Bake twenty-five minutes in a hot oven.
BATTER BREAD
Place in a mixing bowl
Three tablespoonfuls shortening, One and one-half cups cornmeal.
Pour over
Two and one-half cups boiling water.
Now add
One and one-half cups sour milk or water, One cup of flour, One teaspoon salt, Two level tablespoons baking powder, Four tablespoons syrup or sugar, One egg.
Beat to mix, pour in well-greased baking dish and bake in hot oven for forty minutes.
SOUTHERN SPOON BREAD
The success of making and baking this delicacy depends entirely upon a thorough beating of the batter and a hot oven. The southern mammy invariably uses the coa.r.s.e white oatmeal, but you may use the yellow and obtain just as good results.
Place one quart of boiling water in a saucepan and then add one teaspoonful of salt, two tablespoonfuls of shortening and one and one-half cupfuls of cornmeal. Pour the meal in slowly, and just as soon as it boils remove from the fire and let cool. Now add
Yolk of two eggs, Two cupfuls of sour milk, One cupful flour.
in which you have dissolved one level teaspoonful of baking soda and one-half cupful of syrup.
Beat this mixture with a large spoon and now cut and fold in the stiffly beaten whites of the eggs. Pour in hot, well-greased baking dish and bake in a quick oven.
To add soda to the sour milk, dissolve the soda in one tablespoonful of the milk before adding to the remainder of the milk, and then use a Dover egg-beater and beat for three minutes to thoroughly mix.
LOUISIANA CORN BREAD
Place in a mixing bowl
One cup of cornmeal, One and one-quarter cups of flour, One teaspoon of salt, Five level teaspoons of baking powder, Two tablespoons of shortening, Four tablespoons of syrup, One egg, One and one-half cups of milk.
Beat hard to mix and then pour into well-greased square pans. Bake for thirty-five minutes in a hot oven.
RICE BATTER CAKES
Place in a bowl
One cup of cold boiled rice, One egg, One-half cup of milk, Three-quarters cup of flour, One teaspoon of salt, Two teaspoons of baking powder, One teaspoon of shortening, One tablespoon of syrup.
Beat to mix and then bake on a hot griddle and serve with b.u.t.ter and sugar.
BISCUITS
Place in a mixing bowl
Three and one-half cups of flour, One teaspoon of salt, Three level tablespoons baking powder, One level tablespoonful sugar.
Sift to mix; then rub in three tablespoonfuls of shortening and mix to dough with
One cup of milk or water.
Now work in a bowl to a smooth elastic dough, roll out three-quarters of an inch thick, cut, wash tops with milk and bake in hot oven twelve to fifteen minutes.
CURRANT BISCUITS
Add one cup of currants to sweet biscuit dough.
RAISIN BISCUITS
Add one cup of raisins to sweet biscuit dough.
COCOANUT BISCUITS
Put one cup of cocoanut through food chopper and add to sweet biscuit dough.
SWEET BISCUITS
Three and one-quarter cups flour, One teaspoon salt, One-half cup sugar, Three level tablespoons baking powder.
Sift to mix; then rub in four tablespoonfuls shortening. Break egg in cup and fill cup with milk, turn in bowl and beat to mix. Use this for doughing up the sweet biscuits. Work dough in bowl until smooth, turn on lightly floured board, cut, brush tops with milk, bake in hot oven fifteen minutes.
SCONES
Scones are delicious hot breads that are served for breakfast in the British Isles; they replace the American pancake and for tea replace our hot biscuits. Many varieties of scones are made in Scotland.
Currants, citron and raisins are used in the dough, while in other parts of the United Kingdom these cakes are split, b.u.t.tered and served with marmalade or gooseberry jam.
DELICIOUS ENGLISH SCONES
Place in a mixing bowl
Four cups of sifted flour, Two tablespoons of baking powder, Two level tablespoons of sugar, One-half teaspoon of salt.