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2cups corn meal 2 cups sour milk
11/2 teaspoon salt 2 eggs (beaten)
1 teaspoon baking soda 2 tablespoons melted shortening
2 tablepoons sugar
Sift dry ingredients together and add milk, eggs and shortening. Mix well. Pour into greased pan and bake in hot oven (400 degrees F.) 30 minutes. Makes 1 (8x8 inch) loaf.
1/2 cup barley 1/2 cup diced celery
1 teaspoon salt 1/2 cup diced onions
1 quart boiling water 1/2 cup diced carrotts
2 quarts soup stock 1 green pepper, diced
Wash barley in cold water and cook in boiling salted water until tender, about 2 hours, adding stock when water has evaporated. Add vegetables about 1/2 hour before soup is done. Serves 6.
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1 cake yeast 1/2 cup sugar
1/4 cup warm water 1/2 cup shortening
1 cup scalded milk 41/2 cups sifted flour (about)
3/4 teaspoons salt 3 egg yolks
Soften yeast in water. Add scalded milk to salt, sugar and shortening. When lukewarm, add yeast and 11/2 cups flour. Beat well and let rise until very light. Add egg yolks and remaining flour. Knead lightly and let rise until double in bulk. Roll out dough to 1" thickness and cut into rounds. Place 2" apart on greased baking sheets and let rise. Glaze the surface of each bun with a little egg white diluted with water. With a sharp knife, cut a cross on top of each bun. Bake in hot oven (400 degrees F.) about 20 minutes. Just before removing from the oven, brush with sugar and warm water. Fill the cross with a plain frosting. A cup of raisins may be added to the dough (if desired) Makes 21/2 dozen.