Spider Corn Cake

Ingredients

• 1 cup corn meal
• 1 teaspoon salt
• 1 cup flour
• 1/2 teaspoon soda
• 1 cup sugar
• 2 eggs
• 1 cup sour cream
• 1/2 cup sweet milk

Method

1. 1

   Mix and sift dry ingredients twice; add well-beaten egg and cream; beat well.

2. 2

   Butter an agate pan; heat very hot; pour in mixture; pour milk on top.

3. 3

   Bake for thirty minutes.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 65. The excerpt below is the record exactly as published.

1 cup corn meal 2 teaspoons baking powder 1 cup cold cooked rice J cup milk 1 teaspoon salt 1 egg 2 tablespoons melted butter Mix corn meal, salt and baking powder; add rice and work with fingers until well blended. Add egg well beaten, milk and butter. Beat well. Pour into hot but- tered gem pans, and bake one half hour. Spider Corn Cake I cup corn meal 1 teaspoon salt I cup flour ^ teaspoon soda I cup sugar 2 eggs I cup sour cream f cup sweet milk Mix and sift dry ingredients twice ; add well-beaten egg and cream ; beat well. Butter an agate pan ; heat very hot ; pour in mixture ; pour milk on top. Bake thirty minutes. Popovers 1 cup flour I teaspoon salt 1 cup milk 1 egg Mix all ingredients and beat five minutes. Pour into hissing hot buttered gem pans and bake in hot oven twenty minutes. Fried Rye Muffins f cup rye meal 2 eggs f cup flour 3 teaspoons baking powder I cup milk I teaspoon salt 1 cup molasses 166 LOWNEY'S COOK BOOK Mix and sift dry ingredients ; add remaining ingredi- ents ; beat well. Drop from a spoon into hot fat. Fry like douQfhnuts. Oat Muffins 1 cup warm oatmeal 1 teaspoon salt 1 cup flour \ cup milk ^ cup sugar 1 egg 4 teaspoons baking powder 1 to 4 tablespoons melted butter Mix flour, sugar, baking powder, salt; add oatmeal and work until well mixed. Add remaining ingredients. Beat well. Bake in hot buttered gem pans twenty minutes. SHORTCAKES Shortcake 2 cups flour 3 tablespoons butter I teaspoon salt 3 tablespoons lard 3 teaspoons baking powder 1 cup milk Mix and sift the dry ingredients. Add butter and lard and chop until thoroughly blended. Add milk. When thoroughly mixed, divide in halves ; put each half into a round, buttered cake tin. Flour hand and pat to fit the tin. Bake ten to twelve minutes in hot oven. Separate the upper portions from the lower portions of each cake with a fork — never cut with a knife. Spread with butter, fill with filling, and arrange in layers, with filling between. Orange Shortcake Peel oranges, cut in slices. Sweeten to taste and use for filling for shortcake. Peach Shortcake Peel, cut in slices, and sweeten three cups of peaches. Add two tablespoons lemon juice, spread between layers of shortcake. Garnish top layer with peaches and beaten cream. BREAD 167 Strawberry Shortcake Hull, cut in pieces, and sweeten two boxes of straw- berries. Let them stand several hours. Arrange between layers of shortcake and garnish top with whole straw- berries and beaten and sweetened cream. Raspberry, Blackberry, and Pineapple may be made in a similar way. GRIDDLE CAKES Sour Milk Griddle Cakes 2 Clips flour 1 teaspoon soda

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