THE GEKESEE FARMER. 



63 



RN BREAD. 



ie editor of the American Agriculturist offered three 

 es, of $10, $5, aud $2, for the three best specimens of 



bread. There were two hundred and nineteen cpm- 

 tors ! It must have been rather a difficult matter for 

 judges to decide on the respective merits, as they had 

 ike into consideration the cheapness and little trouble 

 laking, as well as quality of the bread. The first, sec- 



and third prize loaves were made as follows : 

 [rst Prize Corn Bread.— Take 2 quarts of corn meal, 

 li about a pint of (thin) bread "sponge," and water 

 igh to wet it. Mix in £ pint of wheat flour and a 

 espoonfui of salt. Let it rise, and then knead well 

 >nd time. Bake 1\ hours, 

 his loaf was of beautiful form, cut light, and was of 



quality when three or four days old. Except in color 



difference in taste, it resembled a wheat flour loaf. 



Second Prize. — Mix 2 quarts of new corn meal with 3 

 its of warm water. Add 1 tablespoonful of salt, 2 ta- 

 'spoonfuls of sugar, and 1 large tablespoonful of hop 

 St. Let it stand in a warm place 5 hours to rise. Then 



| pint (or 1£- teacupfu's) of wheat flour and £ pint of 

 •m water. Let it rise again 1J hours; then pour it 

 ) a pan well greased with" sweet lard, and let it rise a 



minutes. Then bake in a moderately hot oven 1| 

 irs. It is best when hot. 



'his was a beautiful, almost crustless loaf, of a pleasant 

 jetish taste, and good quality. The bottom part was a 

 le heavy, as if not baked quite enough, or not raised 

 Bcieutly, but a commendable bread, and rather more 

 atable than the previous one. 



rHiRD Prize.— Take 2 quarts of white corn meal, 1 ta- 

 spoonful of lard, 1 pint of hot water. Mix the lard in 

 ter; stir it well, that it may get heated thoroughly, and 

 1 i pint of cold water. "When the mixture is cool 

 mgh, add 2 well-beaten eggs, and 2 tablespoonfuls of 

 ne'-made yeast. Bake 1 hour iu a moderately heated 

 in. If for breakfast, make over night. 

 fnis, owing to the whiteness of the meal, and the light- 

 is of the texture, as well as the general appearance of 

 i loaf, greatly resembled the ordinary loaf of wheaten 

 >ad on our tables, and is worthy of general adoption, 

 ere eggs are sufficiently plentiful. 



the third prize loaf was of the best quality, and the 

 ;t prize was the poorest. But as the latter was the 

 >apest, it received the prize. The third prize receipt 

 pears to us excellent. 



A. prize of $4 was also offered for the best and cheapest 

 rn cake. This was awarded to a cake made as follows : 

 First Prize Cake.— Take S teacupfuls of corn meal, 1 

 icupful of wheat flour, 2 tablespoonfuls of brown sugar, 

 teaspooufuls of cream of tartar, and 1 teaspoonful of 

 It. Mix well together while dry. Add 1 teaspoonful of 

 da (or saleratus) dissolved iu warm water. Mix the 

 lole to a thin batter, and bake in a quick oven, | hour, 

 ie same batter will bake quicker in patty pans, or on a 

 iddle, like buckwheat cakes. 



A discretionary premium of $2 for the best corn meal 

 ,ke of any kind, without regard to cost or trouble, was 

 varded to a cake made as follows ; 



Best Corn Meal Cake or any Kind.— Take eight eggs 

 id their weight iu powdered sugar; the weight of six 

 'gs Indian meal, J lb. butter and 1 nutmeg. Beat the 

 Sites and the yolks of the eggs separately, adding the 

 bites last. Bake 1 hour. 



The Committee also call attention to a cake or pudding 

 suitable for breakfast, made as follows: 



Take 2 cups corn meal, 1 cup wheat flour, 1 teaspoonful 

 salt, 2 teaspooufuls cream of tartar, 1 teaspoonful soda, 3 

 eggs, 3 tablespoonfuls sugar, 1£ pints milk, and 1 table- 

 spoonful butter. Rub meal, flour, salt soda and cream of 

 tartar through a sieve, which will mix them thoroughly. 

 Then beat the eggs and sugar together, adding to them 

 the butter melted. Next add the milk, and last of all stir 

 in the previously mixed meal, flour, salt, soda and cream 

 of tartar. Bake immediately aud rapidly (to secure the 

 escaping gas). Twenty minutes will finish it in a brisk 

 oven. 



ORIGINAL DOMESTIC RECEIPTS. 



Contributed to the Genesee Fanner. 



Turtle Soup From Beans.— Take 3 pints of black 

 Spanish beans, put them in a pot with the proper quanti- 

 ty of water, boil them until thoroughly cooked, then dip 

 the beans out of the pot and press them through a collan- 

 der. Then return this flour of the beans thus pressed, 

 into the pot in which they were boiled, tie up in a cotton 

 cloth some thyme and let it boil in the mixture, add a lit- 

 tle butter, and season with salt, pepper, parsley, sweet 

 basil and sweet majorum. Have ready force-meat balls, 

 4 hard-boiled eggs, quartered, and add to the soup, to- 

 gether with a sliced lemon— and wine to your taste just 

 upon serving the soup. This will approach so near in 

 flavor to the real turtle soup that few would be able to 

 distinguish the difference. 



Election Cake. — 4 pounds of flour, 2 pounds of sugar, 

 2 pounds butter, 1 quart of warmed milk, and a tumbler 

 of home-made yeast. Stir the butter and sugar together, 

 and after putting in the yeast put in half the mixture of 

 butter and sugar, and rub all thoroughly into the flour, 

 wetting it with the quart of milk. Set it at least six hours, 

 then add the remainder of the butter aud sugar, and rais- 

 ins and mace, and let the whole stand over night. Then 

 take out and put in the baking pans, let it stand a short 

 time and bake in a slow oven. This is truly an economi- 

 cal cake when eggs are dear. The ladies will always find 

 this a great favorite with gentlemen. 



Cup-Cake, the Nicest Kind. — 1 up of butter, 2 of 

 sugar, 3 of flour, the whites of 8 eggs, 1 cup of sweet milk, 

 2 tea spoonfuls cream of tartar, 1 (small) of soda. The 

 cream of tartar to be put in the flour, and soda in the 

 milk. Stir in the milk and flour the last thing, alternately, 

 and put in the oven immediately. For cocoa nut cake 

 grate one cocoa nut and add to it — or a pound of blanched 

 almonds, and extract of bitter almond and a glass of 

 brandy, will make delicious almond cake. 



A Delicate Kind of Fried Cake.— 1 cup of pul. sugar, 

 one of sweet milk, 2 eggs, 1 table spoonful butter, 1 of 

 cream of tartar and 1 tea spoonful of soda. Rub your 

 cream of tartar on the flour— soda in the milk. Have 

 sufficient flour to make a spongy paste, and roll to the 

 thickness of less than half an inch. Then fry them with 

 great care— aud they make a most delicious cake. 



Apple Puddings.— To a quart of stewed and strained 

 apples add a piece of butter as large as an egg, sweeten 

 well, and adfl six eggs well beaten, nutmeg or lemon for 

 flavor. Make a nice patty and cover three or four deep 

 baking plates, and fill with the prepared apple. This 

 makes a very delicious pie or pudding, it is best cold. 



