Mix and sift together the corn meal, flour, baking powder, salt, and sugar. Add to them the milk and well-beaten egg, and stir in the melted fat. Pour into a well-greased loaf pan, and bake in a moderate oven for about 30 minutes.
58. Molasses Corn Cake.--Molasses corn cake, just as its name indicates, is corn cake containing molasses. To those who find the taste of molasses agreeable, this recipe will appeal. Others not so fond of molasses will, without doubt, prefer the plain corn cake. Besides adding flavour, the molasses in this recipe adds food value to the product.
MOLASSES CORN CAKE (Sufficient for One Medium-Sized Loaf)
1 c. corn meal 3/4 c. flour 3-1/2 tsp. baking powder 1 tsp. salt 3/4 c. milk 1/4 c. molasses 1 egg 2 Tb. melted fat
Mix and sift the corn meal, flour, baking powder, and salt. Add the milk, molasses, and well-beaten egg and stir in the melted fat. Pour into a well-greased loaf pan, and bake in a moderate oven for about 30 minutes.
59. Baking-Powder Biscuits.--The ability of the housewife as a cook is very often judged by the biscuits she makes; but they are really very simple to make, and if recipes are followed carefully and measurements are made accurately, only a little experience is required to produce excellent ones. The principal requirement in making baking-powder biscuits, which are illustrated in Fig. 11, is that all the ingredients be kept as cold as possible during the mixing. Tiny, thin biscuits may be split, buttered, and served with tea, while larger ones may be served with breakfast or luncheon. In order to utilise left-over biscuits of this kind, they may be split and toasted or dipped quickly into boiling water and heated in a quick oven until the surface is dry.
BAKING-POWDER BISCUITS (Sufficient to Serve Six)
2 c. flour 1 tsp. salt 4 tsp. baking powder 2 Tb. fat 3/4 c. milk
Mix and sift the flour, salt, and baking powder. Chop the fat into the dry ingredients until it is in pieces about the size of small peas. Pour the milk into the dry ingredients, and mix them just enough to take up the liquid. Make the mixture as moist as possible, and still have it in good condition to handle. Then sprinkle flour on a molding board, and lift the dough from the mixing bowl to the board.