The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-10-22
Corn-Meal Mullins

COrn-Meal Mullins
One cupful of white corn-meal, one
egg, one cupful buttermilk, one-hali
teaspoonful each of salt, soda, and
sugar, one tablespoonful Of vege-
table fat. Sift the dry ingredients
together and rub fat into this. Beat
egg until light, add buttermilk, and
beat into dry ingredients. Pour into
smoking-hot and well creased muffin
rings and bake quickly.
Corn-Meal-B Batter Bread
One cupful of white corn-meal,
one and half cupfuls of boiling
water, one cupful of buttermilk, one
half teaspoonful of soda, one tea
spoonful of salt. one-half teaspoon
full of baking-powder, two eggs.
Scald the meal with the boiling
water, and stir until well blended.
When cool, add the butter-milk and
soda, baking-powder, and salt, then
the eggs well beaten. Put two table
spoonfuls of vegetable fat in bak-
ing dish, and let 1t get smoking hot.
Pour the batter in and bake in a
quick oven.
Water Corn Bread
Two cupfuls of white corn-meal,
three tablespoonfuls of bacon drip
pings, one teaspoonful of salt, one
and a half cupfuls of water. Sift
the meal and salt together, add the
melted fat and tir until smooth. Wet
the hand with cold water and shake
the mixture into small pones. Brush
griddle over with fat, let it get
smoking hot, then place the pones
on it. Bake in a moderate oven.
Stale-Bread Mullins
One cupful of softened bread, two
teaspoonfuls of dark molasses, one
egg, one-half cupful of buttermilk,
one-third teaspoonful of soda, one
half teaspoonful of salt, two tea
spoonfuls of melted fat, and corn
meal. After soaking bread in warm
water until soft, measure one cup
full, add the well-beaten egg, but
termilk, salt, molasses and fat. Stir
in enough corn-meal to make batter
consistency Of cake mixture. Add
soda, and beat tfloroly. Pour in
smoking het muffin rings and bake
quickly.
Lima Bean SOuffle
One cupful of strained bean pulp,
one-half teaspoonful of salt, one
half cupful of sweet milk, three
eggs, one-half teaspoonful of pa
rika. Add milk to bean pulp, and
heat. Remove from fire, and while
hot add yolks of eggs and beat until
smooth. When cool, add stiffly
beaten whites and seasoning and
bake in a deep, buttered dish.
Sponge Drop Cakes
Two eggs, one-half cupful of gran
ulated sugar. one-half cupful of
pastry -four, one-fourth teaspoonful
OF baking-powder, one-fourth tea
spoonful of grated lemon-rind. Beat
yolk of eggs until thick and lemon
colored, add sugar and lemon rind.
Sift -four and baking powder three
times, add to first mixture, fold in
the stiffiy beaten whites of eggs.
Drop spoonful in bottom of I'M
creased muffin rings and bake
quickly.
Rye Bread
One pint of boiling water, one and
one-fourth teaspoonfuls of salt, two
tablespoonfuls of sugar, one table,
spoonful of fat, one yeast-cake and
three cupfuls Of rye -four. Add sugar,
salt and fat to boiling water, cool
until tepid, and add yeast softened
in little warm water. Beat in the
rye -four, then add enough rye flour
to make soft dough. Let raise I'M
til double in size, knead again with
little white -four until all bubbles
are out Of dough. Place in creased
bread-tins, bake in moderate oven
about forty-five minutes.
Paprika Corn
Two cupfuls of fresh corn. three
tablespoonfuls of beef-drippings, two
teaspoonfuls of paprika, salt to
to taste. Cut corn from cob, add
butter and seasoning, and pour into
baking dish. Bake in moderately
hot oven thirty minutes.
Nut Roast
One cup of rice, one cup of pea
nut butter, salt, pepper and sage
to taste, one cup of leftover mush,
one cup of graham bread crumbs.
Bake thirty minutes. Serve with
tomato sauce.
French Rarebit
Cut three slices of bread (staIe) |
buttered thin and cut into half-inch |
squares. Half cup of finely cut
cheese. One and one-half cups of
milk, and two eggs. Beat the eggs
and add salt, pepper and milk. Fill
baking dish alternately with layers
of cheese and bread. Cover with