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Classic
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page 220
BOSTON CORN BREAD.
One cup of sweet milk, two of sour milk, two-thirds of a cup of molasses, one of
wheat flour, four of corn-meal and one teaspoonful of soda; steam for three
hours, and brown a few minutes in the oven. The same made of sweet milk and
baking-powder is equally as good.
INDIAN LOAF CAKE.
Mix a teacupful of powdered white sugar with a quart of rich milk, and cut up in
the milk two ounces of butter, adding a saltspoonful of salt. Put this mixture
into a covered pan or skillet, and set it on the fire till it is scalding hot.
Then take it off, and scald with it as much yellow Indian meal (previously
sifted) as will make it of the consistence of thick boiled mush. Beat the whole
very hard for a quarter of an hour, and then set it away to cool.
While it is cooling, beat three eggs very light, and stir them gradually into
the mixture when it is about as warm as new milk. Add a teacupful of good strong
yeast, and beat the whole another quarter of an hour, for much of the goodness
of this cake depends on its being long and well-beaten. Then have ready a tin
mold or earthen pan with a pipe in the centre, (to diffuse the heat through the
middle of the cake.) The pan must be very well-buttered, as Indian meal is apt
to stick. Put in the mixture, cover it, and set it in a warm place to rise. It
should be light in about four hours. Then bake it two hours in a moderate oven.
When done, turn it out with the broad surface downwards, and send it to table
hot and whole. Cut it into slices and eat it with butter.
This will be found an excellent cake. If wanted for breakfast, mix it, and set
it to rise the night before. If properly made, standing all night will not
injure it. Like all Indian cakes, (of which this is one of the best), it should
be eaten warm.
--St. Charles Hotel, New Orleans.
JOHNNIE CAKE.
Sift one quart of Indian meal into a pan; make a hole in the middle and pour in
a pint of warm water, adding one teaspoonful of salt; with a spoon mix the meal
and water gradually into a soft dough; stir it very briskly for a quarter of an
hour or more, till it becomes light and sponge; then spread the dough smooth and
evenly on a straight, flat board (a piece of the head of a flour-barrel will
serve for this purpose) place the board nearly upright before an open fire, and
put an iron against the back to support it; bake it well; when done, cut it in
squares; send it hot to table, split and buttered.
--Old Plantation Style.
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