Graham may be used instead of rye, and baked as above.
This is similar to the "Rye and Injun" of our grandmothers" days, but that was placed in a kettle, allowed to rise, then placed in a covered iron pan upon the hearth before the fire, with coals heaped upon the lid, to bake all night.
FRENCH BREAD.
Beat together one pint of milk, four tablespoonfuls of melted b.u.t.ter, or half b.u.t.ter and half lard, half a cupful of yeast, one teaspoonful of salt and two eggs. Stir into this two quarts of flour. When this dough is risen, make into two large rolls and bake as any bread. Cut across the top diagonal gashes just before putting into the oven.
TWIST BREAD.
Let the bread be made as directed for wheat bread, then take three pieces as large as a pint bowl each; strew a little flour over the paste-board or table, roll each piece under your hands to twelve inches length, making it smaller in circ.u.mference at the ends than in the middle; having rolled the three in this way, take a baking-tin, lay one part on it, joint one end of each of the other two to it, and braid them together the length of the rolls and join the ends by pressing them together; dip a brush in milk and pa.s.s it over the top of the loaf; after ten minutes or so, set it in a quick oven and bake for nearly an hour.
NEW ENGLAND CORN CAKE.
One quart of milk, one pint of corn meal, one teacupful of wheat flour, a teaspoonful of salt, two tablespoonfuls of melted b.u.t.ter.
Scald the milk and gradually pour it on the meal; when cool add the b.u.t.ter and salt, also a half cup of yeast. Do this at night; in the morning beat thoroughly and add two well-beaten eggs, and a half teaspoonful of soda, dissolved in a spoonful of water. Pour the mixture into b.u.t.tered deep earthen plates, let it stand fifteen minutes to rise again, then bake from twenty to thirty minutes.
GERMAN BREAD.
One pint of milk well boiled, one teacupful of sugar, two tablespoonfuls of nice lard or b.u.t.ter, two-thirds of a teacupful of baker"s yeast. Make a rising with the milk and yeast; when light, mix in the sugar and shortening, with flour enough to make as soft a dough as can be handled. Flour the paste-board well, roll out about one-half inch thick; put this quant.i.ty into two large pans; make about a dozen indentures with the finger on the top; put a small piece of b.u.t.ter in each, and sift over the whole one tablespoonful of sugar mixed with one teaspoonful of cinnamon. Let this stand for a second rising; when perfectly light, bake in a quick oven fifteen or twenty minutes.
CORN BREAD.
Two cups of sifted meal, half a cup of flour, two cups of sour milk, two well-beaten eggs, half a cup of mola.s.ses or sugar, a teaspoonful of salt, two tablespoonfuls of melted b.u.t.ter. Mix the meal and flour smoothly and gradually with the milk, then the b.u.t.ter, mola.s.ses and salt, then the beaten eggs, and lastly dissolve a level teaspoonful of baking soda in a little milk and beat thoroughly altogether. Bake nearly an hour in well-b.u.t.tered tins, not very shallow. This recipe can be made with sweet milk by using baking powder in place of soda.
_St. Charles Hotel, New Orleans._
VIRGINIA CORN BREAD.
Three cups of white corn meal, one cup of flour, one tablespoonful of sugar, one teaspoonful of salt, two heaping teaspoonfuls of baking powder, one tablespoonful of lard, three cups of milk and three eggs.
Sift together the flour, corn meal, sugar, salt and baking powder; rub in the lard cold, add the eggs well beaten and then the milk. Mix into a moderately stiff batter; pour it into well-greased, shallow baking pans (pie-tins are suitable). Bake from thirty to forty minutes.
BOSTON CORN BREAD.
One cup of sweet milk, two of sour milk, two-thirds of a cup of mola.s.ses, one of wheat flour, four of corn meal and one teaspoonful of soda; steam for three hours, and brown a few minutes in the oven. The same made of sweet milk and baking powder is equally as good.
INDIAN LOAF CAKE.
Mix a teacupful of powdered white sugar with a quart of rich milk, and cut up in the milk two ounces of b.u.t.ter, adding a saltspoonful of salt. Put this mixture into a covered pan or skillet, and set it on the fire till it is scalding hot. Then take it off, and scald with it as much yellow Indian meal (previously sifted) as will make it of the consistency of thick boiled mush. Beat the whole very hard for a quarter of an hour, and then set it away to cool.
While it is cooling, beat three eggs very light, and stir them gradually into the mixture when it is about as warm as new milk. Add a teacupful of good strong yeast and beat the whole another quarter of an hour, for much of the goodness of this cake depends on its being long and well beaten. Then have ready a tin mold or earthen pan with a pipe in the centre (to diffuse the heat through the middle of the cake). The pan must be very well-b.u.t.tered as Indian meal is apt to stick. Put in the mixture, cover it and set it in a warm place to rise. It should be light in about four hours. Then bake it two hours in a moderate oven. When done, turn it out with the broad surface downwards and send it to table hot and whole. Cut it into slices and eat it with b.u.t.ter.
This will be found an excellent cake. If wanted for breakfast, mix it and set it to rise the night before. If properly made, standing all night will not injure it. Like all Indian cakes (of which this is one of the best), it should be eaten warm.
_St. Charles Hotel, New Orleans._
JOHNNIE CAKE.
Sift one quart of Indian meal into a pan; make a hole in the middle and pour in a pint of warm water, adding one teaspoonful of salt; with a spoon mix the meal and water gradually into a soft dough; stir it very briskly for a quarter of an hour or more, till it becomes light and spongy; then spread the dough smoothly and evenly on a straight, flat board (a piece of the head of a flour-barrel will serve for this purpose); place the board nearly upright before an open fire and put an iron against the back to support it; bake it well; when done, cut it in squares; send it hot to table, split and b.u.t.tered.
_Old Plantation Style_.
SPIDER CORN-CAKE.
Beat two eggs and one-fourth cup sugar together. Then add one cup sweet milk and one cup of sour milk in which you have dissolved one teaspoonful soda. Add a teaspoonful of salt. Then mix one and two-thirds cups of granulated corn meal and one-third cup flour with this. Put a spider or skillet on the range and when it is hot melt in two tablespoonfuls of b.u.t.ter. Turn the spider so that the b.u.t.ter can run up on the sides of the pan. Pour in the corn-cake mixture and add one more cup of sweet milk, but do not stir afterwards. Put this in the oven and bake from twenty to thirty-five minutes. When done, there should be a streak of custard through it.
SOUTHERN CORN MEAL PONE OR CORN DODGERS.
Mix with cold water into a soft dough one quart of southern corn meal, sifted, a teaspoonful of salt, a tablespoonful of b.u.t.ter or lard melted. Mold into oval cakes with the hands and bake in a very hot oven, in well-greased pans. To be eaten hot. The crust should be brown.
RAISED POTATO-CAKE.
Potato-cakes, to be served with roast lamb or with game, are made of equal quant.i.ties of mashed potatoes and of flour, say one quart of each, two tablespoonfuls of b.u.t.ter, a little salt and milk enough to make a batter as for griddle-cakes; to this allow half a teacupful of fresh yeast; let it rise till it is light and bubbles of air form; then dissolve half a teaspoonful of soda in a spoonful of warm water and add to the batter; bake in m.u.f.fin tins. These are good also with frica.s.seed chicken; take them from the tins and drop in the gravy just before sending to the table.
BISCUITS, ROLLS, m.u.f.fINS, ETC.
GENERAL SUGGESTIONS.
In making batter-cakes, the ingredients should be put together over night to rise, and the eggs and b.u.t.ter added in the morning; the b.u.t.ter melted and eggs well beaten. If the batter appears sour in the least, dissolve a little soda and stir into it; this should be done early enough to rise some time before baking.
Water can be used in place of milk in all raised dough, and the dough should be thoroughly light before making into loaves or biscuits; then when molding them use as little flour as possible; the kneading to be done when first made from the sponge, and should be done well and for some length of time, as this makes the pores fine, the bread cut smooth and tender. Care should be taken not to get the dough too stiff.
Where any recipe calls for baking powder, and you do not have it, you can use cream of tartar and soda, in the proportion of one level teaspoonful of soda to two of cream of tartar.
When the recipe calls for sweet milk or cream, and you do not have it, you may use in place of it sour milk or cream, and, in that case, baking powder or cream of tartar _must not_ be used, but baking-soda, using a _level_ teaspoonful to a quart of sour milk; the milk is always best when just turned, so that it is solid, and not sour enough to whey or to be watery.
When making biscuits or bread with baking powder or soda and cream of tartar, the oven should be prepared first; the dough handled quickly and put into the oven immediately, as soon as it becomes the proper lightness, to ensure good success. If the oven is _too slow_, the article baked will be heavy and hard.
As in beating cake, never _stir_ ingredients into batter, but beat them in, by beating down from the bottom, and up, and over again. This laps the air into the batter which produces little air-cells and causes the dough to puff and swell as it comes in contact with the heat while cooking.
TO RENEW STALE ROLLS.