The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-01-17
Soma Southern Recipes

PALMETTO FLANNEL CAKES One pint of
buttermilk, two well beaten eggs, -four
enough 70 make stiff batter-the -four to
be mixed, half wheat and half corn -four.
Put a spoonful of sea foam into the flour
and cook on a griddle.
BREAKFAsT MUFFINs.-FOr a small family
use one pint of milk, three gills of wheat
-four, three eggs. and pinch of salt. Beat
the eggs very light, add the milk. and lastly
stir in the -four. Bake in rings or small pans
and in quick oven. They are very light.
BREAEFAsT WAFFLEs.-After breakfast stir
into the hominy that is left one teaspoonful
of butter and little salt. Set il aside. The
next morning thin 1t with milk and add
two eggs, beaten well. Stir in flour enough
to make it he right consistency, and bake
in waffle irons,
VELVET CREAM-Two tsblespoonfuls OF
gelatine, dissolved in half tumbler of wa
ter; one pint Of rich cream; four tablespoon
fuls of sugar; flavor with sherry vanilla ex
tract Of rose water. Put in moulds and SET
on ice. This is a delicious desert, and can
be made in a few minutes. 1t may be served
with or without cream.
REBEL Corn BREAp-Take two cups of
hominy, boiled soft; while hot, mix in a
large spoonful of butter Beat four eggs
very light and stir into the hominy. then
add. gradually, one pint of milk. Lastly add
half pint of corn meal. The batter should
be about the consistency of itch boiled
cusLard. Bake with a strong heat at the
bottom of the oven and not too much at the
| top, In order to accelerate rising. The ran
should be deep enough to give space ior
rising. In making corn bread much depe Ids
upon the kind OF meal used. If il is stale
the bread will necessarily be musty and IN
| fit for use. The meal used at the South is
always freshly ground, from flint corn,
which corn is planted expressly for the pur
pose of being ground into horniny and
meal. Ii is very white and sweet, and q
great improvement on the "1ndian meal
which most cooks use for corn bread.
RIcEAND Hor BREADs-What the trained
Southern cook knows has been acquir ed not
only hereditarily through long line of pre-
decessors, but by experience In utilizing the
ample materials that nature has so abund
antly lavished around her. Whether IL is
the game the young master has brought
home from forest or stream. or the concoc-
ton of quaint dishes, for which she draws
on the vegetable gyarden" and smoke
house, she is always ready to give one meal
the doxology of which is q lament that il
could not last longer. Her corn dodgers
breakfast waffies, sweet potato pones, hoe
cakes and hot rolls are marvels of culinary
/ art, Wnlic uOppln JOuus PIC, lux
and possum, boned turkey, barbacued pig
and thousands OF other articles. become IN
der her deft manipulation lux uries that once
tasted nobody would turn a back upon, until
obliged to do so by mere inability to ca
more. Your old time Southern cook is also
economical. Nothing is wasted. The ma
terials she uses are generally of a simple and
inexpensive kind unless, Of course, special
occasion calls for ''extras") and her method!
Of combining are such ss to produce the
most pleasing results. Here is her fashion
of boiling rice. IL possible, get the whole
rice, because it makes a much more attrac
tive dish than the cracked rice. Wash
Thoroughly in three waters (cold); put il IL
a porcelain lined vessel Zone having lid)
cover with cold water about two inche
above the rice; boil until the grains swell
and begin to soften. then take it off the fire
wash again TO remove all glutinous sub
stance; then add salt TO taste; return TIT
rice to the vessel and set it on the back o
the stove for about half an hour, in ordel
that 1t may gradually steam; keep covered
Always remove il from the cooking-vessel h
the serying-dish with silver fork; eacl
grain will then stand out alone and be sno'
white.