Nebraska advertiser. [volume] (Brownville, Nemaha County, N.T. [Neb.]) 1856-1882, 1861-12-19

/ prefer, steam it three hours and then
bake it Z of an hour.
Z. Johnny Cake, or Corn Bread
| TIE following mot before published J
we foEaerly copied from the Ms. of q
| good housewife in Georgia: Beat two
| eggs very light, mix with them, alter
nately, one pint Of sour milk or butter
milk, and one pint Of meal. Add one
tablespoonful of melted butter. Dis
solve one tablespoonful of soda in a
little Of the milk and add to the
mixture. Last but not least, beat
hard together and bake quick.
8. Plain Jonny Cake.-Take quart
Indian meal, quart buttermilk, one
teaspoonful salt, 1 teaspoonful SAHARA
tus, 2 teaspoonfuls butter or other
shortening, l tablespoonful sugar, one
or two beaten eggs if you have them.
Mix and bake in shalloW tin pans one
half hour.
8. Florida Johnny Oake.-The fol-
lowing simple recipe we picked up in
Florida, and know by experience that
it makes good bread: Take one tum.
bier Of milk, one of Indian meal, beat
up one egg, mix in the whole together
and bake WELL
/ 10. Sour Milk Corn Cake (a.)-
Take one quart of sour milk, large
teaspoonful ofpearlash, teaspoonful
of salt. Stir the milk and meal to-
gether to make stiff batter, over
night; In the morning dissolve the
pearlash in warm water. Stir np
! quickly, bake in shallow pans.
II. Sour Milk Cork Cake o.
Take one pint of sour milk, and one
of cream, two eggs, a teaspOonful of
salt, teaspoOnful of saleratus, and
Indian meal enough to make a good
batter. Bake one hour in shallow
pans well buttered.
II. Virginia Corn Dodgers.-Take
three pints of unsifted yellow corn
meal, one tablespoonful Of lard, and /
pint of milk. Work all we'll together,
and bake in cakes the size Of the
hand, and an inch thick. We have
often eaten this in Dixie's land, and
know it to be palqtable-to q hungry
man highly so.
13- Corn Bread (c.)-Fhree pints
of meal, and one Of rye or Graham
-four, two tablespoonfulls of sugar and
one teaspConfql of salt. One yeast
cake softened in warm water. This
should be mixed with warm water to
dough just compact enough not to run,
and then be put in a deep pan, and
left by the fire until it rises about one
fourth higher than when mixed
Bake in moderate oven Eve aours.-
This makes a thick crust upon the top
which is to be lifted off, and the re-
mainder eaten warm. Slice aud heat
| in a steamer for breakfast. The crusts
are to be softened ip warm water, and
crumbled fine for the Wetting Of the
next loaf, and the cook will be sur
prised to find the second experiment
far superior to the first.
II. Rye and Indian Loaves.-(First
rate--the real Yankee loaf) Scald
two quarts Of Indian meal, and when
cold add one quart unbOlted rye -four,
three-quarters of a pint molasses, one
tablespoon salt, and water enough to
make a stiff sponge or batter Pour
into deep iren pots or kettles, and
bake in a slow oven for three our four
hours. If in a brick oven, leave it
over night. A standard bread in New
England, eaten both hot and cold.
Is. Apple Corn Bread. Mix one
pint Of Indian meal with one pint of
sweet milk, and add one quart of
chopped sweet apples, and a small
teaspoonful of salt. Bake in shallow
pans in a quick oven. To be eaten
while hot.
16. Pumpkin Indian Loaf o.
Scald one quart of Indian meal, and
stir in one pint steyed pumpkin,
mashed 6ne, or sifted add one tea
spoonful salt, one-qqarter pint roolas
es, mixing to stiff batter. Bake in
deep iron dishes as IA.
II. "Whitpot' indian )-TakeO one
quart Of sweet milk, one-half pint of
Indian meal, two or three eggs, one
half teaspo9nful of salt, and four ta-
blepoQpfulg Of sugar. Boil one pint
of the milk, stir in the meal while boil
ing, cook Eve minutes, and add the
remainder of the milk. Beat the su-
gar and eggs together, and when cold
stir the whole thoroughly, and bake 1
hour in deep dish. 70 be eaten
either hot or cold.
18, Molasses or Mock Whitpot.-
Indian meal and milk same as above,
adding one-quarter pint of molasses,
and cooking in the same manner. A
very cheap and good pudding, easily
made.
19. Indian Dumpling.-Scald one
pint indian meal, one small tablespoon
full shortening, One-quarter teaspoon
ful salt, one-quarter teaspoonful soda
or salaratus. Boil one hour in a bag.
Serve hot, with gravy and meats.
90 o. M.G-- l. m