The National home cook book

SWEET MILK CORNBREAD—One cup cornmeal, three- | quarters cup flour, one eup of milk; mix these together first; one egg (white to be beaten stiff and added last), small tea- spoon salt, two teaspoonfuls of baking powder, one-half cup of sugar, and one-half teacup wot melted lard or butter. SOUR MILK CORNBREAD—Two cups meal, one cup - flour, two cups sour milk, one cup sweet milk, one-half cup Sugar, one teaspoon soda and the last thing. add one egg. bala in greased cans or pail 1%, hours. +» One pint of meal, one a of rich buttermilk, one egg, one tablespoon of flour, one of sugar or molasses, one tea- spoon of soda and one of salt; put the meal to soak and swell “Gn the buttermilk for a couple of hours before baking. ' Sometimes when I want it a bit extra good, I add one more ‘tablespoon of flour and two of cream. You may-think the _ batter too thin, but it is not; bake in a block tin. EGGLEsS CORNBREAD—Three cups of cornmeal, one » teaspoon salt, a little soda in sweet milk (I take milk and eream together) and four tablespoons melted lard. I don’t Eaake it too thick. I have used this recipe for 27 years. Se Two quarts of sour atte ro buttermilk), one table- ' spoon of salt, one-half cup of sugar (any kind will do), one teaspoon of soda, one-half cup meat fryings (melted), 1% cups of wheat flour. Cornmeal enough to make a soft bat- ter, bake in large oblong dripping pans to a golden brown. This makes two large breads. | VIRGINIA CORNBREAD—Scala one cupful of meal with three cupfuls of boiling water; add two well-beaten eggs, three cupfuls of buttermilk, one teaspoon of soda, and the game of salt. Lastly, add one tablespoonful of melted lard. Bake slowly in a yellow bowl or a pudding dish. ry white corn meal, to which add one cup of cooked fine hom- iny, or rice, if preferred, one cup of milk, two eggs well . beaten, one spoonful sugar and one spoonful of salt. Bake -in oven until thoroughly well done. Serve hot. ' No. 2—Scald one cup white cornmeal, mix with enough wa er to form a thick batter, salt to taste and bake in a, slow. oven in Johnny cake style. Serve hot. HOE CAKE—Mix cornmeal with water or milk, adding CORN PONE (two kinds)—No. 1—Scald two cups of — ; peer, to the thickness of a stiff batter, stir thoroughly, spread + on baking board and tip up before the fire. On southern lantations they are often baked on broad hoes they use, ence the name. » CORN CAKE—Three-quarters cup granulated cornmeal, 414%, cups sifted flour, one-quarter cup sugar, one cup sweet — milk, 1% tablespoons melted butter, one well beaten ege, oné-half teaspoon salt, five level teaspoons baking powder; ‘beat thoroughly, turn ‘into buttered pan, bake in hot oven; butter. ~ JOHNNY .CAKE—One egg, one cup brown sugar, one-half ‘cut in squares. tf a richer cake is wanted, add two spoons ‘eh cup lard, one teaspoon salt, four teaspoons baking powder, _ ne pint’ sweet milk, one pint whéat flour, enough Cones ay to thicken. 2S of. time the food prepared is supposed to boil both over the which does not fill the kettle of the kooker, put the food in. which pour boiling water into kettle around the smaller ves- should eave contain potting water, _ DO NOT use the kooker until you have thoroughly read an understand the directions and explanations as to the length fire and ins the kooker. YOU MUST have the contents of the kettle or anything yo. desire to cook to a boiling point, or allowed to remain over th fire according to the instructions. '.-And in cooking or preparing any food you wish to coo in the Fireless Kooker,~always consult the recipes and ‘direc tions in. this book, which you will find under their proper headings. _ YOU MUST place the cover on the kettle of the kooker whil the food is boiling to obtain the best results, and know tha the cover is securely down when kettle is placed in the ay Pe.