Made-Over Dishes/Sour Milk and Cream

SOUR MILK AND CREAM

Corn Cake

2 eggs 1 cupful of thick sour milk 1 level teaspoonful of baking soda 2 cupfuls of corn meal 3/4 cupful of white flour 2 cupfuls of sweet milk 3 level teaspoonfuls of baking powder

Beat the eggs until very light, without separating. Moisten the soda in two tablespoonfuls of cold water, stir it into the cupful of sour milk; add this to the eggs, then add the meal and beat thoroughly. Sift the baking powder and flour; stir these into the other mixture, and then add the two cupfuls of sweet milk. Pour into a shallow greased pan and bake in a moderately quick oven about three-quarters of an hour. This should have a custard on top.

Sponge Corn Cake

1 cupful of corn meal 1/2 cupful of flour 1 cupful of thick sour milk 2 eggs 1 level tablespoonful of butter, melted 1/2 teaspoonful of salt 1/2 teaspoonful of baking soda

Moisten the soda in a tablespoonful of water and stir into the thick sour milk. Separate the eggs; beat the yolks, add the sour milk, with the butter, melted, corn meal and flour. Beat thoroughly, then fold in the well-beaten whites, add salt and bake in a shallow greased pan in a quick oven a half hour.

Old Virginia Batter Cakes

2 eggs 1 cupful of sour milk 1 cupful of water 2 cupfuls of white corn meal 1 cupful of flour 1/2 teaspoonful of salt 1 level teaspoonful of baking soda 1 teaspoonful of baking powder

Beat the eggs, without separating, until very, very light. Dissolve the soda in a little water, add it to the sour milk; stir until this is well mixed, add it to the egg; add the water, the corn meal, salt and flour sifted with the baking powder. Mix thoroughly and bake on a very lightly greased griddle.

Plain Corn Dodgers

1 egg 1/2 teaspoonful of salt 1 cupful of thick sour milk 1 level teaspoonful of baking soda 1 cupful of corn meal 1/2 cupful of flour

Beat the egg, without separating. Dissolve the soda and add it to the sour milk; add this to the egg; add the salt, then the corn meal and flour. Beat until well mixed, and drop by spoonfuls in a shallow pan in which you have a little bacon or ham fat. When cooked on one side, turn quickly and cook on the other.