At night, when it is very light, add the flour, spices, and eggs. Set the pan in a moderately warm place for a second rising. Early next morning add the fruit, the wine, the grated peel of a lemon, and half a teaspoonful of extract of rose. Pour into pans lined with buttered paper. Let them stand an hour or until light. This receipt makes seven loaves, which require to bake from an hour to an hour and a half, according to oven.
A half teaspoonful of soda dissolved in a little warm water, and stirred into the batter just before it is put into the pans, is an improvement.
INSTANTANEOUS FROSTING
To the white of an unbeaten egg add a cupful and a quarter of pulverized sugar, and stir until smooth. Add three drops of rose-water, ten of vanilla, and the juice of half a lemon. It will at once become very white, and will harden in five or six minutes.
Chapter IX
Part I
DISTINCTIVELY SOUTHERN DISHES
The dishes in which the South excel, and which may be called distinctive to that section, are those made of cornmeal, of gumbo or okra, and those seasoned with sassafras powder or twigs. The Cornmeal. The cornmeal used in the South is white and coarse-grained (it is called there water-ground), and gives quite a different result from that which is finer in grain and yellow in color, which is usually sold at the North. The Hoe. The hoe used for baking corn-cakes is an article made for the purpose, and not the garden implement usually associated with the name.