Johnny Cake

Ingredients

• 1 egg
• 14 cup molasses
• pinch of salt
• 3 tablespoons butter
• 1 level teaspoon soda
• 1 cup sour milk
• 1 cup flour
• 14 teaspoon baking powder
• 114 cups yellow cornmeal

Method

1. 1

   Sift flour, meal, baking powder, and salt together.

2. 2

   Beat egg and molasses and add flour and milk alternately.

3. 3

   Add the melted butter.

4. 4

   Bake in a rather hot oven for thirty minutes.

As published

This recipe was extracted from The Carbon County cook book (1926), page 1. The excerpt below is the record exactly as published.

Johnny Cake. 1 egg, 14 cup molasses, pinch of salt,.3 table- spoons butter, 1 level teaspoon soda in hot water, 1 cup sour milk, 1 cup flour, 14 teaspoon baking powder, 114, cups yellow cornmeal. Sift flour, meal, baking powder and salt together. Beat egg and molasses and add flour and milk alternately. Add the butter melt- ed. Bake in rather hot oven thirty minutes. : MRS. FITZGERALD. Plain Hot Cakes. 1 cup flour, 2 teaspoons baking powder, 1 egg, pinch of salt, milk to make thin batter. Sift flour, salt and baking powder together. Add to beaten egg. Bake on hot griddle. : MRS. MARY BEAN CARBON COUNTY COOK BOOK 5) Graham Bread. 114 cups sour mlik, 1% cup dark molasses, | cup raisins, 1 cup chopped walnuts, pinch of salt, 1 teaspoon soda, 114 cups graham flour. Flour the raisins, dissolve soda in a little warm water and add to graham flour sifted with the salt, add mo- lasses and nuts and make soft dough, adding white flour if neces- sary. Put ina well greased pan and bake about half hour or more. MRS. FRED THOMAS. Pop Overs. 1 cup flour, 14 teaspoon salt, 14 tablespoon melted butter, 1 cup milk, 1 egg. Sift dry ingredients together, add but- ter, egg well beaten, and lastly milk. Beat well together, and fill greased muffin tins to very top. Bake in very slow oven. Serve with whipped cream. : GRACE FAUSEVT. Muffins. 4 cups flour, 144 cups sour milk, 2 level teaspoons baking powder , 14 teaspoon soda, 14 teaspoon salt, 2 eggs, 2 table- spoons melted butter, 1 tablespoon sugar if desired. Beat eggs to- gether, add sour milk, next add flour sifted with baking powder, salt, soda and.sugar. Beat well and add melted butter. Bake in gem tins. MABEL STOWELL. Corn Griddle Cakes. 2 cups flour, 14 cup cornmeal, 114table- spoons baking powder, 114 teaspoons salt, one-third cup sugar, 1% cups boiling water, 114. cups milk, 1 egg, 2 tablespoons melted but- ter. Add meal to boiling water and boil five minutes, turn into bowl, add milk and remaining dry ingredients mixed and sifted. Then add egg well beaten and butter. Cook same as other griddle cakes. DR..H. B. GOBTZMAN Scotch Short Bread. 1 lb. butter, 1 heaping cup of powdered sugar. Cream together with hands. Sift in 3 cups flour, 1 cup at a time, work well together. Put mixture on baking board and work in another cup flour. Cut in three round cakes. Bake in hot oven. MRS. W. H. LEITER, Cameron. Cheese Dreams. Cut bread thin, toast, butter it and put slices of cheese between two pieces. Salt and pepper. Dip in beaten eggs and fry in hot butter until brown. Serve while hot. A good break- _ fast dish. MRS. A, W. McKINNON, Graham Bread. 1 pint milk, 1 tablespoon butter.

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