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DIMMLIATYR A a | Lie,
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tote i Mis ae AN) ket tak al iil pare tan an
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alk ’ } “0 { uy ‘ by ‘ ¢ ' ; te < h ; % y ‘i a 7
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UIT Ue | Pea tc aan i | Mf, ie . i ih ve uy hy “i eae aia
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Bah EADS
Corn Meal Mufhns or Sticks
2 cups corn meal 1 tablespoon butter, melted
2 tablespoons flour 2 eggs, beaten
4 teaspoon salt 1% cup sweet milk
1 teaspoon baking powder✪ Corn Meal Muffins or Sticks
Mix the dry ingredients and combine with the mixed liquids. Pour into
greased corn stick forms or muffin tins and bake at 350 degrees 15 or 18
minutes. (M. C.)
Spoon Bread
21% cups boiling water 114 teaspoons salt
2 cups corn meal 114 cups buttermilk
114 tablespoons butter 1 teaspoon soda
2 eggs, beaten 2 egg whites, beaten✪ Spoon Bread
Pour the boiling water over the corn meal stirring it so it is smooth, add
the butter and let it stand until it is cool. Add the beaten yolks, the salt
and buttermilk to which the soda has been added. Beat very well. Fold
in the stiffly beaten egg whites. Pour into a greased baking dish and bake
40 minutes at 375 degrees. Turn down the heat after g0 minutes if it is
baking too fast. Serve hot with butter.
[ 61 ]
Corn Fritters
12 ears of corn salt and pepper
1 teaspoon flour 2 egg whites, beaten
2 egg yolks, beaten butter✪ Corn Fritters
Cut the corn from the ears, scoring the kernels first with a sharp pointed
knife. This releases the milk and facilitates cooking and improves flavor.
Mix with the other ingredients and fold in the stiffly beaten whites last.
Drop by spoonfuls in hot butter and fry a medium brown on both sides.
Serve hot. (M. C.)
Buttermilk Biscuits
4 cups flour ; 2 teaspoons baking powder
1 teaspoon salt 4 tablespoons shortening
1 teaspoon soda✪ Buttermilk Biscuits buttermilk
Page 22 · 4 recipe records on this page
Presented as published in 1954. 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
"pay i f an ld iN yy a ena Nh
WV a i) HS AMG j RN i) riaie
Na
Patel hia nib mild
hae ei
eter
ari ; i PL ih <i all ou, i i bet TA “a Ma yy 1ie Re PAP tn Ay ' Ved ft a TOE Po i SING PADI | Pn \ : ba ty : ; -) : MS hh any ; i { y hay , tye : hi vy \/ an o aK OTe Ue | ne his rag a ind ete! ni) ; ’ eee ANE a VO a rae aire nee Vat iy ye pe his. Lady a, my a i poy i Me a a ee a by ni Uti ae ah on ‘Poi i nk a ih ae ie ner jay ; 4 if ‘oe L a i, Minh, Bin ae va ei ea Ca ene 9 , nk, Rt ' ; - way rm di, YW Ad a he a ke? N77 ti tol ty Val 4 - i
ai
iN i Ni ; i i Arai h iv} . } Py } eu t ite * Ui Bt if ny ray Uy iby me eed tk \ aj ye | pene ‘th bo Hf i Aut Air th Ne ‘ Au owen a ie i aN) hs mi ne i ti Ah ay ahi N Ay 1 mits Ih va ie a Ah al ‘
Ch Sy LES Varn 18 hi i. ae Ou i i qa i Wy ' a i f) aii ‘on ht ah y an pike ) Tey Ne men } Haan aasient ; a bya ay ee DIMMLIATYR A a | Lie,
wie
Boge) bap ale a Pe Ale ae yi as en sy RG dip Hise ‘bane irish hing b, ie ht is ht v aan Fi 1 pea ah labs ee i My ait Nite Fy at ie teh oe eit sei fa ent TMA ib ee ean ha
a Ma i Mies Wee i oe ) Pili} ek Ai ike ban a f Haren, ieee ae
tote i Mis ae AN) ket tak al iil pare tan an hi Bias 4.0" Hither ce ah i iy 7 aaue Hs ay tee aaa oH ‘, i} eg a tt a 4 Ke Date eit ae We ae aid fe | alk ’ } “0 { uy ‘ by ‘ ¢ ' ; te < h ; % y ‘i a 7 é f 1M; (4 i ’ oT om ae i ' ” h 1 Pte i Covi Vi ny ‘ hi a i hy Ak y iv is Till sf nee if met My, i ir UIT Ue | Pea tc aan i | Mf, ie . i ih ve uy hy “i eae aia t hy fh - ay i Ne Mi f nie AN Kouey or vi " i i ‘ai : ; 4 hi y , ne ty ‘ é : a as nl iA a i, { ies , i) a ¥ rag ve j ni ‘ ty vials Mn baie i fe a) | i | Tit Eh ies
A ah Kale ° | ae PU heed ani ’ vo nh \/ j } it j 4 7m ., i ; mw Ww y | Hi ia sen iC wig ry Oe A i, ra Vay : at Oe ue: aya #
ay oh i, yo ‘ oe ; VOT AALS A ere Oe A WMA a Lee Mt ! Cha Wy my ; if whe VA i vi : i NAM
ey, ¥: ate a ug a ii) ey ta ra? ey : i i ae (Hy AMT yak
Zz IETS
WT.
be
“ane eayes 134 AY n 4 A sy a ny Wie ny vo
me Hh vy aT nie
ese on a i
He 1
: f } . ol ti) bee 7 4 a ey i Wee a PAGE Ee RAC oh, ine e AA Yo oe re oe AN ny in) a hy ( ae SrtA are park ai re ae eee P iv, Psi é
he ea hi
i" we vi! \ ee
Bah EADS
Corn Meal Muffins or Sticks
2 cups corn meal 1 tablespoon butter, melted 2 tablespoons flour 2 eggs, beaten 4 teaspoon salt 1% cup sweet milk
1 teaspoon baking powder
Mix the dry ingredients and combine with the mixed liquids. Pour into greased corn stick forms or muffin tins and bake at 350 degrees 15 or 18
minutes. (M. C.) Spoon Bread 21% cups boiling water 114 teaspoons salt 2 cups corn meal 114 cups buttermilk 114 tablespoons butter 1 teaspoon soda 2 eggs, beaten 2 egg whites, beaten
Pour the boiling water over the corn meal stirring it so it is smooth, add the butter and let it stand until it is cool. Add the beaten yolks, the salt and buttermilk to which the soda has been added. Beat very well. Fold in the stiffly beaten egg whites. Pour into a greased baking dish and bake 40 minutes at 375 degrees. Turn down the heat after 30 minutes if it is baking too fast. Serve hot with butter.
[ 61 ]
Corn Fritters
12 ears of corn salt and pepper 1 teaspoon flour 2 egg whites, beaten 2 egg yolks, beaten butter
Cut the corn from the ears, scoring the kernels first with a sharp pointed knife. This releases the milk and facilitates cooking and improves flavor. Mix with the other ingredients and fold in the stiffly beaten whites last. Drop by spoonfuls in hot butter and fry a medium brown on both sides.
Serve hot. (M. C.)
Buttermilk Biscuits
4 cups flour ; 2 teaspoons baking powder 1 teaspoon salt 4 tablespoons shortening 1 teaspoon soda buttermilk
Records on this page
Corn Meal Muffins or SticksSpoon BreadCorn FrittersButtermilk Biscuits