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Toothsome Muresis. These, as is the New England Former, are all known to be good and worth a and housekeepers are urged not to use the same rules even if they are never failing. Have a variety, but be sure and not experiment with Sn the day your company; fall back u the old and reliable at such times, but keep trying to increase the number with which you are familiar. . . Ware Indian Grue.—One cup of Indian meal, one tablespoonful of Hour, lone teaspoonful of sugar, one teaspoon ful baking powder, bhift these ingredi ents t er add one teaspoonful of melted butter, one egg, milk to mix soft and bake in hot tins or roil pans, _. Hommy.—Soak one cup of small hominy for two hours in enough water to cover it. Drain and put in a double boiler with one quart of warm water and a little salt. Cook one-half hour after it reaches the boil. _If all the water is not soaked into the hominy pour it off, turn in a cup of milk. Bring it to a boil and serve. Sigamep Corn Bread.—Mix one cup of flour with three cups of Indian meal, also add one teaspoonful of salt. Then mix together two cups of sweet milk and one of four, and two-thirds cup of mo lasses. Dissolve a teaspoonful of soda in one tablespoonful of cold water and atir it into the milk and molasses then add the liquid to the dry ingredients, heat thoroughly, and pour into a but tered two quart tin. Steam three hours. _ Corn Meat Salty Luxy.—Two cups of Indian meat, one cup of flour, two one tablespoonful of lard, one quart of boiling water, one cup of milk, one tablespoonful of sugar, one-half of a yeast cake dissolved in a little warm water, one teaspoonful of salt. Scald the meal with the water, and while hot work in the lard, sugar and salt. Let it get almost cold before adding the milk, flour, yeast and eggs. Let it rise over night in the pan on which it is to be baked. The success in making it depends on the mixing and heating. Silver Corn Cake.—This is an ex cellent recipe, which is often printed without credit to its originator, Miss Parlon, who calls it one of the most de scious forms of corn bread. For this cake a short handled frying pan is needed. Mix together one and two thirds cups of corn meal, one-third cup of flour, one-quarter cup of sugar, and a teaspoonful of salt. Beat two eggs till light and add to them a cupful of sour milk, and one of sweet milk, in which a small teaspoonful of soda has been dis solved. Mix all Seven. Have the frying pan very hot, and after greasing it with two teaspoonfuls of butter pour the butter into it. Now pour into the mixture another cup of sweet milk, but do not stir the cake. Place the frying n in a hot oven and bake half an hour, then the cake is cooked slip it gently from the pan on to a platter. Wartre Corn Mourrins.—One-half pint each of white corn meal, half a pint of sifted flour, a heaping teaspoonful of baking powder, one tablespoonful of sugar, @ scant half errsul of salt, ‘two tables poorfuls of butter, a jar, half pint of milk and two eggs’ Lift ‘the dry ingredients together, add the beaten eggs to the milk and pour upon the meal, etc. . Add the melted butter, then pour into a pan, tin plates or small
Newspaper Details
Wethersfield Weekly Farmer
Wethersfield, Connecticut, US
Thu, Nov 22, 1888
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Anonymous
USA 19 Jun 2026
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Wethersfield Weekly Farmer
