396 DR. CEASE'S RECIPES. 



Com Sread, Southern, Improved.— This writer says: 'In the 

 Blade I saw a recipe for the ' far-famed Southern C!orn Bread.' I was raised 

 in the South, and have a few times eaten bread made in that way; but it is not 

 the way we make our bread — and as I think there is an 'excellence' about ourt, 

 I send you the recipe. Take 1 egg, a tea-spoonful of salt and 1 of soda (if the 

 milk is very sour it will take more soda), and 1)^ pts. butter-milk; then put in 

 white corn meal enough to make a nice tolerably thick batter. It is very nice 

 baked in a bread pan, but we like it best baked in gem irons, or muffin irons, 

 as some people call them. "Whatever it is baked in must be well greased and 

 smoking hot when the batter is put in. Serve while hot. Corn bread never 

 was intended to be eaten cold," — HawtTwme, La Place, HI. 



Beinarks. — It will be noticed that " Hawthorne " calls for white corn meaL 

 The Southern people raise the white corn only, or, at least, almost wholly so; 

 and some people, even in the North, think it makes the best bread. It would 

 be well, then, to give it a thorough trial in the North, and if it proves more 

 valuable than the yellow, let it be raised especially for cooking purposes. I 

 would say in regard to the idea that " corn bread was never intended to be eaten 

 cold," I think it to be an error. I like it best warm, still I have eaten it many 

 hundred times cold, and enjoyed it very much, although I believe it to be 

 healthful while warm, and I know it is rather more palatable and pleasant warm; 

 still, if there is any left over, I should by no means throw it away, but warm 

 it up by steaming, else eat it cold, as preferred, or most convenient. 



White Corn Dodgers. — Take 1 pt. of Southern corn meal (white com 

 meal), and turn over it 1 pt. of boiling water, add a little salt and 1 egg well 

 beaten up and stirred into the batter when nearly cold. Butter some sheets of 

 tin and drop your cakes by the table-spoonful all over the pan. Bake for 25 

 minutes in a hot oven. 



Bemarks. —Do not think for a momMit, that because you may not have 

 white corn meal, therefore, you can not make com bread or com dodgers, for 

 you can; although the yellow meal may not be quite as nice, yet it does make 

 excellent bread, as well as griddle cakes, too, by using a very little white or 

 graham flour with it. 



Salt-Rising Bread, How to Make.— Knowing my propensities for 

 gathering valuable recipes, a gentleman friend said to me one day: " Doctor, 

 the finest bread I ever ate in my hfe was at Mrs. J. A. Marks' in Detroit I 

 wish I had asked her for the recipe, especially for you." As my friend seemed 

 so enthusiastic over the elegant bread eaten at the table of Mrs. Marks I took her 

 name and address and wrote her, asking for the recipe. Here it is in her own 

 , words: "Early in the evening I scald 2 table-spoonfuls of corn-meal, 

 a pinch of salt and 1 of sugar, with milk enough to make a mush; then set in 

 a warm place till morning; then scald a tea-spoonful of sugar, 1 of salt and ^ 

 as much soda with a pint of boiling water; then add cold water till lukewarm, 

 and thicken to a thick batter with flour, then add the mush made the night 

 before and stir briskly for a minute or two. Put in a close vessel in a kettle of 

 warm water, not too hot When light, mix stifE, add a httle shortening, and 



