The Easiest Way in Housekeeping and Cooking eBook

Helen Stuart Campbell
This eBook from the Gutenberg Project consists of approximately 239 pages of information about The Easiest Way in Housekeeping and Cooking.

Sift salt and baking powder with the flour; rub in the butter.  Mix and add the beaten yolks and milk, and last stir in the whites which have been beaten to a stiff froth.  Bake at once in well-greased waffle-irons.  By using two cups of milk, the mixture is right for pancakes.  If sour milk is used, substitute soda for the baking powder.  Sour cream makes delicious waffles.

RICE OR HOMINY WAFFLES.

One pint of warm boiled rice or hominy; one cup of sweet or sour milk; butter the size of a walnut; three eggs; one teaspoonful of salt and one of soda sifted with one pint of flour.

Stir rice and milk together; add the beaten yolks; then the flour, and last the whites beaten stiff.  By adding a small cup more of milk, rice pancakes can be made.  Boiled oatmeal or wheaten grits may be substituted for the rice.

BREAKFAST PUFFS OR POP-OVERS.

One pint of flour, one pint of milk, and one egg.  Stir the milk into the flour; beat the egg very light, and add it, stirring it well in.  Meantime have a set of gem-pans well buttered, heating in the oven.  Put in the dough (the material is enough for a dozen puffs), and bake for half an hour in a very hot oven.  This is one of the simplest but most delicate breakfast cakes made.  Ignorant cooks generally spoil several batches by persisting in putting in baking powder or soda, as they can not believe that the puffs will rise without.

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.

This can be baked as muffins, or, by adding another cup of milk, becomes a pancake mixture.

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Project Gutenberg
The Easiest Way in Housekeeping and Cooking from Project Gutenberg. Public domain.
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