Washington telegraph., 1848-05-03
INDIAN coRN--now TO USE IT. /

=.
meal with tablespoonful Of sail aud gill
OF fresh yeast. llaf lcaenp OF malasses
improves the bead. Mix il either with
milk that has been boiled, pf with water
sufieien, to make still dongh. Alter
kneadIng il we'll scatter dry llour over Il,
cover il with coarse napkin, and set il by
the fire to rise. Nhen il is very light,
separate Il into loayes. and put them into
butlered iron or tin pans. Bake IN a hot
oven three or lour hours.
This is a very substantial kind Of bread,
aud II would eonduce 10 health If il were
substituted in part for wheat bread. II is
moist and sweet, and persons accustomed To
use Ii become fond of il. Ii makes excel
lent toast. A little Indian meal improves
wheat bread. Il should be sealded and
cooled before ii is put in. Bread made OF
mixture of wheat, rye, aud Indian meal
in equal proportions, some consider better
than any other kind.
When rye cannot be obtained, use one
part Of wheat and two parts ol Indian.
INDIAN BREAp.-Siit four quarts Of
Indian meal, mix pint Of 1t with cold
walar and let ii boil half an hour, add a
tablespoonful o salt, take ii oil the fire, aud
let Il remain lil lukewarm. Then sur in
a gill of yeast and the remainder Of the
meal 10 render il OF the consistency oldongh,
SET it 10 rise; when il is light make II INTO
loayes and put them into hnllcTed pans,
and bake them two hours and a ball IN
hot oven.
A Coon ASp Cnrar DESERT DisH.-
Wash pint ei small hominy yer. clean
and boil II tender, add an equal quantity OF
silled meal, make il into batter with milk,
add two tablespoonslul OF butter and four
eggs. Bea, it we'll, grease Your griddle or
frying pan with little hulIer or lard.
Then pour in your batter, allowing enough
10 make each cake the size ol desert plate.
Eat them with cream and sugar, or with
butter and molasses.
MefrINs.-Scald a quart Of Indian meal
and add little salt Beat tour eggs,
whites and yolks separately. Stir them
into the meal after it has become cold.
II the batter should be very thick, put in a
little water. Bake in buIiefed muffin rings.
MurrrNs.-Mix a pin, of siiled Indian
meal and largo spoonful et wheat flour.
add ieacup of butter and a little salt.
Boil pint u milk and pour il upon the
neal when ii is cold, stir in the beaten
eggs. Beat all together until it Is very
light. Bake in rings or small tins. Eat
them with butter.
CARoLISA MurflNs--Alelt in a quart
Of milk piece Of butter the size Of an egg.
Stir in quart OF meal, add half gill OF
yeast and a tablespoonful OF molasses, let
il rise iour or live hours. Bake in muffin
rings To bo eaten hot with butter,
CurAr MurriNs.-siir into a pint Of
sour. or butter milk. a icaspooniul Of salers.
tus dissolved in warm water, a leaspooniul
Of salt, two tablespoonful Of fresh lard
melted, and siiled Indian meal enough to
make thick batter. Bake in muffin rings.
BATTER BREAD.--1ake six spoonsfil
Of flour, and three Of siIed corn meal, with
little salt, add seven eggs, and a sufficient
quantity Of rich milk to make thin batter
Put the mixture into little tin moulds, and
bake in quick ovens.
Another more economical way Of making
batter bread is TO take pint and hall o.
corn meal, small piece Of lard, and a
little sab, add two eggs, and enough milk
or water 10 make a thin batter.
lloaMSY CAKEs.-'I'ake a pint Of boiled
homminy and add small piece Of butter
and some salt. Make il into little cakes,
aud Try them in lard until well Drowned.
BRRAKrAsr RoLLs.--pour sufficient
boiling water on pint Of corn meal 10 make
thick Cruel, lei it stand until almost cold,
then add large spoonful Of yeast, and mix
in wheat flour until il Is stiff dolgh kncad
iiwell and lei il stand seven or eight hours
10 rise; when il is very light make il into
rolls about an inch thick, and bake an hour
in a hot oven. ...
BRRAKFAsr CAKr.-siir into quart of
sour nllIk 'easp0Oniul Ol salefaius, tea
spoonful Of salt, and sifed Indian meal
cnongh to make thick bauer-a little
cream improves the cake. Bake {, in
deep cakc.pans about an hour. When
sour milk cannot ba procured. boil sweet
milk and turn i on tho meal, and when
it is cool, put in three well.bealen eggs.
LrGnr BATTER BRrAp.-To a pint oil
milk, stir in one pint Of Indian meal, bait
a pint Of wheat flour, one tcaspooniul Of
tartaric acid and one Of soda. Bake IN
shallow pan half an hour.
BATTER CAKEs.-MiI together a pint
Of sifed Indian meal and a pint Of wheat
flour, add half a gill Of yeast. Make it up
stiff with water at night. In the morning
add an egg and new milk sufficient make
it thin enough 10 bake on griddIr.
FRTTERs.-Scald a quart Of siilcd ln.
dian meal; when it is cold add cill oil
milk. three beaten eggs, and two table.
snoonsfll of wheat flour. Mako the hs,i,r