Quaker recipes

Mix dry ingredients. Cut in lard or bacon drippings and stir in enough sour milk to make a soft batter. Bake in hot oven 475° 25-30 minutes. AGNES Parsons (Mrs. D. H.) CORN BREAD STICKS 1144 cups corn meal 1 egg ¥% cup boiling water 1 teaspoon salt 14 teaspoon soda 1 tablespoon melted butter 1 cup buttermilk Pour boiling water over corn meal. Add soda to buttermilk and pour half of it into the meal. Stir well. Add egg, beat, then add remainder of milk, salt and melted butter. Pour into greased bread stick pans and bake in 450° oven about 20 minutes or until brown. Mrs. WALTER WHITE BUTTERMILK BISCUITS 2 cups plain flour 2 teaspoons baking powder %4 teaspoon soda 1 teaspoon salt Y2 cup lard Approx. % cup buttermilk Cut in well with blender. Mix with enough buttermilk to make soft dough, (approximately 34 cup). The soft consistency of the dough is the secret of good biscuits. Put approximately 14 teaspoon lard on top each biscuit. Bake about 10 minutes in 450° oven. SCOVIA POSTON Frances Haworth substitutes 3 teaspoons baking powder and 5 tablespoons shortening to this recipe. Ellamae Farlow uses 4 tablespoons shortening and 2/3 cup buttermilk. OATMEAL MUFFINS 1 cup rolled oats 1 egg 1 cup buttermilk or sour milk 1 cup sifted flour 43 cup soft shortening 1 teaspoon baking powder ¥2 cup brown sugar YW teaspoon soda 1 teaspoon salt Soak rolled oats and milk for one hour. Cream together shortening and sugar and add egg. Sift together the dry ingredients and add alternately with buttermilk. Fill greased muffin tins 34 full and bake in 400° oven for about 20 minutes. Three cups dry bran may be mixed with dry ingredients and the rolled Oats omitted for delicious bran muffins. SOUTHERN BATTER BREAD 1 pint corn meal 1 heaping tablespoon melted 1 teaspoon soda shortening 1 teaspoon salt 2 eggs 1 cup buttermilk Put meal in mixing bowl. Add enough boiling water to make a batter the consistency of thick cream after buttermilk, in which soda has been dissolved, has been added. Beat eggs lightly and add with salt and melted shortening. Bake in deep pan 45 minutes to 1 hour. This amount makes large quantity and may be halved for small family. LELIA HILL (Mrs. J. C.) BUTTERMILK WAFFLES ¥%4 cup flour 2 teaspoons baking powder 4 teaspoon soda 2 eggs, well beaten 144 teaspoon salt ¥%4 cup buttermilk 5 tablespoons cooking oil Sift together the flour, soda, salt, baking powder. Add part of the dry mixture to the beaten eggs, then small amount of buttermilk. Continue to alternate three times using all of flour mixture and enough buttermilk to make a thin batter. Add cooking oil and stir well. Cook immediately. Chopped nuts or drained blueberries may be sprinkled over the batter as soon as it is poured into the iron for variety. PANCAKES 1 cup plain flour 1% cup melted butter 2 tablespoons sugar 1 cup milk 1 teaspoon salt 1 egg 1 tablespoon baking powder Sift first four ingredients together. Mix butter, egg and milk and thoroughly mix and stir into flour. Allow to stand 15 minutes. Cook on medium hot griddle. BLAKE THOMPSON POPOVERS 2 eggs 1 cup sifted flour 1 cup milk 12 teaspoon salt Beat all ingredients in small bow! of electric mixer until smooth. Melt generous amount of butter or margarine in heavy muffin tins or pyrex cups. Pour batter into heated pans and bake at 425° until golden brown, about 35 minutes. SOUTHERN SALLY LUNN 1 quart flour 1 tablespoon butter 3 eggs 1 yeast cake Dissolve yeast cake in a little luke warm water. Beat egg yolks, stir in yeast, melted butter, milk, and flour. Beat egg whites stiff and fold into mixture. Set to rise in a loaf cake pan overnight in a warm place. Bake in moderate oven. Mrs. A. M. BRIGGS WHOLE WHEAT PANCAKES 1 egg 2 cups whole wheat flour