Corn Cake

Ingredients

• three-quarters cup granulated cornmeal
• 1½ cups sifted flour
• one-quarter cup sugar
• one cup sweet milk
• 1½ tablespoons melted butter
• one well beaten egg
• one-half teaspoon salt
• five level teaspoons baking powder

Method

1. 1

   Beat all ingredients thoroughly, turn into a buttered pan, and bake in a hot oven.

As published

This recipe was extracted from The National home cook book (1900), page 1. The excerpt below is the record exactly as published.

CORN CAKE—Three-quarters cup granulated cornmeal, 414%, cups sifted flour, one-quarter cup sugar, one cup sweet — milk, 1% tablespoons melted butter, one well beaten ege, oné-half teaspoon salt, five level teaspoons baking powder; ‘beat thoroughly, turn ‘into buttered pan, bake in hot oven; butter. ~ JOHNNY .CAKE—One egg, one cup brown sugar, one-half ‘cut in squares. tf a richer cake is wanted, add two spoons ‘eh cup lard, one teaspoon salt, four teaspoons baking powder, _ ne pint’ sweet milk, one pint whéat flour, enough Cones ay to thicken. 2S of. time the food prepared is supposed to boil both over the which does not fill the kettle of the kooker, put the food in. which pour boiling water into kettle around the smaller ves- should eave contain potting water, _ DO NOT use the kooker until you have thoroughly read an understand the directions and explanations as to the length fire and ins the kooker. YOU MUST have the contents of the kettle or anything yo. desire to cook to a boiling point, or allowed to remain over th fire according to the instructions. '.-And in cooking or preparing any food you wish to coo in the Fireless Kooker,~always consult the recipes and ‘direc tions in. this book, which you will find under their proper headings. _ YOU MUST place the cover on the kettle of the kooker whil the food is boiling to obtain the best results, and know tha the cover is securely down when kettle is placed in the ay Pe. ema which MUST be instantly Bites removing from He: fir TO OBTAIN best results with a small portion of any foo Ne smaller vessel, and place inside of the larger kettle, afte: 33) sel; in this same manner, also, you can cook several kinds ee ee ee ee fee eeeeeeeee eee x eke oie! sis ieieieie bua’ % eos reeoeeercscecs ireless. = ve S © ° =m a a0) Zz ker oO ° O NATIONAL COOKER - THE Manufactured by — ional Clock & Mfg. Co. The Nat CHICAGO Bee De soak (one cake of ye “ ter). Mix together one cup ey flour, )1 ur; four tablespoons salt; mixin water enough t make a Soci paste. When potatoes are soft take out and ‘mash, return water, bring to a boil, then add mixture; stir ill flour is thoroughly scalded, add. enough water to ma r quarts; when cool add yeast. Let mixture stand ti morning in warm place, stir occasionally. In the morning : e half of this, mixing it into big loaf, knead about 15 min- es, set to rise; when half as large ‘again form into four aves. Keep the rest of the yeast in a cool place. ike art of yeast and one of sweet milk make goa ay 10 Temes used this rule like the bread. BREAD HELPS, it ‘YEAST—This bread yeast always keeps good: Oneal of a dry loaf of bread, moisten in water, put away in mason n with one yeast cake mixed into it. To lighten buck- heat cakes or to take the place of a cup of sour milk for gems. ‘FOR RAISING BREAD—After many years at pread pak- & on the bread board, which was usually cold. I bought a “one, heated it before the fire and have never since chille e bread. Instead of using a pan, which quickly chills, i : an be heated very hot and placed under a erock or pan ° ough to assist slow bread in rising on a very cold day. SANDWICH LOAVES—When baking bread, if you wie’ small, round loaves for sandwiches, use unsoldered tin cans a “a Ke ‘TO RAISE QUICK—When setting the sponge, put the je n in another pan of hot water and also do the same after ing, It will rise in half the time taken before. . | FOR SOFT CRUST—After stiffening bread, grease it ove op with melted lard when setting to rise. Do the sam again when you work out into loaves. Keeps bread from. rmine hard crust. when rising ‘WHEN CUTTING WARM BREAD OR CAKE—Put knife blade in boiling water fora “short time: will cut much nice TO PREVENT SODA SPOTS IN BREAD—Dissolve soda na little cold water before mixing with ingredients. . - COOLING BREAD—When I take my bread out of th - KNEAD BREAD DOUGH from sides to the: ESS wit he whole hand, using strength and turning the dough con- stantly, I found out the longer it is kneaded the whiter and finer the bread. ig RICH BREAD—Use one-third Graham flour instead of all i This makes a very rich, satisfactory bread. WHEN BAKING BREAD, if you are careful ndt to all he pans to touch each other in the oven, the bread will rise hee and you will have a uniformly brown crust. teas : BISCUIT up sweet milk, two teaspoons baking pec i one touepen S Mix the flour and baking powder, then butte and milk, roll on board till the frothy feeling is. out of them ‘en cut in shapes about 1% inch in thickness. Put a littl ece of butter on top of each one, let stand one- ae hou “BAKING POWDER BISCUIT—Recipe for about ona-aad zen biscuits: One pint flour, one even teaspoonful sal wwo well-filled teaspoons baking powder, mix. tablespoons lard or pork drippings.. Mi ‘to make a stiff dough. Roll out about one inch tae cut and bake in greased pans in a pretty hot oven. — oat “KNEADED BISCUIT—Two and one-half cups of flou two and one-half teaspoons baking powder, one- -half tea Sp spoon salt; mix well together; one-fourth cup butter worke ‘in: with tips of fingers and one scant cup milk added grad wally, mixing with knife until stiff enough to knead. Knea ive minutes, cut in squares one-half inch ‘thick. Bake 5 Minutes in quick oven -. MOTHER’S SODA BISCUIT—Take one quart of flour, aspoons Royal baking powder, enough soda that will hol on 10-cent piece. small. tablespoon lard or fryings, one-hal teaspoon salt.

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