Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1895-07-13
DAINTY SOUTHERN BREADS.
The Luxury OF an Old virginia
Cook.

(New York Herald)
Only the vlrginian, or that fortunate
outsider who has employed Virginia
cook, knows what hot bread can be.
New Workers and Westerners generally
make some attempts In that direction. and
few do fairly well, but the Nirginian
has genius for baking, and, for the most
part, boards her secret as II II were OF
gold. one Gotham housewife, however,
being blessed with cousins who live within
the realm has had the good fortune to Sc
cure a few choice recipes, and once hav-
ing had cook shipped direct, she has
eaten them as they are at home.
Old Lizzie held that bread was charmed
Unless the powers willed II even her skill
could work no good. and consequently she
set about her task In doubt, no matter
upon how many previous days she had
met with success. Potato rolls were her
specially. They were never known TO
fail. and the family were often RECALLED
with their fiaky lightness. Yet never once
did the good cook fail to apostrophize the
sponge" and to reason with II as II IT
were a child. Lor. honey. you can't no
way tell how them things will turn out"
she would say land 1 likes TO make as
sure as | can" Subsequent experience
upNCNtl, IlONti tktNtilfSc W Dt VI illpf-
value than this Cancellation OF the I'M
known. and the recipes. as given here, can
be trusted to produce rolls that are treat
in themselves.
Sally Lunn is used by southern
housekeepers for tea, that meal of which
we know so little. but which IL productive
or many toothsome dainty. II Is de-
licious for breakfast, however, and helps
10 make up that variety which Is so
excellent thing. Both II and the corn
bread are essentially Virginian, and for
the latter the finest white meal pro-
durable Is the best OF all. The list of
four breads, which is made up by the
addition OF the plain rolls. will be found
boon TO any housekeeper and each
| of the recipes can be trusted to he exact
| and correct
POTATO ROLLS.-BoH and wash six
medium sized potatoes add two well
| beaten eggs. one teaspoonful OF sugar, one
OF salt, teaspOonful of lard and butter
| mixed, and half a cake of compressed
| yeast, dissolved i'm half a cup OF warm
water; mix all we'll together and set
In covered pan near the fire about
| five O'Clock I'm the afternoon. At bedtime.
or after five hours raising mix in all
| the flour possible, until you have made
stiff but still soft dough. Put again in
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
quick oven, and I'm twenty minutes
they should be ready TO serve.
| VIRGINIA CORNBREAD. Add to
| one pint of corn meal a generous pinch OF
salt and place IL In a mixing bowl; work In
slowly two tablespoonfuls Of melted
/ butter, then mix to a batter with one
cup Of sour or buttermilk. in which one
half teaspoonful Of baking soda has been
/ dissolved; grease a square hot: put In
the butter and bake in a hot oven for
/ twenty minutes: serve Immediately cut
into squares with a silver knife.
SALLY LUNN.-Warm one pint OF milk
and add TO IL two tablespoonfuls of melt
/ ed butter then stir in three well-beaten
| eggs, one tablespoonful of sugar pinch
| of salt and flour to make a stiff batter
Beat until perfectly smooth. then add
| one-quarter Of q cake Of yeast. dissolved
| in two tabespOonfuls of warm water.
Pour into a round. scalloped nyuld. with
tube in the centre to admit the heat
Let II rise in a warm. not hot, place the
last thing before retiring. In the morn
/ ing bake IN a moderate oven until thor
| oughly cooked. Serve whole and smoking
/ ko.
PLAIN BREAKFAST ROLLS.-In one
quart OF scalded milk dissolve one cake
| of compressed yeast. In one quart OF
flour rub a piece OF butter the size OF
an egg. and add to it one teaspoonfuI OF
/ salt. Stir in the milk and yeast and add
( sifted flour until you have a dough as soft
/ as will knead. Put in a warm place over
night. In the morning knead slightly and
| roll out in 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 n moderate oven.