FoodReference.com (Since 1999)
RECIPE SECTION (over 10,000 recipes)

CLASSIC COOKBOOK RECIPES

Home · Food Articles · Food Trivia · Today in Food History · RECIPES · Cooking Tips · Videos · Food Quotes · Who's Who · Food Trivia Quizzes · Crosswords · Food Poems · Food Posters · Cookbooks · Recipe Contests · Cooking Schools · Gourmet Tours · Food Festivals & Food Shows

You are here > Home > Recipes >

1906 COOKBOOK > BREADS, WARM & COLD pg 1 > Corn Gems >

COOKING SCHOOLS
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from The Inglenook Cookbook
by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

CORN GEMS

Take 1 cup of corn meal, 1 cup of flour, 1 cup of sweet milk, 1/2 cup of lard or butter, 1/2 cup sugar, 2 eggs, 2 tea-spoonfuls of baking powder, 1/2 teaspoonful of salt. Stir eggs, sugar and butter together.

Sister W. J. Swigart, Huntingdon, Pa.

Home · About Us & Contact Info · Cooking Basics · Baking & Pastry Articles · Nutrition Articles · Other Links

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.