The Gertrude Bobbitt Circle cook book

Combine sugar, shortening, salt and milk in large bowl. Cool to lukewarm. Add dissolved yeast then the flour. Knead eight to ten minutes. Place in greased bowl, cover carefully and let rise in warm place (80 deg.) for two hours. Then punch down. Let rise again to double bulk. Divide into two parts, cover each, and let rise 15 minutes. Mould into two loaves. Place in greased pans, grease top, cover and let rise in warm place until double in bulk or more until a touch leaves a dent. Bake in hot oven 10 minutes: reduce heat and bake 30 minutes more, until it does not "sing". Mrs. E. D. McCall SPOON BREAD 2 cups sifted corn meal 2 cups boiling water 1 cup sweet milk 3 tablespoon butter 2 teaspoon salt 3 eggs Pour meal into boiling water and cook one minute, stirring to keep free from lumps. Add butter, salt and sweet milk, then the beaten eg^ yolks. Fold in stiffly beaten whites, pour into well greased baking dish and cook in moderate over 30 minute-. Serve at once. Do not use soda or baking powder. Mrs. E. D. McCall MAMMY'S SPOON BREAD Slowly pour 2 cups corn meal into 2 cups boiling water, and 1 teaspoon salt, 3 tablespoon butter, iy2 cups sweet milk and cook slowly over low heat, stirring constantly until mixture is free of lumps. Beat in 3 beaten egg yolks and 3 beaten egg whites. Pour into buttered baking dish and bake 30 minutes in moderate oven, 350 deg. Serve in which baked. Mrs. Osborne T. Snow CORN MEAL MUFFINS 4 tablespoon shortening 2 tablespoon sugar 1 egg \y± cups milk 1 cup flour 1 cup corn meal 4 teaspoon baking powder y2 teaspoon salt Cream shortening and sugar together until light. Add well beaten esrrs, then flour, baking powder and salt sifted together and mixed with corn meal. Add milk gradually. Mix well together and bakp in well greased muffin pans about 25 minutes. Mrs. Geo. Goodnight BATTER BREAD 1 egg ll/2 cups buttermilk 3 cups flour iy2 tablespoon baking powder y2 teaspoon soda 1 teaspoon salt 1 tablespoon sugar 2 tablespoon shortening Beat egg well, add x/2 cup buttermilk, 1 cup flour with baking powder, sod?, salt and and sugar. Beat f-is well. Then add 1 cup buttermilk, have shortening melted and add 2 cups flour and beat well. Grease 9 inch cake pan, then melt shortening in same pan. After pouring .shortening in batter, let pan get real hot before pouring batter in. Cook at 400 until done. This is enough for a family of four or five, (original). Mrs. W. M. Eagle POPOVERS 2 eggs well beaten V2 cup milk V± teaspoon salt 1 teaspoon melted butter 1 cup flour V2 cup water Combine eggs, salt, and sifted flour. Add water slowly and beat mixture vigorously using egg beater. Add milk and continue beating until batter is smooth and bubbly. Add butter or margarine. Pour batter into deep, well greased muffin pans. Bake in hot oven (400 deg.) 40 to 60 minutes. Mrs. F. S. Cain BRAN MUFFINS 1 cup corn meal y2 teaspoon salt y2 cup flour % teaspoon soda y2 cup all-bran 2 tablespoon bacon gravy 1 egg 1 cup buttermilk Mix all ingredients together and bake 20 minutes in over (400 deg.). Makes 9 muffins. Mrs. F. C. Stoudemire "BATTERY" PAN CAKES 1 cup flour Vz CUP corn meal i/2 tablespoon salt 1 tablespoon sugar 1 egg iy± cups milk 3 tablespoon Wesson Oil 3 level teaspoons Baking Powder.