Apple Johnnycake

Very few people have ever heard of this old-fashioned dish, apple johnnycake, which is always an acceptable addition to the breakfast menu. Make as follows: One cupful of sour milk, one teaspoonful of soda, two table-spoonfuls of sugar, one tablespoonful of melted butter or shortening, one cupful of cornmeal, and two-thirds of a cupful of flour sifted together with one-quarter of a teaspoonful of salt. Cut into small pieces four apples and stir well into the batter. Bake in a quick oven.

Nut Bread

Sift together four cupfuls of flour and four teaspoon-fuls of baking powder. To one-half of this, add one cupful of chopped walnut meats and half a cupful of raisins. Now beat together three-fourths of a cupful of sugar, one and one-half cupfuls of milk, and one egg. Add the sifted flour, then the flour containing the nuts and raisins. Put it in two well-greased pans, let it stand about twenty minutes, and bake for nearly an hour in a moderate oven.

Custard Corn Bread

Four cupfuls of boiling milk, and three cupfuls of cornmeal. Stir the meal into the milk as for mush, add one teaspoonful of butter, one teaspoonful of sugar, and let this cool. When cool add two well-beaten eggs, one teaspoonful of salt, and three teaspoonfuls of baking powder. Bake as other corn bread.

Rough Robin

Six cupfuls of flour, two cupfuls of rice flour, one cupful of lard or butter, one cupful of sugar, three cupfuls of currants, three cupfuls of Sultana raisins, three tea-spoonfuls of baking powder, one teaspoonful of ground caraway seeds, one teaspoonful of cinnamon, and half a teaspoonful of salt. Rub the butter or lard into the flour and rice flour, add the sugar, baking powder, salt, spices, and fruit. Mix with buttermilk to make a stiff batter. Turn into a large buttered and floured cake tin. Bake slowly for two hours.

Bishop's Bread

Three eggs, one cupful of sugar, one cupful of raisins, one cupful of split, unblanched almonds, two cupfuls of flour, two teaspoonfuls of cream of tartar, one teaspoon-ful of soda, one-half teaspoonful of salt. Flavor with lemon or vanilla. Beat the eggs and sugar until very light. Then add flour, soda, and cream of tartar, and lastly the nuts and raisins. Spread in thin sheet on buttered tin, and cut in small oblongs or squares before it is cold.

Hominy Spoon Bread

Beat one egg light without separating, add one-half cupful of milk, one-half teaspoonful of salt, and two cup-fuls of boiled hominy. Make a smooth mixture and pour into a baking dish. Put a few small pieces of butter, measuring one rounded teaspoonful in all, over the top and bake in a moderately hot oven from twenty to thirty minutes. It should be firm and of a golden brown color when done. Boiled rice may be used in place of hominy if desired. The bread should be brought to the table in the dish in which it is baked, and served with a spoon.

Buttermilk Biscuit

To one cupful of buttermilk add one-half teaspoonful of soda, one-half teaspoonful of salt, three tablespoonfuls of butter or shortening, and sifted flour to make a dough. Knead until smooth and elastic as for light bread. Roll out one-half inch thick, cut out, and bake in a quick oven for ten or fifteen minutes.