Fifty Valuable and Delicious Recipes Made with Corn Meal ...

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Aiken Standard Press, 1917 - Bread - 18 pages
 

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Page 5 - SWEET POTATO BUNS. BOIL and mash a potato, rub into it as much flour as will make it like bread — add spice and sugar to your taste, with a spoonful of yeast; when it has risen well, work in a piece of butter, bake it in small rolls, to be eaten hot with butter, either for breakfast or tea.
Page 6 - Melt a piece of butter the size of an egg in a stewpan, add pepper and salt, then put in the cabbage, and turn it about for two or three minutes.
Page 6 - TAKE six spoonsful of flour and three of corn meal, with a little salt — sift them, and make a thin batter with four eggs, and a sufficient quantity of rich milk; bake it in little tin moulds in a quick oven.
Page 2 - CORN DODGERS. One quart of corn meal, a little salt, and water enough to make the batter just stiff enough to make the mixture into cakes with the hands. Bake in a Dutch oven, on tin sheets.
Page 6 - ... it must be put into a skillet, which has been previously greased, and placed on hot coals to receive it. The cover must then be put over, with hot coals on the top. It will take about a quarter of an hour to bake, which must be done as soon as the mixture is prepared, or it will become hard. :, With sugar, wine, and butter as sauce, it makes a good pudding.
Page 4 - Three spoonfuls of hominy, 2 of rice flour, a little butter and milk sufficient to make it soft. Bake on a griddle or on a hoe.
Page 6 - ESPETANGA CORN BREAD. Boil three sweet potatoes of the common size (four, if not very sweet), and mash them up with a large spoonful of butter ; to this add a teaspoonful of salt and an egg. When these have been well mixed put in three-quarters of a pint of corn flour, and beat the whole together, adding by degrees three gills of milk.
Page 3 - One pint of meal, 2 eggs, a small desert spoonful of lard, a wineglass of milk; scald the meal and while hot rub in the lard, beat the eggs very light and add them to the meal; stir in the milk and a little salt. Drop the mixture from a spoon upon a tin sheet and bake in a moderate oven. Corn Journey.
Page 4 - One pint of corn flour, boil to a mush, add when nearly cold 2 eggs, a tablespoonful of butter and a gill of milk and then the remaining half of flour. Bake on a griddle or grease a pan and drop in spoonsful.

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