The herald., 1895-03-26
SHE WILL LEARN TO COOK
The Los Angeles New Woman
In The Kitchen
ABOUT BREAKFAST BREADS
Mrs. Ewing's Culinary Missionary
Work
Corn Bread, nuffins. Hoe Cake. Popovers
And 0riddie tcakes
Described
ABOUT BREAKFAST BREADS

The zeal of the cooking class continues
undated. and if a certain number OF
culinary departments in town are not
improved after the course is over. it
won't be Mrs. Ewing's fault or that of
the earnest listeners who lappear at each
object lesson with most commendable per-
tinacity.
Breakfast breads was the subject dis
cussed and illustrated yesterday. and corn
bread, mullins, popovers and griddlecakes,
each had their share of attention. II you
want your popovers dry and crisp they
must be baked As minutes and prepared
thus: of one cup of -four, one OF milk and
an unheated egg. Put the flour and egg
together and ada one-half the milk, then
beat with an egg-beater; add the rest OF
the milk and. beat again.
In making corn bread graduated meal
is best. The coarser the meal the more
water it will absorb and although the
general proportion is three-fourths OF
cup of water to a cup of meal, Judgment
must be used regarding. the amount OF
water; Sin fact said Mrs. Ewing de-
cisively. you can't cook unless you have
brains and use them"
Take your cup of meal and as near
three-fourths of cup of water as the
coarseness of the meal needs, add level
teaspoonful of butter and another OF
sugar, add one-half cup of milk and
forming. Thisi is the hoe-cake or johnny
cake of the south-the corn-dodger.
If you use milk for scalding you don t
need butter, and if you mix the meal
(dough) too soft there is danger OF the
meal settling.
There is principle about making corn
bread that is worth all the recipes, which
Isl that the consistency depends on the
quality OF the meal used.
In corn cake to be baked in the oven.
and where egg is used, you must scald the
meal Just the same. because you want to
cook the meal all you can before you add
the egg. Egg is always better to be
cooked as little as possioi Corn dodgers
are baked on hot griddle, and under
each one a small piece of butter should be
placed.
1t is economy to use butter and cream
in cooking. One pennys worth of cream
will make 25 cents worth of odds and ends
palatable.
The origin of the names of hoe-cake and
corn dodger was then discussed a little
and the making of mullins was next illus
trated.
Miss Ewing's recipe for mullins is
tablespoonful of butter, the same amount
of sugar, an egg beaten separately, cup
OF milk and two of flour and two tea
spoonsful of baking powder
Stil the butter and the egg yok to
cam, add the sugar, and one and half
cups of flour. reserving half cup to sift
in with the baking powder turn in part
of the milk, stir smooth, add the remain.
der of the milk, the rest of the -four, and
the we'll beaten white OF an egg, and bake
20 minutes.
After putting baking powder into NUT
fins, cake, or other mixture, stir well.
A little dissertation was then given of
the corn bread Mrs. Ewing baked. day
after day, in the Iowa building du ny
the Columbian Exposition. In the little
corn kitchen in that building, the Iowa
day, with JOY, tempered by astonishment,
that such good things could be made OF
Iowa corn, water, and a little milk.
Mrs. Ewing confessed to lying awake
nights trying to think Of easy ways to
cook, for SO few ladies like TO take much
trouble with that department of their
household.
Pancakes closed the lesson yesterday,
and according to Mrs. Ewing's directions
should be made of one cup of -four, little
salt and one egg.
The -four and yolk of egg were first
beaten with an egg beaten, salt added,
and then the we'll beaten white of the
egg. The heat of the griddle has much
to do with the quality of the cake. 1t the
griddle is too hot. the cake will bake be-
fore it has chance to rise.
The French pancake should be made
the same way, buttered, busted with Gin
namon or sugar, layer of orange mar
malade or Jelly spread on, the whole
rolled, busted again with sugar, and then
as finishing touch, heat poker red hot
and serve. That gives good flavor.
Dish Cookery will be the enticng subject
of the lesson