teaspoonful of soda.—Mrs. C. C.
Grit or Hominy Bread.
2 eggs, beaten separately.
1 pint of milk.
Small piece of butter.
Add enough meal and hominy to make a batter, and bake quickly.—Mrs. C. L. T.
Hominy Bread.
Mix with two teacups of hot hominy a very large spoonful of butter. Beat two eggs very light and stir into the hominy. Next add a pint of milk, gradually stirring it in. Lastly, add half a pint of corn meal. The batter should be of the consistency of rich boiled custard. If thicker, add a little more milk. Bake with a good deal of heat at the bottom, but not so much at the top. Bake in a deep pan, allowing space for rising. When done, it looks like a baked batter pudding.—Mrs. F. D.
Corn Cake.
1 pint of corn meal.
1 pint of sweet milk.
2 eggs.
1 tablespoonful of butter.
2 tablespoonfuls of flour.
1 teaspoonful of salt.
Boil the milk and pour it over the meal, flour, and butter. Beat light. When cool, add eggs well beaten. Bake in a buttered pan.—Mrs. G. W. P.
Mush Bread.
Make a thin mush of corn meal and milk (or hot water, if milk is scarce). Cook till perfectly done, stirring all the time to keep it smooth. Then add a good lump of butter; and, after it cools a little, two eggs, one at a time. Beat in a very small pinch of soda and a little salt.
Butter a yellow dish and bake slowly till brown.—Mrs. C. L. T.
Light Corn Bread.
Pour one quart of boiled milk over one pint of corn meal. Add a teaspoonful of salt, a teaspoonful of cream of tartar, half teaspoonful of soda, three well beaten eggs, four tablespoonfuls of flour, a little butter.—Miss E. P.
Soft Egg Bread.
1 quart of milk.
Half pint of meal.
3 eggs.
Large spoonful of butter.
Make in a pudding dish. Rice is an improvement to the above.—Mrs. P.
Old-fashioned Egg Bread.
1 pint of meal.
3 eggs well beaten.
1 teaspoonful of salt.
1 tablespoonful melted butter.
Add enough sweet milk to make a rather thin batter. Bake quickly.—Mrs. S. T.
Another Recipe for Egg Bread.
1 quart of milk.
3 eggs.
1 tablespoonful of butter.
1 pint of corn meal.
1 teaspoonful of salt.
Beat the eggs very light and add to the other ingredients. Bake in a pan or dish. Add a little soda dissolved in milk, if you desire it.—Mrs. I. H.
Indian Bread.
Beat two eggs very light, mix alternately with them one pint of sour milk or buttermilk, and one pint of fine corn meal. Melt one tablespoonful of butter, and add to the mixture. Dissolve one teaspoonful of soda in a small portion of the milk, and add to the other ingredients, last of all. Beat hard and bake in a pan, in a hot oven.
Rice Bread.
1 pint sweet milk.
1 teacup boiled rice.
2 teacups sifted corn meal,
½ teacup melted butter.
3 eggs, beaten separately,
½ teaspoonful salt.
Bake in a very hot oven, using buttered iron muffin moulds.—Mrs. S. T.
Cracklin Bread.
Take one quart sifted corn meal and a teacup of cracklins. Rub the latter in the meal as fine as you can. Add a teaspoonful of salt and make up with warm water into a stiff dough. Make into pones, and eat hot.—Mrs. P. W.
Virginia Ash Cake.
Add a teaspoonful of salt to a quart of sifted corn meal. Make up with water and knead well. Make into round, flat cakes. Sweep a clean place on the hottest part of the hearth. Put the cake on it and cover it with hot wood ashes.
Wash and wipe it dry, before eating it. Sometimes a cabbage leaf is placed under it, and one over it, before baking, in which case it need not be washed.—Mrs. S. T.
Plain Corn Bread.
1 pint sifted meal.
1 teaspoonful salt.
Cold water sufficient to make a stiff dough.
Work well with the hands, pat out in long, narrow pones, six or seven inches long and as wide as the wrist. Bake quickly in a hot pan.—Mrs. P. W.
COFFEE, TEA, AND CHOCOLATE.
To toast Coffee.
Wash and pick the coffee, put it in a very large stove-pan in a hot oven. Stir often, giving constant attention. It must be toasted the darkest brown, yet not one grain must be burned. It should never be glazed, as this destroys the aroma.
Two pints of coffee become three pints after toasting.—Mrs. S. T.
Boiled Coffee.
To one quart of boiling water (poured in after scalding the pot) stir in three gills of coffee, not ground too fine. Boil twenty minutes, scraping from the sides and stirring occasionally. Five minutes before breakfast, scrape from the spout, pour out half a teacupful, and return to the pot. Do this a second time. Set it with the side of the pot to the fire, so that it will be just at the boiling point. Do not let it boil, however. Serve in the same coffee-pot.
Coffee should never be glazed.
Have a liberal supply of thick, sweet cream, also of boiled milk, to serve with the coffee.
If
