Make a shortcake dough. Mince cooked chicken and
season highly, mix with a thick white sauce ; form in
small finger-sized rolls. Wrap each with a thin layer of
dough ; bake in hot oven ; serve hot or cold.
Brown Bread.
Sift together one pint of corn-meal, one pint of rye
or entire wheat, or one cup of rye and one cup of white
flour✪ Rye Muffins, one teaspoon of salt, and two teaspoons of soda ;
then mix with one pint of sour milk and one cup of
molasses and add a little water if too stiff.
Grease coffee or baking-powder cans, fill them
about half full with the batter, cover, and steam three
hours or longer.
Corn Cake.
Sift together three-quarters cup each of corn-meal
and flour, one-half teaspoon each of salt and soda, and
one tablespoon of sugar. Mix with one beaten egg
and one cup thick sour milk. Bake about thirty min-
utes in one pan, or less time in muffin pans.
Corn Dodgers.
Scald corn-meal with an equal bulk of boiling water,
salt slightly, and spread in a thin layer in a \vell-
buttered shallow pan. Put bits of butter on top, and
bake for half an hour or more.
Scalded Corn Cake.
Scald one cup of corn-meal with one cup of boiling
milk or water, spread one tablespoon of melted butter
over the top, and leave over night. Then mix with
one tablespoon of sugar, two beaten eggs, three-
Quick Doughs. 39
fourths cup of thick sour milk, and sift in one cup of
flour with one-half teaspoon of salt and one-half tea-
spoon of soda. Bake in muffin pans or in a thin sheet
for half an hour.
Southern Corn Bread.
Mix one and three-fourths cups of white corn-meal,
one-half teaspoon of soda✪ Corn Cake, one-half teaspoon of salt, one
egg, one cup of buttermilk, and two tablespoons of
melted butter. Pour in a hot greased pan, and cook in
moderate oven for thirty minutes, or until a rich brown.
Oatmeal Gems.
Pour one cup of boiling water over one cup of oat-
meal, or any of the steam-cooked cereals, and let it
stand over night. Mix one cup of bread flour, two
level teaspoons of baking powder, and one-half teaspoon
of salt, and in the morning add this to the soaked
meal. Add milk enough to make a batter stiff enough
to drop from the spoon.✪ Oatmeal Gems Bake in hot buttered gem
pans about twenty minutes.
Egg Bread, Batter Bread, and Spoon Bread.
One of the delicious things in Southern cookery is
known by these names in different sections of the
South. It offers a method of using left-overs in the
line of rice, grits, and cereals. Scald a cup of white
corn-meal with one cup of boiling water. Add half a
teaspoon of salt, a cup of cooked rice, grits, or any
other cereal, three eggs well beaten, two teaspoons of
baking powder, one and a half cups of milk. Bake in
an earthen dish until firm like a baked custard. It is
sometimes prepared in a thin sheet, but is usually two
inches thick.
40 Home Science Cook Book.
Pop-Overs.
Into a bowl put one cup of flour, one cup of milk,
one egg, and a saltspoon of salt✪ Pop-Overs. Put in the egg
beater and stir gently for a moment ; then beat vigor-
ously until perfectly mixed and full of air. Have the
gem pans already buttered, and fill them even full
with the mixture ; bake in a moderate oven for a half
hour or longer. Each cake should be at least twice as
large as when it went into the oven, and dry and crisp
all over. If taken out too soon they will shrivel and
be moist and flabby.
Page 18 · 8 recipe records on this page
Presented as published in 1902. 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
Make a shortcake dough. Mince cooked chicken and season highly, mix with a thick white sauce ; form in small finger-sized rolls. Wrap each with a thin layer of dough ; bake in hot oven ; serve hot or cold.
Brown Bread.
Sift together one pint of corn-meal, one pint of rye or entire wheat, or one cup of rye and one cup of white flour, one teaspoon of salt, and two teaspoons of soda ; then mix with one pint of sour milk and one cup of molasses and add a little water if too stiff.
Grease coffee or baking-powder cans, fill them about half full with the batter, cover, and steam three hours or longer.
Corn Cake.
Sift together three-quarters cup each of corn-meal and flour, one-half teaspoon each of salt and soda, and one tablespoon of sugar. Mix with one beaten egg and one cup thick sour milk. Bake about thirty minutes in one pan, or less time in muffin pans.
Corn Dodgers.
Scald corn-meal with an equal bulk of boiling water, salt slightly, and spread in a thin layer in a well-buttered shallow pan. Put bits of butter on top, and bake for half an hour or more.
Scalded Corn Cake.
Scald one cup of corn-meal with one cup of boiling milk or water, spread one tablespoon of melted butter over the top, and leave over night. Then mix with one tablespoon of sugar, two beaten eggs, three-
Quick Doughs. 39
fourths cup of thick sour milk, and sift in one cup of flour with one-half teaspoon of salt and one-half teaspoon of soda. Bake in muffin pans or in a thin sheet for half an hour.
Southern Corn Bread.
Mix one and three-fourths cups of white corn-meal, one-half teaspoon of soda, one-half teaspoon of salt, one egg, one cup of buttermilk, and two tablespoons of melted butter. Pour in a hot greased pan, and cook in moderate oven for thirty minutes, or until a rich brown.
Oatmeal Gems.
Pour one cup of boiling water over one cup of oatmeal, or any of the steam-cooked cereals, and let it stand over night. Mix one cup of bread flour, two level teaspoons of baking powder, and one-half teaspoon of salt, and in the morning add this to the soaked meal. Add milk enough to make a batter stiff enough to drop from the spoon. Bake in hot buttered gem pans about twenty minutes.
Egg Bread, Batter Bread, and Spoon Bread.
One of the delicious things in Southern cookery is known by these names in different sections of the South. It offers a method of using left-overs in the line of rice, grits, and cereals. Scald a cup of white corn-meal with one cup of boiling water. Add half a teaspoon of salt, a cup of cooked rice, grits, or any other cereal, three eggs well beaten, two teaspoons of baking powder, one and a half cups of milk. Bake in an earthen dish until firm like a baked custard. It is sometimes prepared in a thin sheet, but is usually two inches thick.
40 Home Science Cook Book.
Pop-Overs.
Into a bowl put one cup of flour, one cup of milk, one egg, and a saltspoon of salt. Put in the egg beater and stir gently for a moment ; then beat vigorously until perfectly mixed and full of air. Have the gem pans already buttered, and fill them even full with the mixture ; bake in a moderate oven for a half hour or longer. Each cake should be at least twice as large as when it went into the oven, and dry and crisp all over. If taken out too soon they will shrivel and be moist and flabby.
Records on this page
Rye MuffinsGraham Drop CakesDrop DoughnutsBrown BreadCorn CakeSouthern Corn BreadOatmeal GemsPop-Overs