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Classic
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page 30
BUCKWHEAT SHORT-CAKE.
Take one pint of sour milk, one tea-spoon of soda to sweeten, and a little salt;
stir in buckwheat flour enough to make quite a stiff batter; and bake in
dripping-pan. Two table-spoons of melted lard may be added for shortening, if
desired. This takes the place of griddle-cakes, and is very nice to eat with
meat, butter, honey, or molasses.--Mrs. Viola Wilcox, Midland, Mich.
CORN DODGERS.
To one quart of corn meal add a little salt and a small table-spoon of lard;
scald with boiling water and beat hard for a few minutes; drop a large spoonful
in a well-greased pan. The batter should be thick enough to just flatten on the
bottom, leaving them quite high in the center. Bake in a hot oven.
CORN ROLLS.
One pint of corn meal, two table-spoons of sugar, one tea-spoon of salt, one
pint of boiling milk; stir all together and let stand till cool. Add three eggs
well beaten, and bake in gem-pans.--Mrs. Capt. J. P. Rea, Minneapolis, Minn.
CORN MUSH.
Put fresh water in a kettle to boil, salt to suit the taste; when it begins to
boil stir in the meal, letting it sift through the fingers slowly to prevent
lumps, adding it a little faster at the last, until as thick as can be
conveniently stirred with one hand; set in the oven in the kettle, bake an hour,
and it will be thoroughly cooked. It takes corn meal so long to cook thoroughly
that it is very difficult to boil it until done without burning. When intended
for frying cold, some add, while making it, about a pint of flour to three
quarts of meal. Have a hard-wood paddle, two feet long, with a blade two inches
wide and seven inches long, to stir with.--Mrs. W. W. Woods.
FRIED MUSH.
A delicious breakfast relish is made by slicing cold mush thin and frying in a
little hot lard.
Or, dip in beaten eggs salted to taste, then in bread or cracker crumbs, and
drop in hot lard, like doughnuts.--Miss A. W. S., Nashville, Tenn.
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