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Baking-Powder Breads: Roland
Mold it into oblong cakes an inch thick at the ends and a little thicker in the center. Slap them down on the pan and press them a little. These cakes they say must show the marks of the fingers. The pan must be hot and sprinkled with the bran sifted from the meal. Bake in a hot oven for about 20 minutes. (Mary Roland.) Southern Hoe Cake No. 1.
Make the same mixture as for pone.
Spread it on the greased hoe, or a griddle, making a round cake + of an inch thick. Bake it on the top of the range, turning and baking it brown on both sides. (Mary Roland.) Southern Hoe Cake No. 2. a a a Use for these cakes if possible coarse water-ground white meal.
Add to a quart of meal a teaspoonful of salt; pour over it enough boiling water to make soft dough. Add also a little milk to make it brown better. Let it stand an hour or longer then work it together with the hand. Form it into little cakes an inch thick and bake on a greased griddle till brown on both sides. Serve very hot. They are split and spread with butter when eaten. (Mary Roland.) Genuine Johnny Cake.
Eight heaping tablespoonfuls fine sifted corn meal, 1 teaspoonful BAKING-POWDER BREADS sugar. Stir in enough sweet milk to make a thin batter. Bake in smoking hot iron gem pan, in very hot oven, until "golden brown." (Mary Lewis.) Aunt Anne's Hoe Cake.
Take a large cupful of corn meal, sift it in a bowl, a pinch of salt. Mix it with a little boiling water. Let it get cold. Make some small round cakes, pinch them on top. Put in a pan to bake in the oven. (Celestine Eustis.) Corn Pone. with warm water. Make it as thick as can be stirred with a spoon. Bake in a milk pan or deep dish, letting it rise first. (Mrs. Grace Townsend.) Gold Medal Corn Bread.
One pint yellow meal, pint flour, 1 teaspoonful salt, 2 teaspoonfuls baking-powder, all sifted together; 1 tablespoonful sugar, 3 tablespoonfuls melted butter, 3 eggs, 1 pint sweet milk. Beat long and hard and bake in a large round loaf. The oven must not be too hot.
Economical Corn Bread.
Corn pone is highly recommended as a breakfast dish. Take a heaping coffee-cupful of boiled hominy, heat it and thin in a tablespoonful of butter, 3 eggs and nearly 1 pint of sweet milk. As much corn meal may be added as will serve to thicken this till it is like the batter RECIPES FOR CORN BREAD for "Johnny Cakes." Bake in a quick oven and serve. (Celestine Eustis.) Take 1 quart of sweet milk, corn meal enough to thicken, 3 eggs, half a cup of butter, 2 tablespoonfuls of brown sugar, 1 teaspoonful of soda and 2 of cream of tartar. Bake in a moderate oven. (Mrs. Jane Warren.) White House Corn Bread.
Two cups of sifted meal, half a cup of flour, 2 cups of sour milk, 2 wellbeaten eggs,½ cup of molasses or sugar, a teaspoonful of salt, 2 tablespoonfuls of melted butter. Mix the meal and flour smoothly and gradually with the milk, then the butter, molasses and salt, then the beaten eggs, and lastly dissolve a level teaspoonful of baking soda in a little milk and beat thoroughly together.
Bake nearly an hour in well-buttered tins, not very shallow. (Hugo Zieman and Mrs. F. L. Gillette.) Favorite Corn Bread.
Scald 1 quart of Indian meal with one quart of boiling water; when cooked, add one pint of Graham flour, 1 pint of wheat flour, half cupful of yeast, half cupful of molasses, 1 teaspoonful of salt, 1 tablespoonful of shortening.
Dissolve and fill the cup half full Boston Corn Bread. 1½ cupfuls Graham flour, 1 cupful Indian meal, tablespoonful soda, 1 saltspoonful salt, cupful molasses, 13 cupfuls milk. (Fannie Merritt Farmer.) Southern Batter Bread or Egg Bread.
Beat two eggs light; stir half a cupful of cold boiled rice into a pint of milk and add to the eggs, rice and milk a tablespoonful of melted butter. Sift a teaspoonful of salt into two cups of Indian meal; stir all together and bake in shallow pans. Eat hot. (Marion Harland.) Corn Meal Loaf. 1 pint milk, 1 level teaspoonful salt, 1 pint white flour, 1 pint water, 1 compressed yeast cake, Corn meal. (Sarah Tyson Rorer.)