Union County star and Lewisburg chronicle. [volume] (Lewisburg, Pa.) 1859-1864, 1861-11-08

I. .l,hH"Y tdE" or torH Ercd".-Bcat
two eggs very light, mix with them, alter,
nately, one pint Of sour milk or butter
milk, aud one pint Of meal. Add one
tablespoonful Of melted butter. Dissolve
one tablespoonful Of soda in little of the
milk aud add to the mixture. Last but
net least, beat herd together and bake
quick.
8. Pain Jolnny CuLe-Take quart
Indian meal, quart buttermilk, tea
spoonful salt, reaSpoonful of salera'us,
> tablcspoonfuls Of butter or other short
ening, tablespoonful sugar, or > beaten
eggs, if you have them. Mix and bake
ia shallow tin pans hour.
9. F}ori,h, Join"y Cdke-Tske one
tumbler Of milk, one Of Indian meal; heat
up one egg; mix the whole together aud
bake we'll.
10. ,S2m NH, Corn cake (a).-Takc
one quart of sour milk or buttermik, a
large teaspoonful Of pearlash, teaspoon
fu! cf salt. Stir the milk and meal to-
gether to make stiff batter, over night.
In the morning, dissolve the pearash in
warm water. Stir up quickly; bake in
shallow pans.
H. S,w Mn. Corn Cake tO.-Takc
one pint of sour milk, and one of cream,
two eggs, a teasponful Of salt, teaspoon
ful of saleratus, and Indian meal enough
to make thin batter Bake one hour in
shallow mans. well buttcrcd
Il. Virginia Corn Do1yers-Takc
three pints of unsifted yellow corn meal,
one tablespoonful Of lard; and one pint
Of milk. Work all well together, and
bake in cakes the size of the hand, aud an
inch thick. We have eaten this in Dixies
land, and know it to be palatab!e-to a
hungry man highly SO.
l3. Corn Bread ().-3 pints Of meal,
and ! of rye or Graham -four, . table
spoonfuls of sugar, and l teaspoonful of
salt. One yeast cake softened in warm
water. This should be mixed with warm
water to a dough just compact enough not
to run, and then be put in deep pan, and
left by the fire until it rises about one.
fourth higher than when mixed Bake in
moderate oven five hours. This makes
thick crust upon the top which is to be
lifted of, and the remainder eaten warm.
Slice and heat in steamer for breakfast.
The crusts are to be softened in warm
water, aud crumblcd 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 Loayos.-Scall
> quarts Indian meal, and when cold add
! quart unbolted ~ -four, pint molassos,
] tablespoonful salt, and water enough to
make stiff sponge or batter. Pour into
deep iron pots or kettles, and bake in
slow oven for three or fou- hours. If in
a brick oven, leave it over night. A
standard bread in New England, eaten both
hot and cold.
Is. AppIe Corn Bread-Mix one pint
Of Indian meal with pint of sweet milk,
and add l quart of chopped sweet apples,
and a small teaspoonful of salt. Bake in
shallow pans iu quick oven. To be
eaten hot
16 Pumpkin Indian Loof (O.-Scald
I quart of Indian meal, and stir in pint
stewed pumpkin, mashed fne, or sifted;
add | teaspoonful salt, pint molasses,
mixing to a stiff batter. Bake in deep
iron dishes as II.
l.. "Uhdpor (hdion)-Take l quart
sweet milk, pint Indian meal, . or
eggs, teaspooniul salt, and 4 tablespoon
fuls sugar. Boil | pint of the milk. stir
in the meal while boiling, cook five minutes
and add the remainder Of the milk. Beat
the sugar and eggs together, and when
cold, stir the whole thoroughly, and bake
! hour in deep dish. To be eaten either
hot or cold.
IS. M51asscs or Mel UhipoL-Indian
meal and milk same as above, adding
pint of moasses, and cooking in same
manner A very cheap and good pud
ling, easily made.
49, Indian Dumpling-Scald l pint
indian meal, ! small tablespoonful short
ming, teaspoonful salt, / teaspoonful
soda or saleratus. Boil l hour in bag.
Serve hot with gravy and meats.
90. Corn Mg6ins (a).-Take one pint
If sifted meal, half teaspoCuful of salt,
wo iablespoonfuls of melted lard, tea
poonful Of saleraius dissolved in two
argc spoonsfuls Of hot water). Wet the /
bove with sour milk, as thick as for mush .
II hasty pudding, and bake in buttered
ings on buttered tin.
81. Corn Mydins (J).-One quart of
indian meal, heaping spoonful Of butter,
ne quart of milk, a salt spoon of salt, two
Of yeast, and one of molass-
s. Let it rise four or five hours. Bake
n rings 1t may also be baked in shallow
ANS. Bake for one hour.
%. Corn Grid9Ee CaEe-Take one
uart of sour milk, 8 eggs, large tea
poonful of saleratus, small teaspoonful
t salt, and add sufficient meal, and -four
0 cause the cakes to turn easily on the
riddle. Use a third as much -four as
neal
90. Corn Gr'1d7e Cakes wih Teaa.-
AXE three cups of Indian meal, sfted,
ne cup of Graham -four, two tablespoon
,ls of yeast, and salt spoonful of salt
ct at night with sour milk or water, as
hick as pancakes, and in the morning add
ne teaspoonful Of cooking soda or salera-
ls. Bake on a gri9dle.
"a. Indian Griddc CdLes.-Take one
int of Indian meal. | cuD of nour. | table