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New England manuscript cookbook, 1880-1910

Page 2a

Johnny Cake 
1 cup suet, chopped fine 1/2 " sugar 1 1/2 " sour milk teaspoon B Powder Salt. Corn meal to make stiff
Or if Scotch buns are preferred, you will need bread dough as the foundation, to three pounds of which add three-quarters of a pound of butter and one-quarter of a pound of sugar, creamed together. Work well into the dough, then add one teaspoonful of cinnamon, allspice, and mace and half a nutmeg. Roll out about half an inch thick. Spread half with two pounds of raisins, two pounds of currants, one pound of blanched almonds, one pound of candied lemon peel then double over this the other half. Cut with a biscuit cutter and glaze with white of egg. Bake in a moderate oven.
Using corn meal and sour milk together makes very nice corn bread. Mix together one cupful of sour milk, two-thirds cupful of sugar, one egg, butter the size of an egg, one tablespoonful of molasses, one-half teaspoonful soda, salt and enough flour and corn meal in equal quantities to make a soft batter. Corn gems made of sour milk requires, one-half cupful of sugar, butter the size of an egg, two cupfuls of sour milk, one egg, two cupfuls of flour, one cupful of corn meal, and one teaspoonful of salt.
The sort of pans that are used frequently have much to do with the lightness of such trifles as popovers, for instance. Put the popover mixture in graniteware baking pans and unless the heat of the oven is something tremendous, the popovers will fail to live up to their name and reputation. For that reason the thinner tin pans are preferable. To make very good popovers with no trouble at all, mix together one cupful of milk, one cupful of flour and one teaspoonful of salt and stir until perfectly smooth. Now beat up one egg and add it, beating it well into the flour and milk. Heat the gem pans and butter them, then fill them a little over half way with the batter. Put into very hot oven and refrain from looking at them or opening the over door for any purpose whatsoever for twenty minutes. This will make about eight popovers.
HOMINY CAKES.
Mix one cupful of cold boiled hominy with the yolks of two eggs, one quarter cup of milk and half a cup of flour; beat the whites of the eggs stiff and add to them one level teaspoon of baking powder; bake on a hot griddle and serve with butter and sugar or with maple syrup.

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Johnny Cake 1 cup suet, chopped fine 1/2 " sugar 1 1/2 " sour milk teaspoon B Powder Salt. Corn meal to make stiff Or if Scotch buns are preferred, you will need bread dough as the foundation, to three pounds of which add three-quarters of a pound of butter and one-quarter of a pound of sugar, creamed together. Work well into the dough, then add one teaspoonful of cinnamon, allspice, and mace and half a nutmeg. Roll out about half an inch thick. Spread half with two pounds of raisins, two pounds of currants, one pound of blanched almonds, one pound of candied lemon peel then double over this the other half. Cut with a biscuit cutter and glaze with white of egg. Bake in a moderate oven. Using corn meal and sour milk together makes very nice corn bread. Mix together one cupful of sour milk, two-thirds cupful of sugar, one egg, butter the size of an egg, one tablespoonful of molasses, one-half teaspoonful soda, salt and enough flour and corn meal in equal quantities to make a soft batter. Corn gems made of sour milk requires, one-half cupful of sugar, butter the size of an egg, two cupfuls of sour milk, one egg, two cupfuls of flour, one cupful of corn meal, and one teaspoonful of salt. The sort of pans that are used frequently have much to do with the lightness of such trifles as popovers, for instance. Put the popover mixture in graniteware baking pans and unless the heat of the oven is something tremendous, the popovers will fail to live up to their name and reputation. For that reason the thinner tin pans are preferable. To make very good popovers with no trouble at all, mix together one cupful of milk, one cupful of flour and one teaspoonful of salt and stir until perfectly smooth. Now beat up one egg and add it, beating it well into the flour and milk. Heat the gem pans and butter them, then fill them a little over half way with the batter. Put into very hot oven and refrain from looking at them or opening the over door for any purpose whatsoever for twenty minutes. This will make about eight popovers. HOMINY CAKES. Mix one cupful of cold boiled hominy with the yolks of two eggs, one quarter cup of milk and half a cup of flour; beat the whites of the eggs stiff and add to them one level teaspoon of baking powder; bake on a hot griddle and serve with butter and sugar or with maple syrup.