HINTS ON MAKING AND BAKING CAKES. 203
i pint of sour milk ; add i teaspoonful of soda and stir in i pint of meal and i tablespoonful of melted butter; beat it well and bake in a quick oven.
Cold Corn Bread,—Loaves of cold corn bread can be put into the pot of bacon while foiling for a few minutes before dinner, and when soaked, serve in a dish with the top of the boiling liquor poured over it. Old persons, especially, relish it.
Mrs. Bass' Corn Bread.—Two eggs, 1-2 pint of cream or sweet milk, 2 teaspoonfuls of cream of tartar, 1 of soda or 2 teaspoonfuls of baking powder, 1 cup of wheat flour, 1 cup of corn meal. Mix and stir the batter well for 10 or 15 minutes. Bake 1 hour.
St. Charles, N. O., Corn Bread.—Two eggs beaten very light, mixed with 1 pint of sour milk or buttermilk and 1 pint of bolted or very fine meal and 1-2 cupful of melted butter, 1 tablespoonful soda dissolved in sour milk or eggs. Bake in a quick oven.
Indian Bread or Pone.—Two gallons of corn meal, 1 cupful of flour, 1 large tablespoonful of salt, 4 cups of warm water, 2 cups of yeast (fresh and strong) ; put the meal and flour in a tray together and mix them well. Make a hole in the center, then mix the yeast and water and pour it into the hole in the meal; take a spoon and stir it with the meal near the center till it forms a smooth batter; then strew the flour over the surface, thinly, so as to cover the whole of the dough, warm a cloth and lay it over the tray or pan. In winter set it before the fire to rise and in a warm place in the summer. When it has risen so that the surface is cracked, throw over the salt and work the dough; if too stiff, add a little warm water, which should be at hand; then knead it for thirty minutes,- putting flour over the mass, and let it remain -fully half an hour. Cover it and set to rise again ; put the dough in a floured pasteboard and divide it into two loaves. Have your oven ready, put in the loaves directly and bake for two hours. Corn bread requires longer baking than wheat bread When done, wrap the loaf up in a coarse, clean moist towel and stand it in a cool place. The moisture from the towel prevents the crust from hardening too much while it is cooling. Corn bread is always best when fresh. If the dough becomes sour, sprinkle over it a little warm water in which a teaspoonful of soda or salaratus has been dissolved. Take care that you don't put too much alkaline substance in the bread. Corn meal should not be bought in large quantities, for it soon spoils. Keep it in a bin if you can, in a cool place.
Leaf Corn Bread.—Prepare the wood-fire as for baking ash cake, then make the dough in the same way. After the ashes have been opened spread a large cabbage leaf or more on the hearth; mould your corn dough into a cake with your hands, but not so