Carolina cookery from Quaker kitchens

2% cups milk Mix and bake about one hour in moderate oven. —Mrs. H. A. White. yt ee SWEET POTATO BISCUIT 2 cups flour 1 tablespoon sugar 2 cups boiled and mashed 1 teaspoon salt sweet potatoes %4 teaspoon soda. 1 tablespoon butter Mix up with buttermilk or sour milk and bake in a quick oven. —Mrs. W. H. Carroll. SOFT GRAHAM BREAD 14% cups warm water yeast cake 2 tbs. molasses 1% cup warm water 2 ths. fat 14% eups white flour 2 tsp. salt 3 cups graham flour _ Mix liquids, salt, and fat, and dissolve yeast. Add white flour and then enough graham flour to make a stiff batter. Beat until thoroughly mixed. Let rise until very light ,beat again, and pour into a greased pan. Let rise and bake. . —Mrs. F. R. Taylor. a ie CORN MEAL DISHES The corn meal used in the South is nearly white and ground very fine, Water ground is especially prized. If used according to the following recipes it makes most palatable dishes. EGG OR SPOON BREAD 3 eggs beaten separately Ye tsp. soda 2 cups buttermilk % tsp. baking puwder (May use sweet milk and 1 tbs. melted butter baking powder in place of % cup corn meal buttermilk and soda) Pinch of salt Bake in a moderate oven and serve from baking dish. Mrs. Arthur Lyon. SPOON BREAD 1 cup meal 1 egg well beaten 1 tablespoon lard 1 teaspoon salt 1 cup buttermilk 2 level teaspoons baking 1 pinch soda powder Stir into this enough boiling water to make a soft dough, beat until cool. Pour into buttered dish and bake golden brown. —Mrs. 8S. Halstead Tomlinson. SOUTHERN BATTER BREAD 1 pint corn meal 1 large cup of buttermilk 1 level teaspoonful of soda 1 large tablespoonful of 1 level teaspoonful of salt, melted lard 2 eggs Put meal in mixing bowl. Add enough boiling water to make a batter the consistency of thick cream after buttermilk with soda dissolved has been added. Beat eggs lightly and add with salt and melted lard. Bake in deep pan forty-five minutes to one hour. This amount makes a large quantity and one-half the amount may be used for a small family. —Mrs. J. C. Hill. SPOON BREAD 5s cup corn meal % tsp. salt 1 oz. butter % tsp. sugar 1 oz. lard 1 cup boiling water 2 eggs 1 cup sweet milk 1 tsp. baking powder Pour boiling water on sifted meal, sugar and salt, then add baking powder and milk, melted butter and lard. Last— eggs beaten separately. Chef of Oregon Hotel, Greenwood, S. C. Approved by Mrs. H. I. Coffield. SOUTHERN SPOON BREAD 1 pint sweet milk 1 teaspoon salt 4% cup white corn meal 3 eggs, (beaten separately) _% teaspoon baking powder 2 tablespoons butter Heat the milk nearly to boiling and gradually stir in the corn meal and cook until the consistency of mush. Add the baking powder, salt and the well beaten yolks of eggs. Add melted butter. Fold in the whites of eggs, beat well and put into a greased baking dish and bake thirty minutes in a slow oven. Serve in dish in which it is baked. —Mrs. Isla Marshall Kirby. EGG-BREAD 1 egg rounded) of lard 2 good sized cold biscuits 1 cup buttermilk % cup of corn meal 1% teaspoonful of soda 1 tablespoonful (a little Salt to taste Crumble the biscuit and scald with hot water. Add immediately the corn meal and lard, break in the egg and beat well. Stir the soda in the buttermilk and then add this, mixing well. Salt. —Mrs. A. E. W. Peele. CORN MEAL MUFFINS 2 cups of corn meal 1 teaspoonful baking % eup of flour powder % cup of lard % teaspoonful soda 1 tablesponful sugar % teaspoonful salt Mix with sour milk to a soft batter. Bake in muffin rings in hot oven until brown. —Mrs. D. H. Parsons. any se CORN MEAL MUFFINS 1 cup corn meal 1 tsp. salt 1 cup buttermilk 4 tbs. melted lard 1 egg % tsp. soda