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Classic Cookbook Recipes: The Inglenook Cook Book, Sisters of the Brethren Church (1906)

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

THREE MORE CORN PONE RECIPES
 
Corn Pone #5
Take 2 cups of corn meal, 1 cup of wheat flour, 1/2 cup of granulated sugar, and 1 teaspoonful of salt. Mix well together, then add 2 eggs and 1 1/2 cups of good sour cream with a heaping teaspoonful of soda. Have the batter about the thickness of loaf cake and bake 20 or 30 minutes.

Sister Daniel Hoover, Washburn, Iowa.


Corn Pone #6
Take 2 cups of corn meal, 1 cup of flour, 1 cup each of sweet and sour milk, 1/2 cup of sorghum molasses, 1 tablespoonful of melted butter, 1 egg; salt to taste, and 1/2 teaspoonful of soda. Bake in a moderate oven in not too shallow pan for about 40 minutes.

Sister Lydia Bucher, Astoria, Ill.


Corn Pone #7
Take 1 pint of sour cream, 1 1/2 pints of sweet milk, 2 pints of corn meal, 1/2 pint of wheat flour, 3 eggs, and 1 tablespoonful each of salt and sugar, or season to suit taste, 1/2, teaspoonful of soda.

Sister E. S. Moore, Ivester, Iowa.
 
 

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