Corn Bread (Pain de Mais) a la New York

Ingredients

• Two cups yellow cornmeal
• one cup flour
• two eggs
• one tablespoon sugar
• two teaspoons Royal baking powder
• two cups milk
• two tablespoons melted butter

Method

1. 1

   Mix flour, cornmeal, baking powder, sugar, and salt together; add the milk, yolks, melted butter, and, last, whites of the eggs — well beaten.

2. 2

   Put in a pan of any thickness, bake from fifteen to twenty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 611. The excerpt below is the record exactly as published.

wo tablespoons sugar, one yeast cake. How to Make It. Mix the flour, salt, and sugar together, melt the butter, add to the milk. Have the milk lukewarm, pour in the flour, add the yeast cake (dissolved in part of the lukewarm AMERICAN COOK BOOK 421 milk). Knead it until smooth, for about ten to fifteen minutes, let stand to rise about six hours — until it has risen like ordinary dough. Turn out on a table, cut in pieces the size for the loaf pans. Butter the loaf pans, half fill them with the dough, let stand to rise until nice and light, the height of the pan. Bake in a not-too-hot oven. Raisin Bread ( Pain au Raisins secs) a la Eva Three cups milk, one yeast cake, three quarts flour, yolks of two eggs, half cup sugar, one cup butter, one tablespoon salt, a pinch of nutmeg, and one cup raisins. How to Make It. Heat the milk more than lukewarm. Dis¬ solve the yeast cake in part of the warm milk. Sift the flour; add salt, sugar, and yolks. Melt the butter in the warm milk, add the milk and the dissolved yeast cake, work until it leaves the hands, add the cut-up raisins, put aside in a warm place away from draught to rise from six to ten hours. Grease the pan well with some butter, lard, or dripping. When the dough has risen take a piece the size of an egg, form in the centre of the pan. Then cut pieces of dough same size, roll and put around the ball; then another one, etc., until the pan is full. Let stand to rise to the edge of the pan, rub with some melted butter, sprinkle with a little cinnamon, bake in a very hot oven. When done, turn out, brush over with egg, sprinkle with pow¬ dered sugar. Currants and citron can also be added. Parker House Rolls ( Petits Pains Parker) a la Europeenne Three cups milk, three quarts flour, three tablespoons sugar, one small cup butter (or shortening), yolks of two eggs, a pinch of salt, one yeast cake. How to Make Them. Put the flour in a pan, add the lukewarm milk, then the yolks (well mixed). Dissolve the yeast cake in half cup lukewarm milk; add the shortening, sugar, dissolved yeast cake, salt, and a pinch of nutmeg. Work it until it leaves the hands, let stand to rise from five to seven hours, according to the time of the year and the temperature of the room. When done, roll in small balls the size of an egg, then flatten, double it over the top about half inch shorter than the bottom. Put close to¬ gether on a buttered pan, let stand to rise, brush over with egg mixed with milk, put in a hot oven and bake until well done. When ready, brush over with cold or melted butter. 422 THE SWEDISH, FRENCH, Hot Cross Buns ( Gateaux de Paques ) a la Lydie Matilde Make dough [see preceding recipe: Parker House Rolls]. To four pounds of the dough add half cup raisins (stoned and cut in pieces) and half cup currants. Cut in small pieces the size of an egg, roll in balls, put them close to one another on a buttered pan, let stand until risen, which takes one to one and a half hours. Then with a knife cut a cross on each, brush over with egg, sprinkle with sugar and a little ground cinnamon, put in a hot oven and bake. If wanted sweet, add a little more sugar. Sweet Dinner Rolls a la Hildur Alexandra Petits Pains sucres, a la Hildur Alexandra Make dough [see recipe: Parker House Rolls]. Roll out, cut in small pieces about four inches in length and the thickness of a finger, put them close to one another on a buttered pan, let stand to rise, then put in a hot oven and bake. When done, brush over with some milk and yolk of egg (mixed). Arrange on a paper doily and serve. The dough can be made up in different shapes — S’s, twists, fancy dinner rolls, etc. Hot Cross Buns ( Gateaux de Paques) a la Royale Two quarts flour, three cups milk, one tablespoon salt, three- quarters cup sugar, two teaspoons Royal baking powder, three- quarters cup butter. How to Make Them. Dissolve the butter with the milk, add baking powder, sugar, salt, and flour — carefully; mix to a smooth dough, add half cup cut-up raisins, half cup well-washed currants, and a pinch of cinnamon. Roll in small balls, put on a buttered pan, close to one another, make a cross on each, put in oven and bake. When done, brush over with egg and sprinkle with sugar and powdered cinnamon. Serve. Corn Bread ( Pain de Mais ) a la New York Two cups yellow cornmeal, one cup flour, two eggs, one table¬ spoon sugar, two teaspoons Royal baking powder, two cups milk, two tablespoons melted butter

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