VARIATION III.— Mix thoroughly together 2 cups of cold
left-over oatmeal porridge, a teaspoon of salt and a heaping tea-
spoon soda. Add 1 cup of liquid yeast and flour enough to make
a stiff batter. Bake 1^ hrs. in a moderate oven. — Mrs. Ella Fair-
child, Palatine, 111.
VARIATION IV. — Scald J^ cup each of cornmeal and oat-
jmeal with 2 cups milk; when cool add 1 cup molasses, 1 cup yeast,
and 1 cup milk; add a teaspoon salt and knead down. Let stand
over night and put in pans in the morning without kneading. —
Mrs. Chas. Eggleson, Wheeling, 111.
VARIATION V. — Add 1 teaspoon soda to 1 cup molasses✪ Brown Bread and
stir utitil it looks like molasses candy, add 2 cups sweet milk, 1 tea-
spoon salt, 3 cups graham flour, 1 cup white flour in which have
been sifted 2 teaspoons of baking powder. Mix thoroughly and
bake very slowly for 2 hrs. — Mrs. Waldon Emmery, Glencoe, 111.
VARIATION VI. — ^Add 2 beaten eggs to 1 cup brown sugar,
mix well and add 3 cups sour milk, 2 teaspoons salt, 2 teaspoons
soda, lJ/2 cups white flour, 4 cups graham flour. Beat all together
for 5 minutes. Bake in a slow oven. This makes a large quantity
and half of the quantities may be used. — Mrs. Jane Evers, Win-
netka. 111.
NEVER-FAIL BROWN BREAD.— Mix together 1 cup gra-
ham flour, 5^ cup white flour, Y^ cup cornmeal, and add 1 cup sour
milk, in which a scant teaspoon of soda is dissolved. Bake 1 hr-
•
78 BREAD
in slow oven in a lb. coffee can. Grease can well and bake with
cover on about 1 hr. — Mrs. C. C, Cleveland, Bartlett, 111.
STEAMED BROWN BREAD.— Mix together 1 cup corn-
meal, 1 cup graham flour, 1 cup white flour, J4 cup molasses* 1
small teaspoon salt, a level teaspoon soda and 1^4 cups sweet
milk. Steam 2j4 hrs. — Mrs. C. E. Rawlings, Glen View, 111.
VARIATION I.— Mix thoroughly together 2 dips graham
flour, a little salt and 1 cup raisins; add 1 cup milk, ^ cup molasses
in which a teaspoon of soda has been dissolved. Beat vigorously
and steam 3 hrs. and bake J^ hr. — Mrs. C. E. Westinghous, May-
fair, 111.
VARIATION II. — ^^Mix ^ cup molasses and 2 teaspoons soda
thoroughly together; add 1^ cups buttermilk, 1 tablespoon salt, 2
tablespoons lard, 3 cups graham flour and 1 lb. dates. Mix well
and steam 3 hrs. — Mrs. Charles Ellis, Winnetka, 111.
CORN BREAD, INDIAN BREAD OR JOHNNY CAKE.—
To 2 cups cornmeal add 1 cup flour, J/^ cup sugar, 1 teaspoon soda.
Sift these ingredients well, then add ^ cup melted lard and enough
buttermilk or sour milk to make a batter, as for griddle cakcf.
Pour into well-greased pan ab.out ^ inch deep, and bake 15 min-
utes.— Mrs. Frank Ferguson, Franklin, 111.
VARIATION I.— Sift together 1 cup white flour and 2 tea-
spoons of baking powder, add 1 cup of cornmeal, 1 tablespoon of
shortening and 2 beaten eggs; mix to a batter with 1 cup milk and
add a pinch of salt and a tablespoon of sugar. Beat and turn into
a buttered tin. Bake in a moderate oven. — Mrs. Frank R. Webber,
1001 S. 7th Ave., Maywood, 111.
CORN BREAD. — Dissolve 1 teaspoon of soda in 1 cup sour
milk; add ^ cup sugar, 2 eggs, beaten, J4 cup melted lard,✪ Corn Bread, Indian Bread or Johnny Cake 2 cups
cornmeal and 1 cup flour. Beat thoroughly and turn into a greased
pan. Bake 30 minutes. — Mrs. Leslie V. Warren, 211 S. 8th Ave.,
Maywood, 111.
Page 50 · 2 recipe records on this page
Presented as published in 1912. 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
VARIATION III.— Mix thoroughly together 2 cups of cold left-over oatmeal porridge, a teaspoon of salt and a heaping teaspoon soda. Add 1 cup of liquid yeast and flour enough to make a stiff batter. Bake 1^ hrs. in a moderate oven. — Mrs. Ella Fairchild, Palatine, 111.
VARIATION IV. — Scald J^ cup each of cornmeal and oatmeal with 2 cups milk; when cool add 1 cup molasses, 1 cup yeast, and 1 cup milk; add a teaspoon salt and knead down. Let stand over night and put in pans in the morning without kneading. — Mrs. Chas. Eggleson, Wheeling, 111.
VARIATION V. — Add 1 teaspoon soda to 1 cup molasses and stir until it looks like molasses candy, add 2 cups sweet milk, 1 teaspoon salt, 3 cups graham flour, 1 cup white flour in which have been sifted 2 teaspoons of baking powder. Mix thoroughly and bake very slowly for 2 hrs. — Mrs. Waldon Emmery, Glencoe, 111.
VARIATION VI. — ^Add 2 beaten eggs to 1 cup brown sugar, mix well and add 3 cups sour milk, 2 teaspoons salt, 2 teaspoons soda, lJ/2 cups white flour, 4 cups graham flour. Beat all together for 5 minutes. Bake in a slow oven. This makes a large quantity and half of the quantities may be used. — Mrs. Jane Evers, Winnetka. 111.
NEVER-FAIL BROWN BREAD.— Mix together 1 cup graham flour, 5^ cup white flour, Y^ cup cornmeal, and add 1 cup sour milk, in which a scant teaspoon of soda is dissolved. Bake 1 hr-
•
in slow oven in a lb. coffee can. Grease can well and bake with cover on about 1 hr. — Mrs. C. C, Cleveland, Bartlett, 111.
STEAMED BROWN BREAD.— Mix together 1 cup cornmeal, 1 cup graham flour, 1 cup white flour, J4 cup molasses* 1 small teaspoon salt, a level teaspoon soda and 1^4 cups sweet milk. Steam 2j4 hrs. — Mrs. C. E. Rawlings, Glen View, 111.
VARIATION I.— Mix thoroughly together 2 dips graham flour, a little salt and 1 cup raisins; add 1 cup milk, ^ cup molasses in which a teaspoon of soda has been dissolved. Beat vigorously and steam 3 hrs. and bake J^ hr. — Mrs. C. E. Westinghous, Mayfair, 111.
VARIATION II. — ^^Mix ^ cup molasses and 2 teaspoons soda thoroughly together; add 1^ cups buttermilk, 1 tablespoon salt, 2 tablespoons lard, 3 cups graham flour and 1 lb. dates. Mix well and steam 3 hrs. — Mrs. Charles Ellis, Winnetka, 111.
CORN BREAD, INDIAN BREAD OR JOHNNY CAKE.—
To 2 cups cornmeal add 1 cup flour, J/^ cup sugar, 1 teaspoon soda. Sift these ingredients well, then add ^ cup melted lard and enough buttermilk or sour milk to make a batter, as for griddle cake. Pour into well-greased pan about ^ inch deep, and bake 15 minutes.— Mrs. Frank Ferguson, Franklin, 111.
VARIATION I.— Sift together 1 cup white flour and 2 teaspoons of baking powder, add 1 cup of cornmeal, 1 tablespoon of shortening and 2 beaten eggs; mix to a batter with 1 cup milk and add a pinch of salt and a tablespoon of sugar. Beat and turn into a buttered tin. Bake in a moderate oven. — Mrs. Frank R. Webber, 1001 S. 7th Ave., Maywood, 111.
CORN BREAD. — Dissolve 1 teaspoon of soda in 1 cup sour milk; add ^ cup sugar, 2 eggs, beaten, J4 cup melted lard, 2 cups cornmeal and 1 cup flour. Beat thoroughly and turn into a greased pan. Bake 30 minutes. — Mrs. Leslie V. Warren, 211 S. 8th Ave., Maywood, 111.
Records on this page
Brown BreadCorn Bread, Indian Bread or Johnny Cake