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BISCUITS, BREAKFAST CAKES, ETC.
15
Berkshire Muffins
- 1⁄2 cup corn meal
- 1⁄2 cup flour
- 1⁄2 cup cooked rice
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 2⁄3 cup scalded milk (scant)
- 1 egg
- 1 tablespoon melted butter
- 3 teaspoons baking powder
Turn scalded milk on meal, let stand five minutes; add rice, and flour mixed and sifted with remaining dry ingredients. Add yolk of egg well beaten, butter, and white of egg beaten stiff and dry.
Golden Corn Cake
- 1 cup corn meal
- 1 cup flour
- 1⁄4 cup sugar
- 5 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
Mix and sift dry ingredients; add milk, egg well beaten, and butter; bake in shallow buttered pan in hot oven twenty minutes.
Corn Cake (sweetened with Molasses)
- 1 cup corn meal
- 3⁄4 cup flour
- 31⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄4 cup molasses
- 3⁄4 cup milk
- 1 egg
- 1 tablespoon melted butter
Mix and bake as Golden Corn Cake, adding molasses to milk.
White Corn Cake
- 1⁄4 cup butter
- 1⁄2 cup sugar
- 11⁄3 cups milk
- Whites 3 eggs
- 11⁄4 cups white corn meal
- 11⁄4 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
Cream the butter; add sugar gradually; add milk, alternating with dry ingredients, mixed and sifted. Beat thoroughly; add whites of eggs beaten stiff. Bake in buttered cake pan thirty minutes.
