1 teaspoon salt 1/2 cup molasses 1 2/3 cups milk
Mix and steam as Boston brown bread.
2 cups white corn meal 2 tablespoons sugar 1/2 teaspoon salt
1 teaspoon cream of tartar
1 2/3 cups milk
3 tart apples pared and sliced
1 teaspoon soda
Mix the dry ingredients, add milk, and beat thoroughly. Add the apples. Pour into a well-buttered shallow pan, and bake thirty minutes in hot oven.
2 1/2 cups yellow or white corn meal
3/4 cup gluten, rye or wheat flour, preference being in order named
1/2 yeast cake or 1 cake dissolved in 1/4 cup lukewarm water
2 tablespoons butter
3 teaspoons salt
I tablespoon sugar
1 1/2 cups boiling water
Pour the corn meal into a dish of boiling water. It is not sufficient merely to pour the boiling water over the meal in a cold dish. If yellow meal is used, heat it a little in addition to pouring it into the boiling water, or mix meal and water and heat in a double boiler. When cool mix with the other ingredients and knead thoroughly. Place in a baking dish, and bake when risen sufficiently.
2 quarts yellow corn meal 2 teaspoons salt Boiling water
1/2 cup molasses 1 quart rye flour 1 yeast cake
Mix the corn meal and salt and pour over them enough boiling water to moisten the mixture but not to make a batter. When cool add the molasses and the yeast mixed with a little water. Add the rye flour to the corn meal mixture gradually, alternating it, if necessary, with lukewarm water in order to keep the dough thin enough to be stirred with a spoon. Let it rise until light, form into a loaf, and bake in a slow oven four or five hours.
1 cup white corn meal 1 cup yellow corn meal 1 cup water
1 teaspoon salt
1/8 teaspoon cayenne
1 cup chopped butter
Mix all well together; form into rolls about five inches long; roll in greased paper, and bake in a moderate oven one hour. Serve hot. The Indians roll these cakes in husks of corn.
1 cup corn meal 2 cup milk 1 teaspoon salt
1/2 cup raisins
1/2 cup Zante raisins
1/2 cup cream
I teaspoon baking powder
Cook the meal and salt in the milk for a few minutes. When cool add the baking powder, and beat thoroughly. Add the fruit and cream, and bake in well buttered muffin tins.
1 cup milk 1/2, teaspoon salt
1/2 cup white corn meal
Mix the ingredients and heat slowly until the boiling point is reached. It is not necessary to stir. Spread on a shallow buttered pan to a depth of about one-fourth of an inch. Bake in a moderate oven until crisp.
1 cup yellow corn meal
2 cups peanut cream
2 teaspoons salt
Put the meal into a shallow pan, and heat in the oven until it is a delicate brown, stirring frequently. Make the nut cream by mixing peanut butter with cold water and heating. It should be the consistency of thick cream. While the nut c.ream is hot, stir in the corn meal which should be hot. Beat thoroughly. The mixture should be of such consistency that it can be dropped from a spoon. Bake in small cakes on a greased pan.
If preferred, these biscuits may be made with cream or with butter in place of peanut cream, and chopped raisins may be added, one cup being the allowance for the quantities given above.