Evening journal., 1888-10-30
TIE KITCHEN.

Breakfasts for Cool Weather-O Oatmeal
Mullins, Corn Pone and Flannel Cakes,
During the warm weather. saws Miss
Parloa, an acknowledged authority in
culinary matters, it was advisable to pro.
vide light foods for breakfast but now
that cooler days have come something
more substantial is better, and she sug
gests as an example of what she thinks
appropriate for this season the following
bill of fare: Oatmeal corned beef hash.
poached eggs on toast, Florida corn cake.
! flannel cakes and coffee. The following
receipts, which she gives in Good House.
keeping, may suggest good breakfast
Dishes
! Oatmeal Mullins. -The materials for
two dozen mullins are cupful and a-balf
Of oat meal mush, cupful and a-half of
Graham, half a cupful of wheat flour.
one cupful of milk, three tablespoonfuls
of sugar two tablespoonsfuls of butter
two teaspoonfuls of baking powder. half
a teaspoonful Of salt, and three ergs
Beat the salt sugar, milk and yollxs Of
eggs into the mush, beating vigorously
! for five minutes. Mix the baking powder
with the Graham and flour. Add this
and the whites Of the eggs. beaten to a
| stiff froth, to the batter. Pour this bat
ter into hot buttered gem pans. Bake in
hot oven for half an hour.
Johnnie Gems.-For two dozen gems
| tx ere will be required one pint of sour
milk, one pint Of -four, three gills Of
corn meal, one gill Of molasses, one tea
spoonful Of salt, one teaSpoonful and
half Of soda and one egg. Put the sour
milk and molasses in a large bowl. Dis
solve the soda in two tablespoonfuls Of
cold water Stir this into the sour milk
and molasses. Now add the meal. flour
and salt, and beat well Beat the epg
very light and stir it into the batter
Pour the mixture into hot buttered gem
pans and bake in a hot oven for half an
| hour.
Corn Cake Baked in the Frying Pan
This is peculiar but very satisfactory
kind of corn cake. 1t is cooked in what
in New England is called spider, and in
some other parts of the country, a skill
let-a frying pan with a short handle
The materials used for the cake are one
cupful of sour milk, two cupfuls of
sweet milk, two level teaspoonfuls of
sugar, one teaspoonful of salt, a scant
teaspoonful of soda, two eggs, one cupful
and two thirds of yellow corn meal. one
third of a cupful of -four and two table
! spoonfuls of butter. Place large fry
ing pan on the back of the stove where it
will heat slowly. Mix all the dry ingre-
dents. Beat the eggs till they are light
Dissolve the soda in one tablespoonful of
cold water and stir into the sour milk.
Add to the dry ingredients the sour milk
and one cupful of the sweet milk, also
the beaten eggs Draw the frying pan
forward where it will get quite hot and
put in the butter, greasing the sides and
bottom well. Pour the batter into this
and then pour in the remaining cold milk.
but do not stir. Bake for half an hour
in a moderately hot oven.
| Sour Milk Corn Cake.-If you wish to
make two shallow pans of the cake use
one pint sour milk, three gills Of corn
meal, the same quantity of -four one
| third of a cupful of sugar. one tearpoon-
| ful of soda dissolved in one teaspoonful
Of cold water, one scant teaspoonful Of
salt three eggs and three tablespoonfuls
of butter (melted) Mix all the dry in
J gradients and rub them through sieve.
/ Beat the eggs, yOllxs and whites sepa-
retely. Dissolve the soda and stir it into
the sour milk Now add the dry inRredi-
ents, the eggs and the melted butter
Bake for half an hour in moderately hot
oven The butter makes nice mullins if
baked in hot gem pans. There win be
enough for two dozen
Raised Wheat Flannel Cakes For six
persons use pint and a half Of -four. a
pint Of warm milk, half gill Of yeast, a
level teaspoonful of salt, two tablespoon
fuls of butter and two eggs. Put the
flour and salt in deep bowl Melt the
butter in the milk Add this mixture,
which should be blood warm, to the -four.
Now add the yeast and beat well. Cover
the bowl and set it in a moderately warm
place over night. In the morning beat
the white of the eggs to a stiff froth and
then add the yolks and beat minute
longer. Add the eggs to the risen batter
and beat well. Fry ON griddle, having
the cakes about twice as large as an ordi-