish potato, boiled and mashed.
3 eggs.
1 tablespoonful of butter or lard.
2 tablespoonfuls of yeast.
1 teacup of milk.
Rub the potato in the flour, then the lard and other ingredients, making it into a soft dough. Then set it to rise, at night if you wish it for breakfast next morning. Early in the morning, take off a piece of dough, the size of a biscuit, roll it out, about five inches long, then turn it about half over. When you have made up all the dough, in shapes like this, place them on a dish or board, cover with a napkin and set aside for a second rising. When ready to bake, dip a feather in water and pass over them to prevent the crust being too hard. If the dough should be sour, knead in a little soda, which will correct it—Mrs. A. C.
Another Recipe for Turnovers.
1 quart of flour.
4 eggs.
1 tablespoonful of lard or butter.
1 tablespoonful of yeast.
Set it to rise, then make them up round and flat, greasing the upper side with lard and turning over one side. When well risen the second time, bake—Mrs. I.
Twist.
From the dough of loaf bread or French rolls, reserve enough to make two long strips or rolls, say, fifteen inches long and one inch in diameter. Rub lard well between the hands before handling and shaping these strips. Pinch the two ends so as to make them stick together. Twist them, pressing the other ends together to prevent unrolling.—Mrs. S. T.
Pockets.
1 quart of flour.
4 eggs.
1 cup of butter.
1 cup of yeast.
1 large Irish potato, boiled and mashed into the flour.
Add the yeast, butter and eggs, after mashing the potato in the flour. Knead all together and set to rise.
Sally-Lunn.
1 quart of flour.
1 teaspoonful of salt.
1 tablespoonful of white sugar.
Rub in a heaping tablespoonful of butter and lard in equal parts,
then rub in an Irish potato, mashed fine.
Half a teacup of yeast.
3 eggs well beaten.
Make up the dough to the consistency of light bread dough, with warm water in winter, and cold in summer. Knead half an hour. When it has risen light, handle lightly, put into a cake-mould and bake without a second kneading.—Mrs. S. T.
Another Recipe for Sally-Lunn.
1 quart of flour.
1 tablespoonful of yeast.
4 eggs well beaten.
2 oz. of butter or lard.
1 pint of milk.
Set it to rise in the pan in which it is to be baked.—Mrs. A. C.
Another Recipe for Sally-Lunn.
3 pints of flour.
1 tablespoonful of butter and the same of lard.
3 eggs.
1 light teacup of yeast.
2 large tablespoonfuls of sugar.
Use as much milk in mixing as will make a soft dough. Work this well, as it gets only one working. Then grease it, put it in a greased pan, and set it in a warm place to rise. Bake about an hour.—Mrs. Dr. T.
Recipe for the Same.
1 quart of flour.
3 tablespoonfuls of yeast.
3 eggs.
1 saltspoonful of salt.
Butter the size of an egg.
Make up with new milk into a tolerably stiff batter. Set it to rise and when risen pour into a mould and set to rise again, as light bread. Bake quickly.—Mrs. L.
Quick Sally-Lunn.
1 quart of flour.
Half cup of butter.
2 eggs.
2 cups of milk.
Two teaspoonfuls of cream of tartar.
1 teaspoonful of soda.
2 tablespoonfuls of sugar.
1 saltspoonful of salt.
Bake fifteen minutes.—Mrs. Dr. S.
Muffins.
1 quart of flour.
6 eggs, beaten very light.
2 tablespoonfuls of butter.
2 tablespoonfuls of yeast.—Mrs. Dr. E.
Sweet Spring Muffins.
Sift three good pints of flour. Beat well six eggs, leaving out one and a half of the whites. Then beat into them as much flour as they will take in; then add milk and flour alternately (beating all the while) till all the flour is used. Add five tablespoonfuls of yeast, and when this batter is well beaten, stir into it two ounces of melted butter, cooled but liquid. The batter must be as stiff as can be beaten with an iron spoon. Bake in a hot oven.—Mrs. L.
Salt Sulphur Muffins.
Work together, about twelve o'clock in the day, one pint of yeast, half a pint of water, six eggs, one pound of butter and enough flour to make a dough just stiff enough not to stick to the fingers. After the dough is risen, make it out in biscuit and allow half an hour or more for them to rise before baking.—Mrs. L.
Superior Muffins.
1 quart of flour.
1 teaspoonful of salt.
1 tablespoonful of white sugar.
Rub in one heaping tablespoonful of butter and lard mixed, and one tablespoonful of Irish potato, mashed free from lumps.
Pour in three well beaten eggs and a half teacup of yeast. Make into a soft dough with warm water in winter and cold in summer. Knead well for half an hour. Set to rise where it will be milk-warm, in winter, and cool in summer. If wanted for an eight o'clock winter breakfast, make up at eight o'clock the night before. At six o'clock in the morning, make out into round balls (without kneading again), and drop into snow-ball moulds that have been well greased. Take care also to grease the hands and pass them over the tops of the muffins. Set them in a warm place for two hours and then bake.
These are the best muffins I ever ate.—Mrs. S. T.
Parker House Muffins.
Boil one quart of milk. When nearly cool stir in one quart sifted flour, one teaspoonful salt, one half cup of yeast. Then stir in three well beaten eggs. Let it rise in a warm place in winter and a cool one in summer, eight or ten hours. When risen light, stir in one tablespoonful melted butter and bake in iron muffin moulds.—Mrs. W. H. M.
Muffins.
1 quart of flour.
1 pint milk.
3 eggs.
1 heaping tablespoonful lard.
1 heaping tablespoonful butter.
½ cup yeast.
1 teaspoonful sugar.
Mix and beat till perfectly light.—Mrs. W. S.
Another Recipe for Muffins.
One quart of milk, one dozen eggs, one pound of butter. Beat the butter and yolks together. Beat the whites to a stiff froth. Make the batter the consistency of pound cake, and bake in snow-ball cups as soon as made.—Mrs. C. W. B.
Muffin Bread.
3 pints of flour.
4 eggs.
1 pint of milk.
1 large tablespoonful of butter.
1 gill of yeast.
A little salt.
Make up at night. This makes two loaves.—Mrs. A. F.
Soda Muffins.
1 quart of flour.
2 eggs.
3 teaspoonfuls of cream of tartar.
1 teaspoonful of soda.
Add enough buttermilk to make a stiff batter, and bake immediately.
White Egg Muffins.
1 pint of flour.
Whites of 8 eggs, beaten to a stiff froth.
Add enough milk to make it into a thin batter. Put in a little salt. Very nice.—Mrs. C. C. McP.
Cream Muffins.
Beat the whites and yolks of four eggs separately. When well beaten, mix them and add to them a half pint of cream, a lump of melted butter half the size of an egg. Then mix in slowly one pint of flour and bake it quickly, in small tins, without any further beating. A delicious breakfast bread.—Mrs. McG., Ala.
Miscellaneous Yeast Breads.
Bunns.
1 pint of potato yeast.
4 ounces of sugar.
4 ounces of butter.
1 egg and as much flour as will make a soft dough.
Make as Sally-Lunn and bake in rolls.—Mrs. Dr. S.
Cottage Loaf.
1 quart of flour.
1 tablespoonful of sugar.
1 tablespoonful of butter.
1 tablespoonful of yeast.
2 eggs, and a little salt.
Make up at night for breakfast, mixing it with water. Bake in a quart tin pan.—Mrs. A. B.
Potato Bread.
1 quart of flour.
4 eggs.
4 good sized Irish potatoes, boiled, mashed and strained through a colander.
2 ounces of butter.
As much yeast as is needed to make it rise.
To be made up with water, not so stiff as light bread dough. Bake in a loaf or rolls.—Mrs. J. H. F.
Old Maids.
Made at night like common light bread. Roll out the size of saucers in the morning, for the second rising. Bake on a hoe, turning over as a hoe cake. Then toast the sides, in front of a fire. A very nice, old-fashioned bread.—Mrs. Dr. E.
Graham Bread.
The night before baking, make a sponge of white flour, using half new milk and half cold water, with a teacup two thirds full of home-made yeast. In the morning, put four tablespoonfuls of this sponge in a separate dish, adding three tablespoonfuls of molasses, a little milk or water, and stirring in as much Graham flour as you can with a spoon. Then let it rise and mould the same as white bread.
Brown Bread.
One quart of light bread sponge, one-half teacup of molasses. Stir into the above, with a large spoon, unbolted wheat meal, until it is a stiff dough. Grease a deep pan, put the mixture in; when light, put the pan over a kettle of hot water (the bread well covered), and steam for half an hour. Then put in the oven and bake until done. Especially good for dyspeptics.—Mrs. D. Cone.
Box Bread.
One quart of flour, one teacup of yeast, one teacup of melted lard or butter, four eggs, one teaspoonful of salt. Let it rise as light bread, and, when risen, make it into square rolls, without working it a second time. Let it rise again and then bake it.—Mrs. R. E. W.
Rusks.
1 cup of yeast.
1 cup of sugar.
1 cup of cream.
4 eggs.
Enough flour to make a batter, mixed with the other ingredients. Let it rise; then add enough flour to make rolls, and also add a teacup of lard and butter mixed. Bake as rolls after they have risen.—Mrs. H.
Egg Rusks.
Melt three ounces of butter in a pint of milk. Beat six eggs into one-fourth of a pound of sugar. Mix these ingredients with enough flour to make a batter, adding a gill of yeast and half a teaspoonful of salt. When light, add flour to make a dough stiff enough to mould. Make into small cakes and let them rise in a warm place while the oven is heating.—Mrs. Dr. S.
German Rusks.
1 quart of flour.
2 eggs.
2 cups of sugar.
2 cups of lard and butter mixed.
2 cups of potato yeast.
2 cups of milk.
1 nutmeg.
Put all the ingredients in the middle of the flour, work well together and set to rise as loaf bread. Wash the rolls over with butter and sugar.—Mrs. C. L. T.
French Biscuit.
1 quart of flour.
1 teaspoonful of salt.
Rub in one tablespoonful of butter and lard mixed.
Pour in half a teacup of yeast, two well beaten eggs, and enough water to make a soft dough. Knead half an hour. Then set to rise; when well risen, roll out, without kneading again. Handle lightly, first greasing the hands with butter. Cut with a biscuit cutter, greasing one biscuit and placing another on it. Set to rise a second time before baking.—Mrs. S. T.
Vanity Biscuit.
One pint of flour, one of milk, three eggs beaten well together. Bake in cups.—Miss D.
Beaten Biscuit.
One quart of flour, lard the size of a hen's egg, one teaspoonful of salt. Make into a moderately stiff dough with sweet milk. Beat for half an hour. Make out with the hand or cut with the biscuit cutter. Stick with a fork and bake in a hot oven, yet not sufficiently hot to blister the biscuit.—Mrs. S. T.
Another Recipe for Beaten Biscuit.
1 quart of flour.
1 teaspoonful of salt.
1 egg.
1 tablespoonful of butter and the same of lard.
Mix up these ingredients with skimmed milk, work them well together and beat fifteen minutes. Stick with a fork and bake quickly.—Mrs. E. B.
Soda Biscuit.
1 quart of flour.
1 heaping teaspoonful of cream of tartar, the same of soda, and the same of salt. Sift these together, then rub in a tablespoonful of lard and make up the dough with milk and water.—Mrs. E. B.
Cream Biscuit.
1 quart of sifted flour.
Four teaspoonfuls of cream of tartar and two teaspoonfuls of fine table salt, which must be well diffused through the flour. Then add two ounces of fresh, good butter. Take one pint of pure, sweet cream, put in it two even teaspoonfuls of soda and then add it to the flour. The dough ought to be very soft; but should it be too soft, add a little more flour. Work it well, roll it out half an inch thick, cut with a biscuit cutter and bake in a quick oven five minutes.—Mrs. J. H. F.
Excellent Light Biscuit.
Boil four large Irish potatoes. While hot, mash them with a piece of lard the size of an egg. Add one teacup of milk and one of yeast. Stir in enough flour to make a good batter and set it to rise. It will take about two quarts of flour. When light, make up the dough. You generally have to add more water or milk. Roll thick, let them rise slowly, but bake them quickly.—Mrs. M. G. H.
Light Biscuit.
Two quarts flour, one large tablespoonful lard, and the same of butter. Salt to the taste. One teaspoonful soda and enough buttermilk to make a soft dough. Bake quickly.—Mrs. Dr. S.
Thick Biscuit.
One quart flour, one large tablespoonful lard and butter mixed, one teaspoonful salt, enough morning's milk to make a stiff dough. Work well and beat with a rolling-pin or iron pestle, at least half an hour. Make into small biscuit and bake in a quick oven. This will make sixteen biscuit.—Mrs. M. A. P.
Thin Biscuit or Crackers.
One quart of flour, one tablespoonful lard and butter mixed, a little salt. Make a stiff paste with water. Beat the dough till it blisters. Roll thin, stick, and bake quickly.—Mrs. A. C.
Soda Crackers.
1 quart of flour.
1 tablespoonful of lard and butter mixed.
1 egg; a little salt.
1 teaspoonful of soda, sifted into the flour.
Make a stiff paste with buttermilk, beat until light, roll tolerably thin, cut in squares, prick, and bake quickly.—Mrs. A. C.
Huntsville Crackers.
Take a lump of risen dough, as large as your double fist, a heaping teaspoonful of loaf sugar, beaten with the yolk of an egg. Mix with the dough a lump of butter the size of a hen's egg and an equal quantity of lard, a tablespoonful of soda, dissolved in a cup of cream. Beat a long time, stirring in flour all the while, till quite stiff. Roll out, cut in square cakes and bake in a brisk oven.—Miss E. P.
Water Crackers.
1 lb. of flour.
1 teaspoonful of salt and the same of soda.
1 tablespoonful of lard.
Make up with sweet milk, beat well, roll thin, and bake quickly.
Wafers.
1 quart flour.
Yolk of one egg.
1 heaping tablespoonful lard.
A little salt.
Mix with milk, as stiff as you would for biscuit. Beat well with the biscuit beater, roll out thin and put in the wafer irons. Put in the fire and bake.—Mrs. W. S.
Nun's Puffs.
Boil one pint of milk with half a pound of butter. Stir them into three-quarters of a pound of flour and let them cool. Then add nine eggs, yolks and whites to be beaten separately, and whites to be added last. Fill cups or tins half full and bake. When done, sprinkle with white sugar while hot. Very nice for tea.—Mrs. A. D.
Miscellaneous Flour Breads.
Lapland Bread.
1 quart of flour.
1 quart of cream.
1 teaspoonful of salt.
Twelve eggs (whites and yolks beaten separately and very light). Put the whites in the batter the last thing, beat very light, bake in a quick oven, in small tins, which must be perfectly dry and sprinkled with a little flour before being greased. A delicious bread.—Mrs. Dr. J.
A Plainer Recipe for the Same.
1 pint of flour.
1 pint of milk.
2 eggs.
Beat the eggs well and stir in the flour and milk. Bake in little pans.
New Bread.
1 quart of flour.
1 dessertspoonful of lard and the same of butter.
1 teaspoonful of soda.
Work the lard and butter in the flour, and sprinkle in the soda, with salt to taste. Mix with buttermilk or clabber to the consistency of biscuit. Roll it round to the size of a teaplate. Made just before eating.—Mrs. F.
Henrietta Bread.
1 pint of flour.
1 pint of sweet milk.
2 eggs, beaten separately.
1 tablespoonful of lard or butter.
Make the consistency of poor man's pudding. Bake in cups.—Mrs. K.
Jenny Lind Bread.
1 quart of sifted flour.
A lump of butter the size of an egg.
2 teacups of milk.
4 eggs.
1½ teaspoonfuls of soda.
2 teaspoonfuls of cream of tartar.
Bake twenty minutes.—Mrs. L.
Lunch Bread.
1 pint of flour.
1 tablespoonful of butter.
3 tablespoonfuls of sugar.
1 teaspoonful of soda.
2 teaspoonfuls cream of tartar.
2 eggs.
1 cup of milk and a little salt.
Bake in a flat pan in a quick oven. To be eaten hot with butter.—Mrs. I. H.
Breakfast Puffs.
One tumbler of flour, one tumbler of milk, and one egg. Beat the yolk and milk together, then add the flour, and lastly the white of the egg. Bake a few minutes in a hot oven.—Mrs. I. H.
Another Recipe for the Same.
Take two eggs well beaten and stir into a pint of milk; add a little salt, two spoonfuls of melted butter, one and one-half pints of flour. Stir thoroughly, so as to avoid lumps. Grease the cups in which you pour the batter, and fill them two-thirds full.
Salt-Risen Bread.
Make into a thin batter:
1 pint of flour.
1 tablespoonful of corn meal.
Half-teaspoonful salt.
Set in a warm place to rise. After it has risen, pour into it two quarts of flour, with sufficient warm water to make up a loaf of bread. Work it well, set it to rise again, and when risen sufficiently, bake it.—Mrs. T. L. J.
Another Recipe for the Same.
Into a pitcher, put one teacup of milk fresh from the cow, two teacups of boiling water, one tablespoonful of sugar, one teaspoonful of salt. Into this stir thoroughly a little less than a quart of flour. Set the pitcher in a kettle of moderately warm water and keep it at a uniform temperature. Keep a towel fastened over the mouth of the pitcher. Set the kettle in front of the fire to keep the water warm. Let it stand three hours, then beat it up well, after which do not interrupt it. If in two hours it does not begin to rise, put in a large slice of apple. As soon as it rises sufficiently, have ready two quarts of flour, half a tablespoonful of lard and more salt, and make up immediately. Should there not be yeast enough, use warm water. Put into an oven and set before a slow fire to rise, after which bake slowly. The yeast must be made up at seven o'clock in the morning.—Miss N. C. A.
Waffles.
1 pint milk.
3 tablespoonfuls flour.
1 tablespoonful corn meal.
1 tablespoonful melted butter.
1 light teaspoonful salt.
Three eggs, beaten separately, the whites added last. To have good waffles, the batter must be made thin. Add another egg and a teacup of boiled rice to the above ingredients, if you wish to make rice waffles.—Mrs. S. T.
Waffles.
1 quart of flour.
1 quart of sour cream (or buttermilk, if you have no cream).
6 eggs.
1½ teaspoonful of soda.
Half a tablespoonful of melted lard, poured in after the batter is mixed.
This may be baked as flannel cakes or muffins.—Mrs. H. D.
Another Recipe for Waffles.
1 quart of flour.
6 eggs beaten very light,
1½ pint of new milk.
2 teaspoonfuls of salt.
3 tablespoonfuls of yeast.
Set it to rise at night, and stir with a spoon, in the morning, just before baking. When you want them for tea, make them up in the morning, in winter, or directly after dinner, in summer.—Mrs. Dr. J.
Soda Waffles.
