Boston Cooking-School cook book

1 teaspoon salt 1 tablespoon melted shortening Mix and bake like Golden Corn Cake (see above), adding molasses to milk. LITTLETON SPIDER CORN CAKE 144 cups corn meal 2 eggs, well beaten ¥% cup flour 2 cups sweet milk 1 cup sour milk \ cup sugar 1 teaspoon soda (scant) 14 teaspoon salt 11% tablespoons butter Mix and sift corn meal and flour. Add sour milk mixed with _ soda, eggs, 1 cup sweet milk, sugar, and salt. Melt butter in iron frying pan and turn in mixture. Pour over remaining milk and bake 50 minutes in moderate oven (350° F.). Cut in pie-shaped pieces for serving. RICH CORN CAKE 34 cup corn meal 3 tablespoons sugar 1 cup flour 1 egg, well beaten 1 teaspoon soda 2 tablespoons melted butter 2 teaspoons cream of tartar 1 cup sour heavy cream 1 teaspoon salt 44 cup milk Mix and sift dry ingredients. Add milk, cream, egg, and butter. Bake 20 minutes in hot oven (425° F.). CORN CRISPS ¥ cup water ground white corn meal 2% tablespoons melted butter 1 cup boiling water Y% teaspoon salt Add corn meal gradually to boiling water and when smooth add butter and salt. Spread 1% inch thick on buttered inverted dripping pan or drop from spoon on buttered cooky sheet. Spread thin with spatula dipped in cold water. For variation, sprinkle generously with celery seed. Bake in moderate oven (350° F.) until browned. Makes 60 to 72 crisps. . Rolled Corn Crisps. Remove from oven just before browning. Roll over with spatula to form cones. Return to oven and bake until delicately brown. If desired, fill to use in place of canapés. CORN-MEAL GEMS Y cup corn meal VY teaspoon salt 1 cup flour 1 tablespoon melted butter 3 teaspoons baking powder 34 cup milk 1 tablespoon sugar 1 egg, well beaten Mix and bake like Plain Muffins (p. 91). Makes 12 gems. FOREST HALL CORN STICKS 1 cup corn meal 14 cup hot, boiled hominy 34 cup flour V4 cup butter 3 teaspoons baking powder 1 cup milk Y% teaspoon salt 1 egg, well beaten Sift together corn meal, flour, baking powder, and salt; then add hominy, mixed with butter, milk, and egg. Turn into buttered breadstick pans and bake 20 minutes in moderate oven (350° F.). SOUTHERN PONE 2 cups milk 3 tablespoons butter 1 cup corn meal 2 eggs, well beaten 1 teaspoon salt 1 teaspoon baking powder Scald milk and add gradually meal, salt, and butter. Stir until mixed, cool slightly, and add eggs and baking powder. ‘Turn into buttered baking dish and bake 35 minutes in moderate oven (350° F.) or 20 minutes in hot oven (425° F.). Serve from baking dish. With Buttermilk. Use buttermilk instead of sweet milk. Add 1% teaspoon soda. Susie’s Corn Cake. Use sour milk instead of sweet milk. Use soda in place of baking powder. By adding 14 cup corn meal, this mixture is stiff enough to cut in pieces for serving. SOUTHERN SPOON CORN BREAD 2 cups white corn meal 2 egg yolks, slightly beaten 21% cups boiling water 14% cups buttermilk 1% tablespoons melted butter 1 teaspoon soda 11% teaspoons salt 2 egg whites Add corn meal gradually to boiling water and let stand until cool. Then add butter, salt, egg yolks, and buttermilk mixed with soda. Beat 2 minutes and add egg whites beaten until stiff. Turn into buttered pudding dish. Bake 40 minutes in hot oven (425° F.). WHITE CORN CAKE VY cup butter 144 cups white corn meal ¥% cup sugar 144 cups flour 144 cups milk 4 teaspoons baking powder 3 egg whites 1 teaspoon salt Cream the butter; add sugar gradually; add milk, alternating with dry ingredients, mixed and sifted. Beat thoroughly; add egg whites beaten stiff. Bake in buttered cake pan 30 minutes in hot oven (425° F.). WHITE CORN-MEAL CAKE