FoodNet

The Southern cook book of fine old recipes

1935

Page 36 · 10 recipe records on this page

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Corn Sticks 2 cups corn meal 1 cup milk 1 egg 1 tablespoon lard 2 teaspoons baking powder % teaspoon salt✪ Corn Sticks Beat all together and bake in greased tins the shape of bread sticks or ears of corn in a quick oven (500° F.) for 10 to 12 min- utes. Raisin Biscuits 21/» cups flour 2 eggs Vs cup butter % cup milk 4 teaspoons baking powder l/2 teaspoon salt 1 tablespoon sugar 1V6 cups seeded raisins✪ Raisin Biscuits Sift flour, sugar, baking powder and salt Beat the eggs and. add to the milk. Mix the shortening into the flour, stir in the milk and egg. Add the raisins. Turn onto a well- floured board and knead until smooth, using more flour if necessary. Cut with small bis- cuit cutter and bake in a hot oven (450° F.) for 15 minutes. Serve hot. Buttermilk Muffins 1 quart buttermilk 2 eggs 1 tablespoon sugar 4 cups sifted flour 2 tablespoons corn meal 1 teaspoon salt 1 teaspoon soda✪ Buttermilk Muffins Cream sugar and eggs, add milk and finally the flour, corn meal, salt and soda, which has been sifted three times. Beat hard one min- ute and bake in a hot oven (400° F.) for 20 minutes in greased muffin tins. Cheese Biscuits l/2 cup flour ^4 pound grated cheese *,4 pound butter salt to taste 3 tablespoons ice water✪ Cheese Biscuits Mix quickly with as little handling as pos- sible. Roll thin, cut with cookie cutter and bake in a quick oven (500° F.) for 10 min- utes. Batter Bread, Mulatto Style 1 egg l/2 cup cold hominy 1 teaspoon salt Vz pint corn meal 1 tablespoon lard✪ Batter Bread, Mulatto Style Mix the cold hominy, beaten egg, corn meal and salt with enough boiling water to make a batter of the consistency of milk. Put the lard in a deep baking pan and heat until it smokes. Pour into this hot lard the cold batter; the melted lard will bubble up on the side of the pan, mak- ing a delicious crust. Bake in a moderate lr oven (350° F.) about — f-W, forty minutes. 34 THE SOUTHERN COOK BOOK Creole Rice Cakes 4 slices bacon, chopped 3 tablespoons chopped onion 3 tablespoons green pepper 1 teaspoon salt % teaspoon pepper 3 cups rice, cooked 1 cup flour 1 teaspoon baking powder 1 can tomato pulp✪ Creole Rice Cakes Fry the bacon crisp leaving the bacon fat in frying pan. Chop bacon and add to onion, pepper and rest of ingredients. Mix thor- oughly. Fry in the bacon fat as pancakes. Dinah's Rice Croquettes 2l/2 cups cooked rice 1 cup grated American cheese Vz cup butter or other shortening % cup chopped pimento 1 tablespoon chopped onion Vs teaspoon salt and paprika 1 teaspoon baking powder 1 egg beaten well % cup buttered bread crumbs✪ Dinah's Rice Croquettes Mix all well and mold into balls and fry in hot fat until brown. Baked Hominy or Grits 1 cup cold boiled hominy Vz cup milk 1 egg 1 tablespoon butter V'2 teaspoon salt 1 pinch pepper✪ Baked Hominy or Grits Heat the milk and butter, add the hominy and mix until smooth. Then add the beaten egg, seasoning and pour into a buttered bak- ing dish and bake slowly in a moderate oven (350° F.) until firm and brown. Mulatto Rice y>2 pound bacon 1 small onion 1 cup tomatoes 2 cups cooked rice✪ Mulatto Rice Cut the bacon in small pieces and fry. Remove from the skillet and brown the minced onion in the bacon fat. Add the tomatoes and cooked rice. Blend well and serve. Curried Rice 2 cups cooked rice 1 diced green pepper 1 diced onion 2 cups tomatoes 3 cups water 4 tablespoons butter ✪ Curried Rice