Corn Meal Gems

Ingredients

• One egg
• one tablespoon sugar
• one cup sweet milk
• one heaping cup corn meal
• two tablespoons flour
• one teaspoonful of baking powder
• a pinch of salt

Method

1. 1

   Stir well and bake in hot gem-pans.

Nutrition per serving

As published

This recipe was extracted from Choice recipes (1900), page 1. The excerpt below is the record exactly as published.

CORN MEAL GEMS— Mrs. Bryant One egg beaten well, one and one-half tablespoon sugar, two tablespoons melted butter, one cup milk, one heaping cup white flour, one scant cup corn meal, one and one-half teaspoons baking powder, pinch of salt. Bake in gem pans about twenty minutes. POP-OVERS— Mrs. Dornin Two eggs, two cups milk, two cups flour, pinch of salt. Bake in very hot well greased gem pans in hot oven. BOSTON BROWN BREAD-Mrs. MaKee Two cups cornmeal, one cup flour, two cups sweet milk, one cup sour^ milk, one cup syrup, one teaspoon soda, one tablespoon salt. Boil three hours in a two quart pail in a kettle of boiling water. BREAD 9 BOSTON BROWN BREAD— Mrs. Wilkinson Mix two cups Yankee Rye meal, one cup yellow corn meal, one cup whole wheat flour. Add tablespoon salt and sift. Dissolve level teaspoon soda in about two tablespoons warm water, add it to one and a half pints sour milk or butter-milk. Then add to this one cup of molasses. Thoroughly mix; pour over dry ingredients, mixing well. Pour into greased two-quart molds, cover tight, and steam five hours. Lift out, allow to cool, and bake half an hour. BREAKFAST MUFFINS— Mrs. Meacham Three eggs, one breakfast cup of milk, one tablespoon melted butter, one tablespoon sugar, a pinch of salt, two heaping teaspoons of baking powder. Beat the eggs well and mix with the milk; put melted butter with the above ingredients, mixing in flour enough to make batter. Bake in round tins, and when almost done wash the tops of each with a feather dipped in milk. POP-OVERS— Miss Lawghlin One cup milk, one cup flour, three eggs, one teaspoon salt. Beat thoroughly and cook in hot oven. COFFEE CAKE— Mrs. Voss One cup brown sugar, one cup butter, one-half cup molasses, two eggs, one cup strong cold coffee, one teaspoon soda, two tea- spoons cinnamon, one teaspoon cloves, one cup raisins or currants. Add the fruit last rubbed in a little of the dry flour. Bake about one hour. CORN BREAD (NEW ORLEANS)— Mrs. Baldwin One and one-half pints corn meal, one-half pint flour, one table- spoon sugar, one teaspoon salt, two heaping teaspoons Royal Baking Powder, one tablespoon lard, one and one-quarter pints milk, two eggs. Sift together corn meal, flour, sugar, salt and powder; rub in lard cold, add eggs (beaten) and the milk. Mix into a moder- ately stiff batter; pour from bowl into a shallow cake-pan. Bake in rather hot oven thirty minutes. MARYLAND BISCUIT— Miss Annie Laughlin Rub one tablespoon butter and one tablespoon lard into one quart sifted flour, one teaspoon salt, milk enough to make a stiff lO BREAD dough. Use the hands in mixing dough. When the milk, flour and shortening have been thoroughly mixed, flour the bread-board, lay dough on it and beat it with rolling pin until it blisters and cracks loudly. This beating will occupy at least one half hour. When the blisters are abundant, tear off" pieces of dough as large as an egg, mold with hand in the form of a biscuit. Prick the top of each biscuit with fork and bake in moderate oven. TREMONT HOUSE ROLLS-Mrs. A. Faught Take two quarts of flour, add one teaspoon salt; make a hole in the middle and put into it one tablespoon of sugar, butter about the size of an egg, one pint of boiled milk and one teacupful of yeast. Do not stir, but put them together and knead fifteen minutes. Set in a cool place for six hours and then roll out about one-half inch thick and cut with a biscuit cutter. Moisten one edge with butter, and fold together like rolls; lay in the pan so they will not touch. Set for half hour in a warm place to rise and bake in quick oven. FRENCH ROLLS— Miss Laughlin At noon scald one pint of new milk and let cool. Sift two quarts flour into which rub two tablespoons butter and then make a hole in the center. Stir a spoonful of yeast and two tablespoons sugar into your milk, then put all into the center of flour. Let it stand several hours until foaming, then mix in all the flour; cover and set away over night. In morning knead it down and set to rise again. Roll out not too thin, spread over with butter, and cut in rounds lapping one edge. Do not place the rolls near together in the pan. Let them rise about two hours, then bake in quick oven about twenty minutes. MUFFINS— Mrs. A. Fau^ht One pint new milk, one egg, one tablespoon sugar, one table- spoon butter, half teaspoon salt, half cup home-made yeast. Mix with flour until a very stiff batter is formed ; leave in a warm place over night and bake in the morning in rings. CORN MEAL GEMS— Mrs. Jas. H. Laughlin One egg and one tablespoon sugar beaten together, one cup sweet milk, one heaping cup corn meal, two tablespoons flour in which one teaspoon ful of baking powder

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