Pour a quart of milk on four heaped spoonsful of rice flour, stir it well, and put in a little salt and wheat flour, to make it a proper thickness, two eggs and two spoonsful of yeast, allow it four hours to rise, and bake in rings, or thin it and bake as batter cakes.
m.u.f.fins.
Warm a pint of milk, and stir into it a pound and a quarter of flour, (a quart of flour is about equal to a pound and a quarter,) and two eggs, the yelks beaten with the batter, the whites alone, mix with these two spoonsful of lively yeast and a little salt, let them rise, and when you are nearly ready to bake them, stir in a large spoonful of melted b.u.t.ter, b.u.t.ter the rings and bake on a griddle, or in the dripping-pan of a stove. Split and b.u.t.ter before sending them to table.
Mush m.u.f.fins.
Make a quart of mush, put into it a lump of b.u.t.ter or lard, the size of two eggs, and a little salt, previously to making the mush, have ready a pint of light rising, stir into it a pint of new milk, and the mush, with as much wheat flour as will make it a very thick batter, let it rise four or five hours, and when light, set it in a cold place, till you are ready to bake, dip a spoon in water each time, and put the batter on the griddle in small cakes, or bake in rings. You may make it a little stiffer, and roll it out to bake in large cakes. If it should sour, put in a little salaeratus. If you have no milk, water will do instead. They will be nice toasted.
A Loaf of m.u.f.fin Batter.
Stir into a pint of mush a small lump of b.u.t.ter, a little salt, a pint of milk, and wheat flour to make a thick batter; stir into it half a tea cup of yeast, and let it rise, when it is light, b.u.t.ter a pan, pour it in and bake, eat it hot, at breakfast or supper. It will bake in a shallow pan in half an hour, if in a deep vessel, allow more time.
Boiled Milk m.u.f.fins.
Boil a quart of new milk, and pour it boiling hot, on as much flour as will make a thick batter, put in a table-spoonful of b.u.t.ter, and the same of lard, two tea-spoonsful of salt, half a tea cup of yeast, one egg beaten; allow time to rise from six to eight hours; when perfectly light, set them in a cool place, till you are ready to bake, when you may use rings, or not, as you please--but be sure to b.u.t.ter the rings.
Cream m.u.f.fins.
Take a quart of sour cream, and two eggs well beaten, a tea-spoonful of salt; stir the eggs into the cream, gradually; add sifted flour enough to make a thick batter, dissolve a tea-spoonful of salaeratus in as much vinegar as will cover it, and stir it in at the last; bake in small cakes on the griddle, or in m.u.f.fin rings in the dripping-pan of a stove.
Waffles.
Make a batter of a pound and a half of flour, quarter of a pound of melted b.u.t.ter, and two large spoonsful of yeast; put in three eggs, the whites and yelks beaten separately; mix it with a quart of milk, and put in the b.u.t.ter just before you bake, allow it four hours to rise; grease the waffle-irons, fill them with the batter--bake them on a bed of coals. When they have been on the fire two or three minutes, turn the waffle-irons over,--when brown on both sides, they are sufficiently baked. The waffle-irons should be well greased with lard, and very hot before each one is put in. The waffles should be b.u.t.tered as soon as cooked. Serve them up with powdered white sugar and cinnamon.
Quick Waffles.
Take a pint of milk, and beat into it three eggs, and enough wheat flour to make a thick batter; add a table-spoonful of melted b.u.t.ter, and a little salt; bake them immediately. Some persons add two table-spoonsful of sugar, and a little cinnamon; others dust loaf sugar and cinnamon, or nutmeg over each waffle, as it is baked.
Rice Waffles.
To six spoonsful of soft boiled rice, add two tea-cups of water or milk, and some salt, stir in three tea-cups of ground rice, and bake as other waffles.
Flannel Cakes.
Warm a quart of milk, put in a spoonful of b.u.t.ter, a little salt, and two eggs well beaten, stir in flour till it is a thin batter, and two spoonsful of yeast; beat all well together, adding the eggs at the last; allow it five hours to rise, and bake it on the griddle in cakes, the size of a breakfast plate. Do not b.u.t.ter them till you send them to the table.
Mush Flannel Cakes.
Mix a pint of corn mush with two of wheat flour, a spoonful of b.u.t.ter or lard, two eggs and half a tea-cup of yeast; make it in a batter with water or milk, and bake like buckwheat cakes.
Bread Batter Cakes.
Soak slices of stale bread in cold sweet milk for half an hour, then put it over the fire, and let it come to a boil; and mash it well, when nearly cool, add wheat flour enough to make a stiff batter, beat this together with two eggs, a tea-spoonful of salt, and a table-spoonful of good yeast, let it rise and bake as buckwheat cakes, if light before you are ready, set them in a cold place.
b.u.t.ter-milk Cakes.
You may make a very good batter cake without eggs. To a quart of b.u.t.ter-milk, put a piece of lard, the size of an egg; warm them together, and stir in a tea-spoonful of salaeratus; make it in a thin batter with flour; beat it a few minutes, and bake it as other cakes.
Buckwheat Cakes.
Take quart of buckwheat flour, half a pint of wheat flour, and a spoonful of salt; make them into a thick batter, with milk-warm water, put in a half tea-cup of yeast, and beat it well, set it by the fire to rise, and if it should be light before you are ready to bake, put a tea-cup of cold water on the top, to prevent it from running over, if it should get sour, pour in a tea-spoonful of salaeratus, dissolved in hot water, just before you bake.
It is best to make them up quite thick, and thin them with a little warm water before you bake; b.u.t.ter them just as you send them to table. If you can get brewers" yeast, it is much better for buckwheat cakes. In very cold weather, they may be kept made up for several days, and baked as required.
Sally Lunn.
Warm a quart of milk with a quarter of a pound of b.u.t.ter, and a heaped spoonful of sugar, beat up three eggs, and put in, with a little salt, and flour enough to make it stiffer than pound cake, beat it well, put in a tea cup of yeast, and let it rise, b.u.t.ter a fluted pan and pour it in, bake it in a quick oven, slice and b.u.t.ter it. If you wish tea at six o"clock, set it to rise at ten in the morning. Bake it an hour.
b.u.t.ter-milk Batter Cakes.
Soak pieces of dry stale bread in a quart of b.u.t.ter-milk, until soft, break in two eggs, add a little b.u.t.ter or lard, and salt and flour enough to make it stick together, beat it well, add a tea-spoonful of salaeratus, dissolved in warm water; thin it with a little sweet milk, and bake as other batter cakes. They may be prepared in a short time.
Toast.
Cut your bread (which is better to be stale) in tolerably thick slices, brown it slowly before the fire on each side; you may either b.u.t.ter it dry, or mix b.u.t.ter in water, with a little salt added, and after making it boiling hot, pour over each slice as you send it to table.
A Dish of Milk Toast for Breakfast.
Boil a quart of rich milk, take it off, and stir in half a pound of fresh b.u.t.ter, mixed with a small spoonful of flour, let it again come to a boil; have ready a dish of toast, pour it from a spoon over each piece, and what remains, pour over the whole, keep it covered and hot, till you send to table.
General Remarks on making Bread of Indian Corn Meal.
A wooden spoon with a long handle, is the best for stirring and mixing the bread or cakes. It requires more salt than other bread, and should be well mixed or beaten. If it is mixed over night, it should generally be done with cold water, and set in the cellar or some cool place in summer, in winter it requires rather a warmer place to stand. It sours more easily than bread made of other flour. In the morning, if you find that it is at all acid, dissolve half a tea-spoonful of salaeratus in warm water, and stir it just before it is put to bake. Where milk is used, it should be baked immediately, and the richer the milk, the more palatable it is. Whatever you bake this bread in, should be well greased first, as it is more apt to adhere to the oven than some other kinds of flour. It should bake with a quick heat.
When you buy salaeratus, pound it fine, put it in a wide-mouthed bottle, and cork it tight. Some persons keep it dissolved in water, but you cannot judge of the strength of it so well.
Corn Meal Porridge.
Put on to boil in a sauce-pan a quart of milk, mix a small tea-cup of corn meal with half a pint of cold water, (let it settle, and pour off what swims on the top,) then stir it in well to keep it from being lumpy; let it boil only a few minutes; add salt to the taste. This makes a good breakfast for children, and is a light diet for an invalid. It can be seasoned with sugar.