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Classic
Cook Books
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page 12
SPOON CORN BREAD
3 eggs,
nearly a quart of buttermilk,
1 teacup of sweet milk,
a light teaspoonful of soda,
lard the size of a walnut,
4 or 5 large spoonfuls of corn meal (after it is sifted).
Bake in an earthen dish an hour. Serve with a spoon.
HANOVER ROLLS
Miss Dabney
Sift twice 2 quarts of flour,
Add 4 tablespoons yeast,
Add 1 tablespoon lard or butter,
1 tablespoon sugar,
1 dessertspoon salt and a pinch of soda.
Use enough lukewarm water to make the mass soft enough to knead well, and put
where it will rise. When light, grease the hands and make into rolls. Let it
rise again and then bake.
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Classic
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