Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-14
MAKING HOT BREAD
The Best That Southern and
Northern Cooks Can Do.
A NEW ENGLAND PRIDE
JOHNNY CAKE AND THE WAY TO
MAKE IT.
Parker House Rolls, Boston Brown
and Southern Egg
Bread.
A NEW ENGLAND PRIDE

Written for The Evening Star
1t is to the southern cook above all, and,
secondly, to the New England housewife
that one must turn to learn how to make
the good hot breads In the south they are
served at every meal. Really delicious corn
bread in its various forms is less often
found upon the average table than is good
both for health and appetite. Wheat is far
too frequently confined to one or two ques-
tionable breads, while graham -four is apt
to be entirely overlooked. The receipts
given here have been collected from time
to time and have been repeatedly tried, each
one proving a success in its way
Southern Egg Bread.
If possible, obtain the genuine southern
cornmeal Scald one and one-half cupfuls
thoroughly and allow it to stand until cool.
Beat the yolk of three eggs until light, add
them to one and one-half pints of milk. and
then stir the whole into the cornmeal. When
well blended add half teaspoonful of salt a
piece of bitter, melted, the size of a wal
nut, and, lastly, one teaspoonful of baking
powder and the whites of the eggs whipped
to a stiff froth. Turn the whole into a but
tered pudding dish and bake in moderate
oven for three-quarters of an hour, or until
it takes the consistency of a thick custard
Serve with spoon and eat while hot with
an abundance of butter.
Corn Bread With Sour Cream.
Scald quart of cornmeal with just
enough water to accomplish the purpose
and stand aside until cold. Add two we'll
beaten eggs, one teaspoonful of salt, one
ounce Of butter and one pint of sour cream
Beat all thoroughly and add one teaspoon
full of baking soda dissolved into two tea
spoonfuls of boiling water. Mix well ard
pour into creased shallow pans. Bake in
hot oven for forty minutes
Delicious Corn Bread.
Prepare one pint of blended cornmeal and
wheat flour in the proportion of one-third
corn and two-thirds wheat. Beat three
eggs until light and whip into them one
tablespoonful of sugar. Then add butter
the size of an egg, which has been soft
ened but not melted, and one pint Of sweet
milk. Stir the whole gradually into the
flour and when all has been added beat
vigorously for several minutes. Finally,
add two teaspoonfuls of baking powder.
Pour into creased sponge-cake pans and
bake in moderate oven.
Boston Brown Bread.
To make this delicious bread at its best,
purchase ryemeal, not the -four, and to
one and one-half pints add an equal guam
tity Of cornmeal Blend thoroughly, add
one teaspoonful OF salt and one cup of mo-
lasses, and mix with sour milk to the con-
sistency of thick batter, lastly adding one
heaping teaspoonful of baking soda, dis
solved in a little boiling water. Pour into
a creased mold, cover tightly and steam
for four hours. Serve hot with butter or
with cream.
New England Johnny Cake.
Beat two eggs until light yolks and
whites separately. To the yolks add two
tablespoonfuls Of sugar, one quart of sweet
milk and one pint Of southern corn flour,
into which have been sifted two teaspoon
fuls of baking powder and one-half tea
spoonful of salt Finally stir in the beaten
whites of the eggs pour the mixture into
creased biscuit pans and bake in a quick
oven. The result will be a soft, delicious
cake with custard quality which renders
it delicious in the extreme.
Parker House Rolls.
Scald one pint of milk and add to it one
generous tablespoonful of butter and one
even teaspoonful Of salt. Let stand until it
becomes lukewarm. Dissolve a yeast cake
in a little tepid water and add it with
tablespoonful of sugar to one quart of
flour. Blend thoroughly, stir in the warm
milk and, If necessary, more -four. until the
dough is stiff. Stand in a warm place until
thoroughly light, knead well and roll out
on the board to the thickness OF one-uuar-
ter Of an inch. Cut out with round cut
ter, fold one-haf over the other and ar
range in a creased baking pan. Again stand
in a warm place until well risen and bake
in quick oven for fifteen minutes.
Potato Rolls, Virginia Style.
Boil six medium sized potatoes and wash
| fine, add one teaspoonful of sugar, one Of
SALT one large tablespoonful of butter and
lard, mixed, and half cup of yeast dissolved
in little warm water. Let the mixture
stand in a warm place for four or five
hours; add two eggs. we'll beaten and -four
until no more can be worked in. Cover
and again stand in a warm place until
light, which will require from two to six
hours according to the temperature. Make
into turn-overs as directed in Parker House
rolls, and let rise third time. Then bake
in quick oven.
Sally Lunn.
Scald pint of milk, add to It one
ounce of butter and stand aside until tepid.
When it has reached the required tempera-
ture, add one-quarter of cake of COM
pressed yeast, one teaspoonful of salt and
one teaspoonful Of sugar. Stir in one and
one-half pints of sifted flour and beat even
ly and regularly for five minutes. Cover
and stand in a warm place until very light
usually from two to three hours Beat the
light, add the yolks to the mixture, then
fold in the whites very lightly, and again
stand in warm place for fifteen minutes
Pour into creased Turks head and bake
in moderately quick oven for three-quar-
tiers of an hour.
A Coal-Heated Stv.