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SPOON BREAD (1909)

The Good Housekeeping Woman's Home Cook Book
Isabel Gordon Curtis, Associate Editor of Good Housekeeping (1909)



SPOON BREAD (Southern Dish)

One pint of coarse white corn meal, one dessertspoon of salt, lard size of a walnut, one egg, whites and yolks beaten separately, and milk enough to make a very soft batter--so soft that it will be smooth when still--but not soft enough to separate if left standing.

Buttermilk is better than sweet milk, in which case use one-half teaspoon of soda, depending on the acidity of the milk.

If you use sweet milk, use two teaspoons of baking powder.

Sift meal, put in salt and lard and moisten with hot water, not boiling, as that would spoil it.

Warm water will swell the meal and prevent that dryness corn bread often has.

Add milk and egg, and last of all the baking powder.

If soda and buttermilk are used beat the soda into the buttermilk thoroughly, before adding to the meal.

Last, but not least, put in a granite baking dish, well greased, and very hot, and bake at once in a hot oven.



The full text of 'The Good Housekeeping Woman's Home Cook Book' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/


 

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