SHORT-CAKE.
One quart of flour; one teaspoonful of salt and two of baking powder
sifted with the flour; one cup of butter, or half lard and half butter;
one large cup of hot milk. Rub the butter into the flour. Add the milk,
and roll out the dough, cutting in small square cakes and baking to a
light brown.
For a strawberry or peach short-cake have three tin pie-plates buttered;
roll the dough to fit them, and bake quickly. Fill either, when done, with
a quart of strawberries or raspberries mashed with a cup of sugar, or with
peaches cut fine and sugared, and served hot.
CORN BREAD.
Two cups of corn meal; one cup of flour; one teaspoonful of soda and one
of salt; one heaping tablespoonful of butter; a teacup full of sugar;
three eggs; two cups of sour milk, the more creamy the better. If sweet
milk is used, substitute baking powder for soda.
Sift meal, flour, soda, and salt together; beat the yolks of the eggs with
the sugar; add the milk, and stir into the meal; melt the butter, and stir
in, beating hard for five minutes. Beat the whites stiff, and stir in, and
bake at once either in one large, round loaf, or in tin pie-plates. The
loaf will need half an hour or a little more; the pie-plates, not over
twenty minutes.
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