The Myrtle Reed Cook Book Part 21

CORN BREAD--II

One cupful of corn-meal, a teaspoonful each of salt and baking powder, a tablespoonful of b.u.t.ter or lard, melted, three eggs and a cupful and a half of milk. Mix the salt with the meal, beat the eggs, mix with the milk and pour over the meal, then sift in the baking powder, beat hard, and add the melted b.u.t.ter last. Pour into a baking-pan and bake in a hot oven.

CORN m.u.f.fINS--III

One cupful of corn-meal, two cupfuls of b.u.t.termilk, a pinch of salt, one teaspoonful of soda, one egg, and a tablespoonful of melted lard.

Beat the eggs, add the soda to the milk and lard, then mix with the meal. Bake in hot b.u.t.tered m.u.f.fin-rings filled half full.

CORN AND RICE m.u.f.fINS

Two cupfuls of b.u.t.termilk, one cupful of white corn-meal, one teaspoonful of soda, a pinch of salt, one egg, half a cupful of cream, and half a cupful of boiled rice. Mash the rice, add the salt, egg, and cream, then the b.u.t.termilk mixed with the soda, then the meal.

Bake in b.u.t.tered m.u.f.fin-pans in a quick oven.

BREAKFAST CORN BREAD

Two cupfuls of corn-meal, two cupfuls of sifted flour, one tablespoonful of sugar, one tablespoonful of lard or b.u.t.ter, one teaspoonful of salt, three teaspoonfuls of baking powder, two cupfuls of milk, and three eggs well beaten. Sift the dry ingredients and rub in the cold b.u.t.ter. Beat the eggs separately, the yolks with the milk, then the dry ingredients, and add the whites of the eggs last. Bake about half an hour in b.u.t.tered shallow pans.

APPLE JOHNNY CAKE

Mix two cupfuls of corn-meal with half a cupful of sugar, a pinch of salt, and a teaspoonful of cream of tartar. Dissolve half a teaspoonful of soda in a cupful and a half of milk, stir in, and add three peeled and cored apples sliced very thin. Bake in a b.u.t.tered shallow tin thirty-five minutes in a moderate oven.

CORN m.u.f.fINS--IV

Beat two eggs very light, add one tablespoonful of melted b.u.t.ter, three tablespoonfuls of corn-meal, one teaspoonful of brown sugar, one heaping tablespoonful of flour, half a teaspoonful of baking powder and one cupful of milk. Mix thoroughly, pour into b.u.t.tered m.u.f.fin-tins, and bake in a quick oven.

CORN DODGERS--IV

Two cupfuls of corn-meal, one cupful of sour milk or b.u.t.termilk, one pinch of salt, one teaspoonful of soda, one egg well beaten. Bake on a hot griddle.

CORN m.u.f.fINS--V

One cupful of yellow corn-meal, one cupful of flour, one heaping tablespoonful of sugar, one heaping teaspoonful of baking powder, one egg, well beaten, one cupful and a half of sweet milk, and a pinch of salt. Beat hard and bake in well b.u.t.tered m.u.f.fin-pans.

CORN PUFFS

Sift together one and two thirds cupfuls of flour, one cupful of meal, and two level teaspoonfuls of baking powder. Rub two tablespoonfuls of b.u.t.ter to a cream with three tablespoonfuls of sugar, add three well-beaten eggs and two cupfuls of milk. Combine mixtures, beat thoroughly, pour into well-b.u.t.tered m.u.f.fin-tins and bake.

FRUIT CORN m.u.f.fINS

Two cupfuls of yellow corn-meal, one cupful of flour, two tablespoonfuls of sugar, a pinch of salt, two teaspoonfuls of baking powder, one tablespoonful of melted b.u.t.ter, two eggs, well beaten, one and one half cupfuls of milk, and one cupful of fruit. Dates, figs, prunes, or other fruits may be used. Stones should be removed and the fruit cut fine. Bake in well-b.u.t.tered m.u.f.fin-pans for about twenty minutes.

CORN AND HOMINY m.u.f.fINS

Mash one cupful of cold boiled hominy with one cupful of corn-meal.

Add a pinch of salt, a tablespoonful of sugar, a teaspoonful of baking powder, a tablespoonful of melted b.u.t.ter, one egg, well beaten, and one cupful of milk. Beat hard for five minutes, pour into b.u.t.tered gem-pans, and bake fifteen or twenty minutes in a hot oven.

SOFT CORN BREAD

One cupful of corn-meal, one cupful of sour milk, a pinch of soda, one cupful of sweet milk, a tablespoonful of melted b.u.t.ter, a pinch of salt, and two well-beaten eggs. Mix thoroughly and bake in a deep baking-dish, well b.u.t.tered.

FLORIDA CORN BREAD

One cupful of b.u.t.termilk, one cupful of sweet milk, one half teaspoonful of soda, two eggs, one cupful of corn-meal, and one teaspoonful of salt. Mix the b.u.t.termilk, sweet milk, and soda together, and when the soda is thoroughly dissolved, pour the milk over the beaten eggs. Add the corn-meal and beat thoroughly. Spread lard over the bottom and sides of the baking-tin, place in the oven until very hot, then pour in the batter and bake in a quick oven until a delicate brown.

CHARLESTON BREAKFAST CAKE

Beat together one cupful of sugar and one tablespoonful of melted b.u.t.ter. Add two eggs, beaten very light, a pinch of salt, a grating of nutmeg, and one cupful of milk. Sift in two cupfuls of flour and three level teaspoonfuls of baking powder. Bake in hot b.u.t.tered m.u.f.fin-tins or in a shallow baking-pan.

DATE GEMS

One cupful of dates, seeded and chopped fine, two cupfuls of milk, two tablespoonfuls of melted b.u.t.ter, one heaping teaspoonful of baking powder, three cupfuls of flour, and one egg well beaten. Mix the egg and milk, sift the dry ingredients together, add the chopped dates, and combine mixtures. Beat hard and bake in well-b.u.t.tered gem-irons for about twenty minutes. Figs or prunes may be used instead of dates.

GRAHAM BISCUIT

Three cupfuls of Graham flour, one cupful of white flour, three cupfuls of milk, two tablespoonfuls of lard, one heaping tablespoonful of sugar, a pinch of salt and two heaping teaspoonfuls of baking powder. Mix and bake like Baking Powder Biscuits.

GRAHAM PUFFS

Two cupfuls of Graham flour, four cupfuls of boiling milk, and a teaspoonful of salt. The dough should be as soft as it can be handled.

Roll an inch thick, cut into circles, arrange on a b.u.t.tered pan and bake in the hottest kind of an oven. If the oven is right, they will be very light.

GRAHAM m.u.f.fINS

Prepare like Rye m.u.f.fins, using Graham flour or meal instead of rye meal. A teaspoonful of caraway seed is sometimes added to Rye m.u.f.fins.

GRAHAM DROP CAKES

Sift together a cupful and a half of Graham meal, half a teaspoonful each of salt and soda, and a quarter of a cupful of brown sugar. Add enough sour milk to make a stiff batter. Drop by spoonfuls on a b.u.t.tered baking-tin and bake a quarter of an hour in a quick oven.