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add the eggs Aunt Anne's bake in rings baking powder beat the eggs boiled hominy breadboard brown sugar cake Celestine Eustis colander cold hominy Cook Rice—No corn flour corn meal add Corn Pone cupful of boiled cupful of corn cupsful desert spoonful eggs very light eggs well beaten Fritters gether gill of milk greased griddle half a pint Hominy Bread hot oven Indian meal large spoonful let it stand little salt melted butter mixture moderate oven molasses piece of butter pinch of salt pint of corn pint of meal pint of milk pint of sour Polenta Put the water quart of corn quart of milk quick oven Sally Lunn—No sheet and bake sift sour milk spoonful of butter spoonful of salt sweet potatoes tablespoonful of butter tablespoonful of lard tablespoonful of sugar tablespoonsful of melted teaspoonful of salt thick batter thin batter tin sheet wheat flour wineglass wooden spoon yolk
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 - 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.