|
Classic
Cook Books
< last page | next page >
page 79
them and bake them on a griddle or in a dripping-pan.
Fried mush is a good plain dessert, eaten with sugar and cream. Cut the cold
mush in slices, half an inch thick, or make them into small cakes, dip them in
flour, and fry them in hot lard.
Journey Cake.
Pour boiling water on a quart of meal, put in a little lard and salt, and mix it
well; have an oak board with a rim of iron at the bottom, and an iron handle
fastened to it that will prop it up to the fire; put some of the dough on it,
dip your hand in cold water and smooth it over; score it with a knife, and set
it before coals to bake.
Corn Batter Cakes.
Take a quart of good milk, three eggs, a little salt, and as much sifted corn
meal as will make a thin batter; beat all well together, with a spoonful of
wheat flour to keep them from breaking; bake in small cakes, keep them hot, and
butter just as you send to table.
Another way to make corn batter cakes, is to take a quart of corn meal, two
eggs, a small lump of butter or lard, and mix it up with milk, or half water, if
milk is scarce, and bake them either thin or thick.
Rice Cakes.
Take a pint of soft boiled rice, a pint of milk, a little salt, and as much corn
meal as will make a thin batter with two eggs; beat all together, and bake as
corn batter cakes, or make it thicker and bake it in a pan.
Corn Bannock.
To one quart of sour milk, put a tea-spoonful of salæratus, dissolved in water;
warm the milk slightly,
< last page | next page >
Classic
Cook Books
|
