A Virginia Hoe Cake
Pour warm water on a quart of Indian meal, stir in a spoonful of lard or
butter, some salt, make it stiff, and work it for ten minutes, have a
board about the size of a barrel head, (or the middle piece of the head
will answer,) wet the board with water, and spread on the dough with
your hand, place it before the fire, prop it aslant with a flat-iron,
bake it slowly, when one side is nicely brown, take it up and turn it,
by running a thread between the cake and the board, then put it back,
and let the other side brown. These cakes used to be baked in Virginia
on a large iron hoe, from whence they derive their name.
Batter Bread with Yeast.
Rub a piece of butter the size of an egg, into a quart of com meal, add
a little salt, make it in a batter with two eggs and some new milk, add
a spoonful of yeast, set it by the fire an hour to rise, butter little
pans, and bake with a quick heat.
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