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Martha McCulloch-Williams
Published by Good Press, 2019
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Waffles: (Mammy's.) Separate three eggs. Beat yolks and whites very light. Add to the yolks alternately a pint of very rich sweet milk, and handfuls of sifted flour. Enough to make a batter rather thicker than cream. Put in also half a teaspoon—scant—of salt, and half a cup of lard, or lard and butter, melted so it will barely run. Mix well, then add the beaten whites of egg. Have the waffle irons hot but not scorching—grease well with melted lard—the salt in butter will make the batter stick. Cook quickly but take care not to burn. Lay on hot plate—have a pitcher of melted butter to pour on. Lay the second waffle upon the first, butter, and keep hot. It is not safe to begin serving without at least six waffles in plate. This, of course, provided you have several eaters with genuine appetites. Syrup can be passed with the waffles—but it is profanation to drench them with it—strong clear coffee, and broiled chicken are the proper accompaniments at breakfast.
Plain Corn Bread: (The Best.) Sift sound fresh white cornmeal, wet with cold water to a fairly soft dough, shape it by tossing from hand to hand into small pones, and lay them as made into a hot pan well sprinkled with dry meal. The pan should be hot enough to brown the meal without burning it. Make the pones about an inch thick, four inches long, and two and a half broad. Bake quickly, taking care not to scorch, until there is a brown crust top and bottom. For hoe-cakes make the dough a trifle softer, lay it by handfuls upon a hot-meal-sprinkled griddle, taking care the handfuls do not touch. Flatten to half an inch, let brown underneath, then turn, press down and brown the upper side. Do not let yourself be seduced into adding salt—the delight of plain corn-bread is its affinity for fresh butter. It should be eaten drenched with butter of its own melting—the butter laid in the heart of it after splitting pone or hoe-cake. Salt destroys this fine affinity. It however savors somewhat bread to be eaten butterless. Therefore Mammy always said: "Salt in corn-bread hit does taste so po' white-folks'y." She had little patience with those neighbors of ours who perforce had no butter to their bread.
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