Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1895-10-25
HOT BREAKFAST BREADS.

II luCIG Is Out dItlClb III WHICH
colored cooks excel it is the hot bread
those toothsome -four dainties that
are SO appetizing, those brown and
crusty pop-overs and steaming Sally
Lunns. At six o'clock, the Virgins
supper hour, they are, indeed, tho
piece de resistance of the early even
ing meal. If care and patience are
given to the following recipes they
can be made with success:
Old Virginia Batter Breadth q
bowl put one cup OF sifted yellow corn
meal, one tablespoonful of lard and
one teaspoouful of salt, a pinch of
soda. Pour boiling water over all and
stir until you have a nice mush; now
beat in two eggs. Thin with one cup
of sweet milk and bake in hot oven
half an hour. Use pudding dish to
bake in.
Delicious MuGius--One quart of
-four, two eggs, separately well beaten !;
one tablespoonful of sugar, a little
over n pint OF milk, and salt; then
add three teaspooufuls of yeast
powder. Beat well and bake i'll small
pans.
Pop.Overs-Four eggs enough -four
to make thin batter; bake quickly
in cups. This is q delicious bread for
supper or tea.
Sweet Waters-Six eggs, one pint
of -four, two ounces of melted butter,
one cup of milk, one and one-half
cups of sugar; vanilla or lemon ex-
tracts can be used for seasoning if de-
sired. Bake in wafer. iron
Potato Rolls for Tea-Six good me-
dium-size potatoes, two egg. one-halt
cup of yeast, one teaspoonful of sugar
and the same of salt, good, gener-
GUS spoonful of lard and butter. Boil
the potatoes and mash very fine; add
sugar, yeast, salt and lard and butter
mixed. Let the mixture stand four
or five hours, then make very stiff
with -four until no more can be
worked in. Put in n warm place to
rise for five hours. Aiterward make
into turnovers for 7 o'clock tea.
These are unrivaled as hot bread.
Sally Lunn-One quart Of -four,
one-half pint of milk, one gill of yeast,
three eggs, two ounces of butter, two
teaspoonfuls of white sugar and tea
spoonful of salt, beat eggs very light,
mix all the ingredients and set to rise
over night. When risen pour, with
out stirring, into mold and set to
rise for an hour before baking. This
is the great supper dish SO much used
in Virginia.
Watties-One pint of -four, one pint
of milk, three eggs, salt to taste, sift
one teaspoontul of good baking pow.
der in flour, beat the eggs very light
and then add the milk, gradually
stirring il the -four; melt good-sized
piece of butter and pour in; have the
waffle irons well creased and hot.
Bake quickly.
Virginia Corn Bread-BoiI one pint
of fine hominy, while hot mix in a
large spoonful of butter and three
eggs beaten very light. Add one pint
OF milk and lastly add one pint of corn
meal. This batter should be of the
consistency of a boiled custard. If
too thick add more milk. Bake in a
hot oven, but not too hot, and when
done serve immediately.
Maryland Biscuit--Into one quart
of flour put a large tablespoonful OF
lard, n small pinch of soda, salt to
taste; mix with cold water, or cold
milk if preferred, into a very stiff
dough. Let this stand about four
hours and then work we'll for ten min
utes. Cut them out in small biscuits
and bake in moderate oven.
Tea Rolls-Take one pint of milk
and flour enough to make batter.
two tablespoonful of yeast; set this
sponge to rise over night. In the
morning pour this Oh one quart of
flour, one egg well beaten, q piece of
butter and lard the size of an egg.
well mixed; then set aside to rise
make in small rolls and let them rise
until light. Bake in quick oven.
Buns for Tea One quart of flour,
two eggs, one teacup of sugar, one
tablespoonful of butter; make up
with good yeast over night. The
next morning put them in any shape
you desire and bake. When done
spread over them the beaten white of
one egg, Sift sugar over them and put
back in the oven to dry. Chicago
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