3 eggs, beat yoke and white separate, mix sweet milk with yolks of eggs, stir flour in gradually, tablespoon warm butter, 2 level teaspoons of baking powder, a pinch of sugar and salt, then ready to bake put in whites of eggs. Have waffle iron very hot.
Mr. John Gregg.
Graham Bread.
1 pint bread sponge, 1 cup molasses, 1 quart Graham flour. Put a teaspoon of soda and one of salt, also a teaspoonful of lard in a cup and fill it up with hot water—mix all with the sponge and let it stand two hours—then make into two loaves put in pans and let it stand one hour, then bake.
Mrs. E. L. Stone.
Graham Tea Cake.
1 egg,½ cup of sugar, 1 cup Graham flour, 1 cup white flour, 1 cup milk, 2 heaping teaspoonsful of baking powder. Mix as you would a cake. Bake in cake tins in a quick oven, and serve hot.
C. S. C.
Boston Brown Bread.
1 cup corn meal, 2 cups rye meal, 1 cup molasses, 1¾ cups buttermilk, 1 teaspoonful soda dissolved in a little boiling water, little salt. Steam 8 hours in a well buttered mould which should be but half full.
Mrs. H. T. Cook.
Boston Brown Bread.
1 cup molasses (New Orleans), 1 teaspoonful soda dissolved in molasses, 3 cups of corn meal, 2 cups rye meal, 1 egg, a little salt, 1 cup cold water or milk. Bake or steam three hours, (steaming preferred).
S. S. G.
Hominy Balls.
2½ cups of fine hominy to 3 quarts of water, boil one hour, or until thoroughly cooked, then take 5 cups of boiled hominy, 1 cup milk, 3 eggs, 4 tablespoonsful of sugar, 1 pint of flour, 1 pint cracker crumbs. Mix all together putting in only a part of the rolled crumbs, reserving the remainder to roll the balls in. Fry like doughnuts.
S. S. G.
Corn Bread.
1 pint corn meal, 1½ pint sweet milk, 3 eggs, salt, a little baking powder.
Miss Rhein.
Rice Corn Bread.
¾ tea cup of boiled rice, 3 eggs, the yolks beaten light and added to rice while warm, stirring all the time to keep eggs from cooking, add a pint or little more of sour milk, 1 teaspoonful salt, meal enough to make a thin batter, add the well beaten whites, a lump of butter size of an egg, a small teaspoonful soda dissolved in warm water. Bake in a deep pan in a very hot oven.
K. T. R.
Jolly Boys.
Scald 2 cups of corn meal, when cool add 1 egg well beaten, 1 cup flour, 1 tablespoonful sugar, 1½ teaspoonful soda, a little salt. Bake in small cakes on griddle, split when hot and butter.
K. T. R.
Rice Corn Bread.
1 quart buttermilk,¾ cup rice, 1 cup white corn meal, 3 eggs, 1 teaspoonful soda, cook the rice till tender and dry, pour over it 1 pint buttermilk, let stand till cool, then add the rest of the buttermilk. The eggs beaten repeatedly, a pinch of salt, the corn meal, and lastly the soda dissolved in a little water. Pour into a hot buttered cathem dish and bake one hour in a hot oven.
Mrs. H. C. Schramm.
Corn Bread.
Take 4 ounces yellow corn meal, 6 ounces pure flour, 4 ounces sugar and mix well together, add 3 whole well beaten eggs, 1 ounce baking powder, a pinch of salt, mix with cold milk into light dough, roll out quickly, and bake in quick oven about fifteen or 20 minutes.
Mrs. John Gregg.
Corn Cakes.
Soak 1½ cup corn meal in milk, add one cup flour, 2 teaspoonsful baking powder,½ teaspoonful salt, 2 eggs beaten separately and cream or rich milk enough to make thin. Fry on soapstone or iron griddle.
S. M. W.
Bread.
To make four small loaves—Take three tablespoonsful of flour and scald with two teacups of sour or butter milk, curd and whey, add a pinch of sugar and salt, when cool add one cake of yeast. Let it stand in a warm place four or five hours, or over night. From this set a sponge, which should be light in two hours. In your bread pan dissolve half a tea cup of sugar, two tablespoonsful of lard, one tablespoonful of salt, a pinch of soda, with one quart of hot water; when cool add sponge and mix well. Sift and add flour as for cake and knead until smooth, not too stiff; rub a little lard over the top and set it in a warm place until light, make into loaves and bake one hour. The secret is to keep it in a warm place from the start. It has never been known to fail.
N. Priestman.
Corn Dodgers or Pone Bread.
1 quart of corn meal, sifted, 1 teaspoonful of salt, 1 tablespoonful of lard, thoroughly worked into the meal. Enough scalding water to make a stiff batter, so it can be moulded into pans, in the hands. Bake half an hour in a quick oven.
E. J. Robertson.
Old Fashioned Plain Corn Bread or “Hoe Cake.”