Bake in gem pans in a quick
oven.
Darmody & McClures Premium Corn Meal should be used with these
recipes.
CORN BREAD. MRS. F. E. H. SELLERS.
One pint buttermilk, one pint corn meal, one pint flour, one
teaspoonful salt, two teaspoonfuls soda in milk, six tablespoonfuls
molasses, one egg. Bake in slow oven thirty minutes.
STEAMED CORN BREAD. MRS. CHAS. MOORE.
Two cupfuls new milk, two cupfuls Indian meal, one and one-half
cupfuls flour, two-thirds cupful New Orleans molasses, one scant
teaspoon soda. Mix flour, meal, and salt together thoroughly; then
add milk, and beat till smooth. Dissolve soda in molasses; add to
mixture; then put in buttered pan; steam three hours, setting steamer
over cold water. Put in oven fifteen minutes.
POTATO RUSKS. MRS. E. S. JORDAN.
Six good-sized potatoes cooked soft and then mashed, one-half cup
butter and one-half cup lard mixed, one cup sugar, one-half cup cooled
potato water, two tablespoons flour, one cup yeast. Mix the above;
let rise, and then beat three eggs; put in, and work up.
PENN RUSKS. MRS. A. C. AULT.
One large potato. Make sponge same as bread in the evening. In the
morning, add one pint of sweet milk, one cup white sugar, one-half cup
butter, and more flour. Let rise again; knead out soft; let rise
again; cut out; put in pans; let rise once more. Bake fifteen
minutes.
Best results obtained by using "ELECTRIC LIGHT FLOUR.
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