Читать книгу Housekeeping in Old Virginia - Группа авторов - Страница 7

1 pint of flour.

1 pint of milk.

1 teaspoonful of soda, dissolved in the milk.

2 teaspoonfuls of cream of tartar, mixed in the flour.

2 eggs.

1 tablespoonful of butter.

Beat up and bake quickly.

Another Recipe for Waffles.

1 quart of flour, with a kitchen-spoonful of corn meal added.

3 eggs beaten separately.

1 quart of milk.

1 teacup of water.

1 teaspoonful of salt.

Lump of butter large as a walnut, melted and poured in.

Bake in hot irons.

One secret of having good waffles is to have the batter thin.—Miss R. S.

Superior Rice Waffles.

1 quart flour.

3 eggs.

1 cup boiled rice, beaten into the flour.

1 light teaspoonful soda.

Make into a batter with buttermilk. Bake quickly in waffle irons. Batter made as above and baked on a griddle makes excellent breakfast cakes.—Mrs. D. B. K.

Rice Waffles.

1 pint of flour.

1 pint of new milk.

The yolks of three eggs.

Lump of butter the size of an egg.

Half teacup of boiled rice.

A pinch of salt and a pinch of soda, sprinkled in the flour and sifted with it.

Beat well.—Mrs. F.

Another Recipe for the Same.

Two gills of rice, mixed with three ounces of butter, three eggs, three gills of flour, a little salt, and cream enough to make the batter. Beat till very light.—Mrs. Dr. S.

Mush Waffles.

With one pint of milk, make corn mush. When cool, add a tablespoonful of butter, a little salt, and thicken with flour to a stiff batter. Bake quickly in irons.—Mrs. C. L. T.

Breakfast Cakes.

In the morning take the dough of a pint of flour. Beat two eggs light and mix them with a half pint of milk, then add these ingredients to the dough, let it stand an hour to rise, and then bake as buckwheat cakes.—Mrs. Dr. J.

Madison Cakes.

Two pounds of flour, two eggs, two ounces of lard, three tablespoonfuls of yeast. Make up with new milk, the consistency of roll dough, at night. Flour the biscuit board and roll out the dough in the morning about three quarters of an inch thick, cutting the cakes with a dredging-box top. Let them rise, covered with a cloth, till fifteen minutes before breakfast.—Mrs. L.

Orange Cakes.

1 quart of flour.

1 teacup of butter.

4 eggs.

1 tablespoonful of yeast.

Make into a stiff batter with milk, the over-night. Next morning, add a teacup of Indian meal. Beat well and put in cups to rise before baking.—Mrs. A. C.

Velvet Cakes.

1 quart of flour.

1 quart of milk.

1 tablespoonful of yeast.

1 tablespoonful of melted butter.

3 eggs.

Bake in muffin rings.—Mrs. A. C.

Flannel Cakes.

1 quart of flour.

1 pint of meal.

1 teacup of milk.

1 teacup of yeast.

3 eggs.

2 teaspoonfuls of salt.

Beat well together and let it rise till usual time in a warm place. Excellent.—Mrs. W. B.

Another Recipe for Flannel Cakes.

1 quart of flour.

2 eggs.

1½ pint boiled milk (used cold).

2 teaspoonfuls of salt.

3 tablespoonfuls of yeast

(added after the other ingredients have been mixed).

Beat light, and set to rise till morning.

Bake on a griddle.—Mrs. Dr. J.

Another Recipe for the Same.

4 eggs.

1 quart of milk.

Half teacup of butter or lard.

2 tablespoonfuls of yeast.

1 teaspoonful of salt.

Flour to make the batter like pound cake.—Mrs. S.

Buckwheat Cakes.

1 quart buckwheat flour.

1 pint sifted corn meal.

Half teacup of yeast.

1 teaspoonful of salt.

Enough water to make a stiff batter.

After rising, stir in a half teacup of butter or lard. Let it rise a second time, grease the griddle, dip the spoon in lightly, and cook quickly.—Mrs. P. W.

Another Recipe for Buckwheat Cakes.

1 pint of buckwheat flour.

1 tablespoonful of meal.

1 tablespoonful of yeast.

1 teaspoonful of salt.

Make up with water the over-night, and beat till it bubbles. In the morning beat again, and just before baking stir in a pinch of soda dissolved in milk or water.—Mrs. Col. W.

Buckwheat Cakes.

1 quart buckwheat flour.

1 pint wheat flour.

½ teacup yeast.

A pinch of salt.

Make into a batter with warm water. Set to rise. Thin the batter with a cup of milk (to make them brown well). Add a pinch of soda and bake quickly on a griddle. Butter and send to the table hot.—Mrs. D. B. K.

Another Recipe for the Same.

1 pint buckwheat.

½ pint sifted meal.

2 teaspoonfuls of salt.

4 tablespoonfuls of yeast.

1½ pint lukewarm water.

Beat well and set to rise till morning.—Mrs. Dr. J.

Cream Cakes.

1 pint of flour.

1 pint of cream (or milk).

2 eggs, well beaten.

Lump of butter size of an egg.

Put the milk and butter on the fire till it boils. Mix and bake quickly in pans. Salt to taste.

Another Recipe for Cream Cakes.

1 quart of cream (sour is preferable).

4 eggs.

1 teaspoonful of soda.

1 teaspoonful of salt.

Flour for a thick batter.—Mrs. G.

Another Recipe for the Same.

1 quart of flour.

3 eggs.

1 tablespoonful of lard.

1 pint of cream.

1 teaspoonful of salt.

Bake in tins.—Mrs. A. C.

Boston Cream Cakes.

2 cups of flour.

2½ cups of water.

1 cup of butter.

5 eggs.

Boil the butter and water together, stir in the flour while boiling; after it is cool, add the eggs, well beaten. Put a large spoonful in muffin rings, and bake twenty minutes in a hot oven.

The cream for them is made as follows:

Put over the fire one cup of milk and not quite a cup of sugar, one egg, mixed with three teaspoonfuls of corn starch and one tablespoonful of butter. Boil a few moments only. When cool, add vanilla to the taste.

Open the cakes and fill them with this cream.—M. H. K.

Buttermilk Cakes.

1 quart of flour.

2 eggs, well beaten.

1½ pint of buttermilk.

1 teaspoonful of salt.

Beat very light, after mixing the ingredients. Just before baking, stir in a little soda, mixed in a little of the buttermilk.

Bake on a griddle, free from grease.—Mrs. L.

Sour Milk Cakes.

1 pint sour milk.

1 pint flour.

Butter size of a small egg.

1 tablespoonful of sugar.

1 saltspoonful of salt.

Half teaspoonful of soda.

Bake in hot and well greased iron clads.

Farina Cakes.

Melt together one pint of milk and one tablespoonful of butter. Then add four tablespoonfuls of farina and boil till quite thick. Set aside to cool. When ready to bake, add three well beaten eggs, a few spoonfuls of flour, and salt to your taste.—Mrs. S.

Rice Cakes.

Put one pound of rice in soak the over-night. Boil very soft in the morning, drain the water from it and mix with it, while hot, a quarter of a pound of butter. After it has cooled, add to it one quart of milk, a little salt, and six eggs. Sift over it and stir into it gradually a half pound of flour. Beat the whole well and bake on a griddle like other batter cakes.—Mrs. W.

Another Recipe for Rice Cakes.

One cup of cold boiled rice, rubbed in a quart of milk, one pint of flour, a teaspoonful of salt, two eggs beaten light. Beat all till free from lumps. Bake as soon as made, on a well greased griddle.

Batter Cakes.

Two eggs beaten separately. Pour into the yolks a pint of buttermilk, then put in two handfuls of meal and one of flour, then the whites of the eggs, half a teaspoonful of soda and a little salt. Fry with very little grease, or with egg shells. Put two spoonfuls of batter to a cake.—Mrs. C. L. T.

Another Recipe for Batter Cakes.

1 quart of flour.

1 pint of meal.

1 teaspoonful of soda.

1 teaspoonful of salt.

3 eggs.

Make up with buttermilk.—Mrs. Dr. J.

Batter Cakes made of Stale Bread.

Put a loaf of stale bread to stand all day in a pint of milk. Just before tea add three eggs and one large spoonful of butter. If too thin, add a little flour.—Mrs. R.

Old Virginia Batter Cakes.

Beat two eggs very light in a bowl. Add one teacup of clabber, one of water, one of corn meal, a teacup of flour, one-half teaspoonful of salt. Just before baking, sift in half a teaspoonful of soda and stir well. It is better to grease the griddle with fat bacon than with lard.

The above proportions will make enough batter cakes for two or three persons.—Mrs. S. T.

Another Recipe for the Same.

1 quart sweet milk.

1 heaping pint corn meal.

4 eggs.

1 teaspoonful of salt.

Half teaspoonful of soda.

1 tablespoonful of warmed butter or fresh lard.

Break the eggs, whites and yolks together, beat slightly, then add the milk, stir in the meal and beat until it looks light. Bake on a griddle.—Mrs. J. P.

Cheap Recipe for Batter Cakes.

1 pint of sour milk.

1 teaspoonful of soda.

1 tablespoonful of flour.

Enough meal to make a good batter.

Bake on a hoe.—Miss E. P.

Indian Griddle Cakes.

1 quart of sour milk.

1 large tablespoonful of butter, melted after measuring.

2 eggs.

1 teaspoonful of soda.

Half a teaspoonful of salt.

Make a thin batter, with two-thirds Indian meal, and one-third flour.

A small bag made of coarse but thin linen or cotton, and filled with common salt, is much better to rub over the griddle than lard, when cakes are to be fried or baked.

Batter Bread.

Break two eggs into a bowl. Beat to a stiff froth. Pour in one teacup of clabber or butter-milk, one of water, one of corn meal, one of flour, half teaspoonful of salt, a heaping teaspoonful of butter melted. Beat all well together. Have already heated on the stove or range, iron-clad muffin moulds (eight or ten in a group). Grease them well with a clean rag, dipped in lard. Fill each one nearly full with the batter, first sifting in half a teaspoonful soda. Set in a hot oven and bake a nice brown. Oblong shapes are the nicest. If preferred, sweet milk may be used instead of sour milk and water. In this case add another egg and dispense with the soda.—Mrs. S. T.

Batter Bread.

Four cups of meal, two cups sweet milk, four eggs, two tablespoonfuls flour, one tablespoonful lard, one teaspoonful salt, half teaspoonful soda.—Mrs. F.

Batter Bread.

One cup meal, one cup sweet milk, one cup butter-milk, two eggs, one tablespoonful butter, one tablespoonful flour, half teaspoonful of salt, and same of soda. Bake in cups.—Mrs. G.

Corn Muffins.

3 eggs, beaten light.

1 pint of buttermilk (if very sour, use less).

1 teacup of cream or milk.

1 small teaspoonful of soda.

Lard or butter size of an egg.

Meal enough to make the batter of the consistency of pound-cake batter.—Mrs. I.

Corn Meal Waffles.

One pint of corn meal scalded. While hot add to it, two tablespoonfuls of lard or butter, three well beaten eggs, a cup of boiled rice, a pint of flour, a teaspoonful of salt. Thin to the proper consistency with milk.—Mrs. Dr. S.

St. Nicholas' Pone.

1 quart of meal.

1 quart of milk.

4 eggs.

1 tablespoonful of melted butter.

1 teaspoonful of salt.

2 teaspoonfuls cream of tartar.

1 teaspoonful of soda.—Mrs. C. C.

Grit or Hominy Bread.

2 eggs, beaten separately.

1 pint of milk.

Small piece of butter.

Add enough meal and hominy to make a batter, and bake quickly.—Mrs. C. L. T.

Hominy Bread.

Mix with two teacups of hot hominy a very large spoonful of butter. Beat two eggs very light and stir into the hominy. Next add a pint of milk, gradually stirring it in. Lastly, add half a pint of corn meal. The batter should be of the consistency of rich boiled custard. If thicker, add a little more milk. Bake with a good deal of heat at the bottom, but not so much at the top. Bake in a deep pan, allowing space for rising. When done, it looks like a baked batter pudding.—Mrs. F. D.

Corn Cake.

1 pint of corn meal.

1 pint of sweet milk.

2 eggs.

1 tablespoonful of butter.

2 tablespoonfuls of flour.

1 teaspoonful of salt.

Boil the milk and pour it over the meal, flour, and butter. Beat light. When cool, add eggs well beaten. Bake in a buttered pan.—Mrs. G. W. P.

Mush Bread.

Make a thin mush of corn meal and milk (or hot water, if milk is scarce). Cook till perfectly done, stirring all the time to keep it smooth. Then add a good lump of butter; and, after it cools a little, two eggs, one at a time. Beat in a very small pinch of soda and a little salt.

Butter a yellow dish and bake slowly till brown.—Mrs. C. L. T.

Light Corn Bread.

Pour one quart of boiled milk over one pint of corn meal. Add a teaspoonful of salt, a teaspoonful of cream of tartar, half teaspoonful of soda, three well beaten eggs, four tablespoonfuls of flour, a little butter.—Miss E. P.

Soft Egg Bread.

1 quart of milk.

Half pint of meal.

3 eggs.

Large spoonful of butter.

Make in a pudding dish. Rice is an improvement to the above.—Mrs. P.

Old-fashioned Egg Bread.

1 pint of meal.

3 eggs well beaten.

1 teaspoonful of salt.

1 tablespoonful melted butter.

Add enough sweet milk to make a rather thin batter. Bake quickly.—Mrs. S. T.

Another Recipe for Egg Bread.

1 quart of milk.

3 eggs.

1 tablespoonful of butter.

1 pint of corn meal.

1 teaspoonful of salt.

Beat the eggs very light and add to the other ingredients. Bake in a pan or dish. Add a little soda dissolved in milk, if you desire it.—Mrs. I. H.

Indian Bread.

Beat two eggs very light, mix alternately with them one pint of sour milk or buttermilk, and one pint of fine corn meal. Melt one tablespoonful of butter, and add to the mixture. Dissolve one teaspoonful of soda in a small portion of the milk, and add to the other ingredients, last of all. Beat hard and bake in a pan, in a hot oven.

Rice Bread.

1 pint sweet milk.

1 teacup boiled rice.

2 teacups sifted corn meal,

½ teacup melted butter.

3 eggs, beaten separately,

½ teaspoonful salt.

Bake in a very hot oven, using buttered iron muffin moulds.—Mrs. S. T.

Cracklin Bread.

Take one quart sifted corn meal and a teacup of cracklins. Rub the latter in the meal as fine as you can. Add a teaspoonful of salt and make up with warm water into a stiff dough. Make into pones, and eat hot.—Mrs. P. W.

Virginia Ash Cake.

Add a teaspoonful of salt to a quart of sifted corn meal. Make up with water and knead well. Make into round, flat cakes. Sweep a clean place on the hottest part of the hearth. Put the cake on it and cover it with hot wood ashes.

Wash and wipe it dry, before eating it. Sometimes a cabbage leaf is placed under it, and one over it, before baking, in which case it need not be washed.—Mrs. S. T.

Plain Corn Bread.

1 pint sifted meal.

1 teaspoonful salt.

Cold water sufficient to make a stiff dough.

Work well with the hands, pat out in long, narrow pones, six or seven inches long and as wide as the wrist. Bake quickly in a hot pan.—Mrs. P. W.