xt75x63b318x https://exploreuk.uky.edu/dips/xt75x63b318x/data/mets.xml Kentucky White, Peter A., Mrs., author Belford, Clarke & Co., publisher Illinois Printing and Binding Co., printer, binder Northwestern Tea and Seed Store 1891 Library copy has advertiser's label pasted to inside front cover, Northwestern Tea and Seed Store (Special Collections copy).Library copy has inscription in pencil on front fly-leaf (Special Collections copy).Samuel Wilson Endowment Fund (Special Collections copy) Includes index. Originally published as: The Kentucky housewife. "The publishers in issuing a fourth edition of Mrs. Peter A. White's invaluable book, have resolved to change the title from 'The Kentucky housewife' to 'The Kentucky Cookery Book, a book for housewives'. This change is suggested from the fact that the former was thought to be somewhat vague and misleading. The great demand for this book and the flattering notices received of it from all quarters are gratifying alike to author and publisher."--Preface to fourth edition. books TX715.2.K42 W459 1891 English Belford-Clarke Co Contact the Special Collections Research Center for information regarding rights and use of this collection Kentucky Cookbooks Cooking, American -- Southern style Cooking -- Kentucky Housekeeping Kentucky author: White, Peter A., Mrs The Kentucky Cookery Book: a Book for Housewives, 1891 text The Kentucky Cookery Book: a Book for Housewives, 1891 1891 1891 2026 true xt75x63b318x section xt75x63b318x  

 

 

 

 

 

 

 

  

 

FROM THE

INORTHWESTERN 3% TETT R AND‘
SEED 3% STORE, ‘

————13 Bridge Street, ()pp. 1’. ().—~

CHIM‘MVA FALLS, \VIS.

‘TGGS and Coffees d specialty, with
‘ prizes. ‘

Field and Garden Seeds.

‘ Variety Goods. Ten cent Coumer.

Flour Feed and SUIT in car lots.

 

 

 

  

  

 

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THE

KENTUCKY COOKERY BOOK

A

BOOK FOR IIOI'SEWIVES.

BY

MRS. PETER A. WHITE.

('HN‘AGU:
BICLI‘Y )R U-CLA R K If CO.
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HIVTE’ AN) 1) L ‘ IS I A v 1. I\G L .
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I \0 l \I) \( A

')L\

\ ) l V

 PREFACE.

‘I:[AVING always regarded a. cookery book as a book for
> ,, the kitchen, I have, in order to carry out my idea,

not only been explicit in giving proportions, but have

endeavored to oxpruss myself so simply that any cook who
can read can take this hook and be her own teacher.
MRS. P. A. W.

 

  

PREFACE TO THE FOURTH EDITION‘

The Publishers, in issuing a Fourth Edition of Mrs. Peter A.
White’s invaluable book, have resolved to change the title from “The
Kentucky Housewife" to “The Kentucky Cookery Book, :1 Bunk
for Housewives." This change is suggested from the litt‘i lllill the
former title was thought [u be somewhat vague flilll miSl<‘;t aliorc title.

“To those who think so.I would suggestone—thit'd Mocha and
two-thirds Java. The coffee must he -areiully roasted. A few grains
roasted too much will make the eoil'ee taste hitter, and if not enough
roasted will give, the, whole a very raw taste. etc.“ See, hook.

Equally sensmle and detailed are the other recipe. so given; Mrs.
Peter A. White has reason for her claim on her tire—line prefaee that
“any eook who “an 1' :ad, can take this book and llt‘lllfl‘ own (L‘:l(’llt‘l‘.“
There is no pretension to seientilie methods, Or :lllt‘lll]|l> at rivaling
llie>trauge and wonderfully made couleetions ol'llie l’reneli diff.
Mrs. Peter A. White ix‘ evidently a woman who has learned how to
cook in the good oldAlaxluom-d way. and she may he eonsulted on
niee points of klii'llt'll nilntery. ju~t as the puzzled young,r house-
wil'e would appeal to her mother. or her experieneed next door
neighbor. A list of nu‘mtx for breakfasts, luiurhes and dinners at.
llitl'ereut wasons of the year. a table of food in season, and a eollee-
tion of iniseellaueous household reeipes add to the nine of the
\‘Ulllllll‘.

From the Brooklyn Eagle (N. Y.):

A sol'TIlh‘ltN [ionic ox (‘ooKING: The Southern States
:7 " ”Vi’” " : of the I'niun have
long had :1 world—wide reputation, not only for a large hospitable
impulse, but also for the exeeptioual Skill in its practical direc-
tion. The people of that part of the eountry like to entertain.
and they understand tli - art of entertainment. Their knowledge
ineludes the soeial amenities and the more, nintnriul culinary lirancli
as well. They have equipped their kin-liens with a race of natural-
born cooks. whose operations they Supet iso with intelligence, ex—
perienee and liberalit)‘: then to these, conditions is added that of an un-
t'ailiiigsupplyoftliehest, material liyagrenm'lmsclinmteand a fruitful
soil. It is not surprising that a Southern table is everywhere recog-

 

 

  

 

  

 

 

PRESS OPINIONS.

 

nized as a guarantee of good living. It follows that a new work on
cooking as it is practieed in the South, is always regarded with lively
interest. The latest volume of this sort, is “The Kentucky Cookery
Book.” compiled by Mrs. Peter A. White, and published by Belford,
Clarke 8; C'o., of Chicago and New York. A Vii ’nia treatise on the
same subject has been reeeiyed with mueh favor, and it \vill‘not be
hard to eonyinee any lady familiar with the Blue Grass State, whether
as a citizen or a stranger within its gates. that a digest ot‘ prineiples
and traditions of the ruisiiic in that region is of equal riehness and
value.

 

An olijeetion to Southern reeipes. sometimes ad\ aneed bv
prudent housekeepers of the North, is that they are la\ ish of 1,, ,
butter, cream and other artieles oi' eomnieree. That a eook who has
an abundant allowanee of these things at hand for the asking, should
be more extravagant in their use than one who must buy them at a
good priee, is not surprising; at all events. a common eominent on
Southern reeipes. is that they are exeellent but \ery' expenslve.
The prineipals of cooking sehools, who profess to tent h how to make
a tine dinner for a number of persons at a cost ot’ a few eents, \\ ould
not employ the methods of the South. There is, however, t'\'pert
authority for saying that, “The Kentucky Cookery Book," while it
contains these liberal instructions, ineludes also those which do not
all] for a reckless outlay, but eommend themselves to the careful
manager by their eomparative eeonomy. It has another good,
quality. \\'orks- on cooking, as well as other text books, otten as~
sulne too mueh knowledge on the part of the student. The author
01' this one has adopted a wise rule. thus .set forth in the prefaee:

“Mm 111:." alway s regarded a eooliery book as a book tor the kitehen,
I hate, in order tot-arr) out my idea, not only been eyplieit ingiying
proportions. but have enrleayored to (‘Ajtl‘t‘\\ myselt so simply, that
any eook who ean iead ean talte this hook and be her own teaeher".

Turf. Field and Farm:
Tlllu' Klu'.\"l'('4'l{l' (‘UUKI-Jlt'l' [:HUK: ’l‘oa devout disci~
77‘ , , , , fiv-sAfismflv 7 pie ot’ Laval-ins,
Prof. Blot and Mr. Sam Ward,eon\ ersant with out-culinary literature.
it is evident our numerous native eookery i)tlt|ii>ill't- merely eompila-
tionsmadeby “book makers" without praetieal knowledge, who had
probably ne\ er put foot in a kitelien. llow \au'le‘, Illllt'litlite and
unsatisi'aetory are the reeipes ot these works eompared with the
0. wt mathematieal direetions to be found in t he "Kentueky I‘ooliery
Book," all as preeise as the formula of the ehennst or the preserip-
[ions of a physit n. \Vith the exeellent book under review the
veriest Bridget fresh from her natiy e bogs. or eormield darkey, ean
prepare a palatable dinner if she will only stiek to its te.\t.
The singular merit of Mrs. White‘s book may, in a measure be
ascribed to the t'aet that she was born and reared lll Lexington.
Kentucky. Lexington, thequeen o 1' the Blue Grass country, no less

 

 

 

 

 

   
  
  

;
i
7.

 

  

 PRESS OPINIONS. 3

 

famed for its succulent fleshpots than for its beautiful women and
tine liors ‘, 11 city which has retained the culinary traditions of dear
old Virginia in her palmiest days, when hospitality was an hereditary
virtue and good li\ 1113; a rule. 111 Lexington the daughters, without
neglectingthe elegant11cc1unplishments, are '111‘et'ully trained in the
household duties. and when they be1on11- 1111trot1s th1 mselves. vie
with each 11tli1ri11 the sumptuous hospitalities of theirt tables. Those
who hav 1- had the honor to dine with the charming author ofthe“Ken-
tucky Cookery Book,“ 1111 not fail to perceive that she unites exam—
ple with precept. and that nearly every dish described in her book is
served upon her table in the utmost pet‘i't-etion, and which of them
can ever forget her unrivaled clear soups. or croqucttes dc blunt d1:
volatillr.

 

Courier Journal (Louisville, Ky.):
TIIE KEA ’I‘l CA") (00K [1111' BUUK: Is a collection of

7 , , :, ..______;: recipes for cooking,
by Mrs. P1t1-1 A. White of(ineinnati alady of Kentucky birth. Its
great merit is its simplicity. In this quality, it is admilable. ()ld
liernal Diaz, in his history of the conquest of Mexicms savs anyone
who 11-111 his book would at once know he had seen all he wrote
ahout. So am housekeeper will at once per LL1\ e that Mrs. White, in
the e\plieit and clear directions she has given has herself prepared
the dishes and cxpetieneed their execlleuce befote biinging them
before the public. The work is not an encyclopedia of alimentary
iinpossibilities or patch work of recipes from 1111 nations, but on the
contrary, a synnnetrieal. practical treatise on Kentucky cookery.
The direetions for the plain and everyday breakfast, for the cooking
of fowls, the roast int,r of game. peculiarly good modes of cooking fish
and oysters, and 1111- several hills of fare for the difl‘erent seasons of
the year easily within the reach 111' our own 111111'kets, are full of good
sense, 1lise1-1'n11ient 11nd retined taste. Some of the soups and win-("c.1-
would elicit praise from the. most fastidious gourmets of Paris or
1\‘ew York because they savorof unknown provincial excellencies
peL uliar to the bordeis of tin ()hio. An old Rebel general. when the
iations “1-113 1111 in the aimies oi the Confederacy, used to satisfy
himself with reading on wet days} when all the heroes were in the
mire, an old copy of Mrs. Randolph‘s Virginia Housewife, deelaringit

'as equal to a dinner party. Mrs. White‘s Kentucky Cookery Book
is similar and of equal or superior merit.

Yeoman (Frankfort, Ky.):

THE K ENTl 1 KY (OUKIIRY PUOR': The above is the

._ 1. ~ title of a new cook-

ery hook of aboutSOO p1wes which we can recommend to every house-

keeper. ltis theworkof a Kentucky lady, resident of Cincinnati.

Mrs. White, known widely in her native state as Miss Mag \Voolley.
The recipes are those used by herself and her mother, and will Stan

 

 

 

  

 

L PRESS OPINIONS.

 

the test of the most critical examination. They embrace the dishes
and the style of cooking which have made Kentucky housewives
famous, and their arrangement is in the most approved and simple
form. In addition to these are given a series 01‘ minus for breakfasts,
lunches and dinners for dill‘erent seasuns of the year, which is an
invaluable feature of the book. This nutiee is written not forthe
purpose ul‘u merc (mmplimentary expression. but, utter a practical
test of the book for several weeks, and us the Joint expressiun of
several of the best housekeepers in Frankfurt.
CINCINNATL, May 12, 1888.
MRS. PETER A. WHITE:
Dear Madam—Having examined your “Cookery Book,“ it is
with pleasure thatIl‘ecommend it as u valuable addition to every
household. Yours very truly,
EDWARD N. ROTH,
Prop. St. Nicholas Hotel. Cincinnati.

 

‘9

2?,

 CONTENTS.

PAGE
BEEF AND ENTREES ............................. . 94
BREAD ................................. 13
BREAKFAST .................................. .. .. 11
CAKES .................... . ..................... 222
CREAMS, ICES, ETC ........ . ...................... 207
FISH ............................................ 75
FOWLS AND GAME ............................... 125
FOOD 1N SEASON ................................. 295
HOUSEHOLD NOTES ............................... 306
MEAT FOR BREAKFAST ............................ 4Q
MENUS FOR THE YEAR ............................ 278
PICKLES AND CATSL'PS ............................ 260
I’EESEEVES, SYRUPS, COEDIALS AND CANDIES ...... 245
PUDDINGS AND PIES ............................. .72
SALA1)S..... .................................... 138
SAUUES FOR MEATS .............................. 118
SAU<"ES FOR PUDDINGS ........................... 204
SOUPS .......................................... 50
VEGETABLES ....................... . ............ 142

 

  

 

 

 BREAKFAST

COFFEE.

Some think that mixingr coffee improves it. To those
who think so, I would suggest one third Mocha and two
thirds Java. The coffee must be carefully roasted. A
few grains roasted loo mueh will make the coffee taste
hitter; and if not enough roasted, will give the whole a
very raw taste. I think the 01d idea of roasting coffee
everyday is necessary to have it perfect, has in a great
measure been given up. Twice a week, or even once, and
it will be just as good, if you keep it air tight. To make
it, allow two heaping tablespoonfuls to every pint of boil-
ing water. First, scald out the eoll'epot; put in the cofi'ee,
with white of the egg; beat well; then add a tablespoonful
of cold water. so as to have the coffee thoroughly moistened;
pour on the boiling water; let it lioil twelve minutes, stir-
ring the grounds down once when it boils up the first
time. Your out a cupful to see if clear, then pour it back;
throw in half a teacupl’ul of cold water; let it stand five
minutes, and pour oil' the grounds immediately. If for
strong after—dinner coffee, put two tablespoonfuls and a
half to one pint of boiling water.

TEA.

Three things are essential in order to have good tea.
First, the water must be boiling when it is poured on the
leaves; second, the water must be boiled for the purpose;

11

 

  

12 THE kiml‘eekr norsigwiui.

third, the tea must be freshly drawn. For black tea, one
teaspoonful for each perSon is a fair allowance; to that,
allow a large teacupful of boiling water, and after pouring
on the number of cupfuls required, allow an extra cup, and
an extra teaspoont’ul of tea. Oolong tea does not require
so long to draw as the Souchon‘t,r tea—say five minutes for
the former and ten for the latter. For green tea, allow
one teaspoont’ul and a half to ‘itttll quart of boiling water,
and don’t let it stand over three minutes. Always scald
out the pot, which should be of -arthen—ware. First, pour
on one half of the water, and after allowing the time
required for drawing the dilferent teas, pour 011 the other
half of the water.

CHOCOLATE.

Five squares of chocolate,
One pint of new milk,
()ne pint of rich cream.

Break the chocolate into very small pieces; pour on it
two tablespoonfuls of boiling water, and let it stand half
an hour; then niash pm‘t’eetly smooth; boil the milk and
cr -am, and add by degrees to the chocolate; boil hard for
ten minutes, beating well, with an egg-beater, until it
becomes light and frothy. It is better to serve it immedi—
ately, but it it has to stand, put it in a sauce-pan with hot
water underneath, the object being to keep it hot, but not
to allow it to cook anymore. If Maillard’s chm-olate is
used, do not add anything to it; but if it should he
Baker’s chocolate, sweeten and llavor with vanilla. If
cream should not be convenient, all new milk will answer.
Cocoa can be made in the same way, only flavor and
sweeten.

\W

 BREADS, ETC.

THE FIRST YEAST:

Two yeast cakes,

Four gomlrsized potatoes,

()ne tahlespoonful of hops,

Four tahlespoonfnls of flour,

Two tahleslmont‘uls of granulated sugar,
One tablespoonful of salt.

Put the potatoes on, without peeling, in a quart of
water, and when almost done, add the hops; when the
potatoes are done, peel them and mash through a colan-
der; then strain the water they were boiled in, and while
boiling hot, mix in the potatoes, salt and the two yeast
cakes, which haw been previously soaked for an hour in a
teaeupful of warm milk.

THE SECOND YEAST.

Four peeled potatoes,

Four tablespoonfuls of flour,

Two tablespoonfuls of granulated sugar,
One talxlespoonful of salt.

Let the first yeast stand all day; at night, boil the four
potatoes until soft; mash them through a. colander, and
add a teaspoonful of the water they were boiled in, the
flour, sugar and salt; when cold, mix it with the first yeast,
let it stand over night, and in the morning it will be ready
for use. Keep in a cool place, and make fresh every two

weeks.
13

 

  

14 THE KENTl'l‘KY IIOL’SEWIFE.

TO MAKE THE BREAD.

One teamipful of yeast,

One quart of llnur,

One talilespoonful of lard,

One tenspoonl'ul of Salt,

()ne lahlpsponnful of granulated sugar,
Half a pint of water.

Put the yeast, lard, suit and sugar in the flour, then
the wafer. Work until it blisters, which will take from
fifteen to twenty minutes. Put a little lard on top. and
put into a wooden howl. Let: it rise from live in six hours,
then make out into rolls. Let them rise for uhout an
hour and a half, then bake in a quick oven. If for loaves,
they will require two hours for the second rising, and a
more moderate oven for baking.

POTATO YEAST.

Six large pnhuovs,
“no lnhlvslumnful of flour,
0m: tulilespnunl‘ul of white sugar.

Peel the. potatoes and put them in 2L sauce pan, with
water enough to cover them well. Boil until perfectly
soft, take them out, leaving the water on the fire. Mash
them smooth with the flour and sugar, and stir in by degrees
2t quart of the water. Let this boil and strain through a
colander. When luke warm, stir in a cake of Fleisch-
nmn’s yeast. having previously dissolved it in a little
water. Let it rise. and when light, put it in the ice-chest.
or a cool place. Fresh yeast can he mmle by using :1 t(*:1~
eupful of this instead of Fleisehman’s——or a. tencupful of
brewer’s yeast. Yeast should he made twice a. week in the
summer.

7:

 THE KENTUCKY HOUSEWIFE. 15

POTATO ROLLS.

Two tablespoonfuls of flour,

One teacupful of yeast,

One tablespoonful of melted butter,
Two boiled potatoes,

A saltspoonful of salt.

Boil the potatoes, peel and mash them smoothly with
the flour, adding enough of the water the potatoes were
boiled in to make the consistency of thin mush. Then
pour in the melted butter, and when cold, add the yeast.
Put it away until morning in a moderately warm place.
This is the sponge, and will be risen by daylight. Work
into this sponge a quart of flour, shape as rolls, and put
away for an hour and a half. Bake in a quick oven. If
in the winter, the kitchen will do to have them in; if in
the summer, put them where there has been no fire. The
second rising will require a warmer place than the first
rising.

POTATO BISCUIT.
Three pints and a half of flour,
Three tablespoonfuls of baker’s yeast,
One pint of warm sweet milk,
A quarter of a pound of butter,
One teaspoonful of salt,

Two potatoes, boiled,
Two eggs.

Sift the flour twice; mix through it the teaspoonful of
salt. Make a hole in the center and put in the yeast and
warm milk. Let this stand a quarter of an hour, then
mash the potatoes and mix in the yeast and milk with the
butter and well beaten eggs. Put it before the fire for an
hour and a half; then mix all together and let it rise until
light, then take a pint of flour for shaping. Cut off small

 

  

16 THE KENTUCKY HOUSEWIFE.

pieces and shape lightly into Cakes, as they are better not
rolled. Let them rise again in the pan, and when they be-
gin to crack open bake in a quick oven ten minutes.

LOAF BREAD WITHOUT LARD.

Two quarts of tlour,

()ne pint of potato yeast,
One pint of cold water,

A (lessertspoont'ul of sugar,
Salt to the taste.

Put the flour into a bowl and mix in the water, sugar,
yeast and salt. Work for fifteen minutes, make into loaves,
put them in greased pans and let them rise until light.
Bake for three-quarters of an hour in a quick oven. It will
take nearly two hours after the working before the leaves
will be ready for baking.

GRAHAM BREAD.

Two quarts of brown flour,
()ne teacupfnl of fresh yeast,
()ne teaeupt'ul of molasses,
()ue dessertspoonful of lard,
()ne teaspoonful of salt.

Mix the flour with a little lukewarm water, add the
molasses, salt and yeast. Work well and set it to rise. Af-
ter it has risen make into loaves; let it rise for the second
time; grease it on top with a little lard to prevent it from
cracking. Bake in a moderate oven.

LIGHT ROLLS.

Two quarts of flour,

Three pints of sweet milk,

Two tablespoonfuls of melted butter,
Two tablespoonfuls of white sugar,
Half a teaenpful of potato yeast,

A saltspoonful of salt.

 i btllél :3:
en rh
tiles.

95 3+

Sugar,
loans,
light
B will

)3 WE

 

 

THE KENTUCKY IIOUSEWIFEo 17

Put the flour in a bowl and make a hole in the center
of it. Warm the milk, pour in it the butter, melted, salt
and sugar, lastly the yeast, Set this to rise over night.
Early in the morning knead for about twenty minutes.
When it blisters, roll, cut and put into pans, set it in a.
warm place to rise again, which will take about an hour
and a half, then bake in a quick oven, If wanted for
supper set them to rise early in the morning.

ROLLS.

Two quarts of flour,

One pint of yeast,

One pint of cold water,

A tablespoonful of lard,

A tablespoonful of granulated sugar,
Salt to the taste.

Mix the flour, water, sugar and melted lard together,
then add the yeast and salt. Work for fifteen minutes
and let it rise until light, then shape into rolls and let
them rise again until light, then bake in a well heated
oven for twenty-five or thirty minutes. It takes about two
hours after the last rising before the rolls will be ready to
bake.

BREAD OR ROLLS.

Two quarts of flour,

One pint of potato yeast,

One pint of cold water,

One tablespoonful of lard,

One dcsertspoonful of white sugar,
A heaping teaspoonful of salt.

Mix all the ingredients together, and work well for
fifteen minutes. Set it aside to rise. If in the summer,
put in a cool place, if in the winter, put in a warm place.

When light, work it for fifteen minutes more. Don’t
2

 

  

18 THE KENTUCKY nousewmn.

make into loaves or rolls, until two hours and a halfbefore
baking in the winter, and two hours in the summer.
This will allow half an hour for baking the rolls, and an
hour for the loaves. Have a quick oven for the rolls, and
a more moderate one for the loaves.

FRENCH ROLLS.

One pint of bread dough,
()ne tablospoont'ul of butter,
()ne tablespoonful of granulated sugar.

Put into the dough the butter and the sugar; work
for about five minutes, then put it in a Cool place until an
hour before the rolls are to be baked. Roll, out, butter
one-half of each, and turn over the other half. Put in
tins to rise, and bake in a quick oven twenty minutes.

SALT-RISING BREAD.

TWf‘rlllll‘tls of a pint of milk,
Two tahlmpoonfuls of corn meal,
()nc teaspoonful of salt,

(me tablespoonful of white sugar,
(Jne tablespoonl'u] of lard.

Mix the salt and meal, pour on the boiling milk, and
stir until it thickens. Put it on the table about nine o’clock
at night to rise. In the morning add hot water enough
to warm it, then stir in flour enough to make it quite
thick, adding the sugar and melted lard. Make into
loaves, and set it to rise in a warm place. When light,
bake in a moderately quick oven.

POTATO CAKES WITH BAKING POWDER.

Three pints of flour,
One cooking spoonful of lard and butter, mixed,
Three teaspoonfuls of baking powder
Six mashed potatoes,

A saltspoont'ul of salt.

)1

 

O‘-~“

 

 

 THE KENTUCKY HOUSEWIFE. 19

Sift the baking powder in the flour, and add the salt.
Rub the butter through the flour with the hands, then the
mashed potatoes; and put in milk enough to make it mix
well, but don’t let it be too soft. Roll, cut, and bake
quickly. Split, and butter while hot. These are very
nice for breakfast.

LIGHT BISCUITS.

One pint of sweet milk,

One quarter of a pound of butter,
One teaeupful of yeast,

Three well-mashed potatoes,

A saltspoonful of salt.

Warm the milk and butter, put in flour enough for a
soft sponge, then put in the yeast and salt. Let it rise,
work in the potatoes, and add more flour, until a nice
dough is made, but don’t have it quite as thick as bread
dough. Let this rise again, and one hour before kneaded,
roll, out, put into pans, and bake in a quick oven. These
are for tea; but if wanted for breakfast, make them up
the night before, and work the first thing in the morning.
Use a small teaeup in measuring the yeast.

SALLY LUNN.

One quart of flour,

One quart of milk,

One tablespoonful of lard,

One tablespoonful of butter,

One teaspoonful of salt,

One tablespoonful of white sugar,
Half a pint of yeast,

Three eggs.

Stir the yellows of the eggs in the milk. Add the flour,

sugar, melted lard and butter, then the yeast. When
risen, add a little more flour, enough to make a soft dough,

 

  

20 THE KENTIfL‘K Y IIOLTSISWII’E.

then the well-beaten whites of the eggs. Divide in half,
and bake in pans an inch deep. Work well the first time,
but not much the last time. If for supper, make it up at
one o’clock, and work it, the last time. two hours before
baking. Should it rise too quickly, set it away in a cool
place, until time for the second working.

ANOTHER RECIPE FOR SALLY LUNN.——NO. 2.

One quart of flour,

()ne teacupful of yeast,

A quarter of a pound of butter,
A saltspoonful of salt,

One egg.

Sift the flour. Put in the salt, butter and egg, work
well for fifteen minutes, then set it away, in a moderately
cool place, to rise. When it looks very light, Work it well
again for ten minutes. Divide in half, and put in pans
one inch deep to bake, in a quick oven for half an hour.
If in the summer, put it to rise at tWelve o’clock, if in
the winter, at nine o‘clock. The last Working;r should be
given two hours before supper, allowing an hour and a half
for rising, and half an hour for baking. Should it rise
too quickly the first time, put it away in a cool place,
until time for the second working. When well baked,
split open and butter quickly.

STOCHE CAKE.

One quart of sour milk,
A small teaspoonfu] of soda,
Flour enough to make a batter,
Six well-beaten eggs.
Beat the eggs first separately, then together. Put the
soda in the milk, then add the (WW tlour enough to make

450 ’
it the consistency of flannel cake batter, and salt to the

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'1

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 THE KENTUCKY noesnwmn. 21

taste. Have a skillet well-greased with lard; put in a cake
large enough to turn nicely. After turning, put on an—
other layer of batter, and so on, turning, and adding batter
and lard until the cake is two inches thick. Then remove
from the fire, split, butter well, cut in squares and serve.
You can drop oysters around on each layer of hatter. which
will make it delicious, though it is good enough without.
Be sure to have the oysters dry. This is a breakfast or
tea cake. '

CORN BREAD.

One pint and a half of corn meal,
One teaspoonf 111 of baking powder,
One tablespoonful of lard and butter,
One pint of sweet milk,

One teaspoonful of salt,

Three eggs.

Beat the yellows of the eggs very light, stir in the milk,
then the corn meal, salt, lard and butter, melted, mix
well; heat the whites until very stiff, and stir in gently.
Lastly. add the baking- powder. Put into a round tin pan
about an inch and a half deep, having previously greased
it well, and bake thirty minutes in a well-heated oven.

PUDDING-BREAD 0F CORN MEAL.

One pint and a half of corn meal,
One tahlespoonful 0f lard,

One pint of milk,

Salt to the taste,

Three eggs.

Sift the meal before measuring and put the salt in it.
Add the milk, well-beaten yelks of the eggs, and melted
lard. Lastly, the well-beaten whites of the eggs. Put
into a well-greased tin pan, and bake in a moderate oven
for threerquarters of an hour.

 

     

THE KENTUCKY IIOL'D‘EWII’E.

HOMINY MEAL MUFFINS.

()m- quart of homiuy meal,

()ne honking >|~oonhil I-l' lilil1!I'y
(me lezixpiuiul'ul of salt,

Three eggs.

Seald the meal well aml stir in mill; enough to mak‘ a
stiff batter; ittlll the yelks ol‘ the eggs w<|ll beaten; salt;
lastly, the whites beaten to a l'roth. Warm aml grease the
molds, and bake in a well-heated oven thirty minutes.

GOOD EGG BREAD.

One quart of corn meal,

()ue tablespooouful of lard and butter,
()ne teluatpful of milk,

()ne teaspoouful of salt,

Three ('gS.

Pour a little boiling water over the meal to scald it;
athl the salt; stir in briskly the well-beaten yellis ol' the
eggs, then the milk alul lard aml butter melted; lastly,
the well—beaten whites of the e1:s.l$al\'e in a slow em;
nearly an hour.

BAKING POWDER BISCUITS.

()ne quart of llour,

'l‘hree teaspoouluh of baking powder,
One large. (am.kingrspoouful of butter,
()ue teaspoonful of salt,

()ne pint of milk.

Sift the flour, then put in the balling powder, salt and
butter; mix thoroughly with the hamls, and pour in the
milk. lloll only once, half an iuoh thick; cut with a his-
euit cutter, and bake twenty minutes in a. quiek own.
Begin to make these biscuits just half an hour before

    

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THE KENTUCKY HOUSEWIFE. 23

they are to be eaten, allowing ten minutes to mix them.
The dough should only be stifi enough to roll, so add more
milk if needed.

POUNDED BISCUIT.

One quart of flour,
One cooking-spoonful of lard and butter, mixed;
One teaspoonful of salt.

Sift the flour into a bowl, sprinkle the salt, then rub
in the lard and butter. Now add milk, or milk and water
enough for a stiff dough. Pound, or work, for fifteen or
twenty minutes. If the dough blisters, and snaps when
you pull it, it is worked enough. Roll, out, and stick with
a fork. Have a good oven; bake and brown nicely.

POUNDED BISCUIT—N0. 2.

One pound and a half of flour,

A quarter of a pound of lard,

One tcaspoonful of salt,

Ice water enough to make a stiff dough.

Mix thoroughly with the hands, and pound or work
until the dough blisters. Roll or shape with the hands,
or out and bake in a well-heated oven, but don’t bake too
quickly. Don’t forget to prick nicely with a small fork.

CREAM BISCUITS.

One pound of flour,
One pint of sweet cream,
Half a teaspoonful of salt.

Sprinkle the salt over the flour, mix in the cream with
the hands thoroughly, and pound or work until the dough
blisters. Shape or out, then prick as for pounded bis-
cuits, and bake in a well»heated oven.

 

  

24

THE KENTUCKY HOUSE WIFE.

CORN MEAL MUFFINS.

One pint of corn meal,

Two-thirds of a pint of sour milk,

One dessertspoonfnl of lard and butter mixed,
One saltspoonful of soda,

A little salt,

One egg.

Beat the soda in the milk until it foams. Put the salt
in the meal, add the milk, and beat well, then the lard
and butter melted. Lastly, the well—beaten egg. Bake
quickly in molds. If sour milk cannot be had, substi-
tute sweet milk, and a teaspoonful of baking powder.

RICE MUFFINS WITH CORN MEAL.

Five tablespoonfuls of corn meal,
Five tablespoonfuls of flour,

Five tablespoonfnls of well-boiled rice,
One tahlmptmnful of lard and butter,
One teaspoonful of baking powder,
One teaspoont‘ul of salt,

Two eggs.

Mix the meal and flour, with milk enough to make a
thin batter, add the well-beaten eggs, rice, melted butter,
lard and salt. Lastly, the baking powder. Bake quickly
in molds, in a well-heated oven.

GRAHAM MUFFINS.

One pint of sweet milk,

One teaeupl‘ul of Graham flour,

One Imeupful of white flour,

One large (.‘OUklllg-SPOI)Ilflll of butter,
Two teaspoonfuls of baking powder,
One egg and a little salt.

 

 

 

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 THE KENTUCKY IIOUSEWIFE. 25

Stir the flour in the milk, add the melted butter, salt,
and well-beaten egg. Mix thoroughly, and lastly, sift in
the baking powder. Bake quickly, in well-greased muf-
fin molds.

POP OVERS.

Two teaeupfuls of flour,

Two teacupfuls of sweet milk,

One teaspoonful of butter,

Half a teaspoonful of salt,

The yelks of two eggs, the whites of three.

Mix the milk and flour, then add the well-beaten yelks.
Beat well for five minutes, stir in t