Miss Parloa's New Cook Book Part 55

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Corn Cake.

One quart of milk, one pint of Indian meal, two eggs, one teaspoonful of salt, butter the size of an English walnut. Let the milk come to a boil, and gradually pour it on the meal Add the butter and salt, and beat well, and set away in a cool place. Do this at night. In the morning beat thoroughly. Beat the eggs well, and add them. Pour the mixture into buttered deep earthen plates. Bake from twenty to thirty minutes. Success depends upon a good, beating of the cake in the morning.

Corn Cake, No. 2.

Two tea-cupfuls of corn meal, one of flour, three of sour milk, two eggs, one table-spoonful of sugar, or of molasses, if you prefer; one teaspoonful of soda, one of salt. Mix together the sugar, salt, meal and flour. Beat the eggs light. Dissolve the soda in two table- spoonfuls of boiling water, and pour into the sour milk. Stir well, and add to the other mixed ingredients. Add the eggs, and mix thoroughly. Pour into buttered tins to the depth of about an inch and a half. Bake twenty-five minutes in a quick oven.

Raised Corn Cake.

One pint of Indian meal, one pint and a half of boiling milk or water, one table-spoonful of sugar, two of butter, an egg, one teaspoonful of salt, one-fourth of a cake of compressed yeast or one-fourth of a cupful of liquid yeast. Pour the boiling milk, gradually, on the meal; then add the salt, sugar and butter, and beat well. Set away to cool.

When blood warm, add the compressed yeast, dissolved in two table- spoonfuls of cold water, or the liquid yeast, and the egg, well beaten. Let the batter rise five hours. Turn into buttered pans to the depth of about two niches. Let it stand in a warm place for half an hour, and then bake it from thirty-five to forty-five minutes.

Thin Corn Cake.

One cupful of Indian meal, one-fourth of a teaspoonful of salt, butter the size of an egg, one cupful and a half of boiling water, one teaspoonful of sugar. Pour the boiling water on the meal, sugar and salt. Beat thoroughly. Add the butter, and, when well mixed, spread _very_ thin on buttered tin sheets. Bake slowly for about twenty minutes.

Rye Muffins.

One pint of rye meal, not flour; one pint of wheat flour, one pint of milk, half a cupful of sugar, one teaspoonful of salt, one of soda, two of cream of tartar and two eggs. Put the meal in a mixing bowl.

Put the flour and other ingredients in a sieve, and mix thoroughly, and sift. Beat the eggs light. Add the milk to them and pour on the dry ingredients. Beat well. Butter the muffin tins and bake twenty minutes is a quick oven. The quantities given will make twenty-four muffins. To make a less quantity, divide the dry mixture after it is prepared (it can be used whenever it may be wanted if it is kept dry); then halve the other ingredients.

Fried Rye Muffin.

One cupful and a half of rye meal, one cupful and a half of flour, one cupful of milk, two eggs, one teaspoonful of soda, two of cream of tartar, two generous table-spoonfuls of sugar, half a teaspoonful of salt. Put the meal in a large bowl. Put the flour, cream of tartar, soda, sugar and salt in the sieve, and rub through on to the meal.

Beat the eggs well, add the milk to them, and stir into the dry ingredients. Fry the same as Indian muffins.

Rice Muffins.

One pint of milk, one quart of flour, one pint of boiled rice, three eggs, two table-spoonfuls of sugar, one teaspoonful of salt, one of soda, two of cream of tartar. Mix the sugar, salt, soda and cream of tartar with the flour, and rub through a sieve. Beat the eggs and add to the milk. Stir gradually into the flour. When a smooth, light paste, add the rice. Beat thoroughly. Bake thirty-five minutes in buttered pans. Three dozen muffins can be made from the quantities given.

Raised Rice Muffins.

One pint of warm milk, two cupfuls of warm boiled rice, one quart of bread flour, one teaspoonful of salt, two table-spoonfuls of butter, one-third of a cake of compressed yeast. Mix the butter, rice and milk together. Pour the mixture on the flour, and beat till a light batter is formed. Mix the yeast with four table-spoonfuls of cold water, and add it and the salt to the batter, which let rise over night in a cool place. In the morning fill buttered muffin pans two-thirds to the top, and set them in a warm place till the batter has so risen as to fill the tins. Bake thirty-five minutes. One-third of a cupful of liquid yeast may be substituted for the compressed yeast.

Hominy Muffins.

A pint of milk, a quart of Haxall flour, one teaspoonful of salt, two table-spoonfuls of butter, one-third of a cake of compressed yeast, or one-third of a cupful of liquid yeast; half a cupful of hominy, measured before cooking. Wash the hominy, and add a pint of boiling water. Boil one hour, stirring often. Then add the milk, salt, yeast and butter. Pour this, gradually, on the flour, beating well. Let it rise over night In the morning put in buttered muffin pans and let rise from half to three-quarters of an hour. Bake thirty-five minutes. The muffins may be put to rise in the morning for tea.

Gems.

One pint of flour, one of milk, an egg, half a teaspoonful of salt.

Beat the egg until light, add the milk and salt to it, and beat, gradually, into the flour. Bake twenty minutes in hot gem pans. A dozen cakes can be made with the quantities given.

Hominy Drop-Cakes.

One pint of fresh boiled hominy (or, cold hominy may be used; if the latter, break into grains, as lightly as possible, with a fork, and heat in a farina kettle without adding water), one table-spoonful of water, two eggs--whites and yolks beaten separately. Stir the yolks into the hominy first, then the whites, and a teaspoonful of salt, if the hominy has not been salted in cooking; or, if it has, use half a teaspoonful. Drop, in table-spoonfuls, on well-buttered tin sheets, and bake to a good brown in a quick oven.

Squash Biscuit.

One cupful and a half of sifted squash, half a cupful of sugar, half a cake of compressed yeast, or half a cupful of liquid yeast; one cupful of milk, half a teaspoonful of salt, four table-spoonfuls of butter, five cupfuls of flour. Dissolve the yeast in a scant half cupful of cold water. Mix it and the milk, butter, sugar, salt and squash together, and stir into the flour. Knead well, and let it rise over night In the morning shape into biscuit. Let these rise an hour and a half, and bake them half an hour.

Sally Lunn.

One quart of flour, one generous pint of milk, two table-spoonfuls of sugar, two eggs, three table-spoonfuls of butter, one teaspoonful of salt, half a cake of compressed yeast. Have the milk blood warm, and add the butter, melted; the eggs, well beaten; and the yeast, dissolved in three table-spoonfuls of cold water. Pour, gradually, on the flour, and beat into a smooth batter; then add the salt and sugar.

Butter baking pans, and pour in the batter to the depth of about two inches. Let it rise two hours in a warm place. Bake half an hour.

Snow Pancakes.

Half a pint of milk, an egg, an apple, pared, quartered, and chopped very fine; a cupful and a half of flour, one-fourth of a teaspoonful of salt, a bowl of snow. Beat the egg light, and add the milk to it.

Pour gradually on the flour, and beat until smooth and light Add the apple and salt, and at the last moment the snow. Drop by spoonfuls into boiling fat, and cook until a rich brown.

Waffles.

One pint of sifted flour, milk enough to make a thin batter (about two-thirds of a pint), two eggs, beaten very light; a table-spoonful of melted butter, and a little salt. Gradually mix the milk with the flour until there is a smooth paste; then add the salt and butter, and lastly the eggs. Have waffle irons about as hot as a griddle for cakes, and butter them well, or grease with pork as you would a griddle. Pour in enough of the batter to cover an iron, and put the other side gently down upon it. Keep over the fire about half a minute; then turn over, and let the other side remain to the fire the same time. Remove, and place the waffles where they will keep warm until enough are cooked to serve.

Many people butter the waffles as they place them on the dish, and others add sugar. This is very well if known to be to the taste of the family, but it is always safe to let each suit himself at the table.

Waffles, No. 2.

One pint of milk, two eggs, two table-spoonfuls of butter, one teaspoonful of cream of tartar, half a teaspoonful of soda, one scant pint and a half of flour. Mix the other dry ingredients with the flour, and rub through a sieve. Beat the eggs very light. Add the milk and the butter, which should be melted with two table-spoonfuls of boiling water. Stir into the flour.

Raised Waffles.

One pint of milk, one pint and a half of flour, an egg, a teaspoonful of salt, one-fourth of a yeast cake, or one-fourth of a cupful of liquid yeast. Dissolve the yeast in two table-spoonfuls of cold water.

Have the milk blood warm, and add to it the yeast, salt and the egg, well beaten. Stir gradually into the flour. Cover, and let it rise four hours. Cook as usual.

Indian Waffles.

Half a cupful of Indian meal, two cupfuls of boiling milk, two eggs, one generous cupful of flour, one table-spoonful of butter, half a teaspoonful of baking powder, half a teaspoonful of salt. Pour the boiling milk on the meal and butter. Beat well, and set away to cool.

Mix the other dry ingredients with, the flour, and sift. Beat the eggs, and add them and the flour to the cold mixture.

Miss Parloa's New Cook Book Part 55

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Miss Parloa's New Cook Book Part 55 summary

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