Corn Bread

Ingredients

• Two cups corn meal
• One cup flour
• One pint sweet milk
• Three eggs
• One teaspoonful salt
• One teaspoonful baking powder
• One teaspoonful butter

Method

1. 1

   Mix flour, meal, salt and baking powder together; rub in the butter well, mix the milk and eggs, and add to the flour, meal, etc.

2. 2

   Stir rapidly and bake in a quick oven twenty minutes.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 32. The excerpt below is the record exactly as published.

One teaspoonful baking powder. One teaspoonful butter. Mix flour, meal, salt and baking powder faeesher: rub in the butter well, mix the milk and eggs, and add to the flour, meal, etc. Stir rapidly and bake in a quick oven twenty minutes. 154 CHOICE RECIPES CORN BREAD. MRS. ROBERTS. Three eggs. One cup sweet milk. One cup corn meal. One cup flour. One teaspoonful sugar. One teaspoonful salt. Three teaspoonfuls baking powder. sift the dry ingredients together three times, beat the eggs very light; add them and the milk, and bake immediately. FRENCH TOAST. MRS. CARTER. Make a batter of two eggs. One half cup milk. A pinch of salt. One teaspoonful corn starch. Dip thin slices of bread. in this batter and fry brown in a well buttered frying pan. If the bread is very dry, dip in water first. LAPLAND ir MRS. TAGGART. One half pound flour. Butter or lard the size of an egg. Two eggs. One pint milk and near half pint water. Salt a little. Beat the whites to a froth, then the yolks, then together, then stir in the milk, melt the butter, but do not put in hot, sift the flour and add slowly, have it perfectly smooth, grease the pans thor- ougly and bake very quick in a hot oven. HOT BREADS PAS Re een en ee seer per CORN MUFFINS. MRS. McKAY. Two cups meal. One cup flour. One and one half cups sweet milk. One half cup melted butter. One small cup sugar. Four eggs. Two teaspoonfuls baking powder. A little salt. Beat eggs thorougly, rub sugar and butter to a cream, mix, then add meal, flour and milk. RAISED: MUFFINS. | MRS. PUTNAM. One pint milk. One tablespoonful butter. Two eggs. A little salt. One large half gill yeast. Flour enough to make a thick batter. Melt the butter in the milk, add the salt, the eggs and yeast, lastly the flour. In cold weather this may stand two or three days without becoming sour. MUFFINS. MRS. WHITEHILL. One pint sweet milk. Three eggs. Butter size of an ege. Two tablespoonfuls baking powder. A pinch of salt. Three cups flour. Bake in a quick oven. 156 CHOICE RECIPES FRENCH BREAKFAST ROLLS: MRS. GILBERSON. One tablespoonful butter. Two tablespoonfuls lard. Two tablespoonfuls sugar. Add to one pint milk boiled. Mix well one quart flour and a little salt, pour the milk over the flour, let it stand till a little cool, then add a little yeast and let it rise over night. In the morning, add enough flour to make a good dough, not too thick; let it rise again, and when light, roll out; butter the edges and fold them over, place in the pans and let it rise for half an hour or an hour. NEW ENGLAND “SPIDER”? BREAD. MRS. W. B. FISHER. Three cups of warm, well cooked hominy, one small cup flour, one half cup melted butter, one beaten egg. Pour into well buttered cake pans, to make thin cakes, and bake in hot oven, until brown, as corn bread, about forty minutes. SPOON BREAD WITH RICE. MRS. JOHN WEIR. One cup corn meal, scalded, one cup rice, boiled soft, one fourth cup of milk, one tablespoon butter, three eggs beaten separately, one small teaspoon bak- ing powder. Add whites of eggs last, a little pinch of salt. Bake one-half hour, or until a thick brown crust has formed. Bake in a deep baking dish, and “spoon out” when serving. ~~ HOT BREADS 15 HUNTER’S CORN BREAD. One cup yellow corn meal, one cup white flour, and four level tablespoons of sugar, four teaspoonfuls baking powder, one half teaspoon salt, one cup milk, and one egg beaten. Tlake one half pound of bacon cut in small bits, and sprinkle on top of the batter before baking. POTATO; YEAST. MRS. WOODWARD. Two large potatoes, two tablespoons flour, four of salt, two quarts of water. Grate the potatoes and put them on to boil in the water. When boiled stir occa- sionally and then allow it to.cool before adding sugar, salt and a cup of yeast. Half a pint will make three good loaves of bread. No salt to be put in the bread. {no OY BA Lies MISS STEVENSON. ' Take one quart flour. Two large tablespoontuls lard. One small cup yeast. A little salt. Mix lard, flour and salt well together, then stir in the yeast and about one pint water and enough flour to make stiff. Let it raise till light, then mold into small rolls in the palm of the hand, not using either roller or cutter. Put in pan, rub with melted lard over top and sides, and let raise until light, then bake in oven ten or twelve minutes. 158 CHOICE RECIPES SIMPLE BREAD RECEIPT: One cup boiling water, one of milk, one half table- spoon lard, three times as much flour as liquid, not quite a yeast cake crumbled into the sponge, one scant tablespoon sugar. When the yeast comes to the top, it is beginning to “grow.” Add the flour and knead until it does not stick to the hands or board, until the mixture is smooth and elastic to the touch. Return to bowl, cover with cloth, let it rise again, then cut down several times. Then roll on board slightly floured, knead and shape into loaves, put in greased pans, nearly full, cover, let it rise again to double its bulk, and bake in hot oven. This quantity will make two loaves. For soft bread add three times as much flour as liquid. Always sift flour before using. BANNOCKS. MRS. OGDEN. One pint corn meal. Two tablespoonfuls flour. One heaping teaspoonful white sugar. One heaping teaspoonful salt. Scald these ingredients with one pint boiling water, pouring all in at once; then add one beaten egg. Fry in boiling lard, drop in a tablespoonful at a time. STEAMED BROWN BREAD. One and one-half cups bread crumbs rolled fine, one egg, one cup of sweet milk, one cup each of mo- lasses and raisins, one half cup corn meal, one and one half graham. flour, one fourth teaspoon of salt, one tea- spoon soda dissolved in the molasses. Steam three hours in baking powder cans. HOT BREADS 159 CORN MEAL CAKE. MRS. SHILEY. Two cups of sour milk. _ Two eggs. Two tablespoonfuls sugar. Two tablespoonfuls melted lard or butter. ' Two cups corn meal

Cook this with the app: pantry check, scaling, and the assistant.