The object of the following chapters is to give clear and unmistakable instruction on the lines and markings of the hands, both from the student's standpoint and from that of the general reader. This is not usually the course adopted in books p... Read more of The Line Of Head Or The Indications Of The Mentality at Palm Readings.orgInformational Site Network Informational
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INDIAN PONE

(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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