User:Chefamateur/What Mrs. Fisher Knows About Old Southern Cooking

Maryland beat biscuits

 * 1 qt. flour (1.1 L)
 * 1 t. salt (5 mL)
 * 1 T. lard (15 mL)
 * 1/2 T. butter (7.5 mL)


 * Add salt to flour. Dry rub the lard and butter into the flour until well creamed.  Add water gradually while mixing until dough is stiff.  Put dough on a pastry board and beat until perfectly moist and light.  Roll dough until 1/3 in. (0.8 cm) thick.

Egg rolls

 * 1 qt. flour (1.1 L)
 * 1/2 T. butter (7.5 mL)
 * 2 eggs, lightly beaten
 * 6 T. water (90 mL)
 * 6 T. sweet yeast (90 mL)
 * 1 t. salt (5 mL)


 * Mix everything together as a sponge, then let rise overnight. Knead the sponge with dry flour, but not too stiff.  Make into rolls and put them in a pan.  Bake slowly.

Breakfast cream cake

 * 4 eggs, lightly beaten
 * 2 T. cream (30 mL)
 * 3/4 c. milk (177 mL)
 * 1 pt. flour, sifted (550 mL)
 * 1/2 t. salt (2.5 mL)


 * Mix well cream, milk, and eggs together. Gradually add flour and salt until thoroughly mixed.  Pre-heat baking tray, then bake about 10 minutes.

Waffles for breakfast

 * 2 eggs, lightly beaten
 * 2 c. buttermilk (473 mL)
 * 1.5 pt. flour (775 mL)
 * 1 t. soda (5 mL)
 * 1 T. butter (15 mL)
 * 1 t. salt (5 mL)


 * Mix well buttermilk, flour, soda, butter, and salt. Add eggs.  Use perfectly hot and greased well waffle-iron.  If baking, melt butter before mixing in the flour.

Flannel cake

 * 1 qt. flour (1.1 L)
 * 3 T. yeast (45 mL)
 * 1 t. salt (5 mL)
 * 1 T. soda (15 mL)


 * Make flour, yeast, and salt into a batter. Let rise overnight.  Before frying on a griddle, add soda into the batter and mix well.

Sally Lund

 * 1 qt. flour (1.1 L)
 * 1/4 lb. butter (115 g)
 * 1 t. salt (5 mL)
 * 5 eggs, very lightly beaten
 * 6 T. milk (90 mL)
 * 3 T. yeast (45 mL)


 * Perfectly rub butter into flour while dry. Add salt, eggs, milk, and yeast into flour and stir as you would a pound cake.  Let rise overnight.  Then, beat until light as a cake.  Put into a greased pan and let rise a second time.  Bake.

Breakfast corn bread

 * 3/4 c. rice, boiled until soft (177 mL)
 * 1 c. + 2 T. corn meal (266 mL)
 * 1 t. salt (5 mL)
 * 1 T. lard or butter (15 mL)
 * 3 eggs
 * 6 T. milk (90 mL)


 * While the rice is hot, mix it into the corn meal. Then, mix in salt, lard or butter, eggs, and milk.  Bake.

Corn egg bread

 * 2 eggs, very lightly beaten
 * 1 pt. corn meal (550 mL)
 * 1 c. buttermilk (236 mL)
 * 1 t. soda (5 mL)
 * 1 T. lard or butter, melted (15 mL)


 * Mix well everything together. Bake.

Plantation corn bread or hoe bread

 * 1/2 T. lard (7.5 mL)
 * 1 pt. corn meal (550 mL)
 * 3/4 c. water, boiling (177 mL)
 * 1 t. soda (5 mL)


 * Sift soda into corn meal. Add lard and water.  Bake on a hot griddle.

Light bread

 * 1/2 T. baker's yeast (7.5 mL)
 * 2 qt. flour (2.2 L)
 * 1 t. salt (5 mL)
 * 2 t. lard or butter (10 mL)


 * Dissolve yeast in some warm water. Mix with remaining ingredients to make dough until soft and spongy.  Let rise overnight in a warm place.  The next morning, work until warm and light, adding flour when necessary.  Put into a baking pan.  Let rise again.  Bake.

Gold

 * 1 doz. eggs' yolks, very lightly beaten
 * 1 lb. butter (460 g)
 * 1 lb. powdered sugar (454 g) [about 3 3/4 c. (836 mL)]
 * 1 lb. flour (454 g) [about 3 3/4 c. (836 mL)]
 * 2 t. yeast (10 mL)
 * 6 T. milk (90 mL)
 * 1 lemon's zest and juice


 * Rub butter and sugar together until very lightly creamed. Beat egg yolks, then add them to the creamed mixture.  Beat anew until light.  Sift yeast into flour.  Add flour to creamed mixture.  Add milk, then stir hard and fast until light.  Grate the lemon peel and add the lemon juice into the batter and stir well.  Bake.

Silver

 * 1 doz. eggs' whites, very lightly beaten
 * 1 lb. butter (460 g)
 * 1 lb. powdered sugar (454 g) [about 3 3/4 c. (836 mL)]
 * 1 lb. flour (454 g) [about 3 3/4 c. (836 mL)]
 * 2 t. yeast (10 mL)
 * 6 T. milk (90 mL)
 * 2 t. almond or peach extract


 * Rub the butter and sugar together until creamed very light. Add the beaten egg whites, then beat all together until very light.  Sift the yeast into the flour, then add the flour into the creamed mixture.  Add milk, then mix.  Add flavoring, then beat very quickly until very light.  Put into a greased pan.  Bake gradually.

Almond

 * Prepared the same as gold and silver cakes, except take 3/4 c. almonds (177 mL), scald in hot water, then peel off shells with a cloth. Split or chop almonds.  Use either eggs' yolks or whites.

Feather

 * 3/4 c. butter (173 g)
 * 3/2 c. flour (177 mL)
 * 3/2 c. sugar (177 mL)
 * 2 t. yeast (10 mL)
 * 3/4 c. milk (177 mL)


 * Cream butter and flour together. Mix sugar, yeast, and milk into flour with a spoon.  Bake in a greased tin.

Sponge

 * 1 doz. eggs, separated
 * 12 eggs' worth weight of sugar
 * 6 eggs' worth weight of flour
 * 1 lemon's zest and juice


 * Grease baking pan and and place white paper in its bottom. Beat very lightly egg yolks with the sugar.  Beat very lightly the egg whites and add into this mixture.  Add lemon zest and juice.  Stir lightly the flour into this mixture.  Immediately put into prepared pan.  Bake at medium heat.

Fruit

 * 1 lb. flour, sifted and browned (454 g) [about 3 3/4 c. (836 mL)]
 * 1 lb. citron, sliced very small (454 g)
 * 1 lb. raisins, sliced very small (454 g)
 * 1 lb. currants, washed and dried
 * 3/4 c. almonds, chopped fine (177 mL)
 * 1 T. powdered cinnamon (15 mL)
 * 1/2 t. mace (2.5 mL)
 * 1 T. allspice (15 mL)
 * 1/2 t. ground cloves (2.5 mL)
 * 2 c. molasses (473 mL)
 * 1/2 c. brandy (117 mL)
 * 1 lb. butter (460 g)
 * 1 lb. sugar (454 g) [about 3 3/4 c. (836 mL)]
 * 1 doz. eggs, separated


 * Beat egg yolks and whites separately until very light. Mix remaining ingredients.  Bake.