VARIOUS BREAKFAST BREADS OF INDIAN MEAL
Corn bread made of northern meal
Two cupfuls of corn-meal; one cupful of flour; two and a half cupfuls of milk; three eggs; a tablespoonful, each, of butter and white sugar; one teaspoonful of salt; two teaspoonfuls of baking-powder.
Melt the butter and stir it into the eggs, which should have been beaten very light, and after sifting the salt, sugar and baking-powder with the meal and flour, put in the milk, eggs and butter. Beat hard and bake for half an hour in a greased pan in a steady oven.
Corn bread made of southern meal
Beat two eggs light; stir half a cupful of cold boiled rice into a pint of milk and add to the eggs, rice and milk a tablespoonful of melted butter. Sift a teaspoonful of salt into two cups of Indian meal; stir all together and bake in shallow pans. Eat hot.
This is the Southern batter bread, or “egg bread.”
Indian meal crumpets
Heat a quart of milk to scalding and pour it gradually upon two full cups of corn-meal. When thoroughly mixed, stir into this a tablespoonful of granulated sugar and a quarter of a yeast-cake dissolved in a little warm milk. Cover the bowl or batter with a clean cloth and set to rise. Early in the morning add a tablespoonful of melted cottolene or other fat and beat hard for a moment before pouring the batter into muffin-tins. Set near the range for twenty minutes and bake.
Steamed corn loaf
Mix together in a bowl a pint of corn-meal and a half-pint of flour. Make a hole in the center of the mixture and pour into this three large cupfuls of sour milk. Beat hard and stir in a tablespoonful of melted butter, two tablespoonfuls of sugar and a teaspoonful of baking-soda dissolved in a tablespoonful of boiling water. Beat for several minutes, turn into a greased mold with a tightly-fitting cover and steam for two hours. Turn out upon a platter, set in the oven for five minutes, and send to the table.
Sour milk corn bread
Mix together in a bowl three cups of corn-meal and one cup of graham flour. Stir in a teaspoonful of salt, a tablespoonful of sugar, a tablespoonful of melted butter and three cups of sour milk. Now beat in three eggs, whipped light, and a small teaspoonful of soda dissolved in a little boiling water. Beat for five minutes, then pour into a greased mold with a funnel in the center. Bake for an hour, or until a straw comes out clean from the thickest part of the loaf.
Sour milk corn-meal griddle-cakes
One-half cup of white corn-meal and the same of flour; one and a half cups of loppered milk or buttermilk; one tablespoonful of molasses and the same of melted butter; one rounded teaspoonful of soda and half as much salt sifted twice with flour and meal; one egg beaten very light. Beat molasses and butter to a cream; add the milk, the egg, lastly the prepared meal and flour. Beat hard one minute.
Buttermilk corn bread
Two cups of buttermilk; three well-beaten eggs; two scant cups of Indian meal (white); one rounded teaspoonful of soda; one tablespoonful of sugar.
Beat the eggs separately, sift the soda twice through the meal and add one teaspoonful of salt. Beat the ingredients well together, adding the whites last of all. Bake in a moderate oven in muffin-rings, with a large spoonful of the batter to each, and cook to a golden brown.
Dinah’s corn bread
Sift two cups of corn-meal twice with an even teaspoonful of soda and as much salt. Beat two eggs very light. Mix one teaspoonful of sugar in three cups of buttermilk or loppered milk, add the eggs and a tablespoonful of melted butter, lastly, the prepared flour. Have ready three well-greased deep jelly-cake tins (warmed), divide the batter between them and bake in a quick oven. Eat hot.
Corn-meal gems
Sift together a half-cup of flour, a cup of Indian meal, a teaspoonful of baking-powder and a half-teaspoonful of salt; into a pint of milk whip three beaten eggs, a tablespoonful of melted cottolene or other fat and two tablespoonfuls of granulated sugar. Make a hole in the meal and flour mixture and gradually pour the liquid into this, beating steadily. Beat hard for about five minutes, pour into greased and heated gem pans and bake in a good oven. Remove from the tins and send immediately to the table.
Two-and-two Indian meal muffins
One full cup, each, of Indian meal and white flour; two cups of milk; two eggs; two tablespoonfuls of melted butter; two teaspoonfuls of sugar; two even teaspoonfuls of baking-powder; two saltspoonfuls of salt. Sift meal and flour together three times with baking-powder and salt. Add beaten yolks to the milk, then the butter and sugar beaten together, lastly the prepared flour and meal. If too stiff thin with milk. Bake in hot muffin-tins or in gem pans.
Johnny-cakes
(Contributed)
Sift with two-thirds of a cup of flour, one tablespoonful of sugar, two teaspoonfuls of baking-powder and one teaspoonful of salt. Pour two cups of boiling milk over two cups of cornmeal and when cool add two tablespoonfuls of melted butter, the yolks of two eggs well beaten and the sifted flour. Beat the mixture and just before putting in the oven add the whites of two eggs whipped light and dry. Bake in a shallow pan and serve hot.
Corn pone
(Contributed)
Mix with cold water one quart of sifted corn-meal, one teaspoonful of salt and one tablespoonful of melted butter. Mold into oval cakes with the hands. Bake in a hot oven in well-greased pans. The crust should be brown.
Hominy cake
(Contributed)
Take one cupful of hot boiled hominy, add one teaspoonful of salt and yolks of two well-beaten eggs. Add slowly one cupful of milk, one cupful of corn-meal and the whipped whites of two eggs. Bake in a flat tin in a hot oven twenty or thirty minutes.
Corn waffles
(Contributed)
Sift together one cup of white flour, one cup of corn-meal, two teaspoonfuls of baking-powder and one-half teaspoonful of salt. Beat the yolks of three eggs until thick, add one and a fourth cups of milk and stir into the flour mixture. Then add one tablespoonful of melted butter and the whites of three eggs beaten stiff. Bake on a hot waffle-iron and serve with caramel sauce.