Corn Cake

Ingredients

• Of sugar a cup, white or brown at your pleasure
• a cup of flour
• a cup of sour cream
• one cup of milk
• three tablespoons, and heaping, of butter
• a teaspoon of cream-tartar
• a teaspoon of soda
• Two eggs must be broken
• a teaspoon of salt

Method

1. 1

   Mix all ingredients together.

2. 2

   Bake for twenty minutes to achieve perfection.

As published

This recipe was extracted from Cooks in clover (1889), page 28. The excerpt below is the record exactly as published.

Of sugar a cup, white or brown at your pleasure, The color is nothing; — the point is the measure. Now, after the sugar, the flour, and the meal. Comes a cup of sour cream, but, unless you should steal From your neighbors, I fear you would never be able This item to put upon your cook's table; For sure and indeed, in all towns I remember. Sour cream is as scarce as June bugs in December. Instead of sour cream, then, take one cup of milk ; Sweet milk from the dairy,— what a sweet phrase to utter I And to make it cream-like, put into the cup Just three tablespoons, and heaping, of butter. Of cream-tartar and soda, each a teaspoon then add. Or else your poor corn cake will go to the bad . Two eggs must be broken, without being beat, Then a teaspoon of salt your work will complete. Twenty minutes of baking are needful to bring To the point of perfection, this awful good thing. Bishop Williams. 5° COOKS IN CLOVER. Johnny Cake, II. — Two cups of Indian meal, one baking soda, two eggs, salt to taste, sweet milk to cup of flour, one cup of molasses, two eggs, half make the batter. a teaspoon of saleratus, one and a half cups of milk, Mrs. Holden. half a teaspoon of salt. Bake half an hour in a hot! oven. Mrs. Robt. Bell. Rusk. — One pint of milk, three eggs, half a cup I of sugar, half a tablespoon each of butter and lard, Johnny Cake, III. — Three cups of corn meal, two one yeast cake, salt. Bake in a slow oven, cups of flour, one cup of molasses, one teaspoon of) Mrs. R. Inglis. Muffins, Waffles, Etc. Muffins, I. — Two eggs, [one cup of sweet milk, but- ter the size of an egg, two teaspoons of cream-tar- tar, one teaspoon of soda, a small pinch of salt. Mix as stiff as cake. Beat the eggs well ; next add the butter after it has been chopped fine, then the milk, next the flour with the cream-tartar; lastly the soda dissolved in a little milk. Mrs. T. M. Moore. Muffins, II. — One pint of milk; two beaten eggs; two tablespoons of melted butter ; two tablespoons of sugar; two teaspoons of baking powder; flour to make a batter that will drop from the spoon. Mrs. Geo. E. Moyer. Muffins, III. — Two cups of milk, half a cup ofj sugar, two teaspoons of baking powder, salt. Add ! flour to make batter about the consistency of cake. Must be baked in a quick oven. Mrs. H. J. Jaqmth. Golden Muffins. — Two teacups of sweet milk, two eggs beaten very light, half a teaspoon of salt, one tablespoon of butter, one teaspoon of sugar, three teacups of flour, two teaspoons of Royal baking pow- der. Miss Kate Kennell. Graham Muffins.— Two eggs, one pint of milk, one cup of Graham flour, one cup of wheat flour, one teaspoon of salt. Bake in cups. Mrs. R. Inglis. Corn Muffins, I. — One and a half small cups of COOKS IN CLOVER. flour, half a small cup of Indian meal, filled with 1 flour ; one teaspoon of salt, one tablespoon of I sugar, nearly a pint of milk added to make a batter little thicker than batter cakes. Add two beaten eggs, and two full teaspoons of Royal baking pow- der. Bake in a hot oven. Mrs. S. IV. Waterhouse. Corn Muffins, II. — Two cups of Indian meal, one cup of wheat flour, half a cup of butter, two eggs, one teaspoon of salt, half a cup of sugar, two heap- ing teaspoons of baking powder. Stir all with sweet milk or water to a soft dough. Put in small pans and bake immediately in a hot oven. Mn. IV. M. Payne. Waffles. — One scant quart of flour, one quart of milk, one teaspoon of salt, four tablespoons of melted butter, fotir eggs, two heaping teaspoons of baking powder. Mix all together and beat until very light. Bake in a waffle iron, dust with powdered sugar, and serve at once. Mrs. J. H. Whitehead. Raised Waffles. — One quart of milk, half a pound of butter, four eggs, half a compressed yeast cake, a teaspoon of salt, and flour for the consis- tency of pancake batter. Set this to rise in the morning, and it will be ready to be baked in a waffle iron for supper. * * * Gems. — Two cups of flour, one cup of sweet milk, one or two eggs, one teaspoon of baking pow- der, a little salt. Bake in gem pans in a quick oven. Miss H. M. Breakfast Gems.— One tablespoon of butter, two [ tablespoons of sugar, one &%%, two tumblers of flour, ; two teaspoons of baking powder, one cup of milk

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