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.
BISCUIT RECIPES
[Illustration: FIG. 11]
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.
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