The morning times., 1895-09-29
FOR HOT BREADS.

keepers.
II there Is one article in " hich colored
cooks excel it is the hot bread Those
toothsome flour dainties that are so ape
tizing, those brown and crusty pop-overs
and steaming Sally Lunn's. AT six O'Clock
the Virginia supper hour, they are indeed
the piece de resistance of the early evening"
meal.
II care and patience are given to the fol-
lowing recipes they can be made with
success:
OLD VIRGINIA BATTER BREAD.
In a bowl put ore cup of sifted yellow
corn meal. one tablespoonful of lard and
one teaspoonful OF salt, pinch of soda.
Pour boiling water over all ard stir until
you have a nice mush; now beat in two
eggs. Thin with one cup OF sweet milk
and bake in a hot oven halt an hour. Use
pudding dish to bake in.
DELICIOUS MUFFINS.
One quart of flour. two eggs, separately,
well beaten; one tablespoonful of sugar. a
little over pint Cor sweet milk and salt;
then add three teaSpoonfuls of yeast powder.
Beat well and bake in small pans
POP-ovERS.
Four eggs: enough flour to make a thin
batter; bake quickly in cups This Is q
delicious bread for supper or tea
SWEET WATERS.
Six eggs, one pint of flour, two ounces of
melted butter, one cup of milk, one and one
half cups of sugar; vanilla or cream extract
can be used for seasoning if desired. Bake
fr,tr n for frnn
POTATO ROLLS FOR TEA.
Sixgood mediup-sized potatoes, two eggs.
one-half cup of yeast, one teaspooDfui "
sugar and the same salt; good, generous
spoonful of lard and butter. Boil the po-
tatoes 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 flour until no more can be
worked in. Put in a warm place to rise for
five hours. Afterward make into turnovers
for O'Clock tea. These are unrivaled as
hot bread.
SALLY LUNN.
One quart of flour, one half pint of milk,
one gill of yeast, three eggs, two ounces of
butter, two teaspoonfuls of white sugar and
a teaspoonful of salt; beat eggs very light;
mix all the ingredients and set to rise over
night. When risen pour, without stirring,
into a mold and set to rise for an hour be-
fore baking This is the great supper dish
so much used in Virginia.
wAFFLES.
One pint of flour, one pint of milk, three
eggs; salt to taste; sift one teaspoonful OF
good baking powder in flour; beat the egg'
yioh bap ahI no mill trrafIl-
ally stirring in the flour;-meit a good sized
piece of butter and pour in; have the waffle
irons well creased and hot. Bake quickly.
VIRGINIA CORN BREAD.
Boil one pint of fine hominy; whilst 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 large table
spoonful of lard, 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 aud then work
small biscuits and bake in a moderate oven.
TEA ROLLS
Take one pint of milk and flour enough
to make a batter, two tablespoonfuls of
yeast; set this sponge to rise over night.
In the morning pour this on one quart of
flour, one egg well beaten, piece of butter
and lard the size of an egg, well mixed;
then set aside to rise; make in small rolls;
let them rise until Light. Bake in quick
oven. k
BUNNs FOR TEA.
One quart of fleur. two eggs, one feacup
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. wheH Hd@e spread over them
the beaten whitssEone egg. sift sugar
over them and put them back in the oven
to dry. @Sg