When we say _original_, we don’t mean that no one ever employed the
same recipes, but only this, that we have obtained them, not from
books, but from good and skillful housewives.
EPICURE’S CORN BREAD.—Upon two quarts of sifted corn-meal, pour just
enough boiling water to scald it thoroughly; if too much water is used
it will be heavy. Stir it thoroughly, let it get cold; then rub in a
piece of butter as large as a hen’s egg, together with two
teaspoonfuls of fine salt; beat four eggs thoroughly, and they will be
all the better if the whites and yolks are beaten separately, add them
to the meal and mix thoroughly. Next, add a pint of sour cream, or
butter-milk, or sour milk (which stand in the order of their value).
Dissolve two teapoonfuls of saleratus in hot water, and stir it in.
Put it in buttered pans and bake it.
In winter, it may be mixed over night and in that case, the eggs and
saleratus should not be put in until morning. When ready for the oven,
the mixture ought to be about as thin as good _mush_, and if not, more
cream should be added.
If you are not an epicure already, you will be in danger of becoming
one, if you eat much of this corn cake—_provided it is well made_.
SUGAR GINGER-BREAD.—To three-quarters of a pound of butter and not
quite a pint of finely rolled brown sugar, add a great spoonful of
ginger, and a little cinnamon and nutmeg; beat these up to a foam;
beat four eggs thoroughly and add and mix well, with the butter and
sugar. Add a teacup of rich cream, a great spoonful of saleratus
dissolved in hot water. Stir in sifted flour as long as it can be
worked. Pound and knead the dough very thoroughly. Roll out quite
thin, cut into small cakes, bake in a quick oven. They will be hard,
but tender and crisp.
HOOSIER BISCUIT.—Add a teaspoonful of salt to a pint of new milk, warm
from the cow. Stir in flour until it becomes a stiff batter; add two
great spoonfuls of lively brewer’s yeast; put it in a warm place and
let it rise just as much as it will. When well raised, stir in a
teaspoonful of saleratus dissolved in hot water. Beat up three eggs
(two will answer), stir with the batter, and add flour until it
becomes tolerable stiff dough; knead it thoroughly, set it by the fire
until it begins to rise, then roll out, cut to biscuit form, put in
pans, cover it over with a thick cloth, set by the fire until it rises
again, then bake in a quick oven. If well made, no directions will be
needed for eating.
As all families are not provided with scales and weights, referring to
the ingredients generally used in cakes and pastry, we subjoin a list
of weights and measures.