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OTHER
TRADITIONAL BREADS
 RHODE
ISLAND BROWN BREAD |
| FRENCH
BREAD |
| TWIST
BREAD |
| GERMAN
BREAD |
| INDIAN
LOAF CAKE |
| JOHNNIE
CAKE |
| CRACKNELS |
| SOUTHERN
CORN MEAL PONE OR CORN DODGERS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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RHODE
ISLAND BROWN BREAD
Two and one-half cupfuls of
corn meal, one and one-half cups of rye meal, one egg, one cup of molasses,
two teaspoons of cream of tartar, one teaspoon of soda, a little salt and
one quart of milk. Bake in a covered dish, either earthen or iron, in a
moderately hot oven three hours.
FRENCH
BREAD
Beat together one pint of milk,
four tablespoonfuls of melted butter, or half butter and half lard, half
a cupful of yeast, one teaspoonful of salt and two eggs. Stir into this
two quarts of flour. When this dough is risen, make into two large rolls
and bake as any bread. Cut across the top diagonal gashes just before putting
into the oven.
TWIST
BREAD
Let the bread be made as directed
for wheat bread, then take three pieces as large as a pint bowl each; strew
a little flour over the paste-board or table, roll each piece under your
hands to twelve inches length, making it smaller in circumference at the
ends than in the middle; having rolled the three in this way, take a baking-tin,
lay one part on it, joint one end of each of the other two to it, and braid
them together the length of the rolls and join the ends by pressing them
together; dip a brush in milk and pass it over the top of the loaf; after
ten minutes or so, set it in a quick oven and bake for nearly an hour.
GERMAN
BREAD
One pint of milk well boiled,
one teacupful of sugar, two tablespoonfuls of nice lard or butter, two-thirds
of a teacupful of baker's yeast. Make a rising with the milk and yeast;
when light, mix in the sugar and shortening, with flour enough to make
as soft a dough as can be handled. Flour the paste-board well, roll out
about one-half inch thick; put this quantity into two large pans; make
about a dozen indentures with the finger on the top; put a small piece
of butter in each, and sift over the whole one tablespoonful of sugar mixed
with one teaspoonful of cinnamon. Let this stand for a second rising; when
perfectly light, bake in a quick oven fifteen or twenty minutes.
INDIAN
LOAF CAKE
Mix a teacupful of powdered
white sugar with a quart of rich milk, and cut up in the milk two ounces
of butter, adding a saltspoonful of salt. Put this mixture into a covered
pan or skillet, and set it on the fire till it is scalding hot. Then take
it off, and scald with it as much yellow Indian meal (previously sifted)
as will make it of the consistency of thick boiled mush. Beat the whole
very hard for a quarter of an hour, and then set it away to cool.
While it is cooling, beat
three eggs very light, and stir them gradually into the mixture when it
is about as warm as new milk. Add a cup of good strong yeast and beat the
whole another quarter of an hour, for much of the goodness of this cake
depends on its being long and well beaten. Then have ready a tin mold or
earthen pan with a pipe in the centre (to diffuse the heat through the
middle of the cake). The pan must be very well-buttered as Indian meal
is apt to stick. Put in the mixture, cover it and set it in a warm place
to rise. It should be light in about four hours. Then bake it two hours
in a moderate oven. When done, turn it out with the broad surface downwards
and send it to table hot and whole. Cut it into slices and eat it with
butter.
This will be found an excellent
cake. If wanted for breakfast, mix it and set it to rise the night before.
If properly made, standing all night will not injure it. Like all Indian
cakes (of which this is one of the best), it should be eaten warm. (St.
Charles Hotel, New Orleans)
JOHNNIE
CAKE
Sift one quart of Indian meal
into a pan; make a hole in the middle and pour in a pint of warm water,
adding one teaspoonful of salt; with a spoon mix the meal and water gradually
into a soft dough; stir it very briskly for a quarter of an hour or more,
till it becomes light and spongy; then spread the dough smoothly and evenly
on a straight, flat board (a piece of the head of a flour-barrel will serve
for this purpose); place the board nearly upright before an open fire and
put an iron against the back to support it; bake it well; when done, cut
it in squares; send it hot to table, split and buttered.
Old Plantation Style.
SOUTHERN
CORN MEAL PONE OR CORN DODGERS
Mix with cold water into a soft
dough one quart of southern corn meal, sifted, a teaspoonful of salt, a
tablespoonful of butter or lard melted. Mold into oval cakes with the hands
and bake in a very hot oven, in well-greased pans. To be eaten hot. The
crust should be brown.
CRACKNELS
Two cups of rich milk, four
tablespoonfuls of butter and a gill of yeast, a teaspoonful of salt; mix
warm, add flour enough to make a light dough. When light, roll thin and
cut in long pieces three inches wide, prick well with a fork and bake in
a slow oven. They are to be mixed rather hard and rolled very thin, like
soda crackers. |
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