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

CAKES AND COOKIES

CORN MEAL DOUGHNUTS
 
 
 Take 2 cups of sifted corn meal, 1 cup of white flour, 1 tablespoonful of sugar, 1 teaspoonful of salt, 3 eggs, 1 cup of sour or buttermilk, and 1 teaspoonful of soda dissolved in the milk. Drop from a spoon into hot lard. Fry brown on both sides and serve warm with molasses.

Sister Mary Hilderbrand, Walkerton, Ind.
 
 

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