348 BREAKFAST, LUNCH AND TEA.
A Creole Lady's Breakfast. (Excellent for digestion.)—A fig with a cup of coffee.
Floating IslanDs. (A colonial recipe.)—Six eggs, whites and yolks beaten separately, add to the yolks 1 1-2 pints or more of rich new milk, a cup of loaf sugar, nutmeg or lemon to taste; heat almost to a boiling point, or until it thickens, dish and spread the whites of eggs, beaten to a solid froth, over; and serve hot or cold.
Apples in Batter.—Take several medium sized apples, pare and core them, place them in a dish, make a rich batter and pour over them. Bake for one hour; serve with wine sauce.
Cocoanut Biscuits.—Add the same weight of sugar of 4 grated cocoanuts, together with enough whites of eggs to form a softish but thick paste, beat with a wooden spoon till smooth, then lay the mixture upon wafer paper in small drops or biscuits and bake in a slow oven.
Beaten Biscuits. (Mrs. E. A. Watson.)—Two quarts of flour, 2 heaping tablespoonfuls of sweet, pure lard ; mix with cold water, till the dough is very stiff. Beat the dough till it blisters.
Beaten Biscuits, (Another way.)—Three and a half pints of flour 2 tablespoonfuls of lard, 1-2 pint of milk, 1-2 pint of hot water, 1 teaspoonful of salt, the yolk of an egg; keep out one pint of flour, and when the other is mixed up into a stiff dough, then, as you beat the dough, sprinkle in the dry flour. Beat hard with the broad end of an ax, a rolling pin, or mallet for 1-2 hour, or until the dough becomes white and smooth.
Wala Wala Biscuits for Breakfast. (A Housekeeper.)—Make a batter of milk and flour, the richer the milk the better, cream preferable, but water will do, keep it warm until it rises, make your dough up entirely with this, pouring it upon the flour, add salt, sal-eratus or soda in the yeast, according to the sourness of the yeast and the quantity of the flour, which should not be added too fast; work the dough thoroughly, add some butter or lard, make your biscuits out and bake in a well greased skillet or oven. To raise the biscuit, someplace them for 1-2 an hour over the top of a teakettle, which causes them to rise better, before baking. Should be buttered and eaten while hot, or they are not so good.—W. T.
Apple Charlotte.—This excellent and healthy dish is seldom seen, but it has only to be tried once to learn its excellence. The recipe is very simple. Put in a tolerably small bread pan a piece of butter the size of a walnut, and set it where it will melt, then pare, quarter and core a few apples, halve the quarters, if they are large, make them into thirds; now place in the buttered pan as many slices or pieces of bread as will cover the bottom, then a la^fcr of apples, a little sugar, and 4 or 5 little chips of butter; another layer of