Table Talk. Break three eggs in a bowl and with a fork beat them just enough to barely mix and break their string- iness, add one pint of milk and stir. In a second bowl mix together one pint of sifted flour✪ Popovers and a half tea- spoonful of salt To the dry mixture add a portion of the liquid, a little at a time, stirring until sufficient has been added to make a batter. Beat hard until the batter is smooth, then gradually add the remainder of the liquid and strain the now very thin batter. Have deep earthen cups or gem pans well greased. Fill them nearly full with the liquid, then place in a slow oven. Bake fully fifty minutes. If the oven is too hot at first they will puff up before the sides are sufficiently stif- fened and as a consequence coUapse. When done they should be more than twice their first size, quite hollow and light as a feather when lifted in the hand. POPOVERS. Mrs. James Fleming. One cup milk, two eggs, a pinch of salt, flour enough to make a very thin batter. Bake in cup tins in a quick oven. SALLY-LUNN. Mrs. Ulamor Allen. One tablespoonful of sugar, one tablespoonful of butter, two eggs, mix well together, one-half cup milk HOT BREADS. 331 (sweet), pinch of salt, two teaspoonf uls of Boyal bak- ing powder in one and one-half cups of floor. Bake fifteen minutes. 8ALLT-LUNN. Mertie, Mrs. Gould's Cook. CORRECTIONS. Pace 331— Sally Lunn, by Mrs. Gould's cook. One-half cut> of butter, one^ half cup of sugar ghould be used, and not the com meal and bofliug water giveu In recipe. Southern Beaten Biscuits, by Mrs. Walter H. Jones. Bhould rmd one teacupful of cold water, not one teaspoonful. Batter Bread, by Mrs. Walter H. Jones, $hould read while the meal is cooling, not cooking. Page 339— Griddle Cakes, by Miss Flanagan. To the ingredients given in recipe, add gradually sufficient milk to make a thin batter. USB ROYAL BAKING POWDER. pint of buttermilk and one-half teaspoon of soda. Scald the meal, beat two eggs very light. While the meal is cooking, stir in buttermilk, soda and eggs. Bake in deep dish in a steady oven. TEA BISCUITS. Miss Gladys Linn. One quart flour, one and a half teaspoons salt, two teaspoons baking powder, mix together and then sift, then add two tablespoons lard, about a cup and a half 330 KIRMESS COOK BOOK. CORN DODQEBS. Mrs. C. W. Cropper. One bowl of Indian meal — scald it — ^three tablespoon- fuls molasses^ one tablespoonful flour^ two eggs. Drop off the end of a spoon (pieces the size of a walnut) and end light as a feather when lifted in the hand. POPOVEES. Mrs. James Fleming. One cup milk, two eggs, a pinch of salt, flour enough to make a very thin batter. Bake in cup tins in a quick oven. SALLY-LUNN. Mrs. Ulamor Allen. One tablespoonful of sugar, one tablespoonful of butter, two eggs, mix well together, one-half cup milk HOT BREADS. 331 (sweet), pinch of salt, two teaspoonfuls of Royal bak- ing powder in one and one-half cups of flour✪ Sally Lunn. Bake fifteen minutes. SALLY-LUNN. Mertie, Mrs. Gould's Cook. One pint of com-meal, one pint boiling water, one cup of milk, three eggs, two and one-half cups of flour, two teaspoonfuls of baking powder, mixed in flour. Mix butter and sugar and yolk of egg together, then add milk, then flour, and lastly add white of eggs beaten light. Bake in moderate oven thirty minutes. Use wooden spoon in mixing.

AI-modernized reading of the original text

Table Talk. Break three eggs in a bowl and with a fork beat them just enough to barely mix and break their stringiness, add one pint of milk and stir. In a second bowl mix together one pint of sifted flour and a half teaspoonful of salt To the dry mixture add a portion of the liquid, a little at a time, stirring until sufficient has been added to make a batter. Beat hard until the batter is smooth, then gradually add the remainder of the liquid and strain the now very thin batter. Have deep earthen cups or gem pans well greased. Fill them nearly full with the liquid, then place in a slow oven. Bake fully fifty minutes. If the oven is too hot at first they will puff up before the sides are sufficiently stiffened and as a consequence collapse. When done they should be more than twice their first size, quite hollow and light as a feather when lifted in the hand. POPOVERS. Mrs. James Fleming. One cup milk, two eggs, a pinch of salt, flour enough to make a very thin batter. Bake in cup tins in a quick oven. SALLY-LUNN. Mrs. Ulamor Allen. One tablespoonful of sugar, one tablespoonful of butter, two eggs, mix well together, one-half cup milk (sweet), pinch of salt, two teaspoonfuls of Royal baking powder in one and one-half cups of flour. Bake fifteen minutes. 8ALLT-LUNN. Mertie, Mrs. Gould's Cook. Page 331— Sally Lunn, by Mrs. Gould's cook. One-half cup of butter, one^ half cup of sugar should be used, and not the com meal and boiling water giveu In recipe. Southern Beaten Biscuits, by Mrs. Walter H. Jones. Should read one teacupful of cold water, not one teaspoonful. Batter Bread, by Mrs. Walter H. Jones, Should read while the meal is cooling, not cooking. Page 339— Griddle Cakes, by Miss Flanagan. To the ingredients given in recipe, add gradually sufficient milk to make a thin batter. USB ROYAL BAKING POWDER. pint of buttermilk and one-half teaspoon of soda. Scald the meal, beat two eggs very light. While the meal is cooking, stir in buttermilk, soda and eggs. Bake in deep dish in a steady oven. TEA BISCUITS. Miss Gladys Linn. One quart flour, one and a half teaspoons salt, two teaspoons baking powder, mix together and then sift, then add two tablespoons lard, about a cup and a half 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 end light as a feather when lifted in the hand. POPOVERS. Mrs. James Fleming. One cup milk, two eggs, a pinch of salt, flour enough to make a very thin batter. Bake in cup tins in a quick oven. SALLY-LUNN. Mrs. Ulamor Allen. One tablespoonful of sugar, one tablespoonful of butter, two eggs, mix well together, one-half cup milk (sweet), pinch of salt, two teaspoonfuls of Royal baking powder in one and one-half cups of flour. Bake fifteen minutes. SALLY-LUNN. Mertie, Mrs. Gould's Cook. One pint of com-meal, one pint boiling water, one cup of milk, three eggs, two and one-half cups of flour, two teaspoonfuls of baking powder, mixed in flour. Mix butter and sugar and yolk of egg together, then add milk, then flour, and lastly add white of eggs beaten light. Bake in moderate oven thirty minutes. Use wooden spoon in mixing.

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Kirmess cook book