The Use of Corn
CORNMEAL ROLLS
1 cup bread flour
1 cup cornmeal
4 teaspoons baking powder
2 tablespoons fat
1 egg
⅓ cup milk
1½ teaspoons salt
1 tablespoon sugar
Mix and sift dry ingredients and cut in the fat. Beat the egg and add to it the milk. Combine the liquid with the dry ingredients. Shape as Parker House rolls and bake in a hot oven 12 to 15 minutes.
BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS
2 cups cornmeal
1 egg
2 tablespoons sugar
2 tablespoons fat
2 cups sour or buttermilk
1 teaspoon salt
1 teaspoon soda
Dissolve soda in a little cold water. Mix ingredients adding soda last. Bake in hot oven 20 minutes.
CORNMEAL GRIDDLE CAKES
1⅓ cups cornmeal
1½ cups boiling water
¾ cup milk
2 tablespoons fat
1 tablespoon molasses
⅔ cup flour
1½ teaspoons salt
4 teaspoons baking powder
Scald meal with boiling water. Add milk, fat and molasses. Add sifted dry ingredients. Bake on hot griddle.
SOUTHERN SPOON BREAD
1 cup white cornmeal
2 cups boiling water
¼ cup bacon fat or drippings
3 teaspoons baking powder
1 teaspoon salt
2 eggs
3 slices bread
½ cup cold water
1 cup milk
Scald cornmeal with boiling water. Soak bread in cold water and milk. Separate yolks and whites of eggs. Beat each until light. Mix ingredients in order given, folding in whites of eggs last. Bake in buttered dish in hot oven 50 minutes.
SPOON BREAD
2 cups water
1 cup milk
1 cup cornmeal
⅓ cup sweet pepper
1 tablespoon fat
2 eggs
2 teaspoons salt
Mix water and cornmeal and bring to the boiling point and cook 5 minutes. Beat eggs well and add with other materials to the mush. Beat well and bake in a well-greased pan for 25 minutes in a hot oven. Serve from the same dish with a spoon. Serve with milk or syrup.
CORNMEAL RAGGED ROBINS
1½ cups cornmeal
1 cup bread flour
1½ teaspoons salt
1⅓ cups milk
2½ teaspoons cream of tartar
4 tablespoons fat
1¼ teaspoons soda
Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits.
INDIAN PUDDING
4 cups milk
⅓ cup cornmeal
⅓ cup molasses
1 teaspoon salt
1 teaspoon ginger
1 teaspoon allspice
Cook milk and meal in a double boiler 20 minutes; add molasses, salt and ginger. Pour into greased pudding dish and bake two hours in a slow oven, or use fireless cooker. Serve with milk. This makes a good and nourishing dessert. Serves six.
TAMALE PIE
2 cups cornmeal
5 cups water (boiling)
2 tablespoons fat
1 teaspoon salt
1 onion
2 cups tomatoes
2 cups cooked or raw meat cut in small pieces
¼ cup green peppers
To the cornmeal and 1 teaspoon salt, add boiling water. Cook one-half hour. Brown onion in fat, add meat. Add salt, ⅛ teaspoon cayenne, the tomatoes and green peppers. Grease baking dish, put in layer of cornmeal mush, add seasoned meat, and cover with mush. Bake one-half hour.
EGGLESS CORN BREAD
1 cup cornmeal
½ cup bread flour
3 tablespoons molasses
1 cup milk
3 teaspoons baking powder
2 teaspoons salt
2 tablespoons fat
Beat thoroughly. Bake in greased muffin pans 20 minutes.
SWEET MILK CORN BREAD
2 cups cornmeal
2 cups sweet milk (whole or skim)
4 teaspoons baking powder
2 tablespoons corn syrup
2 tablespoons fat
1 teaspoon salt
1 egg
Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Beat well. Bake in shallow pan for about 30 minutes.
SOUR MILK CORN BREAD
2 cups cornmeal
2 cups sour milk
1 teaspoon soda
2 tablespoons fat
2 tablespoons corn syrup or molasses
1 teaspoon salt
1 egg
Mix dry ingredients. Add milk, egg and fat. Beat well. Bake in greased pan 20 minutes.
The Use of Oats
COOKED OATMEAL BREAD
3 cups thick cooked oatmeal
2 tablespoons fat
1½ tablespoons salt
3 tablespoons molasses
1½ cakes yeast
¾ cup lukewarm water
About 5 cups flour
To oatmeal add the sugar, salt and fat. Mix the yeast cake with the lukewarm water, add it to the other materials and stir in the flour until the dough will not stick to the sides of the bowl. Knead until elastic, ten to fifteen minutes, moisten the top of the dough with a little water to prevent a hard crust forming, and set to rise in a warm place. When double its bulk, knead again for a few minutes. Shape into loaves and put into greased pans. Let rise double in bulk and bake in a moderate oven for about 50 minutes.
OATMEAL BREAD
2 cups rolled oats
2 cups boiling water
⅓ cup molasses
1 yeast cake
¾ cup lukewarm water
1 tablespoon salt
2 tablespoons fat (melted)
About 6 cups bread flour
Scald the rolled oats with the boiling water and let stand until cool. Dissolve the yeast in the lukewarm water and add to the first mixture when cool. Add the molasses, salt and melted fat. Stir in enough bread flour to knead. Turn on a floured board. Knead lightly. Return to bowl and let rise until double in bulk. Knead and shape in loaves and let rise until double again. Bake in a moderate oven 45 minutes.
OATMEAL NUT BREAD
1 cake compressed yeast
2 cups boiling water
1½ cup lukewarm water
2 cups rolled oats
1 teaspoon salt
¼ cup brown sugar or 2 tablespoons corn syrup
2 tablespoons fat
4 cups flour
½ cup chopped nuts.
Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water, add shortening and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge. Beat well. Cover and set aside in a moderately warm place to rise for one hour.
Add enough flour to make a dough—about three cups, add nuts and the salt. Knead well. Place in greased bowl, cover and let rise in a moderately warm place until double in bulk—about one and one-half hour. Mould into loaves, fill well-greased pans half full, cover and let rise again one hour. Bake forty-five minutes in a moderate oven.
OATMEAL SCONES
1 cup cold porridge (stiff)
1 cup boiling water
1 tablespoon fat
½ teaspoon baking powder or ¼ teaspoon soda
1 teaspoon corn syrup
½ teaspoon salt
Mix soda, boiling water and fat. Mix all. Turn on board. Mould flat—cut ¼-inch thick and bake on griddle.
OATMEAL MUFFINS
1⅓ cups flour
2 tablespoons molasses
½ teaspoon salt
2 tablespoons fat
3 teaspoons baking powder
1 egg beaten
½ cup milk
1 cup cooked oatmeal
Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well. Bake in greased tins 20 minutes.
ROLLED OATS RAGGED ROBINS
1½ cups rolled oats
1 cup bread flour
1⅓ teaspoons salt
1⅓ cups milk
2½ teaspoons cream of tartar
4 tablespoons fat
1¼ teaspoons soda
Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits. (If uncooked rolled oats are used, allow to stand in the milk for 30 minutes before making recipe.)
The Use of Rye
RYE YEAST BREAD
1 cup milk and water, or water
1 tablespoon fat
2 tablespoons corn syrup
1 teaspoon salt
2½ cups rye flour
2½ cups wheat flour
½ cake compressed yeast
2 tablespoons water
Combine ingredients. Mix into dough and knead. Let rise until double original bulk. Knead again. When double bulk, bake about [text omitted here]
RYE ROLLS
4 cups rye flour
1½ teaspoons salt
6 teaspoons baking powder
1½ cups milk
2 tablespoons fat
1 cup chopped nuts
Mix dry ingredients thoroughly. Add milk, nuts and melted shortening. Knead. Shape into rolls. Put into greased pans. Let stand one-half hour. Bake in moderate oven 30 minutes.
WAR BREAD
2 cups boiling water
2 tablespoons sugar
1½ teaspoons salt
¼ cup lukewarm water
2 tablespoons fat
6 cups rye flour
1½ cups whole wheat flour
1 cake yeast
To the boiling water, add the sugar, fat and salt. When lukewarm, add the yeast which has been dissolved in the lukewarm water. Add the rye and whole wheat flour. Cover and let rise until twice its bulk, shape into loaves; let rise until double and bake about 40 minutes, in a moderately hot oven.
RYE RAGGED ROBINS
1½ cups rye flour
1 cup bread flour
1½ teaspoons salt
1⅓ cups milk
2½ teaspoons cream of tartar
4 tablespoons fat
1¼ teaspoons soda
Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits.
