Johnny Cake
INGREDIENTS for small cake.-A teacupful of yellow Indian meal, a teacupful of flour, a teacupful of water, a teacupful of milk, a large tablespoonful of moist sugar, a dessertspoonful of baking powder, 2 eggs, a little salt, and any flavouring that may be liked, such as a few drops of vanilla or lemon essence.
AVERAGE COST, 5d.
The milk, water and eggs, with the flavouring, should be put in one bowl, and the flour, meal, sugar, baking powder and salt in another. Mix the contents each bowl separately, then put them together, and again mix well. Butter a tin and pour in the mixture, and put in a hot oven at once or the cake will not be light, Bake for about an hour.
TIME.- hour to bake the cake.
SEASONABLE at any time, particularly for a hot cake for breakfast.
JUMBLES.
Julienne, Soup à la.-INGREDI- ENTS for soup for 8 persons.-lb. of carrots, 1/2 lb. of turnips, 1/4 lb. of onions, 2 or 3 leeks, 1/24 head of celery, 1 lettuce, a little sorrel and chervil, if liked, 2 oz. of butter, 2 quarts of stock. AVERAGE COST, 2s.
Cut the vegetables into strips of about 14 inch long, and be particular they are all the same size, or to some will be hard whilst the others will be done to a pulp.
Cut the lettuce, sorrel, and chervil into larger pieces; fry the carrots in the butter, and pour the stock boiling to them.
When this is done, add all the other vege tables and herbs, and stew gently for at least an hour. Skim off all the fat, pour the soup over thin slices of bread, cut round about the size of a shilling, and serve.
TIME.-1 hour.
STRIPS OF VEGETABLE.
SEASONABLE all the year.
Note. In summer, green peas, asparagus-tops, French beans, &c., can be added. When the vegetables are very strong, instead of frying them in butter at first, they should be blanched, and afterwards simmered in the stock. The vegetables sold ready for Julienne in a condensed form by Chollet and Co., 134, Fenchurch Street, save a great deal of trouble, and are almost equal in flavour to fresh vegetables.