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Classic
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page 221
SPIDER CORN-CAKE.
Beat two eggs and one-fourth cup sugar together. Then add one cup sweet milk,
and one cup of sour milk in which you have dissolved one teaspoonful soda. Add a
teaspoonful of salt. Then mix one and two-thirds cups of granulated corn-meal
and one-third cup flour with this. Put a spider or skillet on the range, and
when it is hot melt in two tablespoonfuls of butter. Turn the spider so that the
butter can run up on the sides of the pan. Pour in the corn-cake mixture and add
one more cup of sweet milk, but do not stir afterwards. Put this in the oven and
bake from twenty to thirty-five minutes. When done, there should be a streak of
custard through it.
SOUTHERN CORN-MEAL PONE OR CORN DODGERS.
Mix with cold water into a soft dough one quart of southern corn-meal, sifted, a
teaspoonful of salt, a tablespoonful of butter or lard melted. Mold into oval
cakes with the hands and bake in a very hot oven, in well-greased pans. To be
eaten hot. The crust should be brown.
RAISED POTATO-CAKE.
Potato-cakes, to be served with roast lamb or with game, are made of equal
quantities of mashed potatoes and of flour, say one quart of each, two
tablespoonfuls of butter, a little salt, and milk enough to make a batter as for
griddle-cakes; to this allow half a teacupful of fresh yeast; let it rise till
it is light and bubbles of air form; then dissolve half a teaspoonful of soda in
a spoonful of warm water and add to the batter; bake in muffin tins. These are
good also with fricasseed chicken; take them from the tins and drop in the gravy
just before sending to the table.
Biscuits, Rolls, Muffins, Etc.
GENERAL SUGGESTIONS.
In making batter-cakes, the ingredients should be put together over night to
rise, and the eggs and butter added in the morning; the butter melted and eggs
well-beaten. If the batter appears sour int eh least, dissolve a little soda and
stir into it; this should be done early enough to rise some time before baking.
Water can be used in place of milk in all raised dough, and the dough should be
thoroughly light before making into loaves or biscuits; then when molding
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