The heat should be moderate so as not
to burn the cakes, and if necessary they can be turned
several times while baking.
2IO The Art of Cookery.
Corn Crusts. — One cup of granulated meal, three
fourths of a cup of boiling water, half a cup of cold
sweet milk, one heaping teaspoon of sugar, one level
teaspoon of salt, one tablespoonful of butter✪ Corn Crusts, one ^%'g.
Mix the salt and sugar with the meal, scald the mixture
with the boiling water, add the butter, then the cold
milk gradually, and stir well. When the dough is
sufficiently cool beat in the ^%%^ spread thin in a greased
pan, and bake in a quick oven. If the dough should be
too stiff to shape smooth in the pan, it can be thinned to
the proper consistency with a little more milk or water.
Corn-Bread. — One cup of granulated corn-meal, one
and one quarter cups boiling milk, one tablespoonful of
butter, one heaping teaspoonful of sugar, one level tea-
spoonful of salt, two eggs. Mix the meal, salt, and
sugar together, scald with boiling milk, add the butter,
and, when the mixture is sufficiently cool, stir in the
yolks and whites of the eggs, beaten separately. Bake
in loaves.
Corn Muffins No. i. — One cup of granulated corn-
meal, three fourths cup of boiling water, one half cup
cold sweet milk, one heaping teaspoonful of sugar, one
level teaspoon of salt, one ^^%. Mix the sugar and salt
with the meal, scald with the boiling water, add the cold
milk gradually, stir in the ^%%, and bake in muffin cups,
or in shallow pie pans.
Corn Muffins No. 2. — One cup granulated corn-meal,
three fourths of a cup of boiling water, one half of a
cup of cold sweet milk, one cup of boiled rice, one
heaping teaspoonful of sugar, one level teaspoonful of
salt✪ Corn-Bread, one tablespoonful of butter, one teaspoonful of
Bread- Making. 211
baking powder, two eggs. Mix the salt and sugar with
the meal, scald with the boiling water, add the butter,
then the milk, then the eggs, then stir in the rice, then
lastly add the baking powder. Bake in muffin cups or
pie pans.
Corn Griddle Cakes No. i — One cup of granulated
corn-meal, three fourths of a cup of boiling water, half
a cup of cold sweet milk, one heaping teaspoonful of
sugar, one level teaspoonful of salt, one tablespoonful of
flour, one teaspoonful of baking powder✪ Corn Griddle Cakes No. 1, one ^^%. Mix
the sugar and salt with the meal, scald with the boiling
water, stir in the q.%^, add the flour and baking powder,
beat well, and bake in small cakes on the griddle.
Corn Griddle Cakes No. 2. — One cup of granulated
corn-meal, one cup of boiling water, three fourths of a
cup of sweet milk, half a cup of flour, one teaspoonful
of sugar, one teaspoonful of salt, one teaspoonful of
butter, one teaspoonful of baking powder✪ Corn Griddle Cakes No. 2, one ^%%.
Put together and bake the same as Griddle Cakes No. i.
Corn-meal Mush. — Three cups of boiling water, one
cup of corn-meal, half a cup of cold water, one tea-
spoonful of salt. Moisten the meal with the cold water,
and stir the mixture gradually into the boiling water, to
which the salt has been added. Cook thirty minutes,
stirring occasionally to keep it from sticking to the
kettle and burning, then move to the back of the stove,
and let simmer gently an hour, or until ready to serve.
Page 96 · 7 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The heat should be moderate so as not to burn the cakes, and if necessary they can be turned several times while baking.
2IO The Art of Cookery.
Corn Crusts. — One cup of granulated meal, three fourths of a cup of boiling water, half a cup of cold sweet milk, one heaping teaspoon of sugar, one level teaspoon of salt, one tablespoonful of butter,one egg. Mix the salt and sugar with the meal, scald the mixture with the boiling water, add the butter, then the cold milk gradually, and stir well. When the dough is sufficiently cool beat in the egg^ spread thin in a greased pan, and bake in a quick oven. If the dough should be too stiff to shape smooth in the pan, it can be thinned to the proper consistency with a little more milk or water.
Corn-Bread. — One cup of granulated corn-meal, one and one quarter cups boiling milk, one tablespoonful of butter, one heaping teaspoonful of sugar, one level teaspoonful of salt, two eggs. Mix the meal, salt, and sugar together, scald with boiling milk, add the butter, and, when the mixture is sufficiently cool, stir in the yolks and whites of the eggs, beaten separately. Bake in loaves.
Corn Muffins No. i. — One cup of granulated cornmeal, three fourths cup of boiling water, one half cup cold sweet milk, one heaping teaspoonful of sugar, one level teaspoon of salt, one egg. Mix the sugar and salt with the meal, scald with the boiling water, add the cold milk gradually, stir in the egg, and bake in muffin cups, or in shallow pie pans.
Corn Muffins No. 2. — One cup granulated corn-meal, three fourths of a cup of boiling water, one half of a cup of cold sweet milk, one cup of boiled rice, one heaping teaspoonful of sugar, one level teaspoonful of salt, one tablespoonful of butter, one teaspoonful of
Bread- Making. 211
baking powder, two eggs. Mix the salt and sugar with the meal, scald with the boiling water, add the butter, then the milk, then the eggs, then stir in the rice, then lastly add the baking powder. Bake in muffin cups or pie pans.
Corn Griddle Cakes No. i — One cup of granulated corn-meal, three fourths of a cup of boiling water, half a cup of cold sweet milk, one heaping teaspoonful of sugar, one level teaspoonful of salt, one tablespoonful of flour, one teaspoonful of baking powder, one egg. Mix the sugar and salt with the meal, scald with the boiling water, stir in the egg, add the flour and baking powder, beat well, and bake in small cakes on the griddle.
Corn Griddle Cakes No. 2. — One cup of granulated corn-meal, one cup of boiling water, three fourths of a cup of sweet milk, half a cup of flour, one teaspoonful of sugar, one teaspoonful of salt, one teaspoonful of butter, one teaspoonful of baking powder, one egg. Put together and bake the same as Griddle Cakes No. i.
Corn-meal Mush. — Three cups of boiling water, one cup of corn-meal, half a cup of cold water, one teaspoonful of salt. Moisten the meal with the cold water, and stir the mixture gradually into the boiling water, to which the salt has been added. Cook thirty minutes, stirring occasionally to keep it from sticking to the kettle and burning, then move to the back of the stove, and let simmer gently an hour, or until ready to serve.
Records on this page
Corn CrustsCorn-BreadCorn Muffins No. 1Corn Muffins No. 2Corn Griddle Cakes No. 1Corn Griddle Cakes No. 2Corn-meal Mush