Sufficient for sixteen cakes.
Steamed Nut Bread
| 1/2 pint graham flour 1/3 cupful Crisco 1/2 cupful white flour 1 cupful milk 1 cupful chopped English walnut meats | 1/2 teaspoonful salt 2 teaspoonfuls baking powder 1 cupful sugar 1 egg |
Cream Crisco and sugar together, add egg well beaten, milk, salt, flours, baking powder, and nuts. Mix and turn into Criscoed mold, cover with greased paper and steam two hours. This nut bread is delicious served hot with butter. It may be served as a pudding with cream or liquid sauce.
Sufficient for one loaf.
Southern Spoon Bread
| 3 tablespoonfuls melted Crisco 2 cupfuls cornmeal | 1 quart milk 1 teaspoonful salt |
| 3 eggs | |
Heat milk to boiling point, then stir in meal and salt; add Crisco and cook five minutes. Cool mixture, add yolks of eggs well beaten, then beat whites of eggs to stiff froth and fold in. Pour batter into Criscoed two-quart pan and bake in moderate oven forty minutes. Serve while hot, using a spoon with which to serve it. This is especially good served with roast pork.
Sufficient for one large pan of bread.