Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1895-07-31
DAINTY SOUTHERN BREADS.

Only the Nirginian, or that fortunate
outsider who has employed Il Virginia
cook, knows what hot bread can be.
New Workers and Westerners generally
make some attempts in that direction,
and a few do fairly we'll, but the Virgin
ian has a genius for baking, and for the
most part, boards her secret as it it We're
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 how 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 faky lightneSs. Yet never
once did the good cook fail to apostrophize
the sponge" and to reason with it az if
it were child. ''Lor'. honey, you can't
no way tell how them things will turn
out she would say; and likes to make
as 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 a toothsome dainty. II is delicious
for breakfast, however, and helps to
make up that variety which is SO excel
lent 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 medi-
um-slxed potatoes, add two well-beaten
eggs, one teaspoonful of sugar, one of
salt, a tablespoonful of lard and butter
mixed, and half cake of compressed
yeast, dissolved in half cup of warm
water; mix all we'll together and set in
covered pan near the fire about 3
o'clock in the afternoon. At bedtime,
or after five hours raising, mix in all the
flour possible, until you have made g
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 mixing bowl; work in slowly
TWO laDlGSpOOn1ulS 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 we'll and
send to the oven till hot; put in the butter
and bake in q 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 tablespoonfuls of melt
ed butter then stir i'll three well-beaten
eggs, one tablespoonful of sugar, pinch
of salt and -four to make q stiff batter.
Beat until perfectly smooth, then add
one-Quarter of a cake OF yeast. dis
solved in two tablespoonfuls of warm
water. Pour into a round, scalloped
mould with a tube in the center to admit
the heat. Let it rise in 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
a 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 -four
until you have dough as soft as will
knead. Put in warm place over night.
In the morning knead slightly and roll
out to a 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 moderate oven.-New
Work Horol6