sommers@topaz.ARPA (Liz Sommers) (03/05/85)
(I'm gonna go snort me some lines of text.)
From "The Yankee Cookbook"
Imogene Wolcot
Coward McCann Inc., 1939
Rhode Island Jonnycake
1 C Rhode Island white jonnycake cornmeal, not bolted.
(Water ground if you can get it)
1 tsp salt
1 C boiling water
1/2 C milk (about)
Add salt to conrmeal; scald with boiling water until every grain
swells; add milk very gradually until batter is a little thicker than
ordinary pancake batter. Bake on slightly greased skillet, allowing
more time than for frying griddle cakes. Let cakes cook thoroughly
on one side before turning. Turn so that cakes are golden brown on
both sides. Makes 16 small cakes.
" Rhode Island jonnycakes are NOT easy to make. The trick is
to get the batter thin enough so that cakes will be about 1/8 inch
thick, yet not too thin, or it will be difficult to turn the cakes.
The batter should just start to spread when it touches the hot
skillet. It is worth experimenting, for the result is a delicate
satisfying cake. Some Rhode Islanders add a teaspoon of sugar to
the above recipe; some use all water and no milk; some use evaporated
milk. Serve with butter only if you are a native son; otherwise
serve with butter and maple syrup.
A true Rhode Islander would not dream of using an 'h' in
jonnycake... It is said of Rhode Island jonnycakes that they were
served as a matter of course for breakfast, midday dinner was
considered incomplete without them, and if a wife wished to give her
husband a special treat for supper she served jonnycakes."
New Bedford Johnnycake
Follow recipe for Rhode Island Jonnycake adding 2 tablespoons flour
and 1 tablespoon sugar to the cornmeal.
--
liz sommers
uucp: ...{harvard, seismo, ut-sally, sri-iu, ihnp4!packard}!topaz!sommers
arpa: sommers@rutgers