No. 16. CORN BREAD
|
1½ cups milk 2 tablespoons shortening 1¾ cups cornmeal |
¼ cup flour 4 teaspoons baking powder 1 tablespoon sugar |
1 teaspoon salt
Sift dry ingredients into a bowl; add milk and melted shortening; beat well and put in greased pan or muffin tins and bake in a hot oven 25 minutes.
No. 17. STEAMED CORN BREAD
|
2 cups cornmeal 1 cup flour ½ pint of sugar |
½ pint sour milk ½ pint sweet milk 1 teaspoon baking soda |
½ teaspoon salt
Put the cornmeal, flour, sugar and salt in a bowl; add the sweet milk, mix thoroughly, then stir in the sour milk in which put the soda; mix well and divide into buttered baking powder tins and steam 3 hours.
No. 18. GINGERBREAD
|
1 cup molasses 1 cup sour milk 2⅓ cups flour ¼ cup melted butter |
1½ teaspoons soda 2 teaspoons baking powder 2 teaspoons ginger 2 teaspoons cinnamon |
½ teaspoon salt
Stir the melted butter into the molasses, then sift together the flour, spices, baking powder and salt; add the soda to the sour milk and stir into the molasses and butter, then stir in the flour, etc.; pour in greased pan and bake 30 or 40 minutes.
No. 19. APPLE GINGER BREAD
|
1 cup chopped tart apples 1 lemon, boiled and chopped 1 cup sugar 1 cup drippings |
1 tablespoon ginger 1 teaspoon cinnamon 1 teaspoon salt ½ cup cold water |
Mix all together and add of flour enough to make a medium stiff batter; stir in a teaspoon of soda dissolved in a tablespoon of water, then stir in a teaspoon of baking powder sifted with a tablespoon of flour; mix well and bake in a loaf or gem pans; moderate oven.
No. 20. COFFEE CAKE
|
2 cups flour ½ teaspoon salt 2 tablespoons sugar |
4 teaspoons baking powder 2 teaspoons shortening ½ cup milk |
Mix and sift dry ingredients; add the melted shortening and enough milk to make a very stiff batter; spread ½ inch thick in greased pan and spread thickly with top mixture; bake ½ hour.
12
