Confedrate+food

Confederate Pie 5 egg yolks 1 3/4 c. sugar 2 tbsp. cornmeal 1 tbsp. flour 1/2 c. butter, melted 1 c. milk 2 tsp. lemon juice 9-inch unbaked pie shellBeat egg yolks with 1 cup of sugar. In another bowl mix the remaining 3/4 cup of sugar with cornmeal, flour and butter. Mix well; add milk. Combine 2 mixtures. Add lemon juice and stir well. Pour into pie shell and bake at 350 degrees until set, about 45 minutes. Serve warm.

Johnny Cakes 1 c. Rhode Island white johnny cake meal (white cornmeal) Dash of salt 1 tsp. sugar 1 c. boiling water 1 egg Milk Shortening

CONFEDERATE CORNBREAD //Wheat flour was quite scarce in the South during the Civil War so soldiers baked bread from available ingredients such as white cornmeal. Try to find white cornmeal to make this a bit more authentically Confederate. Although this recipe uses baking powder to make the cornbread fluffier, Confederate soldiers did not have baking powder.// 2 Cups white cornmeal (not self-rising) 2 tsp. baking powder 3/4 tsp. salt 2 eggs 2 Cups milk 1/4 cup oil** CONFEDERATE CORNBREAD //Wheat flour was quite scarce in the South during the Civil War so soldiers baked bread from available ingredients such as white cornmeal. Try to find white cornmeal to make this a bit more authentically Confederate. Although this recipe uses baking powder to make the cornbread fluffier, Confederate soldiers did not have baking powder.// 2 Cups white cornmeal (not self-rising) 2 tsp. baking powder 3/4 tsp. salt 2 eggs 2 Cups milk 1/4 cup oil** CONFEDERATE CORNBREAD //Wheat flour was quite scarce in the South during the Civil War so soldiers baked bread from available ingredients such as white cornmeal. Try to find white cornmeal to make this a bit more authentically Confederate. Although this recipe uses baking powder to make the cornbread fluffier, Confederate soldiers did not have baking powder.// 2 Cups white cornmeal (not self-rising) 2 tsp. baking powder 3/4 tsp. salt 2 eggs 2 Cups milk 1/4 cup oil
 * 1 TB butter
 * 1 TB butter
 * 1 TB butter

Rachel-** 2 tsp. cream of tartar Salt 2 tbs. thick cream OR 1 tbs. lard or butter 1 tsp. baking soda dissolved in hot water Milk enough to make soft batter Optional additions: 1 egg 2 tbs. sugar**
 * [[image:http://civilwarinteractive.com/cooking/wp-content/uploads/2009/05/biscuit13.jpg width="112" height="116" caption="biscuit13"]]1 qt. flour

Stir into one quart of flour, two teaspoonfuls of cream of tartar, and a little salt. Add two table-spoonfuls of thick cream, or rub in one spoonful of lard or butter. Put in a tea-spoonful of soda or saleratus, dissolved in a very little hot water. Mix the whole rather soft with milk. Bake like tea biscuits. It is a convenient way to make the mixture soft enough with milk to enable you to stir it well with a spoon, and then drop it into the baking pan. It should spread a little, but not run. To vary these drop-cakes add an egg, and two spoonfuls of sugar. For a family of three or four, make half the measure.
 * From //The Young Housekeeper’s Friend// by Mrs. M. H. Cornelius, 1863, Boston**
 * Comment:** This would seem to be about four recipes in one, if you count all the variations of use-this-or-what-the-heck-use-that-instead. While the resulting product seems to be as likely to resemble a pancake as it does a biscuit, it at least spares the cook the extensive rolling and occasional beating that true biscuits frequently require. It is also a comment on the typical family size of the period that Mrs. Cornelius suggests cutting the recipe in half for a “small” family of three or four.

**1 pint sour milk (use buttermilk) 2 c. corn (”Indian”) meal 1 c. flour 1 egg 2 tbs. molasses 1 tsp. salt 1 tsp. baking powder (saleratus is obsolete and no longer available)** To a pint of sour milk, two cups of Indian meal, one of flour, one egg, two table-spoonfuls of molasses, a teaspoonful of salt and one of saleratus. Mix it thoroughly, and bake twenty-five minutes in two shallow pans, or thirty-five in a deep one.
 * //From// //The Young Housekeeper’s Friend by Mrs. [M. H.] Cornelius//**

1/4 c. shortening 1 1/2 c. white sugar 1/2 c. brown sugar 2 eggs 1 1/2 tsp. vanilla 2 c. applesauce 4 1/2 c. flour 2 tsp. baking soda 1 1/2 tsp. cinnamon 1/2 tsp. cloves 1/4 tsp. nutmeg 1/2 tsp. salt raisins (optional) chopped nuts (optional)Mix together and drop by teaspoonfuls onto a greased cookie sheet. Bake at 350°F for 8 to 10 minutes. Makes about 5 dozen. Submitted by: Marjorie Anderson || 1 2/3 c. sugar 5 eggs 2 c. sifted flour 1/2 tsp. nutmegCream butter and sugar thoroughly. Add eggs, one at a time, beating well after each. Sift flour with nutmeg. Add gradually to creamed mixture, mixing well. Pour into paper-lined loaf pan. Bake at 325 degrees for 1 1/2 to 1 3/4 hours. || 1 c. raisins 1 tbsp. butter 1 tsp. vanilla 4 c. water 7 tbsp. butter 1/2 c. white sugar 2 tsp. baking powder 1/2 c. milk 1 c. flourBoil together the first 5 ingredients. Make a batter of the second 5 ingredients. Drop the batter in a greased pan by spoonfuls. Pour first mixture over it and bake in a moderate oven until golden brown. This recipe was given to my mother many years ago by an old ||
 * APPLESAUCE COOKIES ||  ||
 * 1/2 c. butter
 * ABE LINCOLN POUND CAKE ||  ||
 * 1/2 lb. butter
 * CIVIL WAR IDIOT'S DELIGHT ||  ||
 * 1 c. brown sugar