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Classic
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page 82
Carolina Corn Rolls.
Take a pint of corn meal; pour over it sufficient boiling water to make a very
stiff dough, then add a table-spoonful of salt, and permit it to stand until
about milk-warm; work it well with the hand, then make out the rolls, of an
oblong shape, and bake them from half to three-quarters of an hour, according to
their size. The addition of a small lump of butter or lard is an improvement. If
they are rightly made, they will split on the top in baking, and can be eaten by
those who cannot partake of other preparations made of corn flour.
Mixed Bread.
Put a little salt, and a spoonful of yeast, into a quart of flour; make it
sufficiently soft with corn meal gruel; let it rise; bake in a mould.
New England Hasty Pudding, or Stir-about.
Boil three quarts of water in an iron pot; mix a pint of Indian meal in cold
water, and make it thin enough to pour easily; when the water boils, pour it in;
stir well with a wooden stick kept for the purpose; it takes about an hour to
boil; salt to your taste; stir in dry meal to make it thick enough, beating it
all the time. Eat it with milk or molasses, or butter and sugar. This is said to
be a wholesome diet for dyspeptic patients, and makes a good meal for children.
Corn Muffins.
Warm three pints of milk, and stir into it as much corn meal as will make it as
thick as pudding batter, add two handsful of wheat flour, two tea-spoonsful of
salt, three eggs, and a tea-cup of yeast. Beat the
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