NORWEGIAN SWEETBREAD.
1 cake fresh yeast. 1 cup of sugar.
2 tbls. of sugar. Season well with cinnamon.
3 t-spoons of salt. 1 fresh egg well beaten.
42 ATLANTA WOMAN'S CLUB COOK BOOK
1 large tbls. of lard. Half a citron cut in medium
4 cups of water. size pieces.
Flour enough to make stiff A handfull of large raisins cut
dough. in half.
When risen work over and add, 1 tbls. full of butter or lard.
This takes longer to rise than plain bread. When about to
brown, brush with lard, and sprinkle with sugar and cinnamon.
This is a delicious bread and a favorite in Norway. When
stale may be toasted and served for breakfast.
Lollie Belle Wylie.
FAMOUS VIRGINIA SPOON BREAD.
1 pt. corn meal (scalded). 4 eggs.
2 tbls butter. 1 t-spoon soda.
1 qt. buttermilk. 1/2 t-spoon baking powder.
Salt to taste.
Thin the scalded meal to consistency of a batter for cakes
with the buttermilk. Melt butter in pan in which bread is to be
baked ; add, with salt, to mixture. After stirring well, pour into hot
pan and bake quickly in hot oven. When well browned, serve hot
from pan with spoon. Hence the name "Spoon Bread."
I. H. Goss, M. D.
President Medical Society, Athens, Ga.
NUT BREAD NO. I.
2 cups flour. 1 cup chopped nuts.
2 t-spoon Royal baking powder 1 egg.
1/2 cup sugar. % cup milk.
1/2 t-spoon salt✪ Nut Bread No. I.
Combine flour, sugar, nuts, salt and baking powder ; add milk,
and well beaten egg. Let stand in pan 20 minutes. Bake in m.od-
erately hot oven one-half hour.
Mrs, Andrew P. Stewart.
NUT BREAD NO II.
3 cups flour. 1 cup sugar.
1 cup nuts. 1 egg.
1 cup milk. 1 t-spoon baking powder.
Butter size of egg. 1 t-spoon salt.
Combine flour, baking powder, sugar, and nuts. Beat eggs
lightly ; add milk and butter.
Miss Pattie James,
Hamilton, Ga.
NUT BREAD NO. III.
4 cups flour. 1% cups milk.
11/2 cups chopped pecans. 1 egg.
1 cup sugar. 1 t-spoon salt.
4 t-spoons Royal baking pow-
der.
BREAD, BATTER CAKES AND WAFFLES 43
Combine flour, sugar, nuts, salt and baking powder, add milk
and well beaten egg. Let stand in pans fifteen minutes. Bake
forty minutes in slow oven. This makes two loaves.
Mrs. L. R. Wright.
WALNUT BREAD.
1 egg. 1 cup suga^.
1 cup milk. 2 t-spoons salt.
4 cups flour. 4 t-spoons baking powder.
2 cups chopped black walnuts✪ Walnut Bread.
Combine flour, sugar, nuts, salt and baking powder, add milk
and well beaten egg. Let rise in pans 20 minutes. Bake 45 minutes
in hot oven, standing in pan of w^ater. Keep covered first 15 min-
utes.
Mrs. Edgar Barett.
BOSTON BROWN BREAD.
1 cup flour. 1 cup buttermilk.
1 cup corn meal. 1 t-spoon soda.
1 cup graham flour. 1 pinch salt.
1 cup black molasses. 1 pinch cloves or other spice✪ Boston Brown Bread.
Combine soda, salt and spice in the flours ; sift all together.
Add buttermilk and molasses, put in greased baking powder cans,
cover with their own tops, and steam for two hours, letting the
water come to within an inch of the top. Cover the vessel in which
the bread is steamed, replenishing the water around the cans, when
necessary. A cup of blackberry jam added to the batter is delicious.
Mrs. Alonzo Richardson,
State Chairman of Citizenship. Vice-Pres. Atlanta Woman's Club.
JOHNNY CAKE.
(delicious).
1 pt. buttermilk. 1/2 cup flour.
11/2 cups corn meal (sifted). 2 eggs.
1 t-spoon salt. 2 tbls. sugar.
1 t-spoon soda. 2 level tbls. shortening✪ Johnny Cake.
Page 20 · 9 recipe records on this page
Presented as published in 1921. 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
NORWEGIAN SWEETBREAD.
1 cake fresh yeast. 1 cup of sugar.
2 tbls. of sugar. Season well with cinnamon.
3 t-spoons of salt. 1 fresh egg well beaten.
1 large tbls. of lard. Half a citron cut in medium
4 cups of water. size pieces.
Flour enough to make stiff A handfull of large raisins cut
dough. in half.
When risen work over and add, 1 tbls. full of butter or lard.
This takes longer to rise than plain bread. When about to brown, brush with lard, and sprinkle with sugar and cinnamon.
This is a delicious bread and a favorite in Norway. When stale may be toasted and served for breakfast.
Lollie Belle Wylie.
FAMOUS VIRGINIA SPOON BREAD.
1 pt. corn meal (scalded). 4 eggs.
2 tbls butter. 1 t-spoon soda.
1 qt. buttermilk. 1/2 t-spoon baking powder. Salt to taste.
Thin the scalded meal to consistency of a batter for cakes with the buttermilk. Melt butter in pan in which bread is to be baked ; add, with salt, to mixture. After stirring well, pour into hot pan and bake quickly in hot oven. When well browned, serve hot from pan with spoon. Hence the name "Spoon Bread."
I. H. Goss, M. D. President Medical Society, Athens, Ga.
NUT BREAD NO. I.
2 cups flour. 1 cup chopped nuts.
2 t-spoon Royal baking powder 1 egg.
1/2 cup sugar. % cup milk.
1/2 t-spoon salt.
Combine flour, sugar, nuts, salt and baking powder ; add milk, and well beaten egg. Let stand in pan 20 minutes. Bake in moderately hot oven one-half hour.
Mrs, Andrew P. Stewart.
NUT BREAD NO II.
3 cups flour. 1 cup sugar. 1 cup nuts. 1 egg.
1 cup milk. 1 t-spoon baking powder.
Butter size of egg. 1 t-spoon salt.
Combine flour, baking powder, sugar, and nuts. Beat eggs lightly ; add milk and butter.
Miss Pattie James,
Hamilton, Ga.
NUT BREAD NO. III.
4 cups flour. 1% cups milk. 11/2 cups chopped pecans. 1 egg.
1 cup sugar. 1 t-spoon salt.
4 t-spoons Royal baking powder.
Combine flour, sugar, nuts, salt and baking powder, add milk and well beaten egg. Let stand in pans fifteen minutes. Bake forty minutes in slow oven. This makes two loaves.
Mrs. L. R. Wright.
WALNUT BREAD. 1 egg. 1 cup sugar.
1 cup milk. 2 t-spoons salt.
4 cups flour. 4 t-spoons baking powder.
2 cups chopped black walnuts.
Combine flour, sugar, nuts, salt and baking powder, add milk and well beaten egg. Let rise in pans 20 minutes. Bake 45 minutes in hot oven, standing in pan of water. Keep covered first 15 minutes.
Mrs. Edgar Barett.
BOSTON BROWN BREAD. 1 cup flour. 1 cup buttermilk.
1 cup corn meal. 1 t-spoon soda.
1 cup graham flour. 1 pinch salt.
1 cup black molasses. 1 pinch cloves or other spice.
Combine soda, salt and spice in the flours ; sift all together. Add buttermilk and molasses, put in greased baking powder cans, cover with their own tops, and steam for two hours, letting the water come to within an inch of the top. Cover the vessel in which the bread is steamed, replenishing the water around the cans, when necessary. A cup of blackberry jam added to the batter is delicious.
Mrs. Alonzo Richardson, State Chairman of Citizenship. Vice-Pres. Atlanta Woman's Club.
JOHNNY CAKE.
(delicious). 1 pt. buttermilk. 1/2 cup flour.
11/2 cups corn meal (sifted). 2 eggs.
1 t-spoon salt. 2 tbls. sugar.
1 t-spoon soda. 2 level tbls. shortening.
Records on this page
Nut Bread No. IINut Bread No. IIINut Bread No. INorwegian SweetbreadFamous Virginia Spoon BreadWalnut BreadWalnut BreadBoston Brown BreadJohnny Cake