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Classic
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page 77
Butter-milk Batter Cakes.
Soak pieces of dry stale bread in a quart of butter-milk, until soft; break in
two eggs, add a little butter or lard, and salt and flour enough to make it
stick together; beat it well, add a tea-spoonful of salæratus, 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 butter it dry, or mix butter
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
butter, 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
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