FoodNet

Cook book (Methodist church, Garland NC, 1950)

1950

Page 8 · 8 recipe records on this page

Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Sift together flour, baking powder, salt and sugar. Add corn meal and mix thoroughly. Combine egg, milk, shorten- ing and pour into dry ingredients. Stir just enough to moisten dry ingredients. Turn into a greased pan and bake at 400 degrees F., for 30 minutes. Or fill greased muffin pans 2/3 full. Bake for 30 minutes. (Makes 12 medium sized muffins). Mrs. H. C. Blackman. BUTTERMILK ROLLS 1 cup sour buttermilk 1 tablespoon sugar 1 cake Fleischmann's yeast 1 teaspoon sifted soda 1 teaspoon salt 3 cups sifted flour✪ Buttermilk Rolls Dissolve yeast, salt, soda, and sugar in milk. Add to flour in which shortening has been cut. Knead lightly. Roll out de- sired thickness, cut with biscuit cutter. Let rise in warm place for 2 hours. Bake in oven (preheat) 400 degrees F. for 12 to 15 minutes. Dough can be kept in covered bowl in refrigerator for several days before baking, Mrs. Gordon Love. SPOON BREAD (The best) 1 cup corn meal 1 cup milk 2 cups cold water 2 or 3 eggs 2 teaspoons salt 2 tablespoons melted fat✪ Spoon Bread Mix the meal, water and salt and boil for 5 minutes, stir- ring constantly. Add the milk, well beaten eggs and melted fat and mix well. Pour in a well greased hot pan or baking dish and bake for 45 to 50 minutes in a hot oven, 400 degrees F. Serve from pan in which baked. Mrs. B. B. Osborne. BLUEBERRY MUFFINS l/3 cup shortening 1 cup milk 2/3 cup sugar 1 teaspoon salt 1 egg 2 teaspoons baking powder 2-3/4 cups flour 1-1 /2 cups blueberrie✪ Blueberry Muffinss Cream shortening. Add sugar to it gradually, then the beaten eggs. Add alternately milk and blended flour, salt, and baking powder. Fold in the blueberries. Bake in greased muffin pan in a hot oven, 400 degrees F., for 25 minutes. Makes 24 small muffins. Mrs. John A. Warren. PLAIN ROLLS 1 pint sweet milk 1 yeast cake, dissolved in l/2 cup sugar l/2 cup lukewarm water or l/2, cup mashed Irish potatoes milk l/2 cup lard 1 teaspoon baking powder 7 cups sifted plain flour, 1/2 teaspoon soda measured after sifting, 1-1/2 teaspoons salt✪ Plain Rolls resift Mix hot milk, lard, sugar and mashed potatoes together. Let cook until lukewarm and add yeast water. Mix liquid with flour and set up to rise until double in bulk. Work again and make or put in refrigerator in covered bowl to use later. Mrs. Luben Bullard. CHIPPED HAM BISCUITS 2 cups flour, plain l/2 teaspoon salt 3 teaspoons baking powder 4 tablespoons fat l/2 cup cooked chipped ham Milk (about 1 cup)✪ Chipped Ham Biscuits Sift flour, measure and add salt and baking powder. Re- sift. Cut fat into flour and add the. chipped ham. Add enougn milk to make a soft dough. Drop with teaspoon onto baking sheet. Bake in hot oven, 425 degrees F., 12 to 15 minutes. Mrs. Jack West. HUSH PUPPIES 2 cups corn meal 1 cup buttermilk 1 tablespoon flour 1 teaspoon salt l/2 teaspoon soda 1 whole egg 1 teaspoon baking powder 3 tablespoons chopped onion✪ Hush Puppies Mix all dry ingredients together. Add onion, then milk and last the beaten egg. Fry in deep hot fat until golden brown. Drain on paper. Mrs. L. A. Warren, Sr. CHEESE BISCUITS 1 cup butter 2 teaspoons salt 3 cups cheese 3 tablespoons sugar 3 cups flour✪ Cheese Biscuits