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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1847 Excerpt: ...2.--Take sour milk, correct its acidity with carbonate of soda, add salt and meal to make a thick batter, and cook as before. No. 3.--Stir a quart of boiling water into the same quantity of meal, add a little salt and two eggs well beaten; cook as before. Ginger Cake.--One quart of sour milk with carbonate of soda, one quart of meal, one pint of flour, one gill of molasses, add salt and ginger to your taste. A Corn Meal Cake.--For one pint of meal take one teacup of sweet milk, one cup of sour cream, half u cup of molasses or treacle, one egg well beaten, one teaspoonful carbonate of soda, half a teaspoonful of salt, cinnamon, nutmeg, or other spices may be used to suit the taste. Corn Dodgers.--To one quart of meal pour boiling water till thoroughly wet; add two table spoonsful of flour, a teaspoonful of salt, mix it well; spread it smooth in a skillet or pan; first beat and oil the pan well, then set it on the coals till you can run a knife under and tum it round, then set it up before the fire to roast. Hoe Cake-Three table spoonsful of sugar, three of cream, three eggs, one teacup of buttermilk. Stir in the meal till it is a little thicker than batter, and salt and spice to your liking. Corn Muffins.--Take one quart of buttermilk, three or four eggs well beaten, a small quantity of flour; mix them together and then make it quite thick with com meal; add a tablespoonful of melted butter, and salt to suit the taste; bu'.ter the pan in which it is baked. Corn and Flour Bread.--Prepare a thin batter by wetting sifted meal in cold water, and then stirring it into that which is boiling; salt, and when it is lukewarm, add yeast, and as much flour as there is com meal; bake in deep dishes in an oven when risen. Yankee Brown Bread.--To tivo quarts of corn meal, ...
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