Kentucky receipt book

Two coffee cups of flour, % cup of cornmeal, a small half cup of melted butter, % cup sugar, 2 well-beaten eggs, 1 cup of sweet milk, 3 teaspoons of baking powder. Bake in muffin rings in hot oven 20 minutes. Bice Bread. One coffee cup of cold boiled rice, butter the size of an egg, 1 pint of cream or milk, 2 eggs beaten separately, 1 handful of meal, 1 teaspoon of salt. Cook in a quick oven. Commeal Fritters. One pint sour cream, 3 eggs, 1 tablespoon molasses or sugar, 1 teaspoon salt, 1 handful flour, enough cornmeal for a stiflf batter, 1 teaspoon soda dissolved in a little warm water. Fry on a griddle. Eye flour may be substituted for cornmeal. Com Dodgers. One pint of cornmeal, 1 teaspoon cold lard, 1 teaspoon salt, mix with water and sweet milk in equal proportion. Make into dodgers, cook on dry skillet until a chestnut brown. Sally Lunn Com Bread. One pint cornmeal sifted fine, 3 eggs, 1 tablespoon melted butter, 1 pint sour cream or buttermilk, 1 teaspoon salt, 1 teaspoon soda. Add beaten eggs to meal, then butter and salt, milk with soda dissolved in it. Stir rapidly, pour in hot greased pan and bake in hot oven about 20 minutes. Thin Com Cakes. One cup of yellow cornmeal, 1 tablespoon butter, 14 teaspoon salt, 1^ cups boiling water, 1 teaspoon sugar. Pour the boiling water on meal, sugar and salt, beat thoroughly, then add butter ; mix well. Spread thin on buttered tin sheets, bake slowly about 20 minutes; butter while hot. Commeal Muffins. One cup of flour, 1 cup of commeal, 2 tablespoons sugar,, sour milk to make a thick batter, mix at night. In the morning, add 2 tablespoons melted butter and 1 teaspoon soda. Bake in hot greased muffin rings. Pancakes. One-half pound of flour, 1 heaping teaspoon of baking powder, 2 heaping teaspoons of sugar. Mix together and add ^ teaspoon of salt and enough cold milk to make a stiff batter, and 1 egg without beating. Sweet Potato Bread. Boil 2 large sweet potatoes until soft, while hot mash them and add a lump of butter. Work into this, finely sifted cornmeal until tolerably stiff; then add enough water to make a soft dough. Let this rise 3 hours or longer, and bake in a loaf or pones. Griddle Cakes. Take 2 coffee cups of flour, 1% coffee cups of sweet milk, 2 eggs, 1 teaspoon of salt, 1 heaping teaspoon of baking powder. Beat the eggs together very lightly ; add y^ of the milk, then the flour, then the rest of milk, flour, baking powder and salt. Beat all until very light and bake on a hot, greased griddle. Oommeal Puffs. Boil 1 pint of new milk, and stir into it 4 tablespoons of Indian meal, 2 tablespoons of powdered sugar and % teaspoon of nutmeg. Let it boil 5 minutes, stir continuously, then remove from fire, and set aside to cool. Add 3 well-beaten eggs, mix and pour into buttered cups, fill % full. Bake in moderate oven 30 minutes. Serve with lemon sauce. Oommeal Cakes. One pint of cornmeal, ^ pint sour cream or buttermilk, 1 cup sweet milk, 1 tablespoon of sifted flour, 1 egg, 1 scant tablespoon of lard, 1 teaspoon salt, % teaspoon of soda. Mix well, and bake on a greased soapstone griddle. Virginia Ash Cake. Moisten cornmeal with cold water to make a soft dough, add salt. Mold into oval cakes 2 inches thick. Place on hearth, cover with wood ashes, and bake % of an hour. "Wipe bread when ready to serve. This- bread is considered excellent for dyspeptics with an acid stomach. Bread Cakes. One pint of stale bread crumbs, % pint of flour, 1 dessertspoon butter and lard mixed, 2 well-beaten eggs, 1 teaspoon of salt. Pour 1 pint sweet milk over bread crumbs, let soak 1 hour, add yolks and flour alternately ; stir in butter, lard and salt. If too stiff add a little more milk, if not stiff enough some flour ; then stir in lightly the baking powder and the white of eggs. Cook on a hot griddle.