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Baking-Powder Breads: Johnny

In New England it takes the form best known as the Rhode Island Johnny Cake. In the South it forms the celebrated Hoe Cake or Corn Pone. In all parts of the country corn meal bread, muffins, and batter cakes are cooked and served according to a great variety of recipes. The following have been selected as typical of the various corn meal breads in use in different parts of the United States as recorded by the This foremost writers on cookery. selection has been made with great care and is believed to be one of the most complete and satisfactory in existence.

RHODE ISLAND JOHNNY CAKE Any kind of corn meal can be substituted in the following recipe, but the flavor of the true Rhode Island Johnny Cake cannot be realized without meal made from well seasoned MRS. CURTIS'S COOKBOOK It white (not yellow) corn ground nearly as fine as flour. This is known to the trade as bolted white Indian meal. It is packed in small cloth bags by certain manufacturers and can be obtained from grocers in most parts of the United States if specially requested. The process of making Johnny Cakes is most simple.

Measure in a mixing bowl a quantity of meal sufficient for the needs of the family, which can be determined only by experience, and add boiling water in a thin stream, stirring vigorously until the dough is nearly, but not quite, soft enough to pour. should be very wet but firm. Stir in salt to taste and fry with butter, or any suitable fat, on a hot griddle until a crisp brown crust is formed on both sides. The cakes are usually formed of a single mixing spoonful of dough and flattened so as to be about three or four inches across and an inch or less in thickness. They are best relished by most persons when the crust is firm and brittle and the interior soft and moist. A little experience will enable any one to make Johnny Cake dough of the right consistency. Some cooks prefer to use no more hot water than is necessary to thoroughly scald the meal and then thin the dough to the desired consistency with fresh or skimmed milk. Made by either recipe Rhode Island Johnny Cakes are most wholesome and delicious.

Southern Johnny Cake.

Stir together 3 cupfuls of Indian meal, 1 of flour, 1 of molasses and a little salt, with enough sour or buttermilk to make a stiff batter. Stir in 1 teaspoonful of soda and bake in a hot oven. (Wm. H. Lee.) Mrs. Jake's Hoe Cakes.

Take 1 pint of white corn meal, teaspoonful salt, and 1 teaspoonful of sugar. Mix well and add sufficient boiling milk or water to scald. (Add 2 eggs, or not, as desired.) The batter should be thick enough not to spread when put on the griddle.

Grease the griddle with baconfat or lard, and drop the batter upon it from spoon. Flatten the cakes until about inch in thickness. Cook slowly but do not burn. When of a brown color on underside turn over and brown other side. Spread a little butter on each cake. Serve immediately when done. (Wm. H. Lee.) Southern Corn Pone.

Sift a quart of white corn meal, add a teaspoonful of salt. Pour on enough cold water to make a mixture which will squeeze easily through the fingers. Work it to a soft dough.