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Classic
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page 219
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 butter. Scald the milk, and
gradually pour it on the meal; when cool, add the butter 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 buttered 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 butter, 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 quantity into two large pans; make
about a dozen indentures with the finger on the top; put a small piece of butter
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 molasses or sugar, a teaspoonful of salt, two
tablespoonfuls of melted butter. Mix the meal and flour smoothly and gradually
with the milk, then the butter, molasses, and salt, then the beaten eggs, and
lastly dissolve a level teaspoonful of baking-soda in a little milk and beat
thoroughly all together. Bake nearly an hour in well-buttered 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. Stir 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.
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