Lewistown gazette. [volume] (Lewistown, Pa.) 1843-1944, 1860-02-09


molasses or brown sugar, one gill of pota-
to yeast. Mingle the ingredients into as
stiff dough as can be stirred with spoon,
using warm water for wetting. Let it rise
several hours, or over night, then put IN
large deep pan, and bake FIVE or six hours.
Wheat Neal CrackerS.-Mix fresh
ground wheat meal with pure soft water in
to a stiff dough Roll out and cut the
mass into thin crackers, not quite as thick
as the Boston cracker of the shops, but
larger in circumference, and bake in brick
oven. Be very cautious and not over cook
or burn them
Ualeavencd Bread Cakes.-Wet wheat
meal with pure water into rather thin
dough, or if preferred scald the meal by
stirring with boiling water, roll it as thin
as for crackers; cut into pieces about two
inches square, and bake in range, oven,
stove, or before fire.
Johnny Cdke.-Take coarse ground but
fresh Indian meal, scald it by stirring in
boiling water until stiff dough is formed;
then mold it into a cake three -fouths Of
an inch in thickness, and bake on board
before the fire, or in stove or range.
This is excellent for children, with or with
out little milk or molasses.
Raised Indian Cake.-Take one quart
of sour milk or butter milk, two teaspoons
full of bicarbonate of soda, four ounces of
brown sugar, or gill of molasses, coarse
Indian meal sufficient quantity. Stir the
milk, boiling hot, with the meal until a
stiff batter is formed, add the sugar or mo-
lasses, then the soda previously dissolved,
after which, mix in meal enough to form
dough, as rapidly as possible, and bake in
shallow pans.
Rich Corn Cake-Take one quart of
coarse white corn meal, three pints of seal
ded milk cooled, teaspoonful of bicarbon-
ate of soda; half teacup of sugar, and
half dozen eggs well beaten. Mix all to-
gether, and bake in pans one hour. This
is good substitute for the bakers sponge
cake provided folks aciW have such things.
Indian Sloppers.-Take one quart of
Indian meal, two quarts milk, and tour
eggs. Beat the eggs, mix them with the
milk, stir in the meal. and bake on the
griddle like buckwheat cakes.
Rice Griddle CdkeS-Soak over night
one quart of cold, boiled head rice, in four
or FIVE gills of milk or water, the next
morning add one quart of milk, and stir in
nearly as much -four, and two eggs we'll
beaten. Bake on soap-stOne griddle.
Fine bread crumbs or rusked bread, mixed
with the rice, improve this cake.
Potato Cake.-Boil good, mealy potatoes
and when well dried mash them up with a
little olive oil or sweet cream, and proper
quantity of yeast, and as much meal or
flour as will make the whole into the con-
sistency of dough, roll it into cakes, and
when sufficiently light, bake in a moderate
oven.
Flour and Potato Rols-Take one
pound of potatoes, one pound and half of
flour, two ounces Of sweet cream, three
gllls of milk, then rub them through a
wire seive into the -four Mix the remain
der of the warm milk with the yeast, and
add the mixture to the -four. Let the
dough rise before the fire, then make into
rolls of any convenient size, and bake in q
quick oven.
Rye Drop Cake.-Take one pint of
gWppf milk fCUO opl EoI I
of sugar. Stir in rye -four till about the
consistency of pancakes, and bake in Toured
or oiled cups or saucers half an hour.
Wheat-meal Drop Cake-Take one pint
of milk, two spoonsful of cream, two eggs,
and spoonful of molasses or brown sugar.
Mix with these materials -four enough to
make a thick batter Drop on oiled or
Toured tins, and bake twenty minutes
Hydropothic Crumpets one quart
OF warm milk, teaspoonful of sugar, and
a gill OF potato yeast, with -four or meal
enough to make a rather thin batter
When light, add teacupful of sweet cream;
then let 1t rise about twenty minutes, and
bake it as mufirs or IN cups.
C0coo"ut D'ops.-Take equal parts of
grated cocoanut and sifted sugar, and the
whites of eggs; beat to stiff froth, enough
to wet the whole to a stiff batter. Bake
In drops the size of penny, on griddle
or oiled plates.
N'tk Biscuit-Take one pound of -four
or meal three eills of milk, and large ia
olespoontul of yeast. Mix we'll the dough
into small balls, and when risen sufficiently,
bake in quick oven.
Fruit Coke-Take one pound and .
t,ic ,f four . oDsrtox &c