Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1895-08-01
DAINTY SOUTHERN BREADS.

Only the Virginian. or that fortunate
outsider who has employed a Virginia
cook knows what hot bread can be.
New Workers and Westerners generally
and a few do fairly WE'LL but the Virgin
ian has genius for baking, and, for the
most part, boards her secret as it it were
of gold. One Gotham housewife, how
ever. being blessed with cousins who live
within the realm. has had the good fort
| une to secure a few choice recipes. and
once having had cook shipped direct.
she has eaten them as they are at home.
Old Lizzie held that bread was charmed.
| Unless the powers Willed it, even her skill
could work no good, and consequently she
set about her task in doubt no matter up
on now many previous days she had met
| with success. Potato rolls were her
speciality. They were never known to
fail, and the family were often RECALLED
| with their flaky lghtncss. Yet never
once did the good cook fail to apostrophize
| the sponge" and to reason with it as II
it were child. ''Lor, honey, you can't
no way tell how them things will turn
BIS sure as l can" Subsequent expert
ence, however, proved eXactness to be of
more value than this Cancellation of the
unknown, and the recipes, as given here,
can be trusted to produce rolls that are
| treat in themselves.
Sally Lunn is used by Southern house
keepers for tea, that meal of which we
know to little but which is productive of
many toothsome dainty. 1t is delicious
| for breakfast, however, and helps to
make up that variety which is so excel
lent a thing. Both it and the corn bread
are essentially Virginian, and for the lat
ter the finest white meal procurable is the
best of all. The list of four breads,
which is made up by the addition of the
plain rolls, will be found a boon to any
| housekeeper and each of the recipes can
be trusted to be exact and correct.
Potato Rolls-Boil and wash six med-
um-sixed potatoes, add two well-beaten
eggs, one teaspoonful of sugar, one of
salt, a tablespoonful of lard and butter
mixed, and half a cake of compressed
yeast, dissolved in half cup of warm
water; mix all we'll together and set in
o'clock in the 'afternoon. At bedtime,
or after five hours raising, mix in all the
| flour possible, until you have made a
stiff but still soft dough. Put again in
Il moderately warm place and let stand
| till morning. At least two hours before
breakfast make into turnovers and let
! rise slowly until time to bake. Send
| to a quick oven and in twenty minutes
they should be ready to serve.
Virginia Corn Bread-Add to one pint
| of cornmeal generous pinch of salt, and
place it in Il mixing bowl; work in slowly
| two tablcspoonfuls of melted butter. then
mix to a batter with one cup of sour or
buttermilk, in which one-half teaspoOnful
of baking powder has been dissolved;
| grease a square baking pan well and
| send to the oven till hot; put in the butter
and bake in hot oven for twenty min
| utes: serve Immediately cut into squares
| with a silver knife.
Sally Lunn-Warm one pint of milk
and add to it two tabespoonfuls of melt
ed butter then stir in three well-beaten
eggs, one tablespoonful of sugar, a pinch
of salt and flour to make Il stiff batter.
Beat until perfectly smooth, then add
| one-Guarter of a cake OF yeast, dis
solved in two tablespoonfuls of warm
water Pour into a round, scalloped
mould with tube in the center to admit
| the heat Let it rise in a warm, not
hot. place the last thing before retiring.
In the morning bake in a moderate oven
until thoroughly cooked. Serve whole
and smoking hot.
Plain Breakfast Rolls-In one quart of
scalded milk dissolve one cake of COM
pressed yeast. In one quart of flour rub
Il piece of butter the size of an egg and
| add to it one teaspoonful Of salt. Stir
| in the milk and yeast and add sifted flour
| until you have a dough as soft as Will
knead. Put in warm place over night.
In the morning knead slightly and roll
| out to thickness of one-half inch. Cut
| into rounds. Butter one-half Of each
| round. fold over and set to rise for two
| hours. Bake in a moderate oven.-NeW