The Southern cook book of fine old recipes

Sift together the dry ingredients twice and work in the butter with a pastry mixer. Add a half cup of milk to the egg and gradually use in mixing the dough, using more milk if needed. Turn on a floured board, knead slightly, pat and roll into a sheet, cut into rounds, set in buttered tin, brush over with melted butter and dredge with sugar. Bake in a hot oven (400° F.) about fifteen minutes. Serve with tea or cocoa. Miss Lee's Southern Corn Bread 1 cup white cornmeal ^4 cup wheat flour 1 teaspoon baking powder V2 teaspoon salt 1 beaten egg V-2, cup milk 1 tablespoon melted butter Sift together the dry ingredients; combine the milk with the egg and add to the dry ingredients. Add the melted butter and pour batter into a well-greased pan. Bake in a hot oven (425° F.) about 25 minutes. Corn Meal Muffins 1 cup corn meal 2 cups white flour 4 teaspoons baking powder l/2 teaspoon salt V-2 cup sugar 1 cup milk 2 eggs, beaten 2 tablespoons melted butter Sift all the dry ingredients into a bowl; add the milk, mixing well. Stir in the beaten eggs, add the melted butter and beat mixture vigorously for 2 minutes. Bake about 20 minutes in a hot oven (400° F.) in well-buttered muffin pans. Crackling Bread 1 cup cracklings (diced) ll/2 cups corn meal % cup wheat flour ~Vz teaspoon soda *4 teaspoon salt 1 cup sour milk Cracklings are the pieces of meat remaining after the lard has been rendered from the pork. Mix and sift together the dry ingredients. Add the milk, stir in the cracklings. Form into oblong cakes and place in greased baking pan. Bake in hot oven (400° F.) 30 Louisiana Waffles 2 cups flour 4 teaspoons baking powder % teaspoon salt 5 tablespoons melted butter V/2 cups milk 3 eggs To beaten yolks add milk, and all other ingredients with the exception of stiffly-beaten whites of eggs which are to be added last. Pour a spoonful of batter in each section of a hot waffle iron and bake until rich golden brown. Virginia Waffles l1/^ cups boiling water '/a cup white corn meal l1/^ cups milk 3 cups flour 3 tablespoons sugar 3 teaspoons baking powder V-2 teaspoon salt 2 eggs 3 tablespoons melted butter Cook the meal in the boiling water 30 minutes; add milk, dry ingredients, well-beaten egg yolks, butter, and well-beaten egg whites. Put one tablespoon of waffle mixture in each compartment near the center. Cook on greased hot waffle iron or ungreased electric waffle iron until well puffed and a delicate brown. Georgia Flapjacks 2 cups flour V/2 teaspoons baking soda V-2 teaspoon salt 1 tablespoon sugar 2 eggs 2 cups sour milk iVu tablespoons melted butter Sift the flour and measure two cupfuls. Sift again. Add soda, salt and sugar, mix well and sift once more. Beat eggs lightly, add milk and gradually add these ingredients to the flour mixture. Beat until smooth and free from lumps and then add the butter. Pour the batter into a pitcher. Heat a griddle or a heavy frying pan and butter it. Pour enough batter on to the pan to make a cake about five inches in diameter. Cook until porous and brown underneath and then brown on the other side. Rice Waffles 1 cup cooked rice 2 cups flour 2 eggs 1 teaspoon salt 3 teaspoons baking powder 2 tablespoons melted butter a little milk