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Classic
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page 53
meal and cold milk alternately to a thick consistency until it drops off the
spoon in a thick batter, like a thick mush. Sometimes put in a pinch of yeast
powder, just as you are going to put it to bake. Mix it well, bake it and serve.
Don't let it stand.-BALTIMORE.
AUNT ANNE'S HOECAKE
Take a large cupful of corn meal, sift it in a bowl, one pinch of salt, mix it
with a little boiling water. Let it get cold. Make some small round cakes, pinch
them on top. Put in a pan to bake in the oven.
HOMINY BREAD AND WAFFLES
One egg, four tablespoonfuls of hominy, four tablespoonfuls of plain flour
(sifted), two tablespoonfuls of melted butter, and two cupfuls of sweet milk.
Put the butter in the hominy and add the other ingredients, putting in the flour
last, with a small pinch of baking powder.
SALLY LUNN
One quart of flour, one teaspoonful of salt, one tablespoonful of sugar, one
heaping tablespoonful of lard and butter mixed with one-third of a yeast cake;
three eggs well beaten. Make the dough with warm water in winter and with cold
water in summer. It should be the consistency of light bread dough, or rather,
softer. Let it rise for four or five hours. Touch lightly, and turn into a
buttered cake mold, and bake without a second kneading. It will take nearly
forty minutes to bake, and should then soak well.--LAUDERDALE, Virginia.
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