The Landmarks club cook book

Four large tablespoons of sifted corn meal. Pour over this enough boiling water to moisten it and beat until it is cool. Add four large tablespoons of cooked hot fine hominy and beat well. Then add a lump of sweet lard or butter (lard is preferable if very sweet) the size of an egg, and salt, and four eggs well beaten. Last add one coffee cup of sweet milk and stir well. Bake quick in a hot oven in two buttered tins, and serve in the tins, as it should be so much like custard that it cannot be taken out. Eat with plenty of sweet butter. Mrs. Richard Rising. GRAHAM BREAD. One pint sour milk, one-half cupful molasses, one level teaspoonful of soda, one-half teaspoonful salt, two and one-half cupfuls graham flour, sifted with the soda. Add the chaff if there is not very much. Bake in baking powder tins (pound size), in a slow oven from one hour to one hour and a quarter. Mrs. R. H. Herron. SPIDER BREAD. Two-thirds cup corn meal, quarter cup flour, two cups milk, quarter teaspoon salt, two eggs well beaten, two tablespoons baking powder. Sift flour and corn meal well together, add other ingredients and put into a well buttered spider and stand on stove five minutes. Then pour over top one cup of cream and bake for twenty minutes in a moderate oven. Mrs. Harry Ross, San Francisco. CRACKED WHEAT MUFFINS. One cup cold cracked wheat (can use cooked rice) ; add one cupful warm water, one tablespoon ful of shortening (lard bread, rolls, etc. or butter), two tablespoonfuls sugar, little salt. Stir in as much flour as you can ; add quarter yeast cake. Rise over night. Put in muffin pans first thing in the morning; let rise until time to bake for breakfast. Miss Maurice. HOE CAKE. Scald one-third of the meal with hot water ; add the rest of the meal, a handful of flour and salt to taste; mix with cold water to the consistency of a very thick batter. Clean and grease old-fashioned “nigger hoe,” spread the cake on it and pat it smooth. Set on top of hot coals, and when brown on bottom turn with knife and brown the other side. May be baked in spider or on top of stove. BEATEN BISCUITS. One quart flour, teaspoon salt, lard the size of an egg, cold milk to make stiff dough ; beaten until blisters. Bake slowly twenty-five minutes. Mrs. Jerry Conroy. AFTERNOON TEA RUSKS. Four cups flour, half cup sugar, two teaspoonfuls bakingpowder, two eggs, one cup milk. Sift dry ingredients, put in butter, beat eggs, mix in milk. Stir these gradually into flour, etc. Roll and cut out one inch thick. Bake, split open and bake again until crisp and brown on the inner side. Keep in air-tight tins. Kate E. Whitaker. BAKING POWDER BISCUIT. One pint flour, half teaspoon salt, two teaspoons bakingpowder, mix one rounded tablespoon of butter, add enough milk to make soft dough, turn on board, roll thin, cut, butter on half, put another on top, bake ten minutes. Mrs. Ozro W. Childs. BREAKFAST PUFFS. Two cups flour, two cups sweet milk, three eggs, one saltspoon of salt. Make a batter of the flour and milk ; add beaten yolks, then beaten whites, fill hot iron muffin rings half full and bake half hour in a quick oven. Mrs. George Sinsabaugh. landmarks club cook book. GRAHAM BISCUIT.