Johnny-Cake Recipe

Stir one pint of scalded milk or water, or half of each, into one cup of yellow or white cornmeal, to which a teaspoonful of salt has been added. Bake in a shallow pan.

Johnny-Cake Recipe, No. 2

Into one pint of meal and one teaspoonful of salt stir boiling water to make a thick drop batter; thin to a thick pour batter with cold milk; drop by tablespoonfuls on to a hot buttered fryingpan and bake as griddle cakes.

Popovers Recipe. (Annie C. Grover)

Beat three eggs until very light without separating; add, alternately, sifted flour and milk - a little at a time - until a pint of each has been used; beat thoroughly with the egg-beater. Put one fourth teaspoonful of butter into each hot cup, and fill them two thirds their height with the batter. Bake between forty and fifty minutes in a rather hot oven; use for a change half entire wheat flour.

Maryland Beaten Biscuit Recipe. ("Rosie")

With the tips of the fingers work a teaspoonful of butter into each pint of flour, then mix with milk to a dough; beat twenty minutes, then cut into rounds and bake in a moderate oven.

Beaten Biscuit Recipe, No. 2

Sift together two quarts of flour, one teaspoonful of salt, and two level teaspoonfuls of baking-powder; with the tips of the fingers work in one fourth cup of butter; then, using one and a half to two cups of ice water, mix to a dough; beat twenty minutes, cut into rounds, prick with a fork, and bake about thirty minutes.

Old Virginia Batter Bread Recipe. (Mrs. Peterson, West Virginia)

Stir one pint of cornmeal into one quart of scalded milk; stir and cook to a "mush." Let cool a little, add a teaspoonful of salt, half a cup of sugar, and the well-beaten yolks of three eggs, and, lastly, fold in the whites of three eggs; beaten stiff. Melt two tablespoonfuls of shortening in the baking pan, pour in the mixture, and bake forty-five minutes.

Old Virginia Batter Bread With Variations Recipe

Stir one cup either of rice or grits, previously cooked, and one cup of cornmeal into one quart of scalded milk and proceed as above.

Virginia Spoon Cornbread Recipe. (Mrs. Peterson, West Virginia)

1/2 cup of breakfast hominy. 2 tablespoonfuls of butter. 1 quart of boiling water. 3 eggs. 2 teaspoonfuls of salt. 1 cup of milk. 2 tablesponfuls of cottolene or lard. 1 pint of cornmeal. 1 1/2 teaspoonfuls of baking-powder.

Add the salt to the water, stir in the hominy and cook thirty minutes; then add the shortening, the eggs beaten and mixed with the milk, and, lastly, the cornmeal sifted with the baking-powder. Bake in a buttered pudding dish three fourths an hour. Send to the table in the dish in which it is baked. Serve with a spoon. The quantity indicated in the recipe will serve ten people.