CHESTERFIELD CORN BREAD.— This is to the South
what fried mush is to the North. To 1 cup of cornmeal add a
pinch of salt and 1 scant tablespoon of baking powder; mix well,
then stir in water enough to make a batter✪ Chesterfield Corn Bread that can be poured out;
COOK COUNTY COOK BOOK 79
have a large pie-pan with 1 tablespoon of lard in the oven getting
hot while preparing the batter. Pour the batter in the hot pan
and bake in a quick oven until nicely browned. This can also be
baked on top of the stove on a hot, well-greased skillet, and turned
to brown on both sides evenly. — Mrs. Frank Ferguson, Franklin,
111.
NEW ENGLAND BROWN BREAD.— Scald 1 cup of corn-
meal with just enough boiling water to moisten it. Let stand
about 10 minutes, then add enough cold water to make a soft bat-
ter. When lukewarm add y^ cup yeast (liquid), y^ cup molasses,
^ teaspoon each of salt and soda and 1 pt. of rye flour. Beat well,
cover and let rise until the mixture cracks on top, then stir it
down, pour into buttered and floured tins, let rise again, sprinkle
the top lightly with flour and bake 2 hrs. in a moderate oven. —
Mrs. C. Buttercup, Bensen, 111.
NORTH DAKOTA BROWN BREAD.— Mix well together 1
pt. of cornmeal, 1 pt. of graham flour, 1 pt. sour milk, y^, cup mo-
lasses, 1 tablespoon melted butter, 2 teaspoons soda✪ North Dakota Brown Bread. Steam 3 hrs.;
bake 20 minutes. — Mrs. Joseph Dunlop, Bartlett, 111.
PUMPKIN CORN BREAD.— Mix well together 1 qt. of corn-
meal, sifted, 1 pt. of cooked pumpkin, 2 tablespoons of lard, 2 tea-
spoons of brown sugar, 1 teaspoon of salt. Work all together,
make in pones and bake in a moderate oven. — ^Mrs. C. E. Clarkson,
Wilmette, 111.
RICHMOND CORN BREAD.— Put 2 tablespoons of lard in
a small, deep tin pan and place in a hot oven. Beat 1 ^^% thor-
oughly in another dish; add y^ cup sweet milk or water, and then
sift 1 cup white cornmeal, 1 scant tablespoon of baking powder
and a little salt✪ Richmond Corn Bread. Beat well and then pour in the melted lard which
had been placed in the tin pan in the oven, stir again and pour
into the hot pan. Some like a slice of bacon placed on top of the
batter. Bake 15 minutes in a quick oven. Serve with fried fish or
chicken. — Mrs. Alex. Drexel, Park Ridge, 111.
OLD VIRGINIA CORN BREAD.— Take 1 pt. of cornmeal
and pour over it a pt. of very hot water; add 54 teaspoon salt and
a heaping tables-ppon of butter; stir well, and when cool add 3 well-
80 BREAD
beaten eggs and 1 qt. of sour milk with 1 teaspoon soda dissolved
in it. Bake in a deep pan and serve quickly. — Mrs. Almond Case,
Franklin, 111.
RAISED CORN BREAD.— To a qt. of buttermilk add 54 cup
of yeast; set in a warm place over night. In the morning add 1
pt. of dry bread crumbs, Yt. cup of sugar, 2 eggs, 1 teaspoon of soda,
salt and cornmeal enough to make a moderately stiff batter, and
stir well. Put into a well-buttered tin pudding form or bucket
with a close-fitting lid. Let stand until light, place the ITucket in
a pot of boiling water, steam it 1^4 or 2 hrs. — Mrs. C J. Jeffries,
Winnetka, 111. ✪ Old Virginia Corn Bread
Page 51 · 9 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
CHESTERFIELD CORN BREAD.— This is to the South what fried mush is to the North. To 1 cup of cornmeal add a pinch of salt and 1 scant tablespoon of baking powder; mix well, then stir in water enough to make a batter that can be poured out;
have a large pie-pan with 1 tablespoon of lard in the oven getting hot while preparing the batter. Pour the batter in the hot pan and bake in a quick oven until nicely browned. This can also be baked on top of the stove on a hot, well-greased skillet, and turned to brown on both sides evenly. — Mrs. Frank Ferguson, Franklin,
NEW ENGLAND BROWN BREAD.— Scald 1 cup of cornmeal with just enough boiling water to moisten it. Let stand about 10 minutes, then add enough cold water to make a soft batter. When lukewarm add y^ cup yeast (liquid), y^ cup molasses, ^ teaspoon each of salt and soda and 1 pt. of rye flour. Beat well, cover and let rise until the mixture cracks on top, then stir it down, pour into buttered and floured tins, let rise again, sprinkle the top lightly with flour and bake 2 hrs. in a moderate oven. — Mrs. C. Buttercup, Bensen, 111.
NORTH DAKOTA BROWN BREAD.— Mix well together 1 pt. of cornmeal, 1 pt. of graham flour, 1 pt. sour milk, y^, cup molasses, 1 tablespoon melted butter, 2 teaspoons soda. Steam 3 hrs.; bake 20 minutes. — Mrs. Joseph Dunlop, Bartlett, 111.
PUMPKIN CORN BREAD.— Mix well together 1 qt. of cornmeal, sifted, 1 pt. of cooked pumpkin, 2 tablespoons of lard, 2 teaspoons of brown sugar, 1 teaspoon of salt. Work all together, make in pones and bake in a moderate oven. — ^Mrs. C. E. Clarkson, Wilmette, 111.
RICHMOND CORN BREAD.— Put 2 tablespoons of lard in a small, deep tin pan and place in a hot oven. Beat 1 ^^% thoroughly in another dish; add y^ cup sweet milk or water, and then sift 1 cup white cornmeal, 1 scant tablespoon of baking powder and a little salt. Beat well and then pour in the melted lard which had been placed in the tin pan in the oven, stir again and pour into the hot pan. Some like a slice of bacon placed on top of the batter. Bake 15 minutes in a quick oven. Serve with fried fish or chicken. — Mrs. Alex. Drexel, Park Ridge, 111.
OLD VIRGINIA CORN BREAD.— Take 1 pt. of cornmeal and pour over it a pt. of very hot water; add 54 teaspoon salt and a heaping tablespoon of butter; stir well, and when cool add 3 well-
beaten eggs and 1 qt. of sour milk with 1 teaspoon soda dissolved in it. Bake in a deep pan and serve quickly. — Mrs. Almond Case, Franklin, 111.
RAISED CORN BREAD.— To a qt. of buttermilk add 54 cup of yeast; set in a warm place over night. In the morning add 1 pt. of dry bread crumbs, Yt. cup of sugar, 2 eggs, 1 teaspoon of soda, salt and cornmeal enough to make a moderately stiff batter, and stir well. Put into a well-buttered tin pudding form or bucket with a close-fitting lid. Let stand until light, place the bucket in a pot of boiling water, steam it 1^4 or 2 hrs. — Mrs. C J. Jeffries, Winnetka, 111.
Records on this page
Chesterfield Corn BreadNew England Brown BreadNorth Dakota Brown BreadPumpkin Corn BreadRichmond Corn BreadOld Virginia Corn BreadGerman BreadRaised Corn BreadSteamed Corn Bread