Common sense in the household: a manual of practical housewifery by Harland Marion 1830-1922

Author:Harland, Marion, 1830-1922
Language: eng
Format: epub, pdf
Tags: Cookery, American, cbk
Publisher: New York, Scribner, Armstrong & Co.
Published: 1878-03-25T05:00:00+00:00

Receipts for Com Bread made of Southern IruMcm Meal. Johnny Cake.

1 teacupful sweet milk.

1 " buttermilk,

1 teaspoonful salt.

1 " soda.

1 tablespoonful melted butter.

Enough meal to enable you to roll it into a sheet half tall inch thick. Spread upon a buttered tin, or in a shallow y»an, and bake forty minutes. As soon as it begins to brown, baste it with a rag tied to a stick and dipped in melted but-t-er. Repeat this five or six times until it is brown and crisp. Break—^not cut it up—and eat for luncheon or tea, accompanied by sweet or buttermilk.

Aunt Jenny's Johnny Cake.

Mix as above; knead well, and bake upon a perfectly slean and sweet board, before a hot fire, with something at Uie back to keep it up. Incline at such an angle as will prevent the cake from slipping off, until it is hardened slightly by baldng, then place upright. Baste frequeiitlj with butter until nicely crisped.

Batter Bread or ''Egg Bread." 4*

Half a, cup of bread-crumbs soaked ia a pint of milk

2 eggs.

2 cups Indian meal.

1 tablespoonful lard tt butter.

1 t«aspoonful salt.

Beat the eggs ligbt, and the soaked bread-crumbs to a Binooth batter. Melt the shortening. Stir all togcthei very hard, and bake in shallow tins very quickly.

KiSEN Corn Bread.

Mix a tolerably stiff dough of corn-meal and boiling water, a little salt, and a tablespoonful butter. Let it stand four or five hours until light; make into small loaves and bake rather quickly.

Corn-meal Pone.

1 quart Indian meal.

1 teaspoonful salt.

A little lard, melted.

Cold water to make a soft dough.

Mould with the hands into thin oblong cakes, lay in a isreU-greased pan, and bake very quickly.

The common way is to mould into oval mounds, higher in the middle than at the ends, shaping these rapidly and lightly with the hands, by tossing ths dough over and over, 1 his is done with gi-eat dexterity by the Virginia cooks, nnd this corn-meal pone forma a part of every dinner, II tti broken, not cut, and eatijn very hot.

Ash Cake Is mixed as above. A clean spct is swept upon the Lot heiirth, the bread put down and covered with hot wood RsheSa It must be washed and wiped dry before it is eaten, A neater way is to lay a cabbage-leaf above and below the pone. The bread is thus steamed before it is baked, anil is made ready for eating by stripping off the leaves.

Fbied Pone.

Instead of moulding the dough with the hands, cut into slices with a knife. Try out some fat pork in a frying-pan, and fry the slices in the gravy thus obtained to a ligh"^ brown.

Griddle-Cakes, Waffles, etc.

If you have not used your gi-iddle or waffle-iron fo) some time, wash it off hard with hot soap and water; wipe and rub well with dry salt. Heat it and grease with a bit of fat salt pork on a fork. It is a mistake, besides being slovenly and wasteful, to put on more grease than is absolutely necessary to prevent the cake from sticking.

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