New England Corn Cake - Date Bran Bread
Description
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
New England Corn Cake - Date Bran Bread
New England Corn Cake
3 teaspoons baking-powder
2 tablespoons sirup
1 egg
1 cup milk
2 tablespoons melted shortening
Mix and sift the dry ingredients. Beat the egg light, add the milk, shortening and sirup. Stir into the dry mixture and beat well. Pour into a well-greased, shallow pan and bake at 400° F. twenty-five to thirty minutes.
Southern Corn Bread
1 cup sour milk
1/2 teaspoon soda dissolved in
1 teaspoon water 1 egg-yolk
1/2 teaspoon salt 1 1/2 cups corn-meal White of one egg beaten stiff and added last
Mix in the order given and bake in muffin-tins or in a shallow pan in a moderate to hot oven (400°- 425° F.) for twenty minutes.
To be real Southern corn-bread, this should be made of white corn-meal made from the whole grain.
Honey Sandwich Bread
1/2 cup bran
1 cup graham flour
1 cup white flour
4 teaspoons baking-powder
1 egg
1/2 teaspoon salt
1 cup milk
1/3 cup honey
1/2 cup chopped walnuts
Mix and sift the dry ingredients together. Add the nuts, mix, and add milk, honey and beaten egg. Beat thoroughly. Pour into a greased oblong bread-pan and bake one hour at 400° F.
Boston Brown Bread
1 cup corn-meal 1 cup rye flour 1 cup graham flour 3/4 tablespoon soda
1 teaspoon salt 3/4 cup molasses
2 cups sour milk or 1 3/4 cups sweet milk
Mix and sift the dry ingredients. Mix the molasses and milk and add to the dry ingredients. Beat thoroughly and turn into well-greased molds, filling each mold about two-thirds full. Cover and steam three hours. Remove the covers and bake the bread (375° F.) long enough to dry it off.
Raisin Bread
2 cups corn-meal 1 cup Graham flour 1 teaspoon salt 1/2 teaspoon soda 1 cup raisins
1 1/2 cups sour milk
1 egg
1/2 cup molasses
3 tablespoons baking-powder
Mix and sift the dry ingredients, add the raisins and toss lightly together. Add the other ingredients. Mix thoroughly and steam for two and three-quarters hours.
Whole Wheat Sandwich
4 cups whole-wheat flour 1/3 cup sugar
1 egg
2 cups milk
8 teaspoons baking-powder 2/3 cup seedless raisins 1/2 cup chopped nuts 2 teaspoons salt
Mix the dry ingredients, add the nuts and raisins, add the milk and egg and beat thoroughly. Turn into a greased pan. Let the dough rise for fifteen minutes. Bake one hour in a moderate oven (3 50°-400° F.).
Date Bran Bread
2 cups bran
2 cups white flour 1 teaspoon salt
3 tablespoons sugar
4 teaspoons baking-powder
2/3 cup dates cut in small pieces 1 1 1/2 cups milk
1 egg
2 tablespoons melted shortening
Sift the dry ingredients together, add the dates, toss lightly together and add the milk. Mix well and add beaten egg and melted fat. Turn into a greased pan or mold and cover with oiled paper. Steam for three hours.
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