The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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baking each cake, and as fast as one is done butter it, and put it on the other in a hot plate. If the cakes are large cut them across in four pieces. Trim off the edges before sending them to the table,when re-buttered they can be re-battered if wished. If the batter has been made the night before and found sour in the morning,add 1-4 teaspoon of soda or saleratus dissolved in a little warm water; stir it in, and let it stand 1 hour before baking. The alkali will neutralize the acid, and increase the lightening of the batter. If soda be used, add t teaspoonful. The batter should not be allowed to freeze, as it will not be fit for use. No animal fat should be used to grease the griddle.
Indian and Pumpkin Cakes.—Stir an equal portion of cornmeal into an equal portion of stewed pumpkin that has been well mashed and drained in a cloth or collender, in a pan, adding the meal gra­dually; add 1-2 cup butter, mix thoroughly. If not stiff enough, add more meal to form a dough. Make it into cakes or loaves, Bake them on a hot griddle well greased,with butter, as for muffins, or in an iron pan, in an oven; bake them in loaves. Serve hot and eat with butter or milk
Rice Bread.—Boil gently over a slow fire one pound and a half of rice till it becomes perfectly soft, then make into a paste by beat­ing it While warm mix it into four pounds of flour, adding the usual quantity of yeast. Set it to rise in a warm place ; after divide it into loaves, and it will be found when baked to be very nice bread.
Rice Bread,—Three teacups of rice flour, 1 of wheat flour, 1 heaping teaspoonful of cream tartar rubbed in the flour, 2 or 3 eggs well beaten, a tablespoonful of lard or butter, 1-2 leaspoonful of soda and sweet milk enough to make the batter smooth and of the consistency of pound cake.
Rice Pan Bread.—Two tablespoonfuls of hot hominy, 1 spoon­ful of butter; when cold, add 2 capfuls of rice flour, and make a batter with sweet milk and bake in a moderate oven.
Rice and Wheat Flour Bread.—Simmer 1 lb. rice in 1-2 gallon of water till it becomes perfectly soft; when it is of proper warmth, mix it extremely well with 5 pounds of flour, 4 large spoonfuls of yeast. Knead it well, then set it to rise in a warm place or before the fire. Some of the flour should be reserved to make up the loaves. If the rice, in boiling, should swell so as to require more water, add it; do not have the water too hot, but pfcur in gradually. Stir with a wooden or iron spoon so as to form a soft dough. Cover