Moisten salted corn meal with scalding water or milk. Allow it to stand for an hour. Put two or three teaspoons of this on hot greas- ed gridd✪ HOE CAKEle. Smooth it out to make cakes one-half inch thick and let it cook. When one side is done turn over and brown the other. Serve very hot for breakfast. This dish goes well with sausage. Mrs. James Cooper CRACKLING BREAD 1 cup crackings (diced) V2 tsp. soda IV2 cups corn meal % tsp. salt % cup wheat flour 1 cup sour milk✪ CRACKLING BREAD Cracklings are the pieces of meat remaining after the lard has been rendered from the pork. Mix and sift together the dry ingredi- ents. Add the milk, stir in the cracklings. Form into oblong cakes and place in greased baking pan. Bake in hot oven (400 degrees) for 30 minutes. This can also be baked in bread pan and sliced. Mrs. James Cooper ICE BOX ROLLS 5 tablespoons lard Dissolve 1 yeast cake in V2 cup 2 tablespoons sugar water V2 cup boiling water 1 egg V2 teaspoon salt 3 cups flour Mix lard and sugar, add V2 cup boiling water. Cool. Then add V2 cuP water in which yeast cake has been added, and well beaten egg. To this mixture add flour gradually beating well. You may keep in refrigerator and use as needed. Will keep several days. Make into rolls, let rise and bake in hot oven. Mrs. Lewis Hartline REFRIGERATOR ROLLS Sift together the following: 1 quart flour 2 teaspoons salt 1 teaspoon baking powder Vfc teaspoon soda Mix x/i cup shortening to above. Scald (do not boil) V2 pint sweet milk. Add 1 heaping tablespoon sugar and mix thoroughly. Cream one medium-sized Irish potato and add to above mixture, mix- ing thoroughly until potato is dissolved in milk. Dissolve one cake yeast in 1 cup luke-warm water✪ REFRIGERATOR ROLLS and add to liquid mixture. Make dough about the same consistency as for biscuits and place in greased bowl and let rise until about double the original size, then press down firmly and place in refrigerator until ready to use. (if the dough rises up several times just press down). Be sure the milk mixture is just luke-warm when the yeast is added. When dough is ready to make rolls, cut off the amount you desire and roll about the same thickness as for biscuits, spread melted butter thinly over the dough and then cut with biscuit cutter and fold together and lightly butter top of them. When placing in pan do not let them touch each other. Leave out in room temperature about two hrs. before baking. Mrs. Joe Shulenberger 8 "COLORED BESSIE" COMPANY BISCUIT 1 quart flour 1 level teaspoon baking powder Vi teaspoon soda 1 teaspoon salt IV2 cups buttermilk 2 tablespoons lard✪ COLORED BESSIE COMPANY BISCUIT Mix all dry ingredients and sift them together. Work in the but- termilk. Knead ten minutes. Roll Vi inch thick. Cut with biscuit cutter and bake in hot oven. Mrs. E. D. McCall DROP BISCUIT Two cups flour, four level teaspoons baking powder, two table- spoons lard, one-half teaspoon salt, sweet milk enough to make a bat- ter which will drop from spoon without spreading.✪ DROP BISCUIT Drop by spoon- fuls on greased tins two inches apart. Brush over with milk and bake in hot oven ten minutes. Mrs. W. C. Slate BEST BREAD 2 tablespoon sugar 1 tablespoon salt 2 tablespoon shortening 1% cups scalded milk 1 cake yeast 14 cup lukewarm water 6 cups flour (or enough for not too stiff dough)✪ BEST BREAD

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Moisten salted corn meal with scalding water or milk. Allow it to stand for an hour. Put two or three teaspoons of this on hot greas- ed griddle. Smooth it out to make cakes one-half inch thick and let it cook. When one side is done turn over and brown the other. Serve very hot for breakfast. This dish goes well with sausage. Mrs. James Cooper CRACKLING BREAD 1 cup crackings (diced) V2 tsp. soda IV2 cups corn meal % tsp. salt % cup wheat flour 1 cup sour milk Cracklings are the pieces of meat remaining after the lard has been rendered from the pork. Mix and sift together the dry ingredi- ents. Add the milk, stir in the cracklings. Form into oblong cakes and place in greased baking pan. Bake in hot oven (400 degrees) for 30 minutes. This can also be baked in bread pan and sliced. Mrs. James Cooper ICE BOX ROLLS 5 tablespoons lard Dissolve 1 yeast cake in V2 cup 2 tablespoons sugar water V2 cup boiling water 1 egg V2 teaspoon salt 3 cups flour Mix lard and sugar, add V2 cup boiling water. Cool. Then add V2 cuP water in which yeast cake has been added, and well beaten egg. To this mixture add flour gradually beating well. You may keep in refrigerator and use as needed. Will keep several days. Make into rolls, let rise and bake in hot oven. Mrs. Lewis Hartline REFRIGERATOR ROLLS Sift together the following: 1 quart flour 2 teaspoons salt 1 teaspoon baking powder Vfc teaspoon soda Mix x/i cup shortening to above. Scald (do not boil) V2 pint sweet milk. Add 1 heaping tablespoon sugar and mix thoroughly. Cream one medium-sized Irish potato and add to above mixture, mix- ing thoroughly until potato is dissolved in milk. Dissolve one cake yeast in 1 cup luke-warm water and add to liquid mixture. Make dough about the same consistency as for biscuits and place in greased bowl and let rise until about double the original size, then press down firmly and place in refrigerator until ready to use. (if the dough rises up several times just press down). Be sure the milk mixture is just luke-warm when the yeast is added. When dough is ready to make rolls, cut off the amount you desire and roll about the same thickness as for biscuits, spread melted butter thinly over the dough and then cut with biscuit cutter and fold together and lightly butter top of them. When placing in pan do not let them touch each other. Leave out in room temperature about two hrs. before baking. Mrs. Joe Shulenberger 8 "COLORED BESSIE" COMPANY BISCUIT 1 quart flour 1 level teaspoon baking powder Vi teaspoon soda 1 teaspoon salt IV2 cups buttermilk 2 tablespoons lard Mix all dry ingredients and sift them together. Work in the but- termilk. Knead ten minutes. Roll Vi inch thick. Cut with biscuit cutter and bake in hot oven. Mrs. E. D. McCall DROP BISCUIT Two cups flour, four level teaspoons baking powder, two table- spoons lard, one-half teaspoon salt, sweet milk enough to make a bat- ter which will drop from spoon without spreading. Drop by spoon- fuls on greased tins two inches apart. Brush over with milk and bake in hot oven ten minutes. Mrs. W. C. Slate BEST BREAD 2 tablespoon sugar 1 tablespoon salt 2 tablespoon shortening 1% cups scalded milk 1 cake yeast 14 cup lukewarm water 6 cups flour (or enough for not too stiff dough)

The Gertrude Bobbitt Circle cook book