Mix cornmeal with flour, sugar, salt, Crisco, eggs well beaten, and soda mixed with cream. Mix well and turn into Criscoed tin and bake in moderate oven thirty minutes.
Sufficient for one small pan of corn bread.
Cornmeal Rolls
| 1-1/4 cupfuls flour 2 tablespoonfuls Crisco 1 egg 1/2 cupful milk | 1 tablespoonful sugar 1/2 teaspoonful salt 3/4 cupful cornmeal 4 teaspoonfuls baking powder |
Sift together flour, cornmeal, salt, baking powder, and sugar. Rub in Crisco with finger tips, then add egg well beaten and milk. Roll out, cut into rounds with a large cutter, brush over with melted Crisco, fold over as for Parkerhouse rolls, brush tops with beaten egg or milk and bake in hot oven ten minutes.
Sufficient for fifteen rolls.
Cream Scones
| 2 cupfuls flour 4 tablespoonfuls Crisco 3 teaspoonfuls baking powder 2 teaspoonfuls sugar | 1/2 teaspoonful salt 2 eggs 1/3 cupful cream 1 white of egg |
Mix and sift flour, salt, sugar, and baking powder. Rub in Crisco with finger tips, add eggs well beaten and cream. Knead dough lightly on floured baking board, divide into four equal pieces, make smooth and roll out, and cut into 4 small scones. Lay them on hot griddle, brush over with beaten white of egg and fry slowly on both sides. The dough should always be lightly handled.
Sufficient for sixteen scones.