Other Recipes from MUFFINS AND BISCUITSHuckleberry Pie
White Nut Bread
Sour Milk Biscuits
Corn Muffins, No. 1
Corn Muffins, No. 2
Rye Flour Muffins
Eggless Ginger Gems
CORN BREAD(Muffins And Biscuits) - (The International Jewish Cook Book)
Mix and sift one cup of corn-meal, one cup of flour, two tablespoons of
sugar, one-half teaspoon of salt, three teaspoons of baking-powder. Melt
one tablespoon of butter and add to one egg; mix milk and egg and beat
this into the dry ingredients, pour this mixture into well-greased tins
and bake in a hot oven one-half hour. Cut in squares and serve hot. Bake
in gem tins if preferred.
CORN BREAD. MRS. SAMUEL SAITER.Mix together one and two-third cups corn meal, one-third cup flour,
one-fourth cup sugar, one teaspoonful salt. Beat two eggs until light,
and add to them one cup sour milk, and one cup sweet milk in which one
teaspoonful soda has been dissolved; mix thoroughly. Have the frying
pan very hot, with two tablespoonfuls butter; pour the batter into it;
then pour into this mixture another cup of sweet milk, but do not stir
the cake. Place pan into hot oven, and bake one-half hour.
CORN BREAD. MRS. SALMON.Two heaping cups corn meal, one heaping cup flour, two teaspoons
baking powder sifted with flour, whites and yolks of three eggs beaten
separately, two and one-half cups sweet milk, one tablespoon melted
butter, one tablespoon white sugar, one teaspoon salt. Bake steadily
in a moderately hot oven.
CORN BREAD. MRS. A. C. AULT.One and one-half pints corn meal, one-half pint flour, one
tablespoonful sugar, one teaspoonful salt, two heaping teaspoons
baking powder, one tablespoonful lard, one and one-fourth pints milk,
two eggs. Sift together corn meal, flour, sugar, salt, and baking
powder; rub in lard cold; add the egg; mix to a moderately stiff
batter. Bake in rather hot oven thirty minutes.
CORN BREAD. MRS. C. H. WILLIAMS.Two cups sweet milk, one egg, one and one-half teacups wheat flour,
two teacups Indian meal, two tablespoonfuls sugar, a little salt, four
teaspoonfuls cream tartar put in with flour, two teaspoonfuls soda
dissolved in warm water; add this last. Bake in gem pans in a quick
Darmody & McClures Premium Corn Meal should be used with these
CORN BREAD. MRS. F. E. H. SELLERS.One pint buttermilk, one pint corn meal, one pint flour, one
teaspoonful salt, two teaspoonfuls soda in milk, six tablespoonfuls
molasses, one egg. Bake in slow oven thirty minutes.
STEAMED CORN BREAD. MRS. CHAS. MOORE.Two cupfuls new milk, two cupfuls Indian meal, one and one-half
cupfuls flour, two-thirds cupful New Orleans molasses, one scant
teaspoon soda. Mix flour, meal, and salt together thoroughly; then
add milk, and beat till smooth. Dissolve soda in molasses; add to
mixture; then put in buttered pan; steam three hours, setting steamer
over cold water. Put in oven fifteen minutes.
CORN BREAD1 cup entire wheat or graham flour
1 cup corn meal
1 cup rye meal or ground rolled oats
1 teaspoon salt
5 teaspoons Dr. Price's Baking Powder
3/4 cup molasses
1-1/3 cups milk
Mix thoroughly dry ingredients; add molasses to milk, and add; beat
thoroughly and put into greased moulds 2/3 full. Steam 3-1/2 hours;
remove covers and bake until top is dry.
SPIDER CORN BREAD1 cup corn meal
1 cup flour
4 teaspoons Dr. Price's Baking Powder
3 tablespoons sugar
1 teaspoon salt
1-1/2 cups milk
2 tablespoons shortening
Mix and sift dry ingredients; add milk, beaten egg, and melted
shortening; beat well and pour into greased shallow pan. Bake in hot
oven about 25 minutes.
CORN BREADFrom MRS. MARY B. P. BLACK, of West Virginia, Alternate Lady Manager.
One pint sifted corn meal; one pint buttermilk (or other sour milk or
cream); two eggs, beaten separately; tablespoonful of butter and lard
(half and half); little salt, and scant teaspoonful baking soda. Pour
the buttermilk into the sifted corn meal, stirring until smooth,
retaining a small quantity (half teacupful) of buttermilk to dissolve
soda; add yolks of eggs, well beaten; then soda, having dissolved the
same in the retained buttermilk, mixing well, while it effervesces;
then lard and butter, either melted or cut into shreds; lastly, white
of eggs, beaten to stiff froth. Bake in shallow pan, 20 or 25 minutes.
BAKED CORN BREADFrom MRS. PARTHENIA P. RUE, of California, Lady Manager.
One teacupful of corn meal; one and one-half teacupfuls of flour; two
teaspoonfuls yeast powder; two tablespoonfuls sugar; one tablespoonful
of butter; one and one-half teacupfuls of milk; one egg or two yolks
Viewed 2364 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookDuck À La Mode In Jelly
Fillet De Sole À La Creole
Fillet Of Sole À La Mouquin
Pudding À La Grande Belle
Chicken À La Italienne
Baba À La Parisienne
Chicken À La Sweetbread
Tripe À La Creole
GlacÉ For Candies
Anchovy CanapÉs With Tomatoes
Red Pepper CanapÉs
Boned Smelts, SautÉd
|Home Made Cookies.ca|