BREADS.
Reading edition
Contributed by Mr. Barclay Johnson, Stafford, Pa.
“Good bread, and good drink, a good fire in the hall, Brawer, pudding and sauce, and good mustard with all, Beef, mutton and pork, shred pies of the best, Pig, veal, goose and capon, and turkey well drest. Cheese, apples and nuts, jolly carols to hear, Ah these, in the country, are counted good cheer!”
GOOD BREAD UNDER ANY CIRCUMSTANCES.
If bread is the “staff of life,” the Southern housekeeper has many and a great variety. They are troublesome in a way, as they require while rising to be moved from one warm place to another in winter, or cold place in summer. The old negro cooks would often declare: “They sutinly did have to nuss dat bread last night,” meaning that the temperature varied and they got up to put the bread in a cooler or warmer place. Some years ago a party of young men went on a hunting trip, taking with them an old negro cook John. They were Southern men, who considered hot bread for breakfast a necessity. Morning after morning they would sit down to breakfast to heavy bread, so they told John he must do better. John was much impressed, so the next morning, although the night had been unusually cold, the rolls were light. “Why, John,” they exclaimed, “these rolls are fine.” “Yes, Sar,” said John, “I made up my mind I want gwine to have no more trouble, so I done tuk dat brade to bade wid me and done kiver it up jest like I done myself.”
Sue Mason Maury Halsey.