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Monday, September 19, 2016


2 cups corn kernels, cut off the cob                        1/8 tsp pepper
1 tsp salt                                                                  2 eggs, lightly beaten
1/2 tsp sugar                                                            Shortening for frying (preferably butter)
2 tbsp flour

Put all ingredients, except shortening, in blender and whirl until well mixed. Heat the shortening in a heavy skillet and drop the corn mixture into the hot fat by tablespoons. Fry on each side until golden brown.

Serve with syrup or molasses if desired.

(Good Earth Country Cooking - by Betty Groff and Jose Wilson)


1 cup sugar                                                        1 1/3 cups lemon juice
1 cup water

Combine sugar and water; boil slowly 5 minutes, or until thick and syrupy, without stirring. Cool. Add lemon juice; strain. Store covered in refrigerator. Makes 2 1/2 cups syrup.

Note: For lemonade, dilute 1 cup syrup with 6 cups water.


1 cup sifted flour                                                     1 cup milk
1/2 tsp salt                                                                2 eggs

Preheat oven to 425* (Hot).

Beat ingredients with rotary beater JUST until smooth. (Over-beating will reduce volume)
Pour into well-greased deep muffin cups - 3/4 full; or oven glass cups - 1/2 full.
Bake until golden brown, 40 to 45 minutes. If not baked long enough they will collapse. Serve at once.

Leftover popovers take well to freezing. No need to thaw, just pop into oven. To reheat, place in paper bag or aluminum foil and set in hot oven (425*) for 5 minutes.

Try them split and toasted, too.


Butter or margarine                                              1/4 cup butter or margarine
4 eggs                                                                   1 1/4 cups sifted flour
1 1/4 cup milk                                                       1/2 tsp salt

1. Preheat oven to 400*. Grease well, with butter, 9 custard cups.
2. Beat eggs well with rotary beater; then beat in milk and melted butter.
3. Sift flour with salt; beat into egg mixture until smooth.
4. Pour into prepared custard cups, place, no too close together, on large cookie sheet. Bake 50 minutes. Serve hot. Makes 8.


4 cups milk                                                               3 eggs
1 cup white cornmeal                                                1 tsp melted butter
1 tsp salt                                                                    2 tsp baking powder

Heat 2 cups milk to boiling point. Add meal, which has been sifted with the salt, slowly, stirring constantly until thick. Remove from heat, cool to lukewarm and add slowly to well-beaten eggs. Add butter and other 2 cups milk. Sprinkle baking powder over top quickly and stir in. Pour butter into greased casserole (about 10" in diameter by 3" in depth) and bake 55 to 60 minutes in 350* oven until browned.

(Recipes from the Old South)


3/4 cup yellow corn meal                                               2 tbsp melted shortening
2 cups milk                                                                     1 cup milk
1 tsp salt                                                                          3 eggs separated
1 tsp baking powder
2 tsp sugar

Add cornmeal to milk and cook in double boiler until the consistency of mush. Remove from heat and add salt, baking powder, melted shortening and 1 cup milk. Add egg yolks, lightly beaten and fold in stiffly beaten egg whites. Pour into Reynolds Wrap - lined greased 2 quart casserole. Bake in slow oven (325*) 1 hour. Serve hot with butter or margarine and lots of gravy.


1 cup white, waterground corn meal
2 cup cold water

Cook these together for five minutes, then add

2 egg yolks, well beaten.

Beat this mixture well, then fold in

2 egg whites, well beaten, and

1 level tsp salt


2 tbsp melted butter

and bake about 25 minutes in well greased pan in near-hot oven. Serve hot in dish in which it was cooked. This quantity serves six people.