The Norfolk post. [volume] (Norfolk, Va.) 1865-1866, 1866-03-03
TERMS OF ADVERTISING.
THE NOBFOLKePOST
die cakes, and toast-I am tired Of all.
What else can have? H.

/
| What else can l have?
There are many simple articles which
a little ingenuity can easily vary. The
white hominy boiled, and eaten with
syrup, is common dish. 1t is better
still with sugar and cream, il you can
persuade your milkman to serve you
with cream. The boiled hominy, cut
up cold, and fried, is excellent, either
with syrup or cream. What are called
German fritters make nice breakfast
dish. Take common soda crackers, let
them soak five or ten minutes In cold
water, then fry in little lard on grid
die or In frying pan. These are also
very suitable as an accompaniment to
the roast at dinner. Cold chicken, tur-
key, veal or lamb, and even beef, left
over from the previous day, may be
minced up fine, warmed in gravy, and
served on toast. But in order to make
this or any minced meat acceptable,
more care must be given to the mincing
and seasoning than servants will ordi-
narily give without special instruction.
Break fasts may be wonderfully varied
in the article of bread alone. or course,
/ good homemade bread Is generally pre-
ferred for ordinary use. But for change
| one may put OH the table different
kind every day for a fortnight, and not
II
is in the vicinity. Boston brown bread
is excellent. Not cold-as we have often
seen 1t served-but thoroughly heated
through. This, with some nicely
Drowned Goldfish balls, or sausages,
IL you approve of eating sausages, makes
a very palatable breakfast. But your
Goldfish balls must be carefully prepared
and seasoned, and mixed up moist
before frying, or nothing Is more taste
less. The Boston brown bread Is excel
lent with cream. 1t is somewhat diff
cult to procure this kind of bread, yet
many of the largest bakeries supply 1t.
II can be made easily at home, II rye
meal, one of the principal ingredients,
can be procured. But that is difficult.
Rye -four is not the article needed.
Common Graham bread is much more
healthful than constant diet Of bolted
wheat bread. "Sally Lunns" split open,
toasted and buttered, are excellent; 30
also both wheat and corn mullins.
"Jenny Lind Cake''--so called-is very
appetizing. This is the recipe:
One quart of flour, four tablespoonful
OF sugar, two eggs, piece OF butter the
size of an egg, one tea-spOOnful of soda,
and two teaspoonfuls of cream of tarter.
Mix with milk enough to make rather
stiff batter; put Ii in cake-pans, and bake
twenty minutes in quick oven.
If you choose, bake in small muff1n-
rings, and call them "Goldschmidt
Cakes !" This will give variety, and
they are really made nicer in that way.
Perhaps Mrs. Jones has decided on her
breakfast before this time; but we must
recommend one other article, favorite
for break fast in some parts of New Eng
land. Though called there pancakes,
they are very unlike the pancakes" Of
New York. They may be made plain
or rich, at pleasure, but the following re-
cipe Is a good one:
Half a pint of milk. Three eggs.
Tablespoonful of melted butter or lard.
One cup of sugar. A little nutmeg. One
half teaspoonful of soda. One teaspoons
ful of cream oftarter Ofcourse the cream
Of tarter should be mixed in the -four.
Make the batter rather stiff. Have
ready q kettle of boiling lard, and drop
the batter from a teaspoon into it. In
order that these should be successfully
made, the batter must be just stiff enough
and the lard just hot enough-otherwis
they will soak" as 1t is termed. A lit
tie experimenting will enable one to de-
eide these points. Too many must not
be put into the kettle as they rise o great
deal. In order that the batter may slip
easily, dip the spoon into the hot lard
occasionally. When the pancakes look
done try them with a knitting needle:
II 1t comes out smooth, they can be ta-
ken up. If rightly prepared, these are
round or nearly so (contradicting the
phrase, flat as "a paneake''), of q beauti-
full crisp brown outside, and light and
nice within. With warm biscuit and
coffee-and a bit of cheese in good con-
dition--they make an excellent break
fast. These may also be used, with LEM
ons and sugar as condiment, for dim
ner dessert.