Raised Corn Bread

A historical recipe from War-Time Breads and Cakes, by Handy, Amy L. (Amy Littlefield) (1918).

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A historical recipe

War-Time Breads and Cakes, by Handy, Amy L. (Amy Littlefield) (1918). Project Gutenberg eBook #58621.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 4 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

To one quart of boiling water add one cup of corn meal, either white or yellow.
Let it boil a few minutes, and then pour into the mixing-bowl.
Add two teaspoonfuls of salt and one of shortening.
When cool, add one yeast cake dissolved in one half cup of warm water and enough whole wheat flour to make a stiff dough.
Knead it and set to rise.
When light turn on to the bread board and knead again.
Make into loaves.
Brush the tops with cold water, and let them rise to half double their bulk, and bake in a moderate oven.