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Classic
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page 78
bread made of other flour. In the morning, if you find that it is at all acid,
dissolve half a tea-spoonful of salæratus 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 salæratus, 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 saucepan 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.
Mush, Mush Cakes, and Fried Mush.
Mush will keep for several days in cool weather; the best way of making it is to
have a pot of boiling water, and stir in corn meal, mixed with water, and salt
enough to season the whole; let it boil, and if it is not thick enough you can
add more meal; keep stirring all the time to prevent it from being lumpy. It
should boil an hour.
To make the cakes, take a quart of cold mush, mix in it half a pint of wheat
flour, and a little butter or lard, make it out in little cakes with your hands;
flour
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