Eggs 6 well beaten✪ Omelet.
Rub the flour with a little of the milk and add
the rest, stirring in the butter, which has been
melted, salt, and then stir in the eggs. Having a bit
of butter in a frying pan or stew dish beginning to
get hot, pour in the omelet mixture, stirring all the
time until it gets quite thick, then let it rest until
the bottom is nicely browned, when it may be
tu ned bottom up on a plate, or if it sticks to the
pan it may be cut out in pieces to be placed on
each plate of the guests. It should be about one
and one-half inches thick. For variety two or
three ounces cold fried ham, cold veal or chicken
may be chopped fine and stirred into this mixture
before frying, or a little grated sweet corn left from
dinner, or a little hominy in place of the sweet
corn, then dip in spoonfuls and fry in dish in place
of oysters for tea.
NO. 2.
One egg to every spoonful of milk. Mix and fry.
This is gotten up quick, and in case of an unex-
pected guest is very nice; it can be browned a little
on the bottom and turned off the griddle very
nicely.
BAKERS DIVISION. 211
SALT RISING BREAD.
Take a quart pitcher half full of warm water,
stir in sifted flour to make the consistence of bat-
ter, add y^ tea-spoonful salt, and as much baking
soda✪ Salt Rising Bread. Set in a dish of warm water, where it will
keep so, and stir occasionally. It will rise in 5 or
6 hours. Milk and water warm, equal parts, is the
best wetting for bread. Stir the wetting into the
flour, and then add the rising. Stir it all together
to make a sponge. When light, mix and mould in-
to loaves, and let it rise again. The oven should
be hot enough to bake the bread in 30 minutes
without burning, or hardly browning. Never cut
till 12 hours old.
INDIAN BREAD.
Indian meal 2 quarts.
Hot water enough to make the meal quite wet.
When cold add i quart of flour, one-half pint of
raisins, a little salt, and one-half tea-cupful of mo-
lasses✪ Indian Bread. Mix all together, and put into large basins,
and let it rise. Bake for 3 hours with slow fire.
BOSTON BROWN BREAD.
Rye flour 4 cups.
Wheat flour i cup.
Corn meal 2 cups.
Molasses lyi cups.
Salt 2 tea-spoonfuls.
Cream of tartar 4 tea-spoonfuls.
Soda 2 tea-spoonfuls✪ Boston Brown Bread.
Mix soft with milk, or water if you have no
212 DOMESTIC GUIDE.
milk. The soda should be the last put in. Then
put in a deep pan and steam 3 hours. Some put
in a little more salt.
'' JOHNNY" CAKE.
One tea-cupful of sweet milk.
One tea-cupful of buttermilk.
A little salt.
A little soda✪ Johnny Cake.
Stir in meal enough to make a soft batter, and
bake for 40 minutes.
POTATO BREAD. ✪ Potato Bread
Page 68 · 6 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Eggs 6 well beaten.
Rub the flour with a little of the milk and add the rest, stirring in the butter, which has been melted, salt, and then stir in the eggs. Having a bit of butter in a frying pan or stew dish beginning to get hot, pour in the omelet mixture, stirring all the time until it gets quite thick, then let it rest until the bottom is nicely browned, when it may be tu ned bottom up on a plate, or if it sticks to the pan it may be cut out in pieces to be placed on each plate of the guests. It should be about one and one-half inches thick. For variety two or three ounces cold fried ham, cold veal or chicken may be chopped fine and stirred into this mixture before frying, or a little grated sweet corn left from dinner, or a little hominy in place of the sweet corn, then dip in spoonfuls and fry in dish in place of oysters for tea.
NO. 2.
One egg to every spoonful of milk. Mix and fry.
This is gotten up quick, and in case of an unexpected guest is very nice; it can be browned a little on the bottom and turned off the griddle very nicely.
SALT RISING BREAD. Take a quart pitcher half full of warm water, stir in sifted flour to make the consistence of batter, add y^ tea-spoonful salt, and as much baking soda. Set in a dish of warm water, where it will keep so, and stir occasionally. It will rise in 5 or 6 hours. Milk and water warm, equal parts, is the best wetting for bread. Stir the wetting into the flour, and then add the rising. Stir it all together to make a sponge. When light, mix and mould into loaves, and let it rise again. The oven should be hot enough to bake the bread in 30 minutes without burning, or hardly browning. Never cut till 12 hours old.
INDIAN BREAD.
Indian meal 2 quarts.
Hot water enough to make the meal quite wet.
When cold add i quart of flour, one-half pint of raisins, a little salt, and one-half tea-cupful of molasses. Mix all together, and put into large basins, and let it rise. Bake for 3 hours with slow fire. BOSTON BROWN BREAD.
Rye flour 4 cups.
Wheat flour i cup.
Corn meal 2 cups.
Molasses 1 1/2 cups.
Salt 2 tea-spoonfuls.
Cream of tartar 4 tea-spoonfuls.
Soda 2 tea-spoonfuls.
Mix soft with milk, or water if you have no
milk. The soda should be the last put in. Then put in a deep pan and steam 3 hours. Some put in a little more salt.
'' JOHNNY" CAKE.
One tea-cupful of sweet milk. One tea-cupful of buttermilk. A little salt. A little soda.
Stir in meal enough to make a soft batter, and bake for 40 minutes.
POTATO BREAD.
Records on this page
OmeletSalt Rising BreadIndian BreadBoston Brown BreadJohnny CakePotato Bread