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The Book of Corn Cookery: One Hundred and Fifty Recipes Showing How to Use ...
Mary L. Wade
No preview available - 2015
add one cup add the butter add the corn Add the egg add the milk bake thirty minutes bake twenty-five Beat the egg Brown Bread chopped cold water cool Corn Cake Corn Chowder corn meal mush cornstarch cream Croquettes crumbs cup boiling water cup cold milk cup corn meal cup flour cup hot milk cup milk cup molasses cup sour milk cup sugar cup white corn cup white flour double boiler Drop by spoonfuls dry ingredients egg light egg Sift eggs beaten light f cup greased green peppers griddle hominy hot oven Indian Pudding Johnny Cake maple syrup meal I cup meat milk I egg Muffins onion pan and bake paprika popped corn potatoes quart salt i cup sauce Scald slice sugar and salt Sweet Corn tablespoon butter tablespoons fat tablespoons sugar teaspoon salt teaspoon soda teaspoons baking powder tomato white corn meal whole wheat flour yeast yolk of egg
Page 1 - So important was this food in the days when the country was being settled that both Indians and colonists in their controversies often found it more efficacious to destroy the corn crops of their adversaries than to make open war upon them.
Page 95 - ... chopped nuts Beat the white of egg until stiff ; add gradually the sugar. Stir the butter into the chopped corn. Combine the mixtures and add salt and vanilla. Drop by teaspoonfuls on a well-buttered tin sheet one inch apart. Dip a knife into cold water and shape into circular form. Sprinkle with finely chopped nuts — almonds or any other nuts. Bake in a slow oven until a delicate brown.
Page 1 - With fish and game it made the staple food of the Indians, and except for a little wild rice, it was the only cereal known to them.
Page 84 - Pour into a buttered pudding dish. Set in a pan of hot water and bake slowly forty-five minutes.