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Classic
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page 55
CORN MEAL BREAD
Rub a piece of butter the size of an egg into a pint of corn meal. Make it a
batter with two eggs and some new milk. Add a spoonful of yeast. Set it by the
fire an hour to rise. Butter little pans, fill them, and bake.
SWEET POTATO BUNS
Boil and mash a sweet potato. Rub into it as much flour as will make it like
bread. Add spice and sugar to your taste, with a spoonful of yeast. When it has
risen well work in a piece of butter. Bake it in small rolls, to be eaten hot
with butter.
COUCHE COUCHE
Make a paste as you make for corn bread by the above receipt. Sweeten it with
sugar. Instead of putting it in a pan, you grease a pot with lard, and as the
paste cooks to the side of the pot, you scrape it off with a spoon. Do that five
or six times, until all your paste is cooked. It is delicious for breakfast with
coffee. The Southern children are very fond of it with milk.
GRAHAM WHEATLETS
One pint of Graham flour, nearly one quart of boiling water or milk, and one
teaspoonful of salt. Scald the flour, when you have salted it, into as soft
dough as you can handle. Roll it nearly an inch thick, cut in round cakes, lay
upon a buttered tin or pan, and bake them in the hottest oven you can get ready.
The lightness of the wheatlets depends upon the degree of heat. Some cooks
spread them on a hot tin, and set this upon a red-hot stove. Properly
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