Southern Spoon Bread

Ingredients

• 1 cup meal
• 2 eggs
• 1 tablespoon lard
• 1 can Pet Milk with enough water to make pint
• Pinch of soda
• 1 teaspoon salt

Method

1. 1

   Beat eggs separately.

2. 2

   Put lard in baking dish and set in oven to melt.

3. 3

   Bring milk and water to boil and pour over meal, soda, and salt.

4. 4

   Add yolks, then melted lard.

5. 5

   Fold in beaten whites and pour into hot baking dish, and bake in hot oven for about 20 minutes.

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 12. The excerpt below is the record exactly as published.

2 eggs, % cup milk, salt and pepper to taste. Pour in baking dish, cover with bread crumbs, dot with butter and bake till set and brown. Stuffed Peppers 1 cup steamed rice or bread 8 sweet peppers crumbs 2 eggs 1% cups cold ham or beef 3 tbsp. tomato catsup Pour boiling water over seeded peppers and let stand a few minutes. Rub shells with oil to prevent being dull. Mix ham, rice and catsup with well-beaten eggs; a little milk may be added; Season with salt and pepper. Stuff peppers, place in baking dish with very little water and bake. When done garnish with grated cheese and put back in oven a few minutes. Mrs. J. L. LAWSHE. Baked Yams and Apples 6 thin slices Canadian bacon 1 cup seedless raisins 6 medium-size tart apples Brown sugar 6 medium-size sweet potatoes Butter or yams Lemon slices Put the bacon slices in the bottom of a deep baking dish. Cover with an inch of water. Place cored apples that have been stuffed with raisins on top of the bacon. Fill all the empty places in the dish with yams, peeled and sliced thin. Sprinkle the top with brown sugar and dots of butter. Cover with lemon slices. Bake in a covered baking dish in a slow oven (300-350° F.) until the yams are tender, or about 1 hour. Mrs. R. P. Dew. Glazed Apple Slices 1 cup water 44 cup cinnamon candies 2 cups sugar 3 medium-size apples Prepare a medium sugar syrup by boiling together the water, sugar, and cinnamon candies for 5 minutes. Into this put apple slices made by slicing across peeled and cored apples. Simmer these till they are tender and remove to the dish in which they are to be served. Then boil the re- maining syrup until it is quite thick but not hard. Pour this syrup over glazed apple slices. Serves 6. They are particularly delicious with roast pork. Mrs. R. P. DEw. THE WILSON Cook Book 35 Asparagus Casserole 1 large can asparagus % cup blanched chopped 2 hard boiled eggs almonds 2 tablespoons chopped pimento 1% cups creamed sauce 2 tablespoons grated cheese Arrange asparagus in layers in buttered casserole alternately with hard boiled eggs, pimento and almonds. Pour over this the creamed sauce. Sprinkle top with bread crumbs and grated cheese. Bake in moderate oven 20 minutes. Mrs. V. F. Moss, Jr. Cauliflower With Mushrooms 1 head cauliflower 1 medium can mushrooms 1 to 2 cups creamed sauce % cup grated cheese Boil cauliflower in salt water for 20 minutes. Place in serving dish. Heat mushrooms in cream sauce and pour over the cauliflower. Sprinkle with grated cheese, garnished with paprika. Mrs. V. F. Moss, Jr. Italian Egg Plant Casserole 1 medium unpeeled egg plant % cup grated Parmesian diced Cheese 3 medium onions chopped 1 teaspoon salt 2 tablespoons butter 1 cup cracker crumbs 2 beaten egg yolks Cook egg plant and onions in water to cover 20 minutes. Drain and add remaining ingredients. Place in greased casserole and bake in moderate oven 30 minutes. English Peas (Casserole) Large can green peas (drained) Scant tsp. grated onion 3 pieces bacon (fried and 1144 cups white sauce (medium crumbled) thick ) 2 tablespoons bacon grease Bread crumbs To peas add bacon, salt and white sauce and place in casserole. Sprinkle with bread crumbs and bacon grease and brown. Small can mushrooms may be added if desired. Mrs. E. K. WRIGHT. 36 THE WILSON CooK BooK ee a caost coun mos vot Oo BILLING CO yM N ee icnica = ae ehese os Enriched THE: FLOUR: THE. BEST. ‘COOKS. USE Contains Thiamin (Vitamin B:), Anti-Pellagra Factor, Iron, cium and Phosphorus. THE FLOUR THE. BEST COOKS USE. BREADS Milk Bread 1 pint sweet milk scalded and 2 eggs beaten light cooled Add one-half cup of sugar to eggs. One yeast cake dissolved in luke warm water. Add yeast to the cooled milk then add eggs and sugar and stir in enough flour to make a batter. Let rise two hours. When light and foamy add 4 ounces of lard, melted, and two teaspoons salt and enough flour to make a soft dough. Sift salt with two quarts of flour, which is usually enough. Let rise about two hours. Shape into rolls and let them rise until double their size (about two hours). Hot Rolls (With Roller Champion Flour) Pare and chop 2 medium sized potatoes. Add 2% cups water and boil Slowly until potatoes are tender. Remove potatoes from water and cream thoroughly. Add 1 scant cup shortening to hot potato water. (There should be 2 cups of the potato water.) Add 1 scant cup sugar. Dissolve 2 cakes yeast in 2 tablespoons luke-warm water. Add to above ingredients. Beat 2 eggs thoroughly. Add 2 teaspoons salt. Mix with creamed potatoes. Pour creamed mixture into sifted flour—2 qts. Add liquid ingredients gradually. Beat well. Add additional flour to make dough of proper consistency to knead well. Knead thoroughly—this is im- portant. Cover and let rise one hour or until doubled in bulk. Shape into rolls and let rise until light—about 3 hours. Bake in medium oven (350°) about 15 minutes. This dough will keep for several days in refrigerator. Mrs. J. O. WiLLIAMS, Richmond, Va. Ice Box Rolls 1 cup mashed potatoes 1 egg 2, cup of lard 6 cups flour (Roller Champion) 1 cup scalded milk 2 teaspoons salt % cup sugar Dissolve 1 yeast cake in % cup lukewarm water. Mash potatoes with lard and sugar, add egg, flour and milk alternately to make soft dough. Let rise until double in bulk. Push down, make into rolls. Part can be stored in ice box. LULA R. THIGPEN. 38 THE WILSON CooK Book Ice Box Rolls 1 cup lard 1 teaspoon salt 1 cup boiling water 2 yeast cakes 3%, cup sugar 6 cups unsifted flour (Roller 1 cup cold water Champion ) 2 eggs When lard, sugar and water is cool, add the 2 yeast cakes dissolved in cold water; then the eggs beaten stifly. Add flour and salt through sifter. Place in ice box until ready to use. Make into small rolls and let rise two hours before baking. This dough may be kept in ice box for several days, and is better if allowed to stay in refrigerator over night. Ice Box Rolls Take 1 pt. milk, % cup lard, % cup sugar and let come to boil. Cool and add yeast cake dissolved in 1 tablespoon lukewarm water, and 3 cups flour. Let rise about 2 hrs. Then add % tsp. baking powder, % tsp. soda, scant tsp. salt, 1 well beaten egg and 3 cups flour. Let rise about 3 hrs. Take out required amount for immediate use and put remainder in ice box for future use. Mrs. W. M. Moss, JR. Southern Spoon Bread 1 cup meal Pinch of soda 2 eges 1 tablespoon lard 1 can Pet Milk with enough 1 teaspoon salt

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