Cornbread
- ¼ cupful Swift's Premium Oleomargarine
- 1 cupful sweet milk
- 1 cupful cornmeal
- ¼ cupful sugar
- 1 cupful flour
- 2 teaspoonfuls baking-powder
- 2 eggs
Sift together meal, flour, baking-powder, and sugar. To this add in order the milk, the egg-yolks well beaten, the oleomargarine melted and lastly the well-beaten whites of the eggs. Bake in a hot oven for thirty to thirty-five minutes. This is particularly delicious if just before it is done half a cupful of cream is poured over the top.
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Oatmeal Crackers
- ¾ cupful Swift's Premium Oleomargarine
- 2 cupfuls rolled oats
- ½ cupful milk
- ½ teaspoonful soda
- 1½ cupfuls raisins chopped fine
- 2 cupfuls flour
- 1 cupful sugar
- 1 teaspoonful cinnamon
- 3 eggs
- A pinch of salt
Cream oleomargarine and sugar. Add egg-yolks well beaten. Dissolve soda in milk and add next. Mix oats, flour, salt, and cinnamon together well and add. Add the raisins last. Beat well and drop with a spoon on to buttered tins and bake in moderate oven.
English Walnut Pudding
- ½ cupful Swift's Premium Oleomargarine
- 1 egg
- 1 cupful boiling water
- 1 teaspoonful cinnamon
- ½ cupful walnuts
- 1 cupful molasses
- 1 teaspoonful soda
- 3 cupfuls flour
- ½ teaspoonful cloves
- ½ cupful raisins
Beat the egg white and yolk together and add it to the molasses. Dissolve the soda in the boiling water and add that next. Mix flour, cinnamon, and cloves together and add gradually. Add the butterine melted. Lastly add the raisins. Steam two and a half hours. Serve warm with sauce made of one cupful Swift's Premium Oleomargarine stirred until smooth with one cupful powdered sugar. Add one egg, flavor to taste, and beat until smooth.