Southern Spoon Corn Bread

Ingredients

• Two and one-half cups freshly-boiled water
• two cups of meal
• one and one-half tablespoons melted butter
• one and one-half teaspoons of salt
• the yolk of two eggs
• one and one-half cups of buttermilk
• one teaspoon of soda
• Salt to taste

Method

1. 1

   Cover and let stand until cool.

2. 2

   Beat thoroughly and add the stiffly beaten whites of two eggs.

3. 3

   Pour into a buttered pan, and bake in a moderate oven forty to fifty minutes.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 3. The excerpt below is the record exactly as published.

Salt to taste. Bake in a well-greased dish—Mrs. F. G. Crutchfield. Southern Spoon Corn Bread Two and one-half cups freshly-boiled water poured over two cups of meal. Cover and let stand until cool. Add one and one-half table- spoons melted butter, one and one-half teaspoons of salt, the yolk of two eggs, and one and one-half cups of buttermilk in which one tea- spoon of soda has been dissolved. Beat thoroughly and add the stiffly beaten whites of two eggs. Pour into a buttered pan, and bake in a moderate oven forty to fifty minutes. Potato Puffs Two cups mashed potatoes, one cup of white sugar, one cup of yeast, stir in a little flour and let rise—it needs a good deal of heat. When light add three beaten eggs, one cup of butter or lard (or half of each), salt, and flour. When light, roll it out. cut in strips and tie loosely. Lay on baking tin and when slightly risen bake ten or fifteen minutes. Moisten the tops with cream and sift powdered sugar over when baked.—Mrs. N. S. Siewers. Egg Rolls One pint of flour, one egg, one cup of milk, two teaspoons of baking powder, one-fourth of a teaspoon of salt, one tablespoon of butter. Melt the butter, beat yolk of the eggs very light; add the milk, salt and melted butter, then flour and baking powder and white of ege beaten to a stiff froth. Roll half an inch thick, cut in strips and bake a light brown.—Mrs. Watt Martin. French Rolls One pint sweet milk, six eggs, one cup butter, three-fourths cup sugar, one cake yeast, enough flour to make a stiff batter. Let it rise over night, knead thoroughly in the morning and let it rise again in the tins. Bake an hour and a quarter in a moderate oven.—Mrs. Rufus Dalton. Fruit Rolls Two cups flour, four level teaspoons baking powder, one-half tea- spoon salt, two tablespoons butter or lard, two-thirds of a cup milk. Roll one-fourth inch thick, brush over with melted butter and sprinkle with two tablespoons sugar, one-third teaspoon cinnamon, one-third of a cup finely chopped raisins, and two tablespoons finely chopped citron. Roll up like jelly roll and cut into pieces one inch long. Place on buttered tin and bake in hot oven fifteen minutes. Parker House Rolls One quart new milk, one pint luke-warm water, one scant teacup of butter or lard, one scant teacup of yeast, two eggs, salt and sweeten to taste; enough flour to make a soft dough (six quarts of flour is sufficient). Work down the dough several times. Roll out one-half inch thick and cut with large biscuit cutter. Grease each with butter and turn half over. Let it rise and bake in a moderate oven.—Mrs. Sheetz. THE TWIN-CITY HOUSEWIFE nine Rolls Soak one-third of a cup of home-made yeast or riffles in warm water. Boil one medium-sized potato, mash very fine, add one cup flour and one teaspoon each of sugar and salt, scald with water the potato was boiled in, making a thick batter. When cool add the soaked yeast. It will rise in from one to three hours. To make rolls, take one pint of above sponge, three pints of flour one teaspoon each of sugar and salt, and one tablespoon of lard, finish with warm water. Knead well and let rise again. Bake in moderately hot oven.—Mrs. D. Rich. Tea Rolls, No. 1 Dissolve one cake of Fleishman’s yeast in a cup of luke-warm milk. Add to this one tablespoon each of butter and powdered sugar, one-half teaspoon of salt and the well-beaten white of one egg; then add gradually two and one-half cups of sifted flour, but be carefui not to get dough too stiff. Knead thoroughly and put in a warm place, free from draft, to rise for one and three-fourth hours. When light, form into small, oblong rolls. Place in greased pans, brushing lightly with butter between the rolls. Cover carefully with cloth or paper and let rise about half an hour. When light bake in a moderate oven twenty minutes.—Mrs. Geo. T. Brown. Tea Rolls, No. 2 Yeast: Pour over a tablespoon of hops a quart of boiling water. When luke-warm strain and add one cup mashed Irish potato, one-half cup sugar, one teaspoon each ground ginger and salt. (A bit of yeast will hasten the fermentation.) Kept dark and in a cool place this yeast will last indefinitely. Rolls: One quart of flour, one egg, two tablespoons sugar, one teaspoon salt, one cup sweet milk, one cup of yeast given above, one tablespoon melted lard. Mix bread in a bowl with cake beater, stir- ring in the egg, the lard melted in the cup of milk, and last the cup of yeast. Thicken with flour if necessary. Set to rise over night in a moderately warm place. This sponge made into turnovers, finger rolls or clover leaf shapes, should rise slowly before baking. This recipe has been used for thirty years by a well known Virginia house- keeper.—Mrs. Plato T. Durham. Rusk One pint milk scalded and cooled, half cup butter, half cup sugar, three-fourths yeast cake dissolved in half cup warm water, three eggs, one quart flour, half teaspoon salt. Cream butter and sugar as for cake. Mix salt and butter in flour. Make very soft dough. Let rise over night. Make in small balls. Let rise until double the size. Bake in moderately heated oven about thirty minutes.—Mrs. Bollinger, Washington, D. C. Sally Lunn, No. 1 Two eggs, one-fourth of a cup of butter, half a cup of sugar, one cup of sweet milk, half a cup of liquid yeast, flour enough to make a stiff batter. Set to rise for four hours; then put in mould and bake.— Mrs. W. C. Briggs. Sally Lunn, No. 2 Sift two teaspoons of baking powder with a quart of flour; then rub thoroughly into it two tablespoons of butter and half teaspoon of salt. Whip two eggs separately. Make a well in the middle of the flour and stir in gradually with a fork the milk and eggs. Add milk until dough is like light biscuit dough. Stir with a light touch and when done the interior should be flaky and the crust brown and crisp. It requires longer to bake than biscuit and should be broken, not cut. —Mrs. H. Montague. ten THE TWIN-CITY HOUSEWIFE Salt Rising Bread In the forenoon take a large teacup of fresh milk, scald, and into it stir enough meal to make a thick mush. Keep this closely covered in a warm place until morning when it should show signs of fermenta- tion. Add to it a pint of very hot water, one teaspoon of sa

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