Corn Bread

Ingredients

• One tablespoon sugar
• 1 cup sweet milk
• 1 cup cornmeal
• 1 cup Dousman's Best Patent flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs well beaten
• 2 large tablespoons of butter, melted

Method

1. 1

   Bake about 35 minutes in a Jewel Range.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 45. The excerpt below is the record exactly as published.

pints Dousmans Best Patent flour, lA teaspoon salL 2 teaspoons Koval Baking Powder, ^^ pint in. k. Boil oatmeal m 1^2 P^t of slightly salted water for 1 hour. Add milk and let coo : then idace in boul. Sle^e Jo^-ther flour, salt and baking ix.wder and add. Mix thoroughly until smooth and bake 45 minutes in a Jewel Bange. Oatmeal Brown Bread. Mix a pint of rolled oats, a pint ot rolled wheat, halt a pint of f ^>^^'''^|^;|' >^: low cornmeal, half a pint of whole wheat flour and one teaspoonful of salt. Dissohe ^6 vSUPERTOR COOK BOOK a teaspoon fill of Ijicarlioiiatc of soda in "3 tahk'spooji fills of wai'iu Avaicr; add it to lialf a pint of Xew Orleans molasses; stir and add this to a pint of thick, sonr milk; mix witli drv ingredients. Ponr in a greased l3rown-l)read mould, and l)oil or steam continuously for 4 hours. Brown Bread. Two cups sweet milk. 1 cup sour milk. 1 heaping cii|.) eornmeal, 1 ]iea])ing cuj; rye flour. 1 heaping cup graliain ilour, 1 heaping teaspoon of soda, i/. cup of mo- lasses, 1 cup of raisins, or raisins and currants, floured,- 1 heaping teaspoon of salt. Steam 3 hours in covered tins. Stand in oven in JcAvel Kange 10 ininutes to dry out. ^[rs. Minnie B. Tillson. Brown Bread. One-half cup molasses, Y2 ^'^M' ^"^i^" itiilk, 1 cup t-onimcnl, ^ cup graham ilour. •■54 cup wheat flour, 1 cup raisins, ^li.v well, then add 1 cu]) of sweet milk in which a teaspoon of soda lias keen dissolved. Steam ;? hours. ]\Ii!S. D. D. IiAxdall. Brow^n Bread. One pint of yellow eornmeal, 1 pint of graham flour, 3 cups of sour milk, 2 tea- spoons of soda, 1 cup of molasses. Steam 3 hours. Mrs. D. Caimpbell. Brow^n Bread. One egg, 1/2 cup lirown sugar, Y2 cup molasses, 2 cups sweet milk and 3 tea- spoons leaking powder (or 2 cu])s sour milk and two teaspoons soda), 'Sy^ cujjs of graham flour, 1 scant teaspoon salt. Bake from Yj to 1 hour in a Jewel Range. Brow^n Bread with Raisins. Sift 1 cupful each of eornmeal, rye meal and entire wlicat flour: add 1 iea- spoonful of salt, 21/^ of soda, 2 of melted butter, 1% cupfuls of water, ^/i of a cupful of molasses, a few raisins. Beat, turn into a mould and steani 4 hours. Decorate with bunches of raisins. Steamed Brown Bread. One cup wheat flour, 2 cups graham flour, 1 cu]) New Orleans molasses, 1 cup sour milk, 1 teaspoonful soda. Steam 2 hours. Bake 10 minutes in Jewel Range. Mrs. Shaddick. Steamed Bro\vn Bread. One cup sour milk, 2 cups graham flour, I/2 cup molasses, V2 cup raisins, 1 tea- spoonful soda, 1/2 teaspoonful salt. Steam IVo hours. Mrs. M. E. Lamb. Steamed Brown Bread. Two cups graham flour, 1 cup sour milk, 1 teaspoon soda, % cup molasses, 1 cup raisins and y^ cup chopped nuts. Steam VA hours. Mrs. D. D. Randall. Brow^n Bread Baked. Two and one-half cups Graham flour, % cup eornmeal. % cup molasses, 2I/2 cups sour milk, 1 teaspoon soda, 1 egg. Bake in a Jewel Range. Mrs. D. D. Randall. Entire Wheat Bread. One cpiart entire wheat flour, 1 teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons of Royal Baking PoAvder. Mix all together; add sufficient liquid — Avater, milk or equal portions of each. Turn at once into a greased tin and bake 1 hour h^ a JcAvel Range. Corn Bread. One tablespoon sugar^ 1 cup sweet milk, 1 cup eornmeal, 1 cup Dousman's Best SrPl':KIOR COOK liOOK 67 Patent Hour, 'i teaspoons hakino- ])<)\v(ler, Yj toasj.oon salt, 2 e-i«is well beaten, •.' large tal)lesi)()()ns of hutter, ineltcd. l^ake about :35 minutes in a .lewel Kaiige. ' :\rKs. A. 15. :\riN'i:i:. Boston Corn Bread. One euj. ^weet niills. "i eu|)> sour milk, % eu]) molasses, 1 euj) Duusmairs Best Patent Hour. I cups eornmeal, "2 teasi)oons s.xla. Steam :! hours and l)ro\vii a fcw minutt s in the oven. Steamed Corn Bread. On,, eup eornmeal. % eup Dousman's Best Patent iinur. 1 eup sour milk Mi .•up New Orkans molasses. 1 small tcaspoonful of soda, a litlle salt. Mix Hht- oughly ami stean, ;5 hours. ^1'=^- SiiAi.i.uK. Graham Bread. One-half teaspoon soda dissolved in U eup molasses. A.ld 'i tablespoons butter. ■> tai)lesi)oons sngar. Beat this thoroughly and lightly into a bowl ol bread dough. \dd enough graham flour to make a soft batter. Pour into a greased bread tin", let rise and bake in a Jewel Range. ^I>«- i'- ''• ^'-^i'^'''- Graham Bread. Seald a pint of milk: add half a pint of water: when lukewarm add 1 yeast eake ,li...,lved in half a cupful of water: add a tablespoonful of molasses, a level teaspoon- ful'of salt, and sufficient oraham flour to make a batter that will diY)p from a siKxm : beat for 5 minutes: cover and stand in a warm place, 75° Fahrenheit, tor :> hours Add 1 pint of o-raham flour, beat again: pour in 'A greased s(iuarc pans: cover and stand aside for 1 hour. Bake in a moderate oven in a Jewel Bange for % ot an iiour. Graham Bread. Two cni)s oraham flour. 1 cu]. Dousnuurs Best Patent white flour. 1 cup sour milk 1/. cup xCw Orleans molasses, 2 eggs well beaten, V/. teaspoons soda, I table- spoon butter, melted. Steam lU. hours. ^hi^- A. B. Minkr. Baked Graham Bread. One egg, V> cu]) su-ar, V2 (^"1> molasses, 2 cups smir milk. "M.^ispoons soda, i/j teaspoon salt,

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