Page:The Boston cooking-school cook book (1910).djvu/108

 Rich Corn Cake

1 cup corn meal 1 cup white flour 4 teaspoons baking powder 1/4 cup sugar 1/2 teaspoon salt 7/8 cup milk 2 eggs 1/4 cup melted butter

Mix and sift dry ingredients. Add milk, gradually, eggs well beaten, and butter. Bake in a buttered, shallow pan, in a hot oven.

Susie's Spider Corn Cake

1-1/4 cups corn meal 2 cups sour milk 1 teaspoon soda 1 teaspoon salt 2 eggs 2 tablespoons butter

Mix soda, salt, and corn meal; gradually add eggs well beaten and milk. Heat frying-pan, grease sides and bottom of pan with butter, turn in the mixture, place on middle grate in hot oven, and cook twenty minutes.

White Corn Meal Cake

1 cup scalded milk 1/2 cup white corn meal 1 teaspoon salt

Add salt to corn meal, and pour on gradually milk. Turn into a buttered shallow pan to the depth of one-fourth inch. Bake in a moderate oven until crisp. Split and spread with butter.

Pop-overs

1 cup flour 1/4 teaspoon salt 7/8 cup milk 2 eggs 1/2 teaspoon melted butter

Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg, beaten until light, and butter; beat two minutes,—using Dover egg-beater,—turn into hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in a hot oven. They may be baked in buttered earthern cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for Pop-overs.