|
Classic
Cook Books
< last page | next page >
page 128
CORN BATTER BREAD
Take six spoonfuls of flour, and six of corn meal; add a little salt, sift them
together; make a batter with four eggs, and a cup of milk; stir in the flour and
meal, make it a soft batter, and bake in small tins for breakfast. Some use
yeast powder or soda with this batter, but that is a matter of taste. If yeast
powder is used, sift it in the flour; if soda is used put it in the milk.
MISSISSIPPI CORN BREAD
One quart of buttermilk, two eggs, three spoonfuls of butter, and a teaspoonful
of saleratus; stir in meal, to the milk, until it is as thick as buckwheat
batter. Bake in squares about one inch thick. It will require half an hour in a
hot oven. If it is not nice, it will be because you have put in too much meal,
and made the batter too thick. But try again, and you will succeed.
SODA OR MILK BISCUIT
To a pound of sifted flour, put the yolk of an egg; dissolve a teaspoonful of
carbonate of soda in a little milk; put it and a teaspoonful of salt to the
flour, with as much milk as will make a stiff paste; work it well together, beat
it for some minutes with a rolling-pin, then roll it very thin. Cut it in round
or square biscuits, and bake in a moderate oven until they are crisp.
RICH SODA BISCUITS WITH CREAM OF TARTAR
To each quart of flour add two teaspoonfuls of cream of tartar sifted through
it. Put in a tablespoonful of lard or butter; dissolve a tablespoonful of soda
in a cup of water, pour it on the flour; mix with milk, or milk
< last page | next page >
Classic
Cook Books
|
