The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-03-22

health and renders the wheat -four value
less for the purpose designed
Delicate cornbread.
Cuse the fine. white meal for this bread.
Take a pint of sour milk and a heapins
teaspoonful OF soda. a tablespoonful OF
shortening and pinch of salt Stir in
enough meal 10 make a batter the con-
sistency Of sponge cake. Turn into
buttered pan and bake in quick oven.
Maryland Spoon Bread.
Put a quart of milk IN a double boiler
and when sealded add four large kitchen
sDoonfuIs OF white corn meal and stir AMI
cook five minutes. Remove from the fire
and let it cool. stirring it once or twice as
it cools. Then add three eggs beaten with
two tabIespoonsful OF -Four. one table
spoonful of butter an d. scant teaspoon
full of salt Mix well then pour into
creased baking dish and bake thirty-five
minutes. Serve Immediately in the dish
in which it is baked with a folded nap
kin wrapped around the dish
Tocus Bread.
Three CUBS of sweet milk and one Of
sour. three cups of white corn meal ard
one OF wheat four half cup Of molas-
ses. one teaspoonful of soda and one Of
salt. Steam thee hours. Serve hot or
cold The above quantity makes enough
for several meals.
Aunt Retsy's Cornbread.
Beat one egg light with pinch of salt;
and two cups OF sweet milk. two table
spoonfuls of molasses. level tablespoon
full of butter melted. sufficient corn meal
to make rather stiff batter, but one that
will pour; add two teaspoonfuls of baking
powder mixed with the corn meal.
Corn Dodgers.
Mix into two cups Of white corn meal
teaspoonful of salt. a tablespoonful Of
shortening and enough water to make
stiff batter Bake in little pones until .
light. even brown.
Viruinia Corn Batter Cakes.
Sift a teaspoonful of sugar and half
teaspoonful Of salt with one and one-haaf
cups of white corn meal. Add cup OF
boiled rice and a level teaspoonful Of but
ter, melted. Mix all together and scald
with pint of boiling water, stirring con-
stantly. Dissolve scant teaspoonful of
soda. in one and one-half cups of sour
milk and stir this into the mixture. Last
of al lad done esq well beaten. Bake on
a hot creased griddIe.
Southern Spoon Bread.
Pour two cups Of fresh boiling water
over one cup of white corn meal and bell
for five minutes, stirring constantly. Add
a teaspoonful OF butter two sggs well
beaten one cup of milk and one of water
and a teaspoonfuI of salt. Pour into
creased baking pan and bake in a slow
oven for half an hour AS soon as done
serve from same dish with a spoon.
White Cornbread
Scald a pint of sweet mix and pour ii
over a pint of white corn meal. Add two
tabiespoonfuls OF graduated sugar a
pinch of salt, and let it cool slightly. then
stir in a fun tablespoonful of some white
shortening and half a cup of rich whipped
cream. Mix we'll and stir in lightly the
whites of three eggs beaten to stiff
froth. Turn into creased pie tins and
bake into a quick oven for twenty
minutes.
Prize Corn Mullins.
Sift together one cup OF corn meal, one
and two-thirds cups of wheat -four, a
pinch of salt and a scant teaspoonful Of
baking powder. Cream together two large
tablespoonfuls of butter with three of
sugar and add three well beaten eggs;
dilute TO rather thin batter with milk.
about one pint. and beat hard for a few
minutes. then turAinto buttered tins and
bake for about twenty-five minutes.
Corn Pone.
Take a quart of sifted white corn meal
and pour over 1t just enough boiling
water TO scald il thoroughly. Stir well
and then let it cool. When cold add a
piece of butter the size of an egg and a
teaspoOnful of salt. Beat two eggs until
light, add to the mixture beat well; adj
pint of fresh buttermilk or sour milk
and a teaspoonful of soda dissolved in a
tablespoonful Of hot water. Beat to a
smooth batter. Turn into creased pans
and bake in a quick oven for thrty-fve
minutes.