Spoon Bread

Ingredients

• 1/2 cup coarse meal
• 1/4 teaspoon salt
• 1 pint scalded milk
• 1 egg
• 1 cup cooked rice
• 1 tablespoon oleomargarine
• 1 teaspoon baking powder

Method

1. 1

   Scald meal with milk; add shortening, salt, and rice and egg well-beaten.

2. 2

   Lastly add baking powder.

3. 3

   Pour in a baking dish and bake for 30 minutes in a moderate oven.

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 5. The excerpt below is the record exactly as published.

1 teaspoon salt ^ cup molasses 2 cups sour milk, or ly^ cups sweet milk. Mix and sift the dry ingredients and add the mo- lasses and milk. Beat thoroughly and steam 3>4 hours in well-buttered, covered molds. Remove the covers and bake the bread long enough to dry the top. This may be made also with 1^ cups corn meal and rye meal. This serves eight people. RYE CINNAMON ROLLS. 2 cups rye flour 2 tablespoons raisins cut in small pieces 4 teaspoons baking powder 2 tablespoons sugar 3/2 teaspoon salt 4 tablespoons fat Water or condensed milk to make a soft dough (about 2-3 cup). Roll the dough about ^ inch thick and spread on it a little melted fat and the following mixture: 1 teaspoon cinnamon, 3 tablespoons sugar, 1 tablespoon flour, 1 tablespoon water. Roll the sheet of dough into a cylinder and cut off ^ inch slices. Spread the top with sugar and cinnamon mixture, and bake. The dough may be sprinkled with sugar and cinnamon as preferred. WARCOOKBOOK 21 BARLEY SPOON BREAD. 4 cups boiling water 1 teaspoon salt 1 cup barley meal 2 eggs 2 tablespoons drippings Add barley meal to boiling salted water, stirring constantly. Cook in a double boiler one hour. Cool and add well-beaten eggs and fat. Turn into an oiled dish and bake in a moderate oven ^ hour. POTATO CORN MEAL MUFFINS. 2 tablespoons fat 1 egg well beaten 1 cup milk 1 cup mashed potatoes 1 cup corn meal 4 teaspoons baking powder 1 teaspoon salt Mix in order given. Bake 40 minutes in hot oven. This makes 13 muffins. RYE BISCUIT. 1 cup rye flour 1 cup white flour or corn flour 4 teaspoons baking powder y2 teaspoon salt 2 teaspoons sugar 3 tablespoons shortening 2-3 cup liquid (milk and Avater) Mix and sift dry ingredients. Chop in. shortening till very fine. Add liquid carefully to make a soft dough. Pat out on a floured board and cut. Bake in an ungreased pan 10 to 12 minutes in a hot oven. 22 WARCOOKBOOK SPOON BREAD. Yi cup coarse meal ^ teaspoon salt 1 pint scalded milk 1 egg 1 cup cooked rice 1 tablespoon oleomargarine 1 teaspoon baking powder

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