Corn Sticks

Ingredients

• 2 eggs
• 2 tablespoons lard
• 1% cups corn meal
• 14% teaspoon salt
• 2 tablespoons Royal Baking Powder
• % pt. milk
• % pt. water

Method

1. 1

   Beat eggs together light, add meal and thin with water and milk.

2. 2

   Add melted shortening and lastly baking powder.

3. 3

   Batter should be of moderate consistency.

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 15. The excerpt below is the record exactly as published.

Corn Sticks 2 eggs 2 tablespoons lard 1% cups corn meal 14% teaspoon salt 2 tablespoons Royal Baking % pt. milk Powder - Y% pt. water Beat eggs together light, add meal and thin with water and milk. Add melted shortening and lastly baking powder. Batter should be of moderate consistency. Mrs. C. HE. BLount. Mush Bread 1 pt. milk 1 teaspoon salt 1 tablespoon butter 4 eges 3% cup meal sifted Heat milk to boiling point in double boiler, add salt, butter and meal; cook until thick. Take from fire and add yolks of eggs one at the time. Beat well after adding each yolk. Fold in well beaten whites of eggs and bake in moderate oven for 30 minutes. Egg Bread 1 cup meal 1 cup boiling water 1 tablespoon shortening 4% teaspoon salt 1 ege 1 teaspoon Royal Baking 22 cup milk Powder Sift meal and scald with boiling water. Combine with other ingredients, bake in glass baking dish in hot oven. Serve at once from baking dish. If desired a pinch of soda dissolved in 1 cup of buttermilk may be used in- stead of baking powder and sweet milk. Mrs. J. O. WILLIAMS. Virginia Corn Bread 2 cups white waterground meal Y% teaspoon soda 1 teaspoon salt 1% cups water Mix with cold water to make soft dough. Make into little cakes by rolling from hand to hand and fry in a hot pan with plenty of grease. Mrs. JAcK LOVELACE. Banana Nut Bread 4% cup shortening 2 cups flour (Roller Champion) 1 cup sugar 1 teaspoon soda 2 eggs 1% cup nuts 3 ripe bananas, mashed Mix in order given and bake in a greased loaf pan at 350° for one hour. Cool thoroughly before cutting. This is delicious spread with softened cream cheese. THE WILSON Cook Book 41 Pop Overs | 1 cup milk 1 cup flour 1 teaspoon butter (melted) Iwese Beat eggs separately. Add half of milk to egg yolk, add flour with pinch salt, lastly milk, butter and beaten egg whites. Cook in greased hot muffin tins in hot oven. Mrs. ERNEST DEANS. Whole Wheat Muffins 14% cups whole wheat flour 4 teaspoons baking powder 1 teaspoon salt 1 egg % cup white flour 2 tablespoons lard (level) 3 tablespoons molasses Milk Combine fat, salt and sugar, add beaten egg, then dry ingredients and milk alternately, using enough milk to make a medium thin batter. Bake in oiled muffin pans in hot oven. Mrs. J. O. WILLIAMS. Griddle Cakes 1 cup graham flour 1 cup plain flour (Roller Champion ) 1 teaspoon sugar 14 cake yeast % teaspoon soda 1 teaspoon salt 2 cups milk Scald sugar and salt with milk, then dissolve it in yeast cake. Make a batter with graham and white flour. Beat well, let rise over night in cool place. In the morning add soda dissolved in two tablespoons of milk. Waffles 3 eggs 2 cups flour 3 teaspoons baking powder ¥, lb. butter (or butter and Snowdrift mixed) Mrs. JOHN HACKNEY. 1 pt. milk 3 teaspoons sugar 1 teaspoon salt Mrs. N. M. ScHAUM. Waffles—No. 2 2 eggs iy ptesour milk 1 pt. flour (Roller Champion) Butter (size of walnut) 1 teaspoon soda 2 heaping teaspoons Royal Baking Powder B

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