Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-02-23


for about three-quarters of an hour; the
bike 1t IN the same pan, in a quick oven
As soon as it Is done, cut it with warn
knife into thick slices, butter them well, AM
s END Immediately to table. It may be Gu
across the loaf like bread, bat It looks bet
ter cut from the outside to the middle, ik,
poundcake, and the slices replaced, ate
being buttered, in the original shape. TIVE
or three tablespOonfuls Of supar may b.
added to the milk and butter. Eggs anC
spices are sometimes added, but both arr
unsuitable; the genuine Sally Lunn has nc
favoring, and eggs make it too stiff; il
should be very light, spongy bread.
INDIAN FRIED CAKEs.-Scald a pint oil
sifted corn meal with as much boiling milB
or water as win make very thick batter
! Add teaspoonful of salt, and dredge owe
enough flour to form a soft dough or rather
! paste. Make it into small round cakes, roll
them In -four, and fry them in plenty OF
/ boiling lard TO cover them. when brown
on both sides, split them open, butter them
! and send to table on warm plates.
BREAD BATTER CAKEs.-Cut up stale
bread, crust and crumb together In small
| pieces, pour over them as much boiling milk
as to cover them, and let it stand till the
bread is soft enough to mash. TOa pint of
the bread pulp add two well-beaten eggs,
two or three tablespoonsfuE of sifted flour,
and teaspoonful of saleratus dissolved In
little warm milk. Add milk to make the
batter rather thick than is usual for batter
cakes, as the soaked bread makes the cakes
difficult to turn. Bake them in the same
manner as buckwheat cakes, spread plenty
Of butter on each as it is done, and send
them in Immediately, three or four on a
plate.
PATTYCAKEs.--Put quarter of pound
Of butter into two pounds of -four, add
quarter of pound of moist sugar, a cuufill
of east, and as much milk as to make
light dough, rather softer than for bread.
Cover, and set it near the fire to rise. When
light, sprinkle teaspoonful Of salt over it
(and if you like, cinnamon or ground CARA
way seed,) knead it well, and make up into
small bunns. Lay them jzst touching on
buttered pattypaDs, i'll one or two rows
around according 10 the size, with larger
one in the centre to fill the space, and let
them rise little, then bake in quick oven.
Dissolve a spoonful of loaf sugar in little
milk. When the cakes are nearly done rub
them over with this, to make them glossy.
As soon as they are baked slip them off
carefully on plate, and send them to table
without dividing. Currants or slips of
candied peel may be added.
SHORT RoILs.-DissOlvetwo tablespoon
fuls of butter or one of lard in half a pint
of lukewarm milk, stir into it a cupful of
yeast, and work up with it about a quart of
sifted -four, making tolcrably stiff dough.
Let it raise as usual. When quite light,
strew over it a teaspooAful of salt, work it
well, pull off small pieces, all ofequal size, and
work and shape each one into round
cakes. Lay them in buttered baking pan,
close together, let them rise a little in a
warm place, then bake in a brisk oven,
These rolls may be baked on q pattypan.
The same kind of dough makes nice bread,
baked in shallow round or square pan.
Send it to table warm.
BREAD ROLLS.-On baking day, when
the dough for your bread is well risen, and
worked the second time, break of small
pieces Of it, work a bit of lard the size of a
hazel nut into each one, and mould il in a
long oval. Lay the rolls, just touching, in
a baking pan slightly dredged with floor,
draw knife through the centre of each
lengthwise, making a deep slit, and after
they have risen a little, bake them in rath-
er quick oven. Another way to make these
rolls is to take off the portion of dough in
tended for them, and roll it out half an inch
thick, in a square sheet. Spread thin lay
er of butter over half of it, fold the other
half over the buttered side, and cut out
your rolls in any shape you wish. Lay
them in the pan they are to be baked in,
and when risen bake them in a quick oven.
These rolls are very nice, either hot or cold,
made of bread dough that has beed mixed
with milk; when made of common dough
they are best served as soon as baked.