Replies

//snip

THE
Eastern Shore Cook Book,
OF MARYLAND RECIPES.

By the Epworth League of Still Pond Methodist Episcopal Church,
Still Pond, Maryland.

DEC 18 1919

BREADS

Liquid Yeast.

Take four medium-size potatoes, two tablespoonsful of
sugar, one tablespoonful flour, one teaspoonful salt. Boil
potatoes until thoroughly cooked, mash, add flour, sugar
and salt, then thin with water in which potatoes were
cooked. When lukewarm add one Magic yeast cake or a
good home-made one, and set in warm place until it has
thoroughly risen. Mrs. W. D. P.

Yeast Cakes.

Make yeast as above and when risen mix with enough
cornmeal to make out in stiff cakes. Make about size of
small biscuit and place in sun to dry. Turn when dry on one
side so both sides may dry thoroughly. Mrs. Jarrell.

Light Bread, No. 1.

One quart flour, teaspoonful sugar, salt, to taste ; lard,
size of walnut ; one teacupf ul home-made potato yeast,
one teacupful lukewarm water. Work well and let rise in
warm place to double its size ; work down and let rise
again to double its size. Make out in two loaves or two
and one-half dozen rolls. Grease, let rise and bake. Grease
again when taken from oven and let cool without cover-
ing. Mrs. J. H. K.
Egg Rolls.

Sift four level teaspoonfuls of baking powder, one-half
teaspoonful of salt with one quart of flour; rub in one
tablespoonful of shortening. Beat one egg, add one and
a half cupfuls of milk, stir into the flour, knead quickly,
roll into sheet a quarter of an inch thick, cut with a large
round cutter, make a depression in centre of each with a
wooden spoon, brush baking pan, brush top with milk,
and bake in a quick oven 20 minutes. Serve hot.

Hope Hackett.

Pocketbook Rolls.

One pint milk, two tablespoonfuls of sugar, one table-
spoonful of lard. Put on stove, let come to boil, when
cool add flour and one-half cupful yeast. Mix very stiff,
let rise like light bread. Mrs. Atwell.

Maryland Biscuits, No. 1.

Ten cupfuls flour, one cupful lard, two teaspoonfuls salt,
cold water to make very stiff dough. Beat half hour.
Mold, prick with fork and bake 25 minutes in hot oven.

Mrs. J axe Howard.

Maryland Biscuits, No. 2.

Take nine cupfuls of flour, one cupful of lard, one tea-
spoonful of sugar, one-half teaspoonful of yeast powder,
salt to taste. Make up stiff with cold water, grind four
times through a meat grinder, working thoroughly be-
tween each grinding, or beat thirty minutes. Mold, prick
with fork and bake 20 minutes. S. A. Price.

Rice Pone.

Two cupfuls cornmeal, one cupful hot boiled rice, two
eggs, one cupful milk, one-half cupful water, two table-
spoonfuls sugar, one teaspoonful salt, two tablespoonfuls
lard, melted before using and put in hot; two teaspoon-
fuls yeast powder. Nancy Price.

Corn Pone, No. 1.

One egg, one pint milk, one tablcspoonful sugar, one
heaping tablespoonful lard, one pint meal, one heaping
teaspoonful baking powder. Mix together and bake in
quick oven. Linda Bonwill.

Corn Pone, No. 2.

One-quarter cupful meal, one cupful scalded milk, four
Uaspoonfuls yeast powder, one teaspoonful salt, one tea-
spoonful butter, one-half cupful boiling water, one egg.
Mix salt, butter, boiling water and sugar. Scald meal with
milk ; add yolk of egg, add white well beaten ; last, add
yeast powder. Bake 20 minutes. One-quarter cupful of
hominy or rice may be added if desired.

Mrs. Louise Travers.

Buckwheat Cakes.

One pint of buckwheat, one-quarter teaspoonful of salt,
water enough to make a good batter and a half cupful of
wet yeast. Let raise over night and in the morning add
one spoonful of syrup or molasses. Nellie H. Price.

Corn Slappers a la Eastern Shore. X.

One cupful white cornmeal, one egg, one and one-hall
cupfuls sweet milk, salt to taste. Beat egg well, add milk
and meal, let stand five or ten minutes, then fry by spoon-
fuls on greased griddle. This quantity is sufficient for
two persons. Mrs. M. R. WlLSON.

Potato Buns.

Dissolve one cake Fleischman’s yeast and one table-
sponful sugar in one cupful milk, scalded and cooled; add
one-half cupful mashed potatoes, two cupfuls sifted flour.
Stir well, let rise about half-hour and add one-half cupful
lard or butter, one egg, creamed, and two and one-half
cupfuls sifted flour, enough to make dough that can be
handled. Cover; let rise two hours until double in size;
form into buns; place in greased pans and let rise one and
one-half hours. When light bake about 20 minutes. If
lard is used instead of butter, add one-half teaspoonful
salt. K. Howard.

Mrs. Turner’s Irish Bread.

Two eggs, two cupfuls sweet milk, one cupful of melted
lard or butter, one cupful yeast, two tablespoonfuls sugar,
salt to taste and flour sufficient for stiff batter. Beat thor-
oughly. Bring milk to boiling point, but do not boil. Set
aside to cool. Beat eggs together, add sugar and part of
warm milk, with flour to make a smooth batter; then
melted lard. When this is thoroughly beaten in, add yeast
and balance of flour to make stiff batter that will drop
from the spoon. Half of this quantity makes a loaf large
enough for a family of four. Bake three-quarters of an
hour in moderate oven. Start this about 11 o’clock for
the evening meal. Mrs. M. R. Wii.so.v.

Muffins.

One-third cupful butter, two cupfuls flour, two tea-
spoonfuls sugar, three-quarters cupful milk, one-quarter
teaspoonful salt, one large table-spoonful baking powder,
one egg. Bake in muffin tins 20 minutes. This recipe
makes one dozen. Mrs. F. B. Harper.

Tea Biscuits.

Two cupfuls flour, one and one-half teaspoonfuls yeast
powder, little salt, one tablespoonful butter. Make as soft
as can be handled well and handle as little as possible.
Use cold water to mix. Alice H. Coleman.

Johnny Cake (Originally Called Journey Cake).

One-half gallon cornmeal and- two level spoonfuls salt.
Make stiff dough by pouring warm water over meal. Let
stand all night in moderately cool place. In morning add
one-half pound lard, melted, but not hot. To cook, have
a smooth board about 18 inches long and 6 inches wide.
Scald board and leave wet so dough will adhere. Place
dough on boai*d to the thickness of one inch. Place board
lengthwise before open fire until it browns. Then run
knife under cake, turn on a table, putting on board again
and placing before fire to brown the other side. To serve
cut in slices four inches wide. Mrs. Mary E. Davis.

Potato Rolls.

Two cupfuls mashed potatoes, one-half cupful lard, two
eggs, one-half cupful yeast, sugar and salt to taste. Set to
lighten, then add flour enough to make soft dough. When
light, make out in rolls and lighten again.

M. K. Roseberrv.
Rusks.
Three eggs, one and one-half cupfuls sugar, three cup-
fuls milk, one tablespoonful lard, one cupful of yeast, a
little salt and nutmeg. Make the sponge light and let rise
like bread. Mrs. Elwin Ford.

Corn Fritters.
To one quart of grated corn, two eggs beaten sepa-
rately, two tablespoonfuls of sweet cream, two table-
spoonfuls of flour, salt and pepper to taste, a small pinch
of bread soda, add the beaten whites of the eggs last.

Mrs. Harry Davis.

Apple Fritters.

Three eggs, one pint milk, one and one-half cupfuls
flour, one teaspoonful Rumford yeast powder, two tea-
cupfuls chopped apples. Beat the whites and yolks of
eggs separately. Stir milk i.i with yolks, add flour, which
has been mixed with yeast powder; put in a little salt;
lastly, whites of eggs. Beat all together very hard and
fry at once. Serve with butter and sugar. The same bat-
ter may be used for all fruit fritters. L. E. Birch.

http://www.archive.org/stream/easternshorecook00stil/easternshorecook00stil_djvu.txt