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The 1918 Fanny Farmer Cookbook
Susie’s Spider Corn Cake
1/4 cups corn meal
1
2
1
1
teaspoon salt
cups sour milk
2
eggs
teaspoon soda
tablespoons butter
2
Mix soda, salt, and corn meal; gradually add eggs well beaten and milk. Heat frying−pan,
sides and bottom of pan with butter, turn in the mixture, place on middle grate in hot oven,
cook twenty minutes.
grease
and
3
1
White Corn Meal Cake
1
cup scalded milk
1
/2 cup white corn
meal
1
teaspoon salt
Add salt to corn meal, and pour on gradually milk. Turn into a buttered shallow pan to the
of one−fourth inch. Bake in a moderate oven until crisp. Split and spread with butter.
depth
3
2
Pop−overs
1
1
cup flour
7
/8 cup milk
/4 teaspoon salt
2
eggs
1
/2 teaspoon melted butter
Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg, beaten
until
light, and butter; beat two minutes,−using egg−beater,−turn into hissing hot buttered iron gem
pans, and bake thirty to thirty−five minutes in hot oven. They may be baked in buttered
earthen
cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for
Pop−overs.
3
3
Graham Pop−overs
/3 cup entire wheat
2
flour
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
89
Page
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