Corn Cake, No. 2

Ingredients

• Two tea-cupfuls of corn meal
• one of flour
• three of sour milk
• two eggs
• one tablespoonful of sugar
• one teaspoonful of soda
• one teaspoonful of salt

Method

1. 1

   Mix together the sugar, salt, meal, and flour.

2. 2

   Beat the eggs light.

3. 3

   Dissolve the soda in two tablespoonfuls of boiling water, and pour into the sour milk.

4. 4

   Stir well, and add to the other mixed ingredients.

5. 5

   Add the eggs, and mix thoroughly.

6. 6

   Pour into buttered tins to the depth of about an inch and a half.

7. 7

   Bake twenty-five minutes in a quick oven.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 179. The excerpt below is the record exactly as published.

one teaspoonful of salt, one -third of a cake of compressed yeast, or one-third of a cupful of liquid BREAKFAST AND TEA. 361 yeast ; one cupful and a half of water. Have the water blood warm. Dissolve the yeast in one-third of a cupful of cold water. Add it and the salt to the warm water, and gradually stir into the flour. Beat the dough thoroughly ; cover, and let it rise in a warm place until it is spongy (about five hours) . Sprinkle the bread board with flour. Shape the dough into balls about twice the size of an egg, and drop them on the floured board. When all the dough has been shaped, roll the balls into cakes about one -third of an inch thick. Lay these on a warm griddle, which has been lightly greased, and put the griddle on the back of the stove, where there is not much heat. When the cakes have risen a little, draw the griddle forward and cook them slowly, turning often, to keep the flat shape. It will take about twenty minutes for them to rise on the griddle, and fifteen to cook. Tear them apart, butter them, and serve. Muffins, No. 1. One quart of flour, two cupfuls of milk, half a cupful of sugar, two eggs, two teaspoonfuls of cream of tartar, one of soda, half a teaspoonful of salt, butter the size of an egg. Mix the other dry ingredients with the flour, and rub through a sieve. Melt the butter with four table-spoonfuls of boiling water. Beat the eggs light, and add the milk. Stir into the flour, and add the butter. Beat thoroughly. Bake in but- tered muffin pans from twenty-five to thirty minutes, in a quick oven. Muffins, No. 2. One cupful of milk, one of flour, one teaspoonful of sugar, a scant half teaspoonful of salt, two eggs. Beat the eggs light, and add the milk, salt and sugar. Pour gradually on the flour. Beat till light and smooth. Pour into buttered mufrin pans and bake in a hot oven for twenty minutes. 362 MISS PAKLOA'S NEW COOK BOOK. Raised Muffins. One pint of warm milk, half a cake of compressed yeast, or half a cupful of liquid yeast; one quart of flour, one table- spoonful of butter. Beat two eggs well, and add them and the salt, butter and yeast to the milk. Stir gradually into the flour. Beat until the batter is light and smooth. Let it rise four hours in a warm place. Fill buttered muffin pans two-thirds to the top with the batter, and let them stand un- til the batter has risen to the brim. Bake half an hour. Graham Muffins. Into a bowl put one and a half pints of Graham, half a cupful of sugar, and a teaspoonful of salt. Into a sieve put half a pint of flour, a teaspoonful of saleratus and two of cream of tartar. Mix thoroughly with the flour, and sift on to the material in the bowl. Mix all thoroughly while dry, and add two well-beaten eggs and a pint of milk. Fill muf- fin cups about two-thirds to the top, and bake in a quick oven. Raised Graham Muffins. These are made the same as Graham bread. Fill tin muf- fin pans two-thirds to the brim and let the mixture rise to the top. This will take an hour. Bake in a rather quick oven for twenty minutes. Corn Muffins. One pint of flour, one of Indian meal, one-third of a cup- ful of sugar, one teaspoonful of soda, two of cream of tartar, two eggs, a pint of milk, one table -spoonful of melted butter. Mix the dry ingredients together, and sift them. Beat the eggs light, add the milk to them, and stir into the dry in- gredients. Bake twenty minutes in buttered muffin pans Two dozen muffins can be made with the quantities given. BREAKFAST AND TEA. 363 Pried Indian Muffins. One pint of Indian meal, one pint of boiling water, two eggs, one teaspoonful of salt, one table-spoonful of sugar, one heaping table-spoonful of flour. Pour the boiling water gradually on the meal, salt and sugar. Beat thor- oughly, and set away in a cool place. In the morning add the eggs, well beaten, and the flour. Dip a table-spoon in cold milk, fill it with batter, and drop this into boiling fat. Cook ten minutes. Corn Cake. One quart of milk, one pint of Indian meal, two eggs, one teaspoonful of salt, butter the size of an English walnut. Let the milk come to a boil, and gradually pour it on the meal. Add the butter and salt, and beat well, and set away in a cool place. Do this at night. In the morning beat thoroughly. Beat the eggs well, and add them. Pour the mixture into buttered deep earthen plates. Bake from twenty to thirty minutes. Success depends upon a good beating of the cake in the morning. Corn Cake, No. 2. Two tea-cupfuls of corn meal, one of flour, three of sour milk, two eggs, one table-spoonful of sugar, or of molasses, if you prefer ; one teaspoonful of soda

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