Johnny-cake

Ingredients

• one pint of buttermilk
• 1 teaspoon of soda
• 1 teaspoon of salt
• 3 cups of cornmeal
• 2 cups of flour
• 2 teaspoons of cream tartar
• one quart of buttermilk
• one pint of warm water
• two cups of rich sour milk
• 1 cup of mo- lasses
• 3 cups of graham flour
• 1 cup of white flour
• half cups of graham flour
• 3 cups of buttermilk
• 1 tablespoon of short- ening
• one cup of sweet milk
• 1 cup of sour milk
• 1 teaspoon of soda dissolved in the sour milk
• 3 tablespoons of sugar
• two cups of sour milk
• 2 teaspoons of soda
• 3 tablespoons of wheat flour
• 3 cup of sugar
• 2 teaspoons of baking powder
• 14 cup butter
• 2 cups of graham flour
• 1 cup wheat flour
• 1 egg
• 1 teacup of wheat flour
• one large loaf
• three eggs
• salt

Directions

1. One pint of buttermilk or sour milk. Add 1 teaspoon of soda (heap- ing full) ; break in 1 egg, % cup of sugar, 1 teaspoon of salt, 3 cups of cornmeal, 2 cups of flour. Stir all well. Sweet milk can be used; then add 2 teaspoons of cream tartar.) Mrs. C. M. Doyle.

2. STEAMED LOAF. One quart of buttermilk; % teacup of molasses; 1 teaspoon of salt; heaping teaspoon of saleratus ; 1 teacup of wheat flour ; then the rest of cornmeal stirred stiff enough to drop from spoon. Steam 4 hours and longer if you can. Brown in oven 15 minutes.

3. Mrs. H. p. O'Nbil.

4. GEAHAM BEEAD. One pint of warm water ; 1/^ cup of yeast and white flour enough to make a stiff sponge. Let it rise over night. In the morning add % cup of sugar, y^ teaspoon of soda, and graham flour to make it about as stiff as can be stirred with a spoon. Put in baking tin and let rise until very light. Coarse ground graham is much the best.

5. Mrs. J. E. Updike.

6. Two cups of rich sour milk; 1% teaspoons of soda; 1 cup of mo- lasses; 3 cups of graham flour; 1 cup of white flour; salt and a little baking powder. Bake in bread tin. Mrs. M. B. Clinton.

7. Five and a half cups of graham flour ; 3 cups of buttermilk ; % cup of molasses ; 1 teaspoon of soda ; 1 teaspoon of salt ; 1 tablespoon of short- ening. Eva Elliott.

8. 12 THE USEFUL COOK BOOK

9. One cup of sweet milk; 1 cup of sour milk; good pinch of salt; 1 teaspoon of soda dissolved in the sour milk; 3 tablespoons of sugar; graham flour to make stiff as cake. Use coffee cup. Steam 3 hours.

10. Mrs. Osteandee.

11. Two cups of sour milk; 2 teaspoons of soda; % cup of molasses; 1 egg; V2 teaspoon of salt; 3 tablespoons of wheat flour, and enough graham flour to make a stiff batter. Makes one large loaf. (Good.)

12. Mes. Van Sltke.

13. Three eggs; 2-3 cup of sugar; 2 teaspoons of baking powder; 14 cup butter; 2 cups of graham flour; 1 cup wheat flour; a little salt, and sweet milk enough to make thick batter. Bake in slow oven about half hour. Maeian E. Clapp.

Nutrition, whole recipe (rough)

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.