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Community Cookbook

Breads were a part of every meal on the farm. The variety was enormous--from fried cornmeal "dog bread," hushpuppies, cracklin' pone, and pancakes to biscuits, rolls, muffins, ash cake and quick breads. We spread them with freshly churned butter, molasses or preserves, and at family meals everyone loved to sop up juice from the cooked peas or beans with biscuits and cornbread. There was always a crowd to cook for on the farm, and learning to judge the right amount of soda to put in bread was a real challenge. No wonder I was so delighted when self-rising flour came out! --Mildred Council


1 cup chopped dried apples, packed
1/2 teaspoon baking soda
2 cups boiling water
1 stick butter or margarine, melted
1/2 cup brown sugar, packed
1 egg, beaten
1/2 cup milk
2 cups self-rising flour

Put the apples and baking soda in a bowl. Pour the boiling water over them, stir and cover. Let cool, about 20 to 30 minutes. Stir in the butter, sugar and egg; mix well. Stir in the milk and then the flour; mix well. The dough should be soft and moist like biscuit dough; if it isn't, add a little more milk. Put in a 8 x 8-inch pan and bake in a 350-degree oven for 35 to 40 minutes.

Reprinted from Mama Dip's Kitchen, by Mildred Council, with the permission of UNC Press.

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