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Classic
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page 241
time; then stir in three crackers rolled fine; split the short-cakes while hot,
spread with butter, then with the mixture. To be eaten warm.
HUCKLEBERRY SHORT-CAKE.
Two cupfuls of sugar, half a cupful of butter, one pint of sweet milk, one
tablespoonful of salt, two heaping teaspoonfuls of baking-powder, sifted into a
quart of flour, or enough to form a thick batter; add a quart of the
huckleberries; to be baked in a dripper; cut into squares for the table, and
served hot with butter. Blackberries may be used the same.
FRIED DINNER-ROLLS.
When making light raised bread, save out a piece of dough nearly the size of a
small loaf, roll it out on the board, spread a tablespoonful of melted butter
over it; dissolve a quarter of a teaspoonful of soda in a tablespoonful of
water, and pour that also over it; work it all well into the dough, roll it out
into a sheet not quite half an inch thick. Cut it in strips three inches long
and one inch wide. Lay them on buttered tins, cover with a cloth, and set away
in a cool place until an hour before dinner-time; then set them by the fire
where they will become light. While they are rising, put into a frying-pan a
tablespoonful of cold butter and one of lard; when it boils clear and is hot,
lay as many of the rolls in as will fry nicely. As soon as they brown on one
side, turn them over and brown the other; then turn them on the edges and brown
the sides. Add fresh grease as is needed. Eat them warm in place of bread. Nice
with warm meat dinner.
NEWPORT BREAKFAST-CAKES.
Take one quart of dough from the bread, at an early hour in the morning; break
three eggs, separating yolks and whites, both to be whipped to a light froth;
mix them into the dough, and gradually add two tablespoonfuls of melted butter,
one of sugar, one teaspoonful of soda, and enough warm milk with it until it is
a batter the consistency of buckwheat cakes; beat it well, and let it rise until
breakfast-time. Have the griddle hot and nicely greased, pour on the batter in
small round cakes, and bake a light brown, the same as any griddle-cake.
PUFF BALLS.
A piece of butter as large as an egg, stirred until soft; add three well-beaten
eggs, a pinch of salt, and half a teacupful of sour cream. Stir well together,
then add enough flour to make a very thick batter. Drop a spoonful of this into
boiling water. Cook until the puffs rise to the surface. Dish them hot
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