The Steamer Frank Jones Corn Cake

Ingredients

• 1 quart flour
• 1 pint Indian meal
• 3 teaspoonfuls baking powder
• 1 teaspoonful salt
• butter size of an egg
• 4 eggs
• 2 cups sugar

Method

1. 1

   Mix ingredients and steam.

Nutrition per serving

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 1. The excerpt below is the record exactly as published.

quarts flour, 2 tablespoonfuls lard ; let it rise over night. Place the flour in a pan at night, and in the centre of it pour the other ingredients, but do not stir together and rise again till about three o'clock. Stir it down the second time, roll it out and cut as for biscuit, spread on them a liitle butter, double them together and place them in a tin to rise before baking. BREAD STICKS, I cup milk scalded and cooled, J^ cup butter, i tablespoonful sugar, I tablespccnful salt, y^ cake yeast or 4 tablespoonfuls liquid yeast, white of i egg, flour enough to knead. Let it rise over night or till light. Then roll into sticks about 9 inches long and about y^ inch thick. Let them rise slowly, and bake in a moderate oven. Very nice to serve with soup. Lucy Ames. BREAD. 5 HOT CROSS BUNS. 4 pounds iiour, i pound sugar, }^ pound butter, i pint milk, yi pint yeast (or one yeast cake), 7 eggs, a little allspice. Twenty- four hours or more to rise, beat sugar and eggs together, warm milk and butter together, then mix fruit if desired. We use currants. Mrs. C. E. Parker. YEAST BREAD. 4 cups new milk scalded, then add fljur enough to make a slack dough. Dissolve a yeast cake (or a cup of yeast) in a little warm water, add and set in a warm place to rise. The next morning add a small teaspoonful of soda dissolved in yi cup of warm water, i teaspoonful of sugar, ^ cup of lard, add flour enough to handle. Knead till smooth and light. TOGUS BREAD. 2 cups sweet milk, i cup sour milk, 3 cups of meal, i cup of flour, I cup of molasses, i teaspoonful of soda, little salt, steam 3. hours. Mrs. Caroline F. Frve. Washington, D. C. Wife of Senator Frye of Maine. (This recipe was sent especially for this book.) RAISED WHEAT BISCUIT. I quart of wheat meal (not graham), i quart of flour, a little salt, piece of lard size of an egg, one-half cup of yeast. Mix over night with warm water and knead same as for white bread. In the morning knead again, roll out and cut into biscuit. Raise until light and bake. Mrs. W. W. Bradbury. OUR WHEAT BROWN BREAD. 3 cups wheat flour, i cup white flour, 3 cups sour milk, 3 tea- spoonfuls soda (full), fz cup of molasses and salt. 6 MACHIAS COOK BOOK. BROWN BREAD. 3 cups graham dour, i cup com meal, i cup molasses, i cup sour milk, i cup sweet milk, i heaping teaspoon soda, }i teaspoon salt ; steam 3 or 4 hours. CORN BREAD (Good.) £ pint of wheat flour, ^ pint of corn meal, i pint of milk, J4 gill of sugar, i teaspoonful of salt, 3 teaspoon fuls baking powder, 2 generous teaspoonfuls butter, 2 eggs. Bake in a moderately hot oven for half an hour. Mrs. E. C. Foster, Dorchester, Mass. INDIAN CAKE. lyi cups meal, }i cup flour, i egg, a little salt, 2 teaspoonfuls cream of tartar, i teaspoonful soda, sweet milk enough to make quite thin. Mrs L. F. Beverly. GRAHAM BISCUIT. To I cup graham flour, take i heaping teaspoonful baking powder, a little salt, i teaspoonful sugar, sift these together, then mix well with i even tablespoon fill lard, moisten with milk or water. Roll out as soft as possible. Olive V. Kelly, Whitewater, Wis, GRAHAM BREAD OR GEMS. I egg, y2 cup sugar (or less to taste), i cup milk, i cup graham flour, I cup white flour, 2 tablespoonfuls baking powder, salt. Don't stir too stiff; add a little more milk if necessary. Mrs. Erkest Cran£» BESSIE'S JOHNNY CAKE. I cup Indian meal, i cup flour, i cup sweet milk, i egg, i table- spoon melted butter, 2 tablespoons sugar, i^ teaspoons baking powder ; salt to taste. Mrs. W. H. Bowker. BREAD. 7 WHEAT MUFFINS (Nice.) I cup wheat flour, i cup white flour, i egg, 2 cups sour milk, 2 teaspoonfuls soda, salt. BREAKFAST ROLLS. Beat together i tablespoonful each of butter and sugar, i egg, I cup sweet milk, 2 teaspoonfuls cream tartar, i of soda and 2}^ cups flour, a little salt. Measure flour into a dish, and stir the cream tartar and soda into. Beat the egg, sugar and butter to- gether, then stir in the milk, lastly the flour. Bake in hot gem . pans. TEA ROLLS. ' 2j4 ^ups of flour, J^ teaspoonfiil of soda, i teaspoonful of cream of tartar, yi cup of iugar, J^ teaspoonful of salt, i egg, one cup of milky 1 tablespoonful melted butter. Mix in order given. Mrs. Silas E.Ward. ROLLED OAT BISCUIT. At night put 2 ^ups of rolled oats in soak in 2 cups of sour but- termilk. Let stand until morning, then add 2 tablespoonfuls of melted lard, 2 tablespoonfuls of sugar, 3 good cups of flour, i tea- spoonful of soda, salt. Knead quickly, cut into biscuit, rub over the top with nice melted lard or butter, and bake in a hot oven. ^ Julia Thaxter. GRAHAM GEMS. Mix together dry 2 cups of graham flour, and i cup of white flour, 2 teaspoonfuls of cream tartar, i teaspoonful of soda, i tea- spoonful of salt, and i tablespoonful of white sugar. Then add i well beaten egg, 2 tablespoonfuls of melted butter, then add sweet milk enough to make a batter that will drop from a spoon ; be sure to have your gem pans hot when you drop the batter in, and a very hot oven to bake them in. I prefer the iron gem pans. Mrs. W. A. Thompson. 8 MACHUS COOK BOOK. SPLENDID CORN BREAD. I Yz cups of sour milk, ^ cup molasses, i egg, i teaspoonfiil of soda, 3 tablespoonfuls flour, 7 tablespoonfuls corn meal ; steam 1 hour. JOHNNY CAKE. 3 eggs, 2 tablespoonfuls Indian meal, i cup sweet milk, 2 cups dour, 2 tablespoonfuls of butter, 4 teaspoonfuls baking powder, salt, 2 tablespoonfuls sugar. Mrs. a. M. Longfellow. THE STEAMER FRANK JONES CORN CAKE. I quart flour, i pint Indian meal, 3 teaspoonfuls baking powden I teaspoonful salt, butter size of an egg, 4 eggs, 2 cups sugar

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