Quaker recipes

Scald milk, remove from heat and stir in 1 tablespoon sugar, salt, and the corn meal. Turn into a two-quart jar or pitcher, cover, and place in pan of warm water (120°). Let stand in warm place 6 or 8 hours or until it ferments and gas escapes freely. Stir in lukewarm water, remaining tablespoon sugar, shortening, and 2 cups flour. Beat thoroughly. Return to jar and warm water bath and let rise until sponge is very light and full of bubbles. Turn sponge into large warm bowl, gradually stir in remaining flour to make a stiff dough. Work until smooth. Divide in half, shape into loaves, and put into greased loaf pans. Brush with melted butter, cover and let rise until double in bulk. Bake at 375° for 10 minutes, lower heat to 350° and bake about 25 minutes or until crusty brown. PLAIN MUFFINS 14 cup sugar 4 teaspoons baking powder 1% cup shortening 14 teaspoon salt 1 egg 1 cup milk 1% cups sifted flour Mix sugar and shortening, stir in egg. Sift dry ingredients and add alternately with- milk. Fill greased muffin tins % full and bake at 375° about 20 minutes or until golden brown. GRAHAM MUFFINS 2 cups graham flour 4 tablespoons melted fat 12 cup white flour 1 teaspoon baking powder Y cup sugar 1 teaspoon soda 1% cups sour milk 14 teaspoon salt Sift flours with baking powder, salt, sugar, and soda, add fat and milk. Mix. Bake in hot greased pans, in a moderately hot oven. SALLY ALLEN (Mrs. C. F.) GOLDEN CORN CAKE 1 cup corn meal 14 teaspoon salt 3% cup flour 1 cup milk 2 tablespoons sugar 1 egg 5 teaspoons baking powder 2 tablespoons melted butter Mix dry ingredients, add milk, egg well beaten, and melted butter, and bake in greased cake pan about 20 minutes at 400°. Miss PHEBE WORTH HUSH PUPPIES 3 cups corn meal 1142 teaspoons salt 2 teaspoons baking powder 1% cups milk 12 cup water Blend in one onion finely chopped if desired. With hand, mold mixture into little cakes the size of pecans. Fry in deep fat until brown. Delicious with seafood. REFRIGERATOR ROLLS 1 cup shortening 1 pkg. or cake of yeast ¥4 cup sugar 1 cup lukewarm water 2 teaspoons salt 2 eggs 1 cup boiling water 7 cups plain flour In very large mixing bowl combine first four ingredients. Dissolve yeast in 1 cup lukewarm water. When shortening and boiling water has cooled to room temperature, add slightly beaten eggs, dissolved yeast and beat in the 7 cups flour. (Sift flour before measuring.) Beat mixture vigorously. Scrape down sides of mixing bowl with rubber scraper and grease well. Cover dough and let rise until double in bulk, about 2 hours. Punch down from sides of bowl, cover and let stand in refrigerator over night. Make out in desired shapes, place in greased pans and let rise until double in size. Bake at 425° for 12 to 15 minutes. This dough is sticky before placing in refrigerator, but do not add any more flour than specified. SARA HONEYCUTT EGG OR SPOON BREAD 2 eggs beaten separately 14 teaspoon soda 2 cups buttermilk 14 teaspoon baking powder (May use sweet milk and 1 tablespoon melted butter baking powder in place of Y cup corn meal buttermilk and soda) Pinch of salt Mix. Bake in moderate oven and serve from baking dish. Mrs. ARTHUR LYON DIXIE CORN BREAD 1 cup corn meal 1 cup buttermilk 1 teaspoon baking powder 2 tablespoons melted YZ teaspoon soda shortening 1 teaspoon salt 1 egg Sift corn meal, baking powder, soda and salt. Combine slightly beaten egg with milk at room temperature. Add other ingredients and mix well. Bake 20 minutes at 350°. ELVA BLAIR CORN MEAL MUFFINS 2 cups corn meal 1 teaspoon baking powder 1% cup flour 12 teaspoon soda WY cup lard 14 teaspoon salt 1 tablespoon sugar Sour milk