Steamed Corn Bread. ✠
- 2 cups Indian meal.
- 1 cup flour.
- 2 tablespoonfuls white sugar.
- 2½ cups “loppered” milk, or buttermilk.
- 1 teaspoonful soda.
- 1 teaspoonful salt.
- 1 heaping tablespoonful lard, melted.
Beat very hard and long, put in buttered mould, tie a coarse cloth tightly over it, and if you have no steamer, fit the mould in the top of a pot of boiling water, taking care it does not touch the surface of the liquid. Lay a close cover over the cloth tied about the mould, to keep in all the heat. Steam one hour and a half, and set in an oven ten minutes. Turn out upon a hot plate, and eat while warm.
This will do for a plain dessert, eaten with pudding-sauce.
Corn-Meal Crumpets.
- 1 quart Indian meal.
- 1 quart boiled milk.
- 4 tablespoonfuls yeast.
- 2 tablespoonfuls white sugar.
- 2 heaping tablespoonfuls lard, or butter, or half-and-half.
- 1 saltspoonful salt.
Scald the meal with the boiling milk, and let it stand until lukewarm. Then stir in the sugar, yeast, and salt, and leave it to rise five hours. Add the melted shortening, beat well, put in greased muffin-rings, set these near the fire for fifteen minutes, and bake. Half an hour in a quick oven ought to cook them.
Never cut open a muffin or crumpet of any kind, least of all one made of Indian meal. Pass the knife lightly around it to pierce the crust, then break open with the fingers.