PILGRIM COOK BOOK 83
Two cups flour, 1½ cups sugar, ¾ cup butter, 2 teaspoons baking powder. Mix with the hands until flakey then set aside ½ cup of this mixture. Yolks of 2 eggs well beaten, mix with ¾ cups milk; add this to the first mixture, then add the stiffly beaten whites of eggs, 1 teaspoon vanilla. Mix well and put in tins; add 1 teaspoon cinnamon to the ½ cup crumbs; spread on top of cake. Bake in slow oven about 30 minutes.—Mrs. H. Schoenwolf.
Delicious Corn Bread.
Two cups cornmeal, 1 quart milk, 4 eggs, 1 tablespoon melted butter, 1 teaspoon salt, 1 teaspoon sugar. Beat the eggs thoroughly, add the meal, butter, salt and sugar and when well mixed, the milk which has been put over the fire to scald. Pour into a buttered pan and put at once into the oven. The batter is very thin but needs no more meal as the eggs will stiffen sufficiently.—Mrs. Albrecht.
Cream Cornmeal Puffs.
Mix well together 1½ cups cornmeal, 1½ cups flour, 2 tablespoons sugar and 1 teaspoon salt. Beat the yolks of 2 eggs, add 1½ cups cream and ½ cup milk and stir into the dry mixture. Beat well, stir in the stiffly whipped whites of the eggs and 2 teaspoons baking powder and bake in well greased gem pans in a hot oven.—Mrs. Albrecht.
One-half cup butter, ½ cup sugar, 1 cup milk, 2 eggs, pinch of salt, 1 cup of cornmeal (white), 1 cup flour. Add little more flour to batter, not too stiff, like cake batter. One and one-half heaping teaspoons baking powder. Bake in buttered gem pans in moderate oven.—Mrs. H. G. Thoms.
One cup molasses, ½ cup sugar, 1 cup sour cream (sour milk will do), 1 egg, 2½ cups flour, 1 teaspoon ginger, ½ teaspoon nutmeg, 1 rounding teaspoon soda.—Josephine O’Rourke.