Corn Bread

Ingredients

• a cupful of commeal
• two cupfuls of cold boiled rice
• one cupful of milk
• one egg
• half a teaspoonful of salt
• a tablespoonful of sugar
• butter the size of an egg
• a teaspoonful of baking powder

Method

1. 1

   Mix cornmeal, sugar, salt, and baking powder together; add the other ingredients after melting the butter and putting the rice through the colander.

2. 2

   Bake half an hour.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 59. The excerpt below is the record exactly as published.

corn bread is made with a cupful of commeal, two cupfuls of cold boiled rice, one cupful of milk, one egg, half 217 a teaspoonful of salt, a tablespoonful of sugar, butter the size of an eggy and a teaspoonful of baking powder. Mix commeal, sugar, salt, and baking powder together ; add the other ingredients after melting the butter and putting the rice through the colander. Bake half an hour. DECEMBER iith '*And a large chestnut, the delidoxis meat Which Jove himself, were he a mouse, would eat." —Cowley ("Poems")- ROASTED chestnuts of the French or Italian variety are most satis- factory. Before cooking cut a slit in each nut ; put them in a saucepan with just enough boiling water to cover them, boil thirty minutes. Drain and put in a hot oven for ten minutes and serve in a folded napkin. Pass salt with them. Care must be taken not to let the chestnuts cool after boiling before put- ting in the oven. 218 DECEMBER 12th PUT in the blazer of a chafing-dish half a teacupful of Bass's ale and bring it to the boiling point. Add two pounds of rich American cheese, grated, stirring constantly ; season with six teaspoonfuls of dry mustard and a shake or two of cayenne pepper. When it is smooth and creamy pour over hot toast. An egg beaten up and stirred in after the cheese has melted will prevent curdling, but if the cheese is of the right sort this will not be necessary, nor need the usual precaution of cooking the rab- bit over hot water be taken. DECEMBER 13TH "Tea w( CORE and peel tart apples and bake in a porcelain-lined dish with half a cupful of water until they are transparent. Place them in a glass dish, fill the space left by the cores with whipped cream. Stick the apples closely with blanched almonds, and surround them with sugar and whipped cream flavored with maraschino. DECEMBER 14TH "Tea and coffee were there; a jug of water for Hewaon." — ^Arthxtr Hugh Clough ("The Bothie of Tober-na-VuoUch"). A CAFE frappe, very simple to prepare and satisfactory to par- take of, is made by adding to one quart of black coffee one pint of whipped and sweetened cream. Turn into a freezer, pack in salt and ice, and allow it to stand for an hour and a half. Serve in tall glasses. DECEMBER 15TH '* On one side of the table two green sauce-tureens, . . . were setting next to each other in a green dish; and on the other was a curried rabbit, in a brown suit, turned up with lemon." — Celaeles Dickens ("Sketches by Boz"). SKIN the rabbit, clean it and divide in convenient pieces. Fry a slice of onion in butter ; when brown put into the pan the pieces of rabbit, salted, peppered, and dredged with flour. Cook quickly for a few minutes, turning over often so that all parts may be seared. Cover with cold water, add parsley, sage, or any other herb whose flavor is liked, pepper and salt. When cooked tender 220 take from the pan and keep hot while a gravy is made by adding butter, flour, catsup, and a dessertspoonful of curry- powder. Mushrooms are an improve- ment also. At the end add a glass of claret. Pour over the meat. DECEMBER i6th "The beans and bacon set before 'em." — ^POPE. TO prepare " Isle of Shoals Baked Beans " soak over night one quart of white beans in barely enough water to cover them ; boil in same water ; add to the water two tablespoonfuls of molasses. Put the beans in a deep earthen pot, place in the centre a gener- ous piece of salt pork, with the rind, cut in strips, above the beans. Bake in a moderate heat for twenty-four hours. Two hours before serving give them a brisk heat. Serve hot in the pot. At the last baking add a little water from time to time if they seem too dry. SQX / / DECEMBER 17TH "A little piece of salmon cut out of the fish's centre."— Charles Reade ("It Is Never Too Late To Mend"). WASH and dry a slice of smoked salmon and broil slowly for twelve or fifteen minutes. Place it on a hot dish and spread over it a sauce made of a quarter of a cup of butter into which has been stirred half a teaspoonful of salt

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