A L A B A M A
Breads

 

Alabama Pumpkin Corn Bread

1 1/2 cups corn meal
1/2 cups graham flour
1 teaspoon salt
3 teaspoons baking powder
1/2 cup soft brown sugar
1 tablespoon hot water
2 cups canned pumpkin
1/4 teaspoon soda
1 egg
1 cup milk

Sift together corn meal, salt, baking powder; add graham flour unsifted. Add sugar and hot water to pumpkin, sift in soda and add egg beaten until thick and lemon tinted. Add pumpkin mixture to dry ingredients and beat until thoroughly blended, add milk and continue beating. Turn into a buttered, shallow pan and bake thirty minutes in a hot oven. This is an old southern recipe and when made by the "old colored mammy" who originated the bread she "cooked down" her own pumpkin and used white flour instead of graham flour. [Source: The Corn Cook Book (War Edition) 1916, by Elizabeth O. Hiller, Transcribed by C. Anthony]

Cheese Fonda

One cup of bread crumbs, very dry and fine; two scant cups of milk; one-half pound of old cheese, grated; three eggs, whipped very light, and one tablespoonful of butter. Season with pepper and salt and a pinch of soda dissolved in hot water and stirred into the milk. Soak the crumbs in the milk, beat with these the eggs, butter, seasoning, and lastly the cheese; put into a buttered baking dish, put dry bread crumbs on top and bake in a rather quick oven until a delicated brown. Serve immediately.--Mrs. Henderson's Cook Book. From Miss Hattie T. Hundley, of Alabama, Lady Manager. [Source: Favorite Dishes, Compiled by Carrie V. Shuman, Chicago, 1893, Transcribed by C. Anthony]

French Rolls

One and one-half lbs. of flour; four oz. of butter; one-half teacup of sweet milk; one-half cake of yeast; one teaspoonful of salt; four eggs beaten very light and added last. Set to rise and bake as other rolls.

Risen Muffins

One quart of flour; one pint of sweet milk; one cake of yeast; three eggs; one tablespoonful of butter and one of sugar; one teaspoonful of salt. The yeast must be dissolved in a little of the milk. If desired for breakfast, they must be made the night before; if for tea, set them to rise about 11 o'clock in the morning. When well risen, put them in the tin muffin rings that come especially for them and place in a moderately warm position, letting them stand about an hour before putting in to bake.

From Mrs. Sallie Howard Bush, of Alabama, Alternate Lady Manager. [Source: Favorite Dishes, Compiled by Carrie V. Shuman, Chicago, 1893, Transcribed by C. Anthony]

 




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