The Gertrude Bobbitt Circle cook book

morning add 2 tablespoon molasses and one egg, and pinch of soda. Let stand 15 minutes. Bake on hot griddle, spread thin. Miss Addle Brown (Deceased) RAISIN AND NUT BREAD 1 cup sugar 1 egg 1 tablespoon shortening iy2 cups sweet milk •A cups flour 4 teaspoons baking powder 1 teaspoon salt 1 cup chopped nuts V2 cup chopped raisins Mix as cake batter and bake in medium oven until done. Mrs. Kobt. P. Lemmon "HUSH PUPPIES" 1 tablespoon flour 1 cup corn meal 2 teaspoon baking powder % teaspoon salt y2 teaspoon sugar 1 medium onion 1 egg 6 tablespoon rich milk 1 tablespoon water Mix dry ingredients, add onions and egg and beat well. Add milk and water and beat until batter is smooth. Drop by spoonful into deep hot fat and fry until a golden brown. Drain on absorbent paper. Serve hot with fish, chicken or barbecued meats. Also all vegetables. Miss Annie Shupittg Embodied in the title of this recipe is a most interesting story. Years ago negroes would congregate on warm fall evenings for cane grindings. After their work was completed they would gather around an open fire, over which was suspended an iron pot in which fish and corn pones were cooked in fat. The negroes were said to have a certain way of making these corn pones which were unusually delicious and appetizing. They would tell weird stories while gathered around the pot and their hounds would be on the outer edge of the circle of light reflected by the fire. If the talk ceased for a moment a low whine of hunger from the dogs would attract the attention of the men and subconsciously a hand would reach for some of the corn pone and toss it to a hungry dog with the abstract murmur "Hush puppy." The effect of this gesture on the hounds was always instantaneous and the negroes attributed the result to the remarkable flavor of what eventually became known as "Hush Puppies." Mrs. James Cooper NEVER FAIL ROLLS 1 egg 2 teaspoons baking powder 1 cup buttermilk 1 teaspoon salt 2 tablespoons shortening y2 teaspoon soda 4 teaspoons sugar Vk ca^e yeast Flour for soft dough Pour buttermilk into warm bowl, add well beaten egg and crumbled yeast, stir until yeast is dissolved, add other ingredients to make a soft dough. Smooth to V2 ineh thickness with hands, adding only enough flour to keep the dough from sticking. Coat sheet of dough with melted butter, cut into small biscuits, place in warm baking tin and keep warm until risen twice the size. Place in hot oven 400 to 425 degrees and bake quickly, butter top and leave in oven until golden brown. Mrs. Zeb V. Trexler, Jr. SWEET POTATO BUNS (Copied from "The Virginia Housewife", a cook book published in 1828) "Boil and mask a potato, rub into it as much flour as will make it like bread. Add spice and sugar to your teste, with a spoonful of yeast; (will have to use part of a cake of yeast), when it has risen well, work in a piece of butter; bake in small rolls to be eaten hot with butter, either for breakfast or tea*." Mrs. Roy Burdette, Jr. SWEET POTATO PONE 1 quart grated sweet potato y2 pint milk % pound butter 1 tablespoon powdered ginger % pound sugar Grated peel 1 orange Rub ingredients well together and bake in a shallow plate in slow oven. A little molasses may be added. Mrs. Roy Burdette, Jr. PANETONE BREAD (ITALIAN)