The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1862-10-18
Cir 9oltsekeeper
From tho American Agriculturist. I

Brorm Bread-By Mrs. ID. r: Pore. Sris.
quehanna CO., Pa. Two q,.frts corn meal,
and one OF rye, mixed well together, the rye:
to be unboltcd but siited through Il common
St'vo add !! pint yeast, IA tcacuptul molas-
ses and a little salt pour in warn, water
thoroughly wet then dip the mixture into
the baking pan; wet the hand and smoutl,
over the top; set it in Il warm place to rise;
bake Lours. Com. No!cs "Good.'')
Cor" Meal Brem.-By Mrs. tnuis C.:
d Homergue, Mddlescx co.. y. j.. Rcci1;u
with cost. u lbs. corn meal at cts
per lb., 3 cts. ]; lb. wheat flour at 3 cts.
per ID. II ct. J: eggs at l cts. each, r.
cts. j; l tablespoonful butter, T.! ct. J; Ia.
blesspoontu! Is salcratus T. ct.] quart sct:f
milk total 81 cts. (Com. Notes "Li.ht,
fine in appearance, too much alkali.)
Yankee Brecd'-By Mrs. II. W. Ransom,
Warren CO., y. y. Iwc and Il half pint,
corn meal, pint flour, tcacupful hop
yeast, tablespoonful of salt, pimts water,
set one lrour to rise bake = hours. Rye
Hour Is preferable TO wheat for mixing with
corn meal. (COm. Notes: Good quality,
but rather hard baked, ard hardly lish.
cnough.D
Rhoie L'rm Brown Bread.-By Mrs. John
r.. Falcs, Rhode Island. One quart coarse
Indian meal, pint rye Hosr, cupf,rl mo-
lasses, teaspoonful each Of salcartus and
salt, mix with hot water, thin enough to
pour. Bake hours: (Com. NJics " Iight
well baked, sweet and good.'')
Corn Bread.-By Mrs. II. Sinclair. Mon.
moth CO., \. j. Scald quart corn meat
With sufficient boiling water to make a stiff
dough: add tcacupiul yeast teaspoontuI
salt set In Il warm place to rise; when
huh adj trf1 hn1f ,,yry,. y,.1 1
iul soda put it in well buttcred tins: and
bake hour. Good 3 days old. (Com.
Notes: " Nice looking economical, pretty
gooa."J
Corn Meal Bnns.-By Mrs, ii. Sinclair,
Monmoth CO., N. j. One pint sweet milk,
lump of butter size of walnut, tcacup.
| cuptul yeast, a little salt, spice to taste;
when light, mold into cakes, with sufficient
wheat flour to prevent the dough sticking to
the hands. Bake ! hour. (Conl. Notes: "A
fair article; good when hot, for breakfast or
tca.'J
Corn Meal Drend.-By Mrs. II. Sinclair,
Monmoth CO., n. j. TO l.! lbs. corn meal,
scaldcd with sufficient boiling water to make
a stiff dough, add teacuptul yeast and !.
little salt. Put it into quick oven when
light, and bake II hours. lCom. Noes {.
:. Not of best quality bnt good for an ar,.
Gle SO economically.
Rye ond Indian Loef.-By Mrs. G. b. Mincc;
New London co., Conn, "a lbs. corn meal;
ounces rye meal, ! teatnpfGl ytHst, | ia.
| blespoonlnl molasses, quar- skim milk. |
| quart of water. Bake 80 hours in stove
Com. NOtes: Light, well baked, very
good.')
Corn 6reM --hy Mrs. Cornelius Lott,
Queens CO., y: y. Into 3 quarts of skin,
milk, scalding hot stir quarts of new corn
meal add large tcaspounfnl Of salt, of
ginger, and gill Of mol;ls.es greese a pa,l
with good swec. lard, put the nixturc in
make it smooth ard level, ponr milk over
the top to prevent n hard crust. ard bake
hours in moderately heated oven: This
like all other preparations of corn meal j.,
decidedly better eaten hot. If to be eaten
hot would add another pint of corn meal.
(Com. Notes Every cheap, and decidedly
good.")
India" Doughnn's. By Mrs. f. Flake.
| MiddlcscS co., CUrli. Stir fcacupf,s of
Indian meal in = cups Of boiling milk
| When sufficiently cooked add 2 cups wheat
flour. cup butter, y cups sugar, . eggs
grated nutmeg, and littlc-saft and yeast
should the dough he too soft, thickcn with
equal quantities of meal and -four. When
perfectly light. roll to ! inch, and boil in
lard. Com. Notes: Fine appearing, good,
not cooked enotgff for corn fiftaE.'