This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
2 tablespoonfuls baking powder
1 or 2 eggs
Sift the flour, cornmeal, salt, sugar and baking powder together. Add the eggs well-beaten, the milk and shortening. Pour into oiled muffin pans and bake twenty-five to thirty minutes in a moderate oven.
4 cupfuls home-ground corn-meal
2 cupfuls graham or whole wheat flour
1 cupful finely ground suet
3/4 cupful Barbadoes molasses
1 teaspoonful soda
2 teaspoonfuls salt
3 cupfuls sour milk, or buttermilk
Mix the dry ingredients, except the soda, and rub in the suet with the finger tips. Add the soda to the molasses, combine with the sour milk, and beat into the mixture. Pour into well-oiled moulds, filling them two-thirds full, cover and steam for four hours. A cupful of stoned, quartered raw prunes or raisins may be added.
2 cupfuls home-ground corn-meal 2 teaspoonfuls salt
2 cupfuls boiling water 2 tablespoonfuls melted butter or other fat
Mix the cornmeal and salt and beat it slowly into the boiling water. Add the fat and spread the mixture in a large dripping pan, keeping it thin. Bake until crisp in a quick oven and cut in squares for serving.
1 1/2 cupfuls sour milk or buttermilk
1/2 teaspoonful soda
1 1/8 cupfuls home-ground cornmeal
1/2 cupful bread flour
3 teaspoonfuls baking powder 1 tablespoonful sugar 3/4 teaspoonful salt
1 1/2 cupfuls sweet milk
Mix the dry ingredients together and then pour in the sour milk, mixed with the soda and half of the sweet milk. Beat well, stir in the egg well-beaten and pour into a heavy frying pan, containing two tablespoonfuls of melted drippings. Pour in the mixture, gently add the remaining milk but do not stir. Bake thirty minutes in a moderate oven. To be perfectly successful this cake should contain a custard layer in the center. It is delicious served with currant jelly, as a hot supper dish.