CAKES.
BUCKWHEAT CAKES.
Do, dear James, mix up the cakes:
Just one quart of meal it takes;
Pour the water on the pot,
Be careful it is not too hot;
Sift the meal well through your hand,
Thicken well—don’t let it stand;
Stir it quick,—clash, clatter, clatter!
O what light, delicious batter!
Now listen to the next command:
On the dresser let it stand
Just three quarters of an hour,
To feel the gently rising power
Of powders, melted into yeast,
To lighten well this precious feast.
See, now it rises to the brim!
Quick, take the ladle, dip it in;
So let it rest, until the fire
The griddle heats as you desire.
Be careful that the coals are glowing,
No smoke around its white curls throwing;
Apply the suet, softly, lightly;
The griddle’s black face shines more brightly.
Now pour the batter on; delicious!
Don’t, dear James, think me officious,
But lift the tender edges lightly;
Now turn it over quickly, sprightly.
’Tis done! Now on the white plate lay it:
Smoking hot, with butter spread,
’Tis quite enough to turn our head!
JOHNNY CAKES.
Some talk of hoecake, fair Virginia’s pride!
Rich Johnny cake this mouth has often tried;
Both please me well, their virtues much the same;
Alike their fabric, as allied their fame.
Barlow.
A quart of sifted Indian meal, and a handful of wheat flour sifted; mix them; three eggs, well beaten; two tablespoonfuls of fresh brewer’s yeast, or flour of home made yeast, a teaspoonful of salt, and a quart of milk.
MUFFINS.
Friend, I am a shrewd observer, and will guess
What cakes you doat on for your favorite mess.
Armstrong.
Take a pint of warm milk, and a quarter pint of thick small-beer yeast; strain them into a pan, and add sufficient flour to make it like a batter; cover it over, and let it stand in a warm place until it has risen; then add a quarter of a pint of warm milk, and an ounce of butter rubbed in some flour quite fine; mix them well together; add sufficient flour to make it into a dough; cover it over. Let it stand half an hour; work it up again; break it into small pieces, roll them up quite round, and cover them over for a quarter of an hour, then bake them.