Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-06-20
Mrs. Wilson Tells
About Pour Batters
Hot Breads, Criddle Cakes and
WaNes Are Made With This
Kind of Foundation
BY MRS. NJ. A. WILSON


BY MRS. NJ. A. WILSON
o0''''0"' 1921; ,.dSt. ~ NJ. ,s;e, NJ 4 Wilson. 4"
THE lesson today will be upon pour
L batters. From this style Of bat
ter, the corn muffin, corn pone and corn
bread Is mnde. Also waffles, griddle,
cakes and mufans.
This, style batter depends upon three
things for its success:
FIRST, the proper consistency.
second, proper blending Of ingredi.
Third, the baking. .,,.
Cornbread Recipe
Place in n mixing bowl
Ihree- quarters cup of cornmedl,
One and one quarter cups of -four,
One teaspoon Of salt,
Two leuel tablespoons Of baking
potoder,
Four tablespoons Of sirup,
Four tablespoons of shortening,
One AID nS one.huy cup. of either milk
or to0ter.
You can use sour or buttermilk II you
should desire, without changing the
recipe or adding baking soda.
Beat batter until smooth, and turn In
well creased ard Toured loaf shaped
pan and bake forty minutes in hot oven
for cornbrcad.
This bread can be cut in slices and
toasted when one day old. To make
corn mullins turn the MIXTURE in we'll
creased and Toured muffin pans and
bake thirty. five minutes in hot oven.
III! the muffin cups about two thirds
full: If you will use either the Gus
t9rd cup in. carthenware Or the baking
over pans, the mullins will be nicely
Drowned and crisp outside, and a soft
crumbly crumb inside.
To- make the pone, turn this mix.
ture in we'll creased and floured bak-
ing pan, having the mixture about
three quarters of an inch thick and bake
twenty minutes in hot oven.
Batter, or Spoon Bread
This is a breakfast bread that is very
popular in the South, and SO called be-
cause it is lifted from the pan warm
with a large cooking spoon It Is n soft
baked form of mush- like consistency.
Place in saucepan
One cup of molasses,
Three cups of todter,
One teaspoon Of salt,
Bring to a boil and add
One ond one quarter cups Of corn
meal,
using the white water ground meal, and
stir until the mixture cooks to thick
mush, turn from the saucepan to q
mixing bowl and add
One pint of either soeet or butter
milk,
One cup of -four 10Th too level
tablespoons of baking po,odcr sitted in
the -four,
Three eggs,
One quarter cup Of melted shorten
ing that has been cooled,
Beat hard to blend and turn in a
ll-greased baking pan and bake for
forty five minutes. Serve while warm.
To Prepare Waffle Batter
Placing in mixing bowl
T,1o cups of -four,
One cup Of corn -four,
One teaspoon Of salt,
Three leuel tablespoons of sirup,
Too tablespoons of shortening,
TDo cups Of milk,
YOlkS OF ttC0 eggs,
T,ro level tablespoons Of baking
poirder,
Beat hard for five minutes to blend,
| then beat In the stifhy beaten whites
of the two eggs and the batter is ready
to bake.
The real success Of baking the waffle,
is first to heat tho iron so that when
tested by pouring in the iron ne-half
teaspoon of water it will evaporate at
once. The iron should be turned every
few minutes while heating.
Pour in the batter slowly when filling
the iron, and use just enough to cover
the lower part of tho iron. Close the
iron and reverse and allow the waffle
about four minutes to bake.
Cold cooked rice rubbed through a
sieve may be added for making the rico
waffles as well as any other we'll cooked
cereal that Is cold.
Tho Grlddle Cake
Place in mixing bowl
Two cups of -four,
One half cup of corn -four,
One teaspoon of salt,
Taco level tablespoons of baking
powder,
Tco lerCl tablespoons of sirup,
Ono tablespoon Of shortening,
One and onc-hap cups OF milk or
,cQter,
One egg.
You may use either sweet or sour
milk. without changing this recipe.
Beat the batter with large spoon until
we'll blended and then turn In pitcher
and bake on hot griddle. Do not turn
the cake more than once while baking,
as this makes the gridde cake heavy.
Mullins and waffle batters next week.