Evening journal., 1904-03-12
DELA WARE AND HER BREAD
AS SEEN BY OTHER EYES

other. The same small boy was fond
Of rusk made after this roripe:
Rusk for Tea.
cup Of lard and a little more sugar,
] pint Of warm milk.
Nutmeg.
cup OF yeast.
Flour TO make a dough.
When making these out after they
have risen, use a round pan Snd make
the first row around the outside the
largest, each succeeding row smaller.
ending with the one tiny roll IN the
centre. which ls the particular reward
Of virtue for the one Of the family who
deserves the greatest treat.
Rusk No. 2.
Beat seven eggs well and mix half
pint of new milk IN which has been
melted four ounces OF butter. Add one
fourth OF q pint of yeast and three
ounces OF sugar and put in by degrees
as much -four as win make very light
paste rather like q batter. Let it rise
before the fire for half an hour. then
add enough flour to make into rusks.
Corn Pone and Fish.
Please observe that IL Is never called
"pone bread" as I'M the far South; 'pone
bread" in Delaware is a concoction
the recipe for which is kept as q secret
by the few who possess it-and for my
part they are welcome TO keep n. Corn
pone presents fewer difficulties IN maxi
ing baking Creating.
Corn Pone.
cup Of corn-meal,
/ cup of flour,
cup Of sour milk with a little soda,
tablespoonfuls of sugar
tablespoonfuls of butter,
tablespoonful OF baking powder.
Use the fine meal. not the granulated.
Rub sugar. flour. meal and butter to-
gether, put i'm the rest and beat
hard" Bake in a bread tin about half
an hour,
Sweet Potato Rolls.
Boil two pounds Of potatoes. Pass
through a colander. Add two ounces
of butter, one pint Of milk, little salt
one gill OF yeast and as much flour
as win make a soft dough. Set TO rise;
when light cut I'm cakes Let rise for
one hour and bake.
The use Of white potatoes makes n
very nice hot bread. entirely different
from the result Of using the sweet
Hester's Muffin Bread.
Take half a cake Of dry yeast, one
lteaspoonful OF sugar beaten into IT,
then add this to one pint Of milk which
has been boiled and cooled and I'm
which a piece Of butter the size of an
egg has been melted. Stir all this into
one quart Of -four then into that two
well-beaten eggs. Set 10 rise for six
hours or a little more. Bake for fifteen
or twenty minutes IN a hot oven.
Finally, one must not forget the
characteristic hot bread Of Delaware,
known as Federal bread" and served
at breakfast on every table.
Federal Bredl.
One and one-half pound Of -four two
eggs. lard the size of a walnut. Rub
the lard into the -four with a little
salt. Add yeast enough to tighten IT,
Break the eggs in with a little water
make between muffin and common
dough. When fermented, grease deer
lpie plates or jelly tins, and pour it On
without stirring. Let rise again
little. Bake slowly. When done, spill
open and butter. and put the two lay.
ers together again. Cut into wedges
like pie when serving.
AS for cold bread the eight crusts
loavesT one sees IN the North are un-
known. Bread made of yeast, nouI
and water is called Pennsylvania
bread and looked upon more as a
lcuriosity than something 20 eat. A
true Delaware woman adds lard, milk
and a little sugar to the recipe Of her
Northern sister and offers you a Tae
white loaf, very good the first dny, but
dry and tasteless within twenty-four
hours.
Let me add. however, in contradiction
to the theories Of cold bread advocates
that in that part of the country where
hot bread is served at least twice a
day and bread twenty-four hours old
is not considered fit for anyone. there
is to be found a smaller proportion OF
dyspepsia than in any other place. ]
have known in the course of a wander
ing life.
There are a great many women in
Wilmington, Delaware born, who never
have been in the lower part Of the
State and to these, as well as those who
are Wilmingtonians by adoption, this
article doubtless viii prove Of interest.