CORN BREAD NO. 3
- Sponge, 3 cups.
- Butter, 1 rounded tablespoonful.
- Mixture, 2 parts corn meal to 1 part flour.
- Eggs, 2.
- Sugar, 3 heaped tablespoonfuls.
Take three cups of the sponge as set for making wheat bread, measured when light, ready to mix up stiff. Add sugar, eggs, and butter. To this add a mixture of two-thirds corn meal and one-third flour until it is as stiff as will stir conveniently (if made too stiff, the bread will be dry; if not stiff enough, it will be sticky). Put about half an inch deep in greased pans, and let rise till nearly an inch deep and bake in a moderate oven. It may be in deeper loaves, but they are not likely to be so satisfactory.
GEORGIA PONES
- Southern corn meal, 2 cups.
- Sugar, 1 tablespoonful.
- Salt, ½ teaspoonful.
- Boiling milk or cream.
Sift meal with sugar and salt. Pour over this enough boiling milk or cream to make a stiff drop batter. Stir constantly, that the meal may not lump. When perfectly smooth, drop in large spoonfuls on a cold buttered baking-sheet and bake in a brisk oven. The pones should be browned on top.
BOSTON BROWN BREAD
- Yellow corn meal, 1 cup.
- White flour, ¾ cup.
- Salt, 1 teaspoonful.
- Eggs, 4.
- Graham flour, 1 cup.
- New Orleans molasses (good), ¾ cup.
- Milk, about 3 cups.