Rhode Island Corn Cakes

Ingredients

• one cup of Rhode Island corn-meal
• one saltspoon of salt
• cold milk

Method

1. 1

   Dampen corn-meal with boiling water and mix in salt.

2. 2

   Thin with cold milk to keep shape on the griddle.

3. 3

   Drop in small forms on a greased griddle, brown, turn, and finish in the oven.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 19. The excerpt below is the record exactly as published.

one salt- spoon of salt, one egg, one cup of milk. Last, add one cup of cerealine or cream of maize. Bake in pop- over cups or round gem pans. Yorkshire Pudding. Beat together till smooth one cup of milk, one-half cup of flour, two eggs, and one-fourth teaspoon of salt. Bake like pop-overs in cups, or in one shallow pan, basting several times with the fat from roast beef. Serve with the meat. For a breakfast or luncheon dish add one-half cup of bits of meat from a roast and serve with any left-over gravy or tomato sauce. Quick Doughs. 41 Graham Gems. The oven must be considerably hotter than for any other cooking. Place iron gem pans on this hot stove, and while they are heating, stir the graham flour and water (and a pinch of salt added) constantly and vigorously, mixed to about the consistency of fritter- batter. When the pans are so hot as to melt immedi- ately a bit of butter dropped in them, turn in the batter, filling each pan even full. Then wait till the batter begins to form into little bubbles around the edge of each gem pan. Just when bubbles en- tirely surround each pan, without stirring or shaking the bread mixture in the least, transfer the pans to the hot oven. There is hardly any danger of having an oven too hot. After this the oven must not be opened for twenty minutes, because it is heat that raises the bread, and it must not be slackened. Prac- tise will do much for a graham roll maker. Rhode Island Corn Cakes. Use the fine white Rhode Island corn-meal, not gran- ulated. Just dampen with boiling water, first mixing in a little salt, one saltspoon to one cup of meal. Thin with cold milk

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