healthy cooking info

SHIPMAN’S GINGER BREAD.

One cup sugar, one cup molasses, one-half cup butter, one cup sour milk,
three and one-half cups flour, three eggs, one heaped teaspoonful
ginger, one even teaspoonful salt, one tablespoonful cinnamon, one
tablespoonful saleratus, stirred in dry. If milk is sweet, stir in one
tablespoonful vinegar and set it on the stove until it sours.

KENTUCKY CORN BREAD.

One pint thick, sour milk, two teaspoonfuls salt, one egg. Mix with this
enough cornmeal to make a batter not stiff. Use meal of medium
fineness–not the very fine sold in most groceries. Beat well; add last
one level teaspoonful soda dissolved in a little water. Allow a
tablespoonful of lard to become very hot in baking pan; pour into the
batter, stir, and turn into pan. Bake until cooked through.

Grandmother’s Corn Bread

1 1/2 cups of milk.
1 cup sifted yellow corn-meal.
1 tablespoonful melted butter.
1 teaspoonful sugar.
1 teaspoonful baking-powder.
2 eggs.
1/2 teaspoonful of salt.

Scald the milk–that is, let it boil up just once–and pour it
over the corn-meal.  Let this cool while you are separating and
beating the eggs; let these wait while you mix the corn-meal, the
butter, salt, baking-powder, and sugar, and then the yolks; add
the whites last, very lightly.  Bake in a buttered biscuit-tin in
a hot oven for about half an hour.

Because grandmother’s corn bread was a little old-fashioned,
Margaret’s Other Aunt put in another recipe, which made a corn
bread quite like cake, and most delicious.

GRAHAM BREAD.

With one pint warm milk, one cake of yeast and white flour, make a
sponge. One teaspoonful salt not heaped, one-half cup molasses. Let
rise, then stir in sifted brown flour till partly stiff, put in baking
pan, let rise, then bake.