The Southern cook book of fine old recipes

Stir corn meal with salt, paprika and cold milk. Then stir into hot milk. Cook and stir over boiling water until the mixture thickens. Remove from the fire and stir in the other ingredients. Turn into a buttered baking dish suitable to send to the table. Set in a pan of boiling water and cook slowly until the center is firm. Serve hot with the meat course. A tablespoon of chopped green or red pepper may be added if desired. Hoe Cake Moisten salted corn meal with scalding water or milk. Allow it to stand for an hour. Put two or three teaspoons of this on hot greased griddle. Smooth it out to make cakes one-half inch thick and let it .cook. When one side is done turn over and brown the other. Serve very hot for breakfast. This dish goes well with sausage. Roll dat bale, roll dot cotton, De Lord is good, your sins will be forgotten. Sally Lunn Hot Bread 3 eggs 4 cups of flour 2 tablespoons sugar 1 yeast cake 1 cup milk l/2 teaspoon salt 2 tablespoons butter Place sugar, eggs, milk, salt, and butter in a double boiler and scald. Let cool and add yeast which has been dissolved in a ^ cup of warm water. When cold, add flour, put in bowl and cover with a cloth and put away to rise. When twice its bulk, knead and put in pan to rise again. When light roll out on floured board. Cut with a biscuit cutter, place in greased pan and bake in hot oven (400° F.) fifteen minutes. Good Old Southern Popovers 3 eggs 1% cups of milk Il/2 cups of flour J/2 teaspoon salt Sift flour and salt into a bowl. Beat eggs and add the milk to them and stir gradually into the flour to make a smooth batter, then beat thoroughly with egg beater; put in hot greased muffin tins two thirds full of mixture. Bake in hot oven (4SO° F.) half hour, then in moderate oven (300° F.) fifteen minutes, until brown. Southern Spoon Bread 2 cups corn meal 1% cups sweet milk 2 cups boiling water 1 teaspoon salt 3 large tablespoons butter (melted) 3 eggs Sift the meal three times and dissolve in the boiling water, mix until it is smooth and free from any lumps. Add the melted butter and salt. Thin with the milk. Separate the eggs; beat until light; add the yolks and then the whites. Pour into a buttered baking dish and bake in a moderate oven (350° F.) about 30 minutes. This should be served in the dish in which it is baked. Richmond Corn Cakes 1 cup crushed canned corn ~y<2 cup milk 2 teaspoons sugar 2 eggs, well beaten % cup flour 1 tablespoon baking powder pinch of salt To the corn add milk, sugar and eggs. Mix and sift flour, baking powder and salt. Combine the mixtures, drop by teaspoons in buttered muffin pans. Bake in moderate Four o'Clock Tea Scones 2 cups pastry flour 2 tablespoons sugar 1 teaspoon salt 4 teaspoons baking powder 3 tablespoons butter 1 egg, beaten light % cup milk sugar for dredging