And now again to business.
Receipts for Bread made of Northern Indian Meal.
Nonpareil Corn Bread. ✠
- 2 heaping cups of Indian meal.
- 1 cup of flour.
- 3 eggs.
- 2½ cups milk.
- 1 tablespoonful lard.
- 2 tablespoonfuls white sugar.
- 1 teaspoonful soda.
- 2 tablespoonfuls cream-tartar.
- 1 tablespoonful salt.
Beat the eggs very thoroughly—whites and yolks separately—melt the lard, sift the cream-tartar and soda into the meal and flour while yet dry, and stir this in at the last. Then, to borrow the direction scribbled by a rattle-tongued girl upon the above receipt, when she sent it to me—“beat like mad!” Bake quickly and steadily in a buttered mould. Half an hour will usually suffice. In cutting corn bread hold the knife perpendicularly and cut toward you.
Corn Meal Muffins.
Mix according to the foregoing receipt, only a little thinner, and bake in rings or small pattypans. All kinds of corn bread should be baked quickly and eaten while hot.
Risen Corn Bread.
- 1 pint Indian meal.
- 2 cups risen sponge, taken from your regular baking of wheat bread.
- ½ cup molasses, or, what is better, 4 tablespoonfuls white sugar.
- 1 teaspoonful soda, dissolved in hot water.
- 1 tablespoonful lard, melted.
- 1 cup flour, or enough for stiff batter.
Mix well, put to rise in a buttered mould until very light. Bake one hour. It is well to scald the meal and stir in while blood-warm.