Before baking, brush over with a beaten egg, and cover with the following mixture: Melt three tablespoonfuls of butter, add one-third of a cupful of sugar and one teaspoonful of powdered cinnamon. When the sugar is almost melted, add three heaping tablespoonfuls of flour.
Bake in a hot oven for thirty-five minutes.
CORN BREAD
- 3 gills (1½ cups) yellow corn meal
- ½ pint (1 cup) sweet milk
- ½ pint (1 cup) buttermilk
- ½ teaspoonful baking soda
- 1 teaspoonful salt
- 2 eggs
Mix the milks, soda, salt, and the eggs well beaten, then beat them into the meal.
Butter a casserole, set it in the oven till hot, pour in the batter to the depth of three-quarters of an inch, and bake in a hot oven till ready.
CURRANT CAKE
- 6 ozs. (6 heaping tablespoonfuls) cleaned currants
- 1 lb. (4 cups) flour
- 4 ozs. (4 heaping tablespoonfuls) sugar
- 2 teaspoonfuls baking powder
- 4 eggs
- ½ cupful chopped nuts
- ½ lb. (1 cup) butter
- 1 teaspoonful lemon extract
- Pinch of salt
Beat the butter and sugar to a cream, then add the eggs one by one. Mix thoroughly, then sift in the flour, salt, and baking powder, then add the currants, nuts, and lemon extract, and mix gently.
Pour into a buttered and floured earthenware dish and bake in a moderate oven for one hour.