1063 
RURAL NEW-YORKER 
Tennessee Corn and Rye Notes 
Part II. 
Virginia Griddle Cakes.—Sift one 
quart of meal in mixing pan, add one 
half oup of flour, and one tea-spoonful 
of salt. Warm a pint and one half of 
.sweet milk; when simmering, take it 
from stove and add one cup or less of 
butter, stir until butter is melted and 
mixed with milk. Then add to meal a 
little at a time, stir well. Allow mixture 
to cool while you beat four eggs light, 
^ add eggs slowly to mixture and beat 
well until bateer is light. If too stiff, 
add more milk. Bake on hot well- 
greased griddle by dipping out a large 
spoonful to a cake. Let brown ou one 
side. With a cake turner flop over to 
other side, using care not to burn, as 
the eggs make them easily scorched. 
These are nice for breakfast. 
Breakfast Muflin.s.—Sift one quart 
of meal and one pint of wheat flour. 
Add one teaspoon of salt; beat whites 
and yolks of four eggs separately, stir 
the yolks into three pints of .sweet 
milk. Mix meal and milk slowly, beat 
well, then add the stiffly beaten whites. 
Stir well, pour in well buttei-ed muffin 
l)ans. nad bake in a hot oven. For 
added lightne.ss a scant teaspoouful of 
soda dissolved in warm water may be 
added at the last. 
Rye Mush.— To make a smooth rye 
mush .sift a quart or more of rye meal 
into a pan and gradually pour in suf¬ 
ficient cold water to make a thick bat¬ 
ter, stirring it hard with spoon and 
pressing out the lumps against side of 
pan. Add a pinch of salt. The batter 
must be so thick you can hardly stir it 
at the last to remove* lump.s, then thin 
with more water. Pour into mmsh ket¬ 
tle and stir until it boils well, then sim¬ 
mer slowly until ready to .serve. I use a 
double boiler for this. It is considered 
helpful for dvsi)e]jtics, and is not bad 
eating served wih rich cream, butter or 
honey, maple syrup and butter. 
Rye and Meal Bread.—Sift two 
quarts of meal and two quarts of rye 
flour in a large pan. Add half a 
teaspoonful of salt. Mix half pint of 
cooking molas.ses with half a pint of 
warm water; then add to this half a 
pint of liquid yeast. Make a hole in 
center of meal, pour in mixture, and 
with a fork work in a portion of meal 
around hole to form a thick batter. 
Sprinkle the to]) well with rye flour, 
wrap in a thick cloth and set in a 
warm place, when light and cracked on 
.surface, which should be in about 
houi\s, add by degrees about one pint of 
warm water, mixing in the mass to form 
a stiff dough. Keep hands flowered and 
add lye flour to dough as you knead it. 
Knead and work well for 40 minutes. 
Place in a well-floured bake pan. 
Sprinkle with flour and let ri.se again. 
Have the oven hot and as soon as 
raised set in the oven, bake slowly about 
two hours. When done, remove from pan, 
wrap in a cloth wrung out of cold water, 
and set on end until cold. 
rornmeal Pone.—Sift to-ether fi mi- 
quarts of meal and one pint of wheat 
flour. Add one heaping tahiespoonful 
of salt. Make hole in center, add half a 
pint of .strong fresh yeast and one quart 
of warm water which has been well 
mixed. Stir in sufficient of meal around 
edge to make a thin batter. Cover top 
with flour, set in a warm place to rise. 
When it is light and cracked on surface, 
work in the dry meal, adding more warm 
water as nei'ded to make stiff dough. 
Knead well, form in a round lump, cover 
with flour and let ri.se again about half 
an hour. Flour the pastry board, divide 
the dough in riyo portions. Make into 
loaves, place in floured pan nad bake 
imnu'diately. It will require about two 
hours to bake thoroughly. 
:\rK.s. 1). B. p. 
Culinary Helps 
I like to serve salad when I have com¬ 
pany, and our family are very fond of a 
fruit salad whose principal ingredient is 
chopped apples. But when the mi.sti'ess 
of the house is cooking and serving the 
meal without any help, if she has to 
prepare ingredients for salad at the last 
moment when she has a thousand and 
one other things to do, it is simply “the 
last straw.” I think any woman who 
has been through the experience will 
agree with me. On account of the fact 
that apples when paied become brown 
very quickly, so that I could not pre- 
imre them beforehand, this particular 
salad was not served very often on my 
table until I discovered a little secret 
that keeps my chopped apples white for 
an hour or so. It is very simply accom¬ 
plished by squeezing the juice of a lemon 
over them after they are chopped. As 
this makes the salad more acid, less vin¬ 
egar .should be used in the dressing. 
Another hint I want to pass on to the 
despairing cook who finds her custard 
has curdled just on the occasion when 
she particularly wanted it to be smooth 
and velvety. When this occurs, don’t de¬ 
spair, simply whip the mixture for a few 
moments with a Dover egg-beatei-, and 
you will find that the custard will be' 
smooth, and a credit to any cook. 
MK,S. (UARr.E.S JOHNSTON. 
Old-fashioned Rye and Indian Bread 
Why not publish a recipe for the 
mixed rye and corn bread referred to 
ou page 1125? c. w. n. 
The following is an old recipe for “rye 
and Injun.” Set a potato , sponge by 
boiling four fair-sized potatoes, mashing 
while hot, adding to potatoes a table¬ 
spoonful each of shortening and white 
sugar. Beat smooth; add gradually l'^^ 
pint lukewarm water, beating smooth; 
strain through a colander ou a pint of 
sifted wheat flour. When the batter is 
perfectly smooth, add half a cake of com¬ 
pressed yeast, dissolved in four table¬ 
spoonfuls lukewarm water. Let the 
sponge stand till light (four to six 
hours), then sift together two cupfuls of 
rye flour with one of Indian meal, a 
teaspoouful of salt, even teaspoonful of 
soda. Make a hole in the middle and 
pour in the sponge; when thoroughly 
mixed pour in half a cupful of molasses. 
If too thin, add more rye flour. Knead 
till very light, set aside in a covered 
bread bowl, and let it ri.se six hours. 
Work 10 minutes more, make into loaves, 
and when light bake in a slow oven for 
three hours. Cover with paper for the 
first two hours. Of course the old-fash¬ 
ioned “rye and Injun” was baked in a 
stone or brick oven. 
“Pa?” “Well, my son?” “Pa, after 
.-in army hu.s shelled the enemy do they 
eat the colonels?”—Credit Lost. 
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