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Corn Cake

(Sour Milk And Cream) - (Made-over Dishes)

Cover one quart of grated cocoanut with one pint of boiling water. Stir
and mash; strain and press. The milk thus produced may be used for
curries. Throw away the pulp.

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Boil one pound of pure honey. Take one pound of cornmeal mixed with a
little ground allspice, cloves, and pepper, add the boiled honey, make a
loose batter, add one wineglass of brandy; mix all, and cool. Wet the
hands with cold water, take pieces of the dough and knead until the
dough comes clear from the hand; afterwards knead with white flour so it
is not too hard; add one pound of chopped nuts, sprinkle flour on tins,
spread dough, not too thin; leave the stove door open till it raises;
then close door, and when done take out. Spread with brandy and cut in
thin slices.

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One pint of stale bread crumbs (not fine, dried crumbs), covered with
1 pint of sour milk. Let stand over night. In the morning add 1
tablespoon of butter, yolks of 2 eggs and a little salt, 1/2 teaspoon
of salaratus (good measure), 3/4 cup of granulated corn meal, to which
add a couple of tablespoons of bread flour, enough to fill up the cup.
Stir all well together, add the 2 stiffly-beaten whites of eggs and
drop with a tablespoon on a hot, greased griddle. Make the cakes
small, as they do not turn quite as easily as do buckwheat cakes. This
makes about two dozen cakes. These are good.

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One cup of sweet milk heated to boiling point; stir in 2 heaping
tablespoonfuls yellow, granulated cornmeal; add a tablespoonful of
butter or lard and salt to taste. As soon as the mixture has cooled,
stir in 1 tablespoonful of wheat flour. If the batter should be too
thick, stir in enough cold, sweet milk to make it run easily from the
spoon. Add 1 heaping teaspoonful of Royal baking powder. Drop
spoonfuls on hot, greased griddle, and bake. This quantity makes cakes
enough to serve three people, about sixteen small cakes. This is an
economical recipe, as no eggs are used.

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1 cup of white flour.
1/2 cup cornmeal (yellow granulated cornmeal).
1 cup of sweet milk.
2 teaspoonfuls baking powder.
1 tablespoonful sugar.
1/2 teaspoonful salt.
1 tablespoonful butter.
1 tablespoonful lard.
1 egg.
Sift together flour, salt and baking powder, sugar, and add 1/2 cup of
granulated, yellow cornmeal. Mix with 1 cup milk, 1 beaten egg, and
the 2 tablespoonfuls of butter and lard. Beat thoroughly. Add a
tablespoonful more of flour if not as stiff as ordinary cake batter.
Pour in well-greased bread tin and bake about 40 minutes in a hot

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One egg, one pint of sour milk, one-half teaspoonful soda, pinch salt,
one-half cup flour, corn meal to make not too stiff a batter.

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Sponge Corn Cake

2 eggs
1 cupful of thick sour milk
1 level teaspoonful of baking soda
2 cupfuls of corn meal
3/4 cupful of white flour
2 cupfuls of sweet milk
3 level teaspoonfuls of baking powder
Beat the eggs until very light, without separating. Moisten the soda in
two tablespoonfuls of cold water, stir it into the cupful of sour milk;
add this to the eggs, then add the meal and beat thoroughly. Sift the
baking powder and flour; stir these into the other mixture, and then add
the two cupfuls of sweet milk. Pour into a shallow greased pan and bake in
a moderately quick oven about three-quarters of an hour. This should have
a custard on top.

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Green Corn Cakes

6 ears of cold cooked corn
4 eggs
1 level tablespoonful of butter, melted
1 cupful of milk
1 teaspoonful of salt
1 saltspoonful of pepper
1 young chicken
Score the corn and with a dull knife press it out. Carefully beat the
eggs, without separating, until light, add the milk, melted butter, salt
and pepper. Pour this into a casserole mold or pudding dish. Have the
chicken drawn and disjointed; make two pieces of the breast, cut it into
four pieces, dust with salt and pepper, brush with melted butter. Lay the
chicken on top of this mixture and stand the baking dish in a moderately
quick oven about one hour. Serve in the dish in which it was cooked. Some
prefer to broil the chicken on the bone side before they put it into the
pudding, the pudding may be baked, and then put it in the pudding and
brown it with the pudding. This is a good way to use cold left-over corn,
and cold bits of chicken may be used in the place of the fresh chicken.

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From MRS. LOUISE CAMPBELL, of New Mexico, Alternate Lady Manager.
Four cups graham flour; one tablespoon of sugar; pinch of salt; one
teaspoon of soda, which dissolve in buttermilk; mix with buttermilk
into a stiff batter; put into hot gem irons and bake in a quick oven.

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Corn Cake


One cup of corn meal, one cup of flour, two teaspoons baking powder,

sifted with the flour, one egg, two tablespoons melted butter, two

tablespoons sugar, little salt, one and one fourth cups of sweet milk,

bake in quick oven.

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19 Saratoga Corn Cake

Sift together 2 cups of pastry flour, 1-1/2 cups of granulated yellow

corn-meal, 1/2 a cup of sugar, 1/2 a teaspoonful of salt, and 1

teaspoonful of soda. Beat 2 eggs without separating, add 2 cups of thick

sour cream or milk, and three tablespoonfuls of melted butter, and stir

into the dry mixture. Beat thoroughly and bake in a large shallow pan

for 25 minutes Janet M. Hill, in "Boston Cooking School Magazine."

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