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.