Corn Lunn

Ingredients

• one tea-cupful of corn meal
• two tea-cupfuls of wheat flour
• one half tea-cupful of sugar
• two ounces of butter
• one half pint of sweet milk
• three eggs
• three teaspoonfuls of baking-powder

Method

1. 1

   Mix the flour, corn meal, and sugar together, then add the baking powder.

2. 2

   Melt the butter and pour it into the centre of the prepared flour, mixing to a batter with the milk.

3. 3

   Beat the eggs until very light, pour over the batter, and stir in.

4. 4

   Grease a bread-pan or pudding-dish, pour in the batter filling it about half full, and bake in a quick oven for twenty minutes.

5. 5

   Serve hot, covered with a napkin.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 133. The excerpt below is the record exactly as published.

two ounces of butter, three eggs. Put the flour into a bowl, mix with it the salt, make a little hole in the centre of the flour, and separating the whites from the yolks of the eggs, drop the yolks into this hole, and place the whites upon a plate. Melt the butter, taking care that it does not become hot, and pour this over the yolks of eggs, when the milk also must be poured in, and as it is poured the dry flour must be worked in from the sides. When all the flour is mixed in, the mixture should be beaten until bubbles arise upon its surface. Whip the whites of eggs to a stiff froth, and stir this lightly into the batter. Slightly grease and heat twelve muffin rings, place them into a baking-pan, and pour into them equal parts of the batter, when they must be put into a very quick oven and baked for ten minutes. Serve hot. NOTE. — A very delicious muffin may also be made after this recipe of equal parts of corn meal and wheat flour. 204 BREAD AND CAKES. Tibbie Shiel's or Girdle Scones.— One pound of flour, one tea-spoonful of carbonate of soda, one half tea- spoonful of cream of tartar, one half tea-spoonful of salt, three gills of butter milk. Put the flour into a bowl and mix through it the salt ; place the soda and cream of tartar upon a plate, and make all smooth with the back of a tea-spoon. Mix this also with the flour, pour in the butter milk, and stir all thoroughly together. Flour a mixing-board, pour the batter out upon this, and, adding a little flour from time to time to prevent sticking, knead the batter until it becomes a dough, stiff enough to roll out. Cut the dough in two pieces, and roll each piece out round and to about half an inch in thickness. Divide each round into four pieces, place them on a heated girdle, and bake them fifteen minutes, turning them once meantime. Serve cold with butter. Soda Scones.— One pound of flour, two ounces of butter, one ounce of sugar, one tea-spoonful of carbonate of soda, one half tea-spoonful of cream of tartar, three gills of butter milk, one half tea-spoonful of salt. Put the flour into a bowl, mix through it the salt, and then rub into it the butter. Put the soda and cream of tartar together upon a plate, and rub them free of lumps with the back of a spoon, after which mix them in with the flour and butter. Add to this mixture half of the sugar and all of the milk, and when these are stirred thoroughly in, pour the batter out upon a floured mixing-board. Knead it with a little dry flour until stiff enough to roll out, when, cutting the dough in two pieces, roll each of them to a round about half an inch in thickness, and marking each with a sharp knife from side to side at right angles, place them on a slightly floured baking-tin, and bake in a moderate oven for twenty minutes. At the end of this time draw the tin from the oven long enough to brush the scones over with a little butter milk, Bprinkle them with the remaining sugar, and return them FOLDED ROLLS. 205 to the oven for one minute. Cool the scones upon a sieve or folded towel before serving. NOTE. — In using soda, care should be taken that the quantity given is not exceeded, and when a tea-spoonful is required, the spoon should be just level full, otherwise the preparation will be turned very yellow. Folded Rolls.— One pint of milk, two ounces of butter, two medium sized potatoes, one half tea-cupful of brewer's yeast, one table-spoonful of sugar, one tea-spoonful of salt, two pounds of flour. Bring the milk first to a tepid degree of heat, add to it the butter, and, when the butter has melted, pour all into a mixing-bowl, and add to these the potatoes, which must have been boiled and finely mashed. Mix in the salt and sugar, and thicken all with half of the flour. Cover the bowl with a cloth, and set it in a warm place to rise through the night. When light, knead the batter to a dough with the re- mainder of the flour, and let it rise the second time, the length of time required for this depending upon the quality of the yeast, heat, etc., but should not exceed an hour. When light, place the dough upon a board, roll it out to about an inch in thickness, and cut this into rounds with a large-sized biscuit-cutter. Have ready now in a saucer a little melted butter, and brush over one half of the roll with this, folding the other half over upon it. When this is done, arrange the rolls upon a slightly floured baking-tin, set them to rise for the third time, and, when this is done, place the tin into a quick oven and let the rolls bake therein for ten minutes. Serve hot. NOTE. — In preparing all yeasts and risen breads, care should be taken that the process of rising is not retarded by a chill, nor unduly accelerated by excessive heat, as the one will produce hard, heavy bread, and the other sour, hollow loaves. Corn Lunn. — One tea-cupful of com meal, two tea-cup- fuls of wheat flour, one half tea-cupful of sugar, two ounces 206 BREAD AND CAKES. of butter, one half pint of sweet milk, three eggs, three tea- spoonfuls of baking-powd

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