Corn Bread

Ingredients

• 2 cups corn-meal
• 3 eggs
• 2 cups boiling water
• 2 cups sour milk
• 2 tablespoonfuls of lard
• 1 teaspoonful of soda

Method

1. 1

   Scald corn meal with boiling water and mix in other ingredients.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 30. The excerpt below is the record exactly as published.

2 tablespoonfuls lard; 2 quarts flour. Dissolve yeast cake in % qt. warm water, adding sugar and y% sieve flour; beat well and let stand over night in a warm place to rise. Next morning add salt, about V2 qt. water, melted lard and enough flour to form stiff dough. Set aside again to rise, then form into loaves, let rise again and bake in moderate oven. Glaze with hot water or lard. MRS. A. W. MOURSUND. Light Bread. — 90 — Brown Bread. % cup No. 6 molasses; 2 cups graham flour; 1 cup sweet milk; 2 level teaspoons soda in syrup ; pinch of salt; 1 cup seeded raisins. Put in large baking powder can, set in bucket of water, cover and steam 3 hours. MISS ADA PEDEN. Nut Bread. 1 cup sugar ; 1 cup nuts ; y2 cup sweet milk ; U egg ; 4 teaspoons baking powder; 4 cups flour. Stir and put in pan to rise, let stand 20 minutes. It will about double itself. Put in moderate oven and bake 1 hour . MISS ADA PEDEN. Buttermilk Yeast Cakes. Dissolve 1 yeast cake in 1 pint of wTarm water, add 1 tablespoon each of cornmeal and sugar and 1 teaspoon- ful of salt. Let stand over night. In the morning boil 1 pint of buttermilk, have ready 1 cup of flour and water, mixed to a smooth, stiff batter; pour this into the boiling milk and let it cook thoroughly, stirring constantly. "When cool add to the yeast cake mixture which has stood over night and set in a warm place until it ferments. Then work in corn meal enough to make a tolerably stiff dough, mold into cakes and dry in the shade. MRS. JACOB GOLD,SR. Yeast Cakes. 3 large Irish potatoes; iy2 tablespoonfuls of hops; 2 tablespoonfuls of sugar; % tablespoonful of ginger; cornmeal; l1/^ qts. of water; 1 cup of flour; 1 cup of dissolved yeast; small handful of salt. — 91 — Peel the potatoes and cook with the hops, (tied in a cloth) in about l1/^ qts. of water. Mash the potatoes, and when cool pour the potato water over the cup of flour. Next add the dissolved yeast, sugar, salt, ginger, and the mashed potatoes. Mix well, and add cornmeal enough to stiffen. Let rise, then shape in bulk, and cut oblong cakes. MRS. WM. WEYRICH. Biscuits. 1 qt. of flour; 1 tablespoonful of salt; 1 teaspoon- ful of baking powder; 1 large spoonful of butter or lard; 1 level teaspoonful of soda; about y2 qt. of butter- milk or sour milk. These biscuits must be quickly made, not worked. MRS. P. ROEDER. Biscuits. 3 cups flour ; 2 heaping teaspoonfuls baking powder ; !/2 teaspoonful salt; 3 tablespoonfuls lard; % teaspoon- ful soda, dissolved in a cup of sour or buttermilk. Use more milk if necessary. Roll out, cut, and bake in a hot oven. MRS. LOUIS DIETZ. Corn Bread. 2 cups corn-meal ; 3 eggs ; 2 cups boiling water ; 2 cups sour milk

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