Cream one tablespoonful of shortening with one cup of sugar. Add one well-beaten egg and beat well. Add one cup of milk and four cups of whole wheat flour, four teaspoonfuls of baking powder, and two cups of floured berries. Put in large shallow pan, sprinkle sugar over the top. Bake in good oven.
Rye and Indian Puffs
Mix together two thirds of a cup of corn meal and the same of rye meal, one teaspoonful of sugar, half a teaspoonful of salt. Beat the yolk of one egg very light and add it to one cup of milk. Add this gradually to the meal mixture and beat well. Beat the white of the egg till dry and fold it in quickly. Bake at once in hot muffin pans.
Old-Fashioned “Scalt Cake”
Take two cups of bolted corn meal, two teaspoonfuls of salt, and one teaspoonful of butter. Pour over this two and one half cups of boiling water and stir till it thickens. Spread it half an inch thick on a hot buttered griddle and cook twenty minutes. Spread the top with softened butter and turn the cake and bake twenty minutes on the other side.
Corn Dodgers (1)
Put into a bowl one and one half cups of corn meal, one teaspoonful of sugar, one teaspoonful of butter, and half a teaspoonful of salt. Pour over it, stirring all the time, one and one half cups of boiling water. When thoroughly mixed and thick form into cakes and fry in hot bacon fat.
Corn Dodgers (2)
To two cups of bolted corn meal add two cups of boiling water and stir till it thickens and looks cooked. Add one teaspoonful of salt and two tablespoonfuls of thick cream. Mix well and put in spoonfuls on a well-buttered and hot griddle. If all the directions have been followed, they will be stiff enough so it will be necessary to spread them with a knife to make them no more than half an inch thick. Before turning spread a little butter on the uncooked side or they will stick. It will take half an hour to cook them. These are delicious.