Smyrna times., 1882-01-25
Corn Bread and Cakes.
CORN BREAD.

CORN BREAD.
A.-Mix well with two quarts of fresh
ground corn meal, pints warm water.
tablespoonful sugar, teaspoonful salt.
ana large tablespoonful of hop or brew
ers yeast. Set i'll warm place about five
hours, until 1t rises we'll Then add about
lhree-quarters of a pint of wheat flour.
ana nall pint of warm water and let
stand TO rise again about an hour and u
nall. Pour into pan well creased with
lard, or butter; let it stand to rise a few
minutes, and bake in 4 moderately hot
oven nearly an hour and a half. II is
good hot or cold, but best while hot
Corn bread made essentially after this
recipe carried off the prize among a hun
dred exhibitors, on the score Of quality
and economy.
B.-IntO one pound corn meal ruh half
tea-spoOnful salt and one Of soda. fable
spoonful of lard or butter, and mix with
one beaten egg and cups 1J pint of
sour milk. Bake 40 to 50 minutes IN a
buttered pan. 1t is very good thus; some
Will prefer the addition Of little sugar or
molaSses.
C.-Scald two quarts sifted corn meal .
add cold water enough to leave it luke
warm. Add little salt, one-thrd teacuD-
tul rye or wheat flour, and stir all together
with half teacupful of yeast Let il
stand overnight, and in the morning add
half teacuptul molasses and a teaspoonful
soda Bake i'll pan two hours. We
have eaten excellent bread made in this
way.
D.-A good boiled corn bread is made
thus: Mix pints corn meal, | pint rye or
flour, teaSpOOnfuls salt, a teaeupful of
mOlasses (less if prefcrred), and about 3
plnts OF milk or water, or part of each. or
enough to form a soft batter Put in a
tin kettle with closely fitting cover. set
1t over kettle of hot water and keen il
boiling through the day. A tin mold
with hollow opening in the center is the
best If left over warm water overnight
1t supplies a very nice warm loaf for
breakfast
E.-A good, cheap, quickly made corn
bread: Mix 3 large cups of corn meal
with one of wheat flour, IA cup of sour
milk, tahlespoonfus of molasses and
enough soda to remove acditv. and a
little salt. Add enough sweet milk Tor
water may do, to make it as soft as YOU
would for soft gingerbread Mix we'll
and bake 80 to 60 minutes.
An Apple Indian Loaf: Scald 3
plnts corn meal with l pint boiling water.
and thin immediately with pints of tepid
water. Add teacupfuls of Graham -four
Tor other flour may do, 3 or 4 cupfuls of
finely chopped sweet apples, gill of
molasses, and a little salt. Bake to s
hours in hot oven The apples NAV be
omitted. This gives a moist loaf relshed
by many people,
CORN CAKE.
H-Indian Pound Cake; 2 cups corn
meal, cup wheat flour, 2 cups sugar. 4
or eggs, to cup shortening, seasoning
with nutmeg and cinnamon as desired, ;,
Bake 40 to 80 minutes.
I've have tasted good corn cake
made thus: pints meal, pint each of
sweet and sour milk, / tablespoonful
shortening, and or of moIasses tea
spoonful of soda, of salt; beat all well
together and bake in quick oven so or so
minutes.
L.-MOlasses Corn Cake: cups meal,
cup flour, 2 cups molasses, cup sweet
milk ] egg, ! teaspOonful salt, | of soda
and of cream of tartar, butter size of
an egg, Bake hours,
K.-We have also tested very good
Corn Sweet Cake, described thus: 3 cups
meal, cups wheat flour, cup sour milk.
l teaspoon soda, half nutmeg, ) eggs.
whites beaten separately; | cup butter
and cups sugar rubbed well together.
Mix all well and bake until done through.
--dmer'can Agricutturist for February.