Evening journal., 1904-03-12


not Delawarean. but who knows a
good thing when st comes to her notice
contributes an interesting article on
Delaware Hot Breads" to the cur
rent issue Of "The Delineator. 1t is as
follows:
Those who have passed through Del
aware on express trains, on their way
South. viii tell you that II is very nat
and green, and the railroad runs
through the extreme edge of the towns
so one sees only the station and few
struggling houses. with a sandy road
leading away somewhere-'1n most unin-
teresting." Few Of those travellers
ever think of leaving the train and fol-
lowing the road 20 the town, for pur-
poses of exploration, but those who
make the attempt, especially in the
lower part Of the State, meet with
reward far greater than they antici-
pated. For the sandy road, going first
through an outlying fringe Of cabins
where half-naked little darlles play
in the open doorways, leads always to
a picturesque group Of houses. nestled,
in Summer in dense foliage Of a curl
GUS dark blue green from April to
December.
A Tree Custom.
They have a custom there Of trim
ming the trees into round balls. re-
minding one at first of the stiff little
trees one played with in childish days.
but forming a most beautiful Gothic
arch as the long rows meet overhead
The house, too. and the groups OF
young people on the porches, have a
placid, unhurried look very restful to
the wearied traveller.
Are Famous Cooks.
And IL the travIlle- should be so
fortunate as to be Invited to one Of
these houses, she viii taste of the
dishes for which she may have search
ed in vain through the Southern States
-terrapin and fried oysters I'm per-
lection, chicken salad which Is a revel-
alton. cake too light to hurt a child
and the hot breads which are the spec
ial pride of the Delaware housewife.
For they are famous cooks, these Del
awareans. and disdain to spoil the
dishes made from recipes handed
down from mother TO daughter for gen
erations, by the omis2ion Of even a
single egg from the required quantity.
When good housekeeper prepares
to entertain, be Il anything from a
morning porch-party to a formal din
ner, the first item on her list Is al
ways biscuit Now the word can only
mean one thing-the famous beaten
biscuit, the secret Of which lies in the
proper sitting and beating. In some
houses, great butchers block stands
Just outside the kitchen door, and a
small darkey pounds the dough with an
axe or the back Of a fat-iron. at the
rate Of one stroke a minute usually.
with a pause between every five or
six to hang over the back gate and
talk to the passers-by. In others, the
pounding is done with a hammer on a
table or with a machine which is made
for the purpose. The manner of the
beating makes no difference II the
dough Cracks properly when it is
done. Here is an infallibla recipe:
Delaware Biscuit.
/ cupful lard.
10 cupfuls flour.
IL cupful Of water.
/ teaspoonful of solt.
Rub lard, sifted flour and salt to.
gether. and then sift again, add tn,
wafer ana turn out on a board. pOunC
one thousand and one times. or. unit
it Cracks" when small piece is pull.
ed Off; double the dough over evers
flew minutes, + not use anv more
hour. Break off small pieces Of dough
as large as a small, egg, and kneaG in
the hand into a round ball. Prick each
three times on top with a three tined
fork and bake in a quick over. about
twenty minutes. They should be a ligh.
brown on top. Any size> Of curB can
be used as a larger or smaller quantity
is required.
Who has not felt that wafles and
stewed chicken might give an appetite
even on the hottest day OF Summer?
This is the recipe for the wanles:
Rice Wsffles.
To two cupfuls of boiled gice add the
yolks of three eggs and quart of
milk and enough flour to make a thin
batter. Stir in the baking powder and
beaten whites just before baking, and
bake rather slowly Sour milk with
soda may be used instead Of sweet
and made with buttermilk they are
dreams Of delight" TO quote the small
boy who ate six for his supper then
cried because he had not room for an