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

A reference manual of household management in Victorian times.

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344
BREAKFAST, LUNCH AND TEA.
upon it, rolled up, put into a buttered pan and placed in a warm spot to rise. Some melted butter is again spread over it, then bake it slowly in an oven until of a light brown color, the yeast rolls can be sent to the table warm or cold.
Golden Gate Rolls.—One pound of flour and i pound of but­ter worked together with egg, i gill of yeast and as much luke­warm water as will make a soft dough ; cover it with flour and put it to rise until light; flour your board and make into small rolls and bake in a quick oven. These are very nice for tea with invited company.
Dixie Corn Cake.—(Mrs. Miller, Santa Clara, Cal.)—One coffee cupful of grits (fine hominy) boiled soft, an equal quantity of white corn meal stirred into the grits while hot, when sufficiently cool stir in briskly 5 well beaten eggs, 1-2 cup of sweet milk and 4 tablespoonfuls of melted butter; salt to taste; bake in a deep but­tered dish or pan.
Corn Batter Cakes.—4 cups of boiling water or boiling milk mixed with 2 cups of meal; when warm work in 4 tablespoonfuls of flour, 3 eggs and 1 teaspoonful of salt. Bake on a griddle.
Samp or Hominy Cakes.—Take 1 pint of small hominy that is cooked soft, mix with 1 pint of wheat flour, 1 teaspoonful of salt and a little milk mixed with or without eggs ; fry them on a griddle and eat as buckwheat cakes.
Buckwheat Cakes—(Mrs. B.)—1 pint warmed milk, into which stir in a teacup of buckwheat flour, 2 tablespoons of yeast, some salt, 2 well beaten eggs; let rise, and when light, bake. Or you may take 2 cups of wheat flour and 2 tablespoonfuls of white corn meal, and mix with tepid water until it is a thick batter; add a tablespoonful of yeast and set it to rise an hour, pour in a little milk until of the consistency of waffle batter and let it stand 2 hours in a warm place. Do not grease the griddle but once ; serve with melted butter in a boat.
Buckwheat Cakes.—Newfield, N. Y., recipe—(Mrs. L. M. Kel­logg-)—FirSt mix the flour and water with a little white corn meal, a little yeast, hard (leaven) or soft to raise it, set it all night in a moderately warm place next morning, thin it to suit with butter or sour milk, adding some salt. Grease your griddle well while hot with salt pork or the cakes will stick to it; put on your bat­ter and fry. Serve very hot with butter or molasses at table. The authoress has often eaten Mrs. Kellog's superior buckwheat cakes, and trusts that enterprising farmers will introduce the supe­rior buckwheat and let it form one of the staples of the whole Union.
My Aunt's Griddle Cakes.—Two cupfuls of sour milk, 1-2 cup-