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JOHNNIE CAKE

(Muffins And Biscuits) - (The International Jewish Cook Book)







Mix one cup flour and two cups corn-meal, one heaping teaspoon of soda,
one-half cup sugar, add two eggs beaten with one and one-half cups of
buttermilk, one half cup of molasses and one-half cup of shortening,
melted. Beat all ingredients as fast as possible for a minute. Pour the
dough into a warm, well-buttered pan and bake quickly and steadily for
half an hour. The dough should be as soft as gingerbread dough. Serve
hot.
EGGLESS GINGERBREAD WITH CHEESE
Sift two cups of flour, one teaspoon of soda, one-half teaspoon of salt
and two teaspoons of ginger. Melt three-fourths cup of grated cheese in
one-half cup of hot water, add one-half cup of molasses and blend
perfectly. Add the flour and seasonings very gradually and beat
thoroughly. Bake in muffin rings for fifteen minutes and serve while
warm.











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