Beaten Corn Bread

3/4 cup white, corn meal 3/4 cup white flour 1 teaspoon sugar

1/2 teaspoon salt 1 tablespoon butter Water

Mix and sift the dry ingredients and rub the butter thoroughly into the mixture by means of a fork. Add a little water, enough to moisten the mixture throughout, but not too much, as it must be crumbly. Spread on a board, and beat thoroughly with a rolling pin or mallet, as is done with beaten biscuits, folding it over frequently to introduce air. Roll out about one-half inch thick, cut into small pieces, and bake in a moderate oven. In camp this can be baked in a hot greased pan propped up before a hot fire. When cooked there should be a layer of custard on top of the cake or small bits of custard distributed through it.

A patent beating machine is now on the market which gives the same result as a rolling-pin with a greater saving of time and muscle. Serve the bread hot with plenty of butter.

Corn Meal Rolls

1 1/2 cups wheat flour

3/4 cup corn meal

3 teaspoons baking powder

1/2 cup milk

1 teaspoon salt

2 tablespoons butter

Sift together the flour, baking powder and salt, and mix with the meal. Rub the butter into the dry ingredients; add the milk to the dry ingredients. Add more milk if necessary to make a soft dough. Roll out on a floured board, handling lightly. Cut with a round biscuit cutter, fold like Parker House rolls, and bake in a quick oven.


2 cups flour 1/2 teaspoon salt

2 cups milk

1 tablespoon melted butter

2 tablespoons baking powder

Sift the salt and flour and baking powder; add the milk gradually, stirring constantly to get a smooth batter. Add the butter and beat two minutes. Turn into a hot buttered gem pan, and bake twenty minutes in a hot oven.

Cream Crisps

2 cups graham flour 2 cups white flour

2 tablespoons sugar 1 1/2 cups cream

I teaspoon salt

Sift the flour, salt and sugar together in a bowl; pour the cream into the flour slowly, a few spoons at a time, mixing each spoon to a dough with the flour as fast as poured in. When all the liquid has been added, gather the fragments of dough together. Knead thoroughly for from five to ten minutes; roll very thin; cut in two inch lengths. Prick with a fork, and bake in a moderate oven.

Serve hot with butter. Any that are left over can be reheated in the oven.

Corn Pone

1 pint cornmeal

1 1/4 cups boiling water

1/2 teaspoon sugar 1/2 teaspoon salt

2 tablespoons butter

Dissolve the sugar and salt in the water; work the butter into the cornmeal, then add the boiling water; cover and stand ten minutes; shape into oblong cakes two and one-half inches long. Bake in a quick oven twenty to thirty minutes.

Hoe Cake

1 pint yellow cornmeal 1/4 cup sugar

1 pint milk

2 tablespoons butter

1/2 teaspoon salt

Mix the dry ingredients together with the butter. Scald the milk and pour into the meal, stirring constantly. Cook directly over the fire until thickened. Drop by spoonfuls on a buttered pan, and bake in a hot oven until evenly browned.