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(German) - (Pennsylvania Germans)

Beat together, in the following order, 2 eggs, 1 tablespoonful of
white sugar, 1-1/2 cups of sweet milk, 1 teaspoonful of salt; to which
add 1 cup of granulated yellow corn meal and 2 cups of white flour,
sifted, with 3 scant teaspoonfuls of Royal baking powder. Lastly, add
1 tablespoonful of melted (not hot) butter. Pour batter in bread pan
and bake in a hot oven 25 to 30 minutes. Serve hot. Do not cut with a
knife when serving, but break in pieces. When the stock of bread is
low this quickly-prepared corn bread or "pone" is a very good
substitute for bread, and was frequently baked by Mary at the farm.
Mary's Aunt taught her to make a very appetizing pudding from the
left-over pieces of corn bread, which, when crumbled, filled 1 cup
heaping full; over this was poured 2 cups of sweet milk; this was
allowed to stand until soft; when add 1 large egg (beaten separately),
a generous tablespoonful of sugar, a couple of tablespoonfuls of
raisins, a pinch of salt; mix well, pour into a small agate pudding
pan, grate nutmeg over the top, and bake in a moderate oven 1 hour or
a less time. Serve with sugar and cream.

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