Breads and Muffins
 

BANNOCK

One and one half cups Indian meal scalded with hot water. Break an egg in, then stir hard; add pinch salt, and enough cold milk to make a batter consistency. Bake about half an hour in a hot oven.

Source: Modern Housekeeping Magazine, August 1905, Transcribed by C. Anthony

CORN CAKES 

1/4 cup butter,
1/2 cup sugar,
1 1/3 cups milk,
Whites of 3 eggs,
1 1/4 cup white corn meal.
1 1/4 cup flour,
4 teaspoons baking powder,
1 teaspoon salt.
 

Cream the butter; add sugar gradually; add milk, alternating with dry ingredients mixed and sifted. Beat well; add the whites of eggs beaten stiff. Bake in buttered cake pan 30 minutes. 

Source: University of RI Bulletin, Cooperative Extension, Vol IV, No. 9,  Nov. 1914,  Transcribed by C. Anthony

CORN MUFFINS

One cup of corn meal; two cups of flour, one cup of sweet milk, one half cup of butter, one-half cup of sugar, three eggs, three teaspoonfuls baking powder added just before baking; bake in muffin rings or gem pans.

Mrs. Southerland, Newport, R. I.

Source: Pittsurgh Tested Recipes Prepared by The Ladies of Trinity M. E. Church, 1885, Transcribed by C. Anthony

NEW ENGLAND BROWN BREAD

One cup of Indian meal, one cup of white flour, one cup of Graham flour, two-thirds of a cup of molasses, a teaspoonful of salt and two of baking powder; mix to a thin batter with sweet milk; boil in a pudding boiler or tin pail with close lid, placed in a pot of boiling water three hours; care must be taken that the water does not come so high on the tin pail as to get in round the lid; eat while hot.

Mrs. Southerland, Newport, R. I.

Source: Pittsurgh Tested Recipes Prepared by The Ladies of Trinity M. E. Church, 1885, Transcribed by C. Anthony

RAISED HOMINY MUFFINS 

1 cup warm cooked hominy,
1/4 cup butter,
1 cup scalded milk,
3 tablespoons sugar,
1/2 teaspoon salt,
1/4 yeast cake,
1/4 cup lukewarm water,
3 1/4 cup flour.
 

Mix first five ingredients; when lukewarm add yeast cake, dissolved in lukewarm water and flour. Cover and let rise over night. In the morning cut down, fill buttered gem pans 2/3 full; let rise one hour and bake in a moderate oven. Unless cooked hominy is rather stiff, more flour will be needed. 

Source: University of RI Bulletin, Cooperative Extension, Vol IV, No. 9,  Nov. 1914,  Transcribed by C. Anthony