FoodNetArchive

The Blue grass cook book

1904

Page 9 · 14 recipe records on this page

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
One pint of bread-crumbs, moistened with milk several hours before using. When ready to use, beat an egg separately and add 1 pinch of salt, 1 pint of buttermilk, 1 teaspoon of soda. Mix well and add 1 large spoon of flour to make them turn well. Fry as you would any other batter cake. If wanted particularly nice, take half butter- milk and half cream, instead of all buttermilk, or use sweet milk with baking-powder and omit soda. BREAD FRITTERS E. D. P. 1 quart of sweet milk, 2 teacups of bread-crumbs, 2 tablespoons of sugar, 1 small teaspoon of soda, 2 teaspoons of cream of tartar, dissolved in warm water, 2 eggs, nutmeg and salt to taste✪ Bread-Crumb Batter Cakes for Breakfast. THE BLUE GRASS COOK BOOK Boil the milk and soak the bread-crumbs. Add sugar, then yolks of eggs, etc., and put soda and cream of tartar last. Beat the 2 whites in last. BROWN BREAD V. C. G. Set a sponge just as for white bread. Instead of adding white flour, make of equal parts of graham and rye flour. One cup of black molasses and water enough to moisten✪ Brown Bread. Stir with a spoon, and do not knead as white bread. Bake in pans. BUCKWHEAT CAKES For breakfast cakes the batter must be made and put to rise the night before in a warm place. 1 quart buckwheat flour, 4 tablespoons yeast, 1 teaspoon salt, 1 tablespoon molasses, Warm water enough to make a thin batter✪ Buckwheat Cakes. If the batter should be sour when ready for use, add a little soda. Serve with syrup or honey. BREADS CORN BREAD BATTER BREAD Mrs, Cyrus McCormick 1 cup of boiled rice, 1 pint of sifted meal, 2 well-beaten eggs, A little salt, Small piece of melted butter or lard, 1 teaspoon baking-powder. Sweet milk to make a rather thin batter✪ Corn Bread Batter Bread. Pour in a well-greased earthen baking dish and bake a half hour or more in a hot oven. KENTUCKY BATTER BREAD 1 pint meal, 3 eggs, 1 teaspoon salt, 1 tablespoon melted butter. Make a thin batter with sweet milk✪ Kentucky Batter Bread. Pour in a baking-dish and bake f of an hour, or till it is a rich brown. THE BLUE GRASS COOK BOOK SOFT BATTER BREAD Mrs. H. C. McDowell 1 quart sweet milk, 1 pint sour cream or buttermilk, 1 pint of com meal, 1 teaspoon soda, 1 dessertspoon salt, 6 eggs, 1 lump of butter size of an egg✪ Soft Batter Bread. Bring milk to the boiling point, add the meal gradually until it is like thin mush, add butter and salt and let it cool. Then add some cream in which soda is dissolved, then the eggs well beaten sepa- rately and bake in a moderate oven. Cover till it is risen. This amount is sufficient for 8 people. MARCELLUS'S CORN MUFFINS (No. 1) 1 pint buttermilk, ^ pint corn meal, 1 teaspoon soda, ^ teaspoon salt, 1 tablespoon melted lard✪ Marcellus's Corn Muffins (No. 1). 8 BREADS Beat the egg, add soda to buttermilk and 1 tablespoon melted lard and mix together. Have muffin-rings hot and well greased and fill half full and cook brown. CORN MUFFINS (No. 2) 1 pint of buttermilk, ^ pint of white com meal, 1 teaspoon of soda, ^ teaspoon of salt, 1 egg, 1 large kitchen spoon of rich cream, 1 large kitchen spoon of cooked rice or grits. Mash the hominy till very smooth. Add salt, eggy and cream. Mix buttermilk and soda and pour in mixture. Beat the meal in last. Don't make the batter too stiff. Have muffin-rings hot and well greased. Fill nearly full and bake in a hot, quick oven. MARCELLUS'S CORN-MEAL BATTER CAKES ✪ Corn Muffins (No. 2)