Aunt Caroline's Dixieland recipes

1 pint of Graham Flour, ^ cupful of Molasses, 3^ teaspoonsful of salt, ^ pint of white flour, 1 teaspoonsful of soda. Put the salt into the flour and soda into the molasses. Stir all together and mix with milk or water. Drop into Muffin tins and bake twenty minutes. AUNT CAROLINE'S CORN BREAD ^^ cup corn meal, ^ cup flour, 3 teaspoonsful baking powder, 1 tablespoon sugar, Yi teaspoon salt, 1 beaten e^g, ^ cup milk and water mixed, 2 tablespoons melted bacon fat. Mix in order given, beat well, and bake in a well-greased shallow pan in a hot oven about twenty minutes. Half of the egg will make a very good corn bread. Left-over pieces may be split, lightly buttered, and browned in the oven. BOLTED CORN MEAL BREAD 2 cupsful of flour, 1 cupful of corn meal, (bolted is best) 2 cupsful of milk, 2 teaspoonsful of cream of tartar, 1 teaspoonsful of baking soda, y2 cupful of sugar, J4 teaspoonful of salt. Stir the flour and meal together, adding cream of tartar, soda, salt and sugar. Beat the egg, add the milk to it, and stir into the other ingredients. Bake in a gem-pan twenty minutes. MAMMY'S LIGHT ROLLS Yeast, One egg beaten lightly, One tablespoonful of sugar, One half cake of yeast, dissolved in one-third cup of cold water. One cup of hot potatoes mashed fine. One quart of flour, One tablespoonful of lard, One teaspoonful of salt. Put yeast mixed in the order given in a bucket to rise. Let it rise for about forty-five minutes or longer. Then when risen, put it into the flour, which has been mixed with the salt and lard. Do not knead the flour, just stick it together and beat it for fifteen minutes with rolling pin. If yeast does not make dough soft enough a little warm water may be used. After beating the dough, put it into a vessel to rise in warm place for about three hours. When risen, roll it lightly until about one-fourth of an inch thick. Then cut with biscuit cutter and dip into hot grease. Lastly fold the biscuits over and put into pans to rise about an hour or more. Graham rolls are made the same way. GOLDEN TOAST Toast as many slices of bread as desired. For twelve slices use three hard boiled eggs and about two cups of cream sauce. Mash the whites of the eggs fine and stir them into the cream sauce. Spread each piece of bread when toasted with cream sauce, and then grate yolks over the top. Return to oven and heat just before serving. MISSISSIPPI BISCUITS Two cups of flour. One-fourth teaspoonful of soda, One and one-half teaspoonsful of baking powder, One teaspoonful of salt, Two tablespoonfuls of lard. Mix flour, baking powder and salt. Then work in lightly the lard and mix with sufficient milk to make soft dough. Roll thin, cut into biscuits with small biscuit cutter and bake in quick oven. VIRGINIA WAFFLES One and one-half cups of pastry flour. Two teaspoonsful of baking powder, One-half teaspoonful of salt. Four tablespoonsful of melted butter. One cup of milk. Two eggs. To beaten yolks add milk, flour, baking powder, salt and butter. Add stiffly beaten whites last. COTTON BLOSSOM POPOVERS Two eggs, One cup of milk, One cup of flour. One-half teaspoonful of salt.