Baptist Cake (1925)

[Bapopik at AOL.COM]

R U A CONNECTICUT YANKEE?
(...)
14.  What are Baptist Cakes?  Rum Cherries?  Indian Pudding?  Head cheese?
Bean Porridge?
--YANKEE magazine, August 1937, pg. 21

   DARE has 1931-1933.  Gotta do something for those ADS people in the Nutmeg
State.


EVERYBODY'S COOK BOOK:
A COMPREHENSIVE MANUAL OF HOME COOKERY
COMPILED FROM THE RECORDS OF THE SCHOOL OF HOUSEHOLD SCIENCE AND ARTS, PRATT
INSTITUTE
edited by Isabel Ely Lord
New York: Henry Holt and Company
Copyright 1924
December, 1925

Pg. 110:
      _FRIED SMALL BREADS_
   Bread dough (raised ready to bake) may be fried in deep fat and served
hot.  Small irregular pieces may be torn off or the dough rolled about 1/8
in. thick, cut in strips (2 to 3 in. wide) and then in squares or diamonds.
In the latter case, cover and let stand in a warm place 10 or 15 min.  Fry
(deep fat) a delicate brown (about 4 min.).
   These are served as hot bread for breakfast with butter and if liked a
syrup.  They are also served in Milk Sauce, when they are called Baptist
Cakes.
_Variation._  Panfry in  1/2 in. fat (1 to 2 min.).