Corn Bread

Ingredients

• one pint of cornmeal
• 3/4 pint sweet milk
• 1 egg
• lard size of an egg
• 1 dessertspoon of yeast powder
• 1 teaspoon of salt

Method

1. 1

   Sift meal and powder, add salt and lard.

2. 2

   Beat the egg and pour milk over, mixing into the meal.

3. 3

   Place the batter in a square pan and bake slowly.

Nutrition per serving

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 5. The excerpt below is the record exactly as published.

Corn Bread. ()ne pint of cornmeal, 3^ pint sweet milk, i egg, lard size of an egg, i dessertspoon of yeast powder, i teaspoon of salt. .Sift meal and powder, add salt and lard. Beat the egg and pour milk over, beating the liquid into the meal. Place the batter in a square pan and bake slowly. Corn Pone. One quart of meal, i tablespoon of lard, i tablespoon of butter, I teaspoon of salt, and water to make a stiff dough. Form into oblong pones a finger long. Pat each one on top, leaving the print of your fingers on them, and bake in a mod- erate oven. If possible, do not open the door until they are done, as it hardens the crust. Batter Bread. Two teacups of cornmeal, 2 teaspoons of salt, i kitchen tablespoon lard. Mix and add boiling water enough to make BREADS. 27 a stiff batter. Stir until well mixed. When cold this mixture should be stiff enough to slowiy move when the bowl is tilted. Let it stand for 2 hours. Just before meal time add i egg and 2 teaspoons baking powder, and milk to make a stiff batter. It should be the consistency of cake batter. Stir well and bake in a quick oven. The pans should be about 2 inches full before baking. Spoon Corn Bread. One cup boiled rice (or "grits), 2 cups meal, i large cup milk, 2 eggs, 2 tablespoons of melted butter, 2 teaspoons baking powder. Mix as you would any other batter bread, and bake Yi an hour in a baking dish. Risen Muffins. Three eggs, i cooking spoon of yeast, 2 teaspoons of sugar, Yi. pint of milk, i quart flour, i teaspoon of salt, butter and lard, each size of an ^^Z- Beat together eggs, yeast and sugar, then milk and the sifted flour, and lastly the melted butter and lard. Rise overnight. Beat once or twice in the morning, and half fill muffin cups and set to rise. The dough should be stiffer than pound cake. The success of these muflins depends on the beating you give them in the morning before they rise the second time. For Sally Lunn use the same batter and bake in a large mould. Beaten Biscuits. One quart of flour, i heaping teaspoon of salt, 3 gills of milk, 2 heaping tablespoons of butter and lard mixed. Work thoroughly all the grease into the flour, and mix with the milk into a stiff dough. Put through a biscuit break for 15 minutes, then beat until they blister. Roll, cut, and bake in a moderate oven. 28 TESfED VIRGINIA RECIPES. Waffles Without Eggs. One quart of flour, i pint of milk, i tablespoon of butter, a pinch of salt, i tablespoon of yeast. Warm the milk and butter and mix with the flour, then beat in the yeast and set to rise. Fry in wafile irons. Brown Bread. One quart of brown flour, i egg, i cup of yeast, ^ cup of molasses, butter size of an egg. Mix as for light bread the night before and bake in a loaf the next morning. Quick Sally Lunn. One quart of flour, ^^ cup of butter, 3 eggs, i cup milk, 3 teaspoons of baking powder, 2 tablespoons of sugar. Mix as you would any other Sally Lunn batter and bake at once in a rather quick oven. Palias Royal Biscuits. One pound of eggs, i pound of sugar, ^ pound of flour. Beat whites and yolks separately. Then stir together; add sugar and the grated rind of i lemon and the flour. Drop in square tins, sift pulverized sugar over them and bake in a quick oven, Juliet's Pop-Overs. Beat 2 eggs without separating them ; add i cup of milk. Put 1 cup of flour into another bowl, and' add to it gradually the eggs and milk. Beat until smooth, and strain the batter through a strainer. Put at once into hot greased gem pans, and bake in a moderate oven 45 minutes. They should swell in baking to four times their original bulk. BREADS. 29 Luncheon Gems. Separate 2 eggs, add to the yolks 3^ pint of milk and i cup of cooked rice which has gotten cold. Beat well and add Yz teaspoon of salt,

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