Carolina Corn Rolls
Take a pint of corn meal; pour over it sufficient boiling water to make
a very stiff dough, then add a table-spoonful of salt, and permit it to
stand until about milk-warm; work it well with the hand, then make out
the rolls, of an oblong shape, and bake them from half to three-quarters
of an hour, according to their size. The addition of a small lump of
butter or lard is an improvement. If they are rightly made, they will
split on the top in baking, and can be eaten by those who cannot partake
of other preparations made of corn flour.
Mixed Bread.
Put a little salt, and a spoonful of yeast, into a quart of flour; make
it sufficiently soft with corn meal gruel; let it rise; bake in a mould.
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