Kirmess cook book

Mrs. E. M. Johnson, Mix a teaspoonful of salt with a cupful of white corn-meal. Scald it with just enough boiling water to dampen it; then add enough cold milk to enable you to mold it. Stir it well together, and form it into cakes three-quarters of an inch thick in the middle and oblong in shape. Use a tablespoonful of dough for each cake. Bake them on a greased pan in a hot oven for twenty-five minutes. HARTLAND BEATEN BISCUIT. Mrs. E. M. Johnson. Add a teaspoonful of salt and tablespoonful of butter to a quart of flour. Rub them together, then add a cupful of milk, and, if necessary, a little water, making a stiff dough. Place the dough on a firm table or block, and beat it with a mallet or rolling-pin for fully half an hour, or until it becomes brittle. Spread it half an inch thick; cut it into small circles, and prick each one with a fork. Bake them in a hot oven about twenty minutes. JOHNNY CAKE. Mrs, T. K. Egbert, New York. Take two eggs, one-half cupful of sugar, one cupful of sweet milk, one cupful of sour milk, a pinch of salt, one teaspoonful of baking soda (scant), one and one-half cupfuls of yellow Indian meal and one-half cupful of flour; pour the mixture into a spider containing two tablespoons melted butter and pour into the middle, without stirring, one cupful of cold sweet milk. Bake in hot oven half an hour. VIRGINIA RICE CORN PONE. Mrs. Edlow Harrison. Two eggs, one-half cup corn-meal (yellow), one tablespoonful cooked rice, butter half the size of an egg, one teaspoonful baking powder, one cup milk, pinch of salt. Divide meal, scald half with water hot enough to mix, then add butter and salt, beat eggs, stir in the rice, add the milk, lastly mix baking powder in dry meal and stir all together. Have the dish hot, with a little melted butter before pouring in batter; bake half an hour. CORN BREAD. Mrs. Elgin M. McBurney. One-quarter cup of sugar, two large tablespoonfuls of butter, two eggs, one-half teaspoonful of salt, two teaspoonfuls of baking powder. Cream butter, eggs and sugar together. Add one coffee cup of yellow meal and one coffee cup of wheat flour, sifted; and one cup of milk. Bake twenty minutes. CORN BREAD. Mrs. W. V. Toffey. One cupful of flour, three-fourths cupful of cornmeal, one cup of milk, two eggs, piece of butter (size of an egg), pinch of salt, one heaping teaspoonful of baking powder. Mix thoroughly the dry ingredients before adding milk and eggs; bake twenty minutes in hot oven. CORN DODGERS. Mrs. C. W, Cropper. One bowl of Indian meal — scald it — three tablespoonfuls molasses, one tablespoonful flour, two eggs. Drop off the end of a spoon (pieces the size of a walnut) and fry in hot fat, same as crullers. POPOVERS.