The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-11-02

bowl. Make a hole IN the center and
pour In a pint OF warE water; add q
teaspoonfui OF salt and gradually mix
water and meal into soft dough; then
stir br.sl1Iy for fifteen minutes or more
until it IS light and spongy- Then
spread the dough evenly and smoothly
out on a straight fat board; and place
it before the open fire and bake it well;
taen cut into squares. send 10 table
very hot. split open and butter. This
can be baked in the lower oven OF a
gas stove very successfully. but must
be placed low down from the fire.
Spider Corn Cake.
Beat two eggs and quarter of q cup OF
sugar together. and one cup of sweet
milk and one cup OF sour milk in which
you have dissolved one tablespoonful Of
SODA; add one tablespoonful OF salt then
stir in one and two-thirds cups of gran
ulated corn meal and third OF a ccp OF
four. Put a skillet COR SPIDER over the
IRE and when hot. melt it IL two table
s2oonsfuI OF butter. Turn the pan about
60 the butter can ran up on thu sides.
Pour IN the corn-cake mixture, add an
other cup OF milk, but DO not stir II
in. Bake in good oven for twenty-five
TO thirty minutes. When done this cake
viii have streak of custard through it.
Dakota Corn Bread.
This is 4 recipe which has proved sat
isfactoTy in using western corn.
Use three cups OF sour milk. or not
too rich butter milk dilute the butter
milk If very rich. with water); take
half a cup Of moIassss; one teaspoonfuI
sals one heaping teaspoonfuI of soda and
equal quantities Of cornmeal ard entire
wheat -four to make a stiff batter. Bake
IA deep pans IN moderately hot oven
for one and one-haIf hours.
Baked Indian Pudding.
Place one quart OF milk in n saucepan
over the fire. When scalding hot, stir
in four tablespoonsful of fire corn mead
which has been moistened with cold
raFk enough 10 make it ofcreamyETA
milk enough to make il OF creamy con-
sistency. When thoroughly mixed. add
three tablespoonsfal Of nlolasses and a
little salt; boil rapidly for ten minutes.
Then pour into a well creased pudding
dish and place in moderately hot even.
an dbake It from two TO fsur hours,
the longer the better. though it VIII be
baked a. good as the average in two
hours. stir frequently to keep the top
from burning. and in the last half hour
add one tablespoonful Of butter. A little
grated nutmeg Is an improvement and
dried fruit may also be added.
Indian Loaf Cake.
Mix cup q powdered sugar with
quart of rich milk. chop mp two ounces
OF butter and add TO the milk with
a quarter OF n teaspoonful OF salt. Put
this into covered saucepan or double
boiler and let get scaldins hot Re
move from the fire and stir in enough
sifted Indian meal TO make it consis-
tency of thick boiled mush. Beat hard
Tor quarter OF an hour and then set
away 70 cool
While cooling.s beat three eggs light
and stir in gradually when it is luke
waNn; add a cup of good strong yeast
ard heat for fifteen minutes longer. The
eodness ofthis cake depends on its be-
ing taken long and well. Have ready
and well buttered a tin mould or esrthen
pan with a tube in the center. Pour IN the
mixture. cover and set to raise in a
warm place. 1t should be light in four
hours. Bake in a moderate oven for
two hours. Serve hot. cut IN slices and
buttered.