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Page 74
RICE OR HOMINY WAFFLES.
One pint of warm boiled rice or hominy; one cup of sweet or sour milk;
butter the size of a walnut; three eggs; one teaspoonful of salt and one
of soda sifted with one pint of flour.
Stir rice and milk together; add the beaten yolks; then the flour, and
last the whites beaten stiff. By adding a small cup more of milk, rice
pancakes can be made. Boiled oatmeal or wheaten grits may be substituted
for the rice.
BREAKFAST PUFFS OR POP-OVERS.
One pint of flour, one pint of milk, and one egg. Stir the milk into the
flour; beat the egg very light, and add it, stirring it well in. Meantime
have a set of gem-pans well buttered, heating in the oven. Put in the
dough (the material is enough for a dozen puffs), and bake for half an
hour in a _very hot oven_. This is one of the simplest but most delicate
breakfast cakes made. Ignorant cooks generally spoil several batches by
persisting in putting in baking powder or soda, as they can not believe
that the puffs will rise without.
SHORT-CAKE.
One quart of flour; one teaspoonful of salt and two of baking powder
sifted with the flour; one cup of butter, or half lard and half butter;
one large cup of hot milk. Rub the butter into the flour. Add the milk,
and roll out the dough, cutting in small square cakes and baking to a
light brown.
For a strawberry or peach short-cake have three tin pie-plates buttered;
roll the dough to fit them, and bake quickly. Fill either, when done, with
a quart of strawberries or raspberries mashed with a cup of sugar, or with
peaches cut fine and sugared, and served hot.
CORN BREAD.
Two cups of corn meal; one cup of flour; one teaspoonful of soda and one
of salt; one heaping tablespoonful of butter; a teacup full of sugar;
three eggs; two cups of sour milk, the more creamy the better. If sweet
milk is used, substitute baking powder for soda.
Sift meal, flour, soda, and salt together; beat the yolks of the eggs with
the sugar; add the milk, and stir into the meal; melt the butter, and stir
in, beating hard for five minutes. Beat the whites stiff, and stir in, and
bake at once either in one large, round loaf, or in tin pie-plates. The
loaf will need half an hour or a little more; the pie-plates, not over
twenty minutes.
This can be baked as muffins, or, by adding another cup of milk, becomes a
pancake mixture.
HOE-CAKE.
One quart of corn meal; one teaspoon full of salt; one tablespoonful of
melted lard; one large cup of boiling water. Melt the lard in the water.
Mix the salt with the meal, and pour on the water, stirring it into a
dough. When cool, make either into one large oval cake or two smaller
ones, and bake in the oven to a bright brown, which will take about half
an hour; or make in small cakes, and bake slowly on a griddle, browning
well on each side. Genuine hoe-cake is baked before an open fire on a
board.
BUCKWHEAT CAKES.
Two cups of buckwheat flour; one of wheat flour; one of corn meal; half a
cup of yeast; one teaspoonful of salt; one quart of boiling water. Mix the
corn meal and salt, and pour on the boiling water very slowly, that the
meal may swell. As soon as merely warm, stir in the sifted flour and
yeast. All buckwheat may be used, instead of part wheat flour. Beat well,
cover, and put in a cool place,--about 60�. In the morning stir well, and
add half a teaspoonful of soda dissolved in a little warm water. Grease
the griddle with a bit of salt pork on a fork, or a _very little_
drippings rubbed over it evenly, but never have it floating with fat, as
many cooks do. Drop in large spoonfuls, and bake and serve _few at a
time_, or they will become heavy and unfit to eat. If a cupful of the
batter is saved, no yeast need be used for the next baking, and in cold
weather this can be done for a month.
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