CORN BREAD--II
One cupful of corn-meal, a teaspoonful each of salt and baking powder, a tablespoonful of butter 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 butter last. Pour into a baking-pan and bake in a hot oven.
CORN MUFFINS--III
One cupful of corn-meal, two cupfuls of buttermilk, 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 buttered muffin-rings filled half full.
CORN AND RICE MUFFINS
Two cupfuls of buttermilk, 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 buttermilk mixed with the soda, then the meal.
Bake in buttered muffin-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 butter, 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 butter. 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 buttered 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 buttered shallow tin thirty-five minutes in a moderate oven.
CORN MUFFINS--IV
Beat two eggs very light, add one tablespoonful of melted butter, 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 buttered muffin-tins, and bake in a quick oven.
CORN DODGERS--IV
Two cupfuls of corn-meal, one cupful of sour milk or buttermilk, one pinch of salt, one teaspoonful of soda, one egg well beaten. Bake on a hot griddle.
CORN MUFFINS--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 buttered muffin-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 butter 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-buttered muffin-tins and bake.
FRUIT CORN MUFFINS
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 butter, 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-buttered muffin-pans for about twenty minutes.
CORN AND HOMINY MUFFINS
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 butter, one egg, well beaten, and one cupful of milk. Beat hard for five minutes, pour into buttered 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 butter, a pinch of salt, and two well-beaten eggs. Mix thoroughly and bake in a deep baking-dish, well buttered.
FLORIDA CORN BREAD
One cupful of buttermilk, one cupful of sweet milk, one half teaspoonful of soda, two eggs, one cupful of corn-meal, and one teaspoonful of salt. Mix the buttermilk, 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 butter. 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 buttered muffin-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 butter, 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-buttered 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 buttered pan and bake in the hottest kind of an oven. If the oven is right, they will be very light.
GRAHAM MUFFINS
Prepare like Rye Muffins, using Graham flour or meal instead of rye meal. A teaspoonful of caraway seed is sometimes added to Rye Muffins.
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 buttered baking-tin and bake a quarter of an hour in a quick oven.