Something Good for Saturday

I shared one of my Great-Aunt Erma's recipes before and I found another one.

Erma's Spoon Bread (Submitted by Jay Cole Simser)

Eat with lots of butter

2  cups  Milk ½ cup   Cornmeal ½ tsp    Baking powder

½ tsp   Sugar 2  tsp  Butter, melted 3         Eggs

Procedure

1   Scald milk and add corn meal.

2   Cook to a thick mush.

3   Add salt, baking powder, sugar, and melted butter.

4   Separate eggs.

5   Beat egg yolk and add to above,

6   Beat egg whites in separate bowl.

7   Fold egg whites into above mixture.

8   Place in greased 1½ quart baking dish.

9   Bake: 375°

Golden Puffs (Submitted by Jay Cole Simser)

2  cups  Flour, sifted ¼ cup    Sugar 3  T       Baking powder 1  tsp     Salt

½ tsp   Nutmeg ½ tsp   Cinnamon ½ cup  Cooking oil ¾ cup  Milk

Procedure

1   In a large bowl, mix all the ingredients.

2   In a saucepan fry teaspoonfuls in deep fat.

And this one is to show just how sometimes recipes are handed down and the ancestors just assumed that their descendants would know what to do.. No temperature given.  

Jesse  I. Cole's possibly bread (Submitted by Ginny Jackson)

I found this recipe in the book HEART THROBS copywriter 1905 published by The Chapple Company, Ltd., Boston Mass. I found the book in a kitchen drawer at 1007 Douglas Ave., Ames, Iowa when Grandad, mom, Jay and I moved there from “the second house north of the Casey Motel on Dawes Drive the spring of 1964. The recipe was writing inside the cover and I have entered it exactly as I found it.

3 cup   Flour 3 T      Calumet baking powder 1 tsp     Salt 1 cup    Nutmeats, chopped

3T         Butter or shortening 2/3cup   Sugar 1             Egg, well beaten 1¼       cups   Milk

Procedure

1   Sift flour, once and measure.

2   Add baking powder and salt.

3   Sift three times.

4   Add egg, milk and flour.

5   Mix only until smooth.

6   Bake: 1 hour and 10 minutes.