CORN BREAD — Mrs. Porcella.
3 eggs, 3 tablespoors tutter, 2 cups buttermilk, a little salt, 1 tea-
spoon sugar, corn mfeal enough to make a thin batter.
KENTUCKY SPOON BREAD— Mrs. Chas. Christensen.
1 cup corn meal, 2 cups cold boiled rice, 1 tablespoon 'butter, a little
salt. Wet the corn meal with hot water and stir until the consistency
of mush, add the rice etc., and let stand over night or during the day
as thg case may ibe. Add two eggs and enough sweet milk to make a
thin batter. Add one teaspoon of baking powder and bake thirty min-
utes in a medium oven. Put little bits of butter Over tie top when
almost done. Serve with a spoon.
SOUTHERN CORN BREAD— Mrs. R. B. Sanchez.
2 cups cooked rice or small hominy, 1 qt. milk, % cup white corn
meal, 1% teaspoon salt, 1 slice butter 1 in. thick, 3 eggs. Scald rice
or hominy in % of the milk, and pour over dry corn meal, (butter and
salt. Add eggs well beaten and remainder of milk and if necessary
add more milk, as the batter must be very thin. Bake immediately in
quick oven.
COSMOS CLUB EGG BREAD— Mrs. Wm. B. Bradford.
1 cup white corn meal, 1 tablespon of butter, 1 teaspoon salt. Stir
meal, in boiling water until thickness of mush. Let stand over night,
then add 4 eggs, 2 tablespoons of flour, 1 cup milk. When ready to bake
add 2 tablespoons baking powder, bake brown in small egg pans.
GRAHAM GEMS— Miss H. Pregge.
1 cup of sweet milk, 1 egg, tablespoon sugar, a little salt, 3 tea-
spoons of baking powder, and graham flour sufficient for a thin batter.
DATE GEMS— Mrs. W. F. Jones.
2 eggs, 1 cup milk, % cup finely chopped dates, 1% cups whole wheat
flour, 1 tablespoon (butte✪ Kentucky Spoon Breadr melted), 1 teaspoon baking powder. If sour
milk is used 1 level teaspoon of soda should be sifted with the flour
and a small teaspoon baking powder.
HUCKLEBERRY GEMS— Mrs. H. A. Moore.
Va cup of sugar, 1 tablespoon of butter, 1 egg well beaten, scant i^
cup of milk, 1 rounding cup of flour before sifting, 1 heaping teaspoon
baking powder. Pinch of salt, 1 cup of fresh huckleberries or black-
berries which you have sprinkled with flour and which must be stirred
in lightly. Bake % hour in gem' tins.
BROWNIES— Mrs. H. A, Moore.
1 cup sour milk, 1 cup sour cream, 2 eggs, well beaten, little salt 1
tablespoon sugar, 1 teaspoon soda, 3 cups graham flour. Drop in gem
tins, bake from 20 to 30 minutes in hot oven.
BREAD 15
GRAHAM GRITS— Mrs. Frances C. White, Everett, Wash.
4 cups graham flour, 1 small cup sugar, "i^ cup shortening, half butter
half lard; salt, 1 teaspoon of soda. Sour milk or buttermilk enough
to make a stiff dough, like pie crust. Bake 20 minutes. Put in warmr
ing closet to get crisp and dry.
WHEAT MEAL CRACKERS— Mrs. Charles H. Fish.
Mix thoroughly 2 qts. wheat meal (ground from blue stem wheat)
with 1 heaping teaspoon salt and 2 heaping teaspoons cream of tartar.
Then rub into the meal thoroughly, 3 heaping tablespoons of shorten-
ing (% lard and % beef drippings) ajdd %' pt. of cold corn meal gruel,
and 1 pt. of cold water in which has been dissolved 1 heaping teaspoon
of soda, 2 tablespoons sugar. Mix lightly and roll quickly on molding
board as thin as it can be hanidled, dusting the tooard with entire wheat
flour. Cut Hjiamond shape or any odd shape to distinguish them from
other crackers, and bake. Re-heat when served. (Blue stem wheat
meal from J. Elverding & Co., 48 Clay St., San Francisco.)
CREAM TOAST.— Mrs. E. B. Mahon.
Put 2 pieces of ibuttered toast in a hot dish, boil % cup of milk,
add % teaspoon of butter, season with a pinch of salt, and add sugar
if liked. Mix the yolk of an egg with % cup of cream; add slowly the
boiling milk to the cream and yolk, stirring constantly. Pour over the
toast.
In using sour milk and soda allow 1 level teaspoon of soda free
from lumps, to 1 cup sour milk.
ADVERTISEMENTS 19
GEO. MURRAY, Pres. D. J. HALEY, Secty.
'PHONE BLACK 1031
ESTABLISHED 1869
Page 4 · 2 recipe records on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CORN BREAD — Mrs. Porcella. 3 eggs, 3 tablespoons tutter, 2 cups buttermilk, a little salt, 1 teaspoon sugar, corn meal enough to make a thin batter.
KENTUCKY SPOON BREAD— Mrs. Chas. Christensen.
1 cup corn meal, 2 cups cold boiled rice, 1 tablespoon 'butter, a little salt. Wet the corn meal with hot water and stir until the consistency of mush, add the rice etc., and let stand over night or during the day as thg case may be. Add two eggs and enough sweet milk to make a thin batter. Add one teaspoon of baking powder and bake thirty minutes in a medium oven. Put little bits of butter Over tie top when almost done. Serve with a spoon.
SOUTHERN CORN BREAD— Mrs. R. B. Sanchez.
2 cups cooked rice or small hominy, 1 qt. milk, % cup white corn meal, 1% teaspoon salt, 1 slice butter 1 in. thick, 3 eggs. Scald rice or hominy in % of the milk, and pour over dry corn meal, (butter and salt. Add eggs well beaten and remainder of milk and if necessary add more milk, as the batter must be very thin. Bake immediately in quick oven.
COSMOS CLUB EGG BREAD— Mrs. Wm. B. Bradford.
1 cup white corn meal, 1 tablespon of butter, 1 teaspoon salt. Stir meal, in boiling water until thickness of mush. Let stand over night, then add 4 eggs, 2 tablespoons of flour, 1 cup milk. When ready to bake add 2 tablespoons baking powder, bake brown in small egg pans.
GRAHAM GEMS— Miss H. Pregge. 1 cup of sweet milk, 1 egg, tablespoon sugar, a little salt, 3 teaspoons of baking powder, and graham flour sufficient for a thin batter.
DATE GEMS— Mrs. W. F. Jones.
2 eggs, 1 cup milk, % cup finely chopped dates, 1% cups whole wheat flour, 1 tablespoon (butter melted), 1 teaspoon baking powder. If sour milk is used 1 level teaspoon of soda should be sifted with the flour and a small teaspoon baking powder.
HUCKLEBERRY GEMS— Mrs. H. A. Moore. Va cup of sugar, 1 tablespoon of butter, 1 egg well beaten, scant i^ cup of milk, 1 rounding cup of flour before sifting, 1 heaping teaspoon baking powder. Pinch of salt, 1 cup of fresh huckleberries or blackberries which you have sprinkled with flour and which must be stirred in lightly. Bake % hour in gem' tins.
BROWNIES— Mrs. H. A, Moore. 1 cup sour milk, 1 cup sour cream, 2 eggs, well beaten, little salt 1 tablespoon sugar, 1 teaspoon soda, 3 cups graham flour. Drop in gem tins, bake from 20 to 30 minutes in hot oven.
GRAHAM GRITS— Mrs. Frances C. White, Everett, Wash.
4 cups graham flour, 1 small cup sugar, "i^ cup shortening, half butter half lard; salt, 1 teaspoon of soda. Sour milk or buttermilk enough to make a stiff dough, like pie crust. Bake 20 minutes. Put in warmr ing closet to get crisp and dry.
WHEAT MEAL CRACKERS— Mrs. Charles H. Fish. Mix thoroughly 2 qts. wheat meal (ground from blue stem wheat) with 1 heaping teaspoon salt and 2 heaping teaspoons cream of tartar. Then rub into the meal thoroughly, 3 heaping tablespoons of shortening (% lard and % beef drippings) ajdd %' pt. of cold corn meal gruel, and 1 pt. of cold water in which has been dissolved 1 heaping teaspoon of soda, 2 tablespoons sugar. Mix lightly and roll quickly on molding board as thin as it can be handled, dusting the tooard with entire wheat flour. Cut Diamond shape or any odd shape to distinguish them from other crackers, and bake. Re-heat when served. (Blue stem wheat meal from J. Elverding & Co., 48 Clay St., San Francisco.)
CREAM TOAST.— Mrs. E. B. Mahon. Put 2 pieces of buttered toast in a hot dish, boil % cup of milk, add % teaspoon of butter, season with a pinch of salt, and add sugar if liked. Mix the yolk of an egg with % cup of cream; add slowly the boiling milk to the cream and yolk, stirring constantly. Pour over the toast.
In using sour milk and soda allow 1 level teaspoon of soda free from lumps, to 1 cup sour milk.
GEO. MURRAY, Pres. D. J. HALEY, Secty.
'PHONE BLACK 1031
ESTABLISHED 1869
Records on this page
Corn Bread, or Johnny CakeKentucky Spoon Bread