From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

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Rye Popovers

• 2/3 cup rye meal
• 1/3 cup flour
• 1/4 teaspoon salt
• 1 cup milk
• 2 eggs
• 1 teaspoon melted butter

Mix and sift dry ingredients, add milk gradually, eggs, well beaten, and butter.

Beat two minutes, using an egg beater.

Turn into hissing hot buttered iron gem pans and bake in a hot oven from thirty-five to forty minutes.

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Bran Muffins

• 2 cups bran
• 1 cup flour
• 1 teaspoon soda
• 1 teaspoon salt
• 1 1/4 cups milk
• 1/2 cup molasses
• 1 egg

Mix and sift flour, soda and salt.

Add bran, milk, molasses and egg, well beaten.

Bake in buttered individual tins.

The egg may be omitted and the result will be satisfactory.

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Southern Pone

• 1 pint milk
• 1 cup granulated Indian meal
• 1 teaspoon salt
• 3 tablespoons butter
• 2 eggs
• 1 teaspoon baking powder

Scald milk and add gradually Indian meal, salt, and butter.

Cool slightly and add eggs, well beaten, and baking powder.

Turn into a buttered earthen dish and bake in a moderate oven thirty-five minutes.

Cut in pie-shaped pieces for serving.

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Littleton Spider Corn Cake

• 1 1/3 cups corn meal
• 1/3 cup flour
• 1 cup sour milk
• 1 teaspoon soda [scant]
• 2 eggs
• 2 cups sweet milk
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 1/2 tablespoons butter

Mix and sift corn meal and flour and add sour milk mixed with soda, eggs, well beaten, one-half the sweet milk, sugar, and salt.

Heat an iron frying-pan, add butter, and, when melted, turn in mixture.

Pour over remaining milk and bake in a hot oven.

Cut in pie-shaped pieces for serving.

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Southern Spoon Corn Bread

• 2 cups white corn meal
• 2 1/2 cups boiling water
• 1 1/2 tablespoons melted butter
• 1 1/2 teaspoons salt
• Yolks 2 eggs
• 1 1/2 cups buttermilk
• 1 teaspoon soda
• Whites 2 eggs

Add corn meal gradually to boiling water and let stand until cool.

Add butter, salt, egg yolks, slightly beaten, and buttermilk mixed with soda.

Beat two minutes and add whites of eggs beaten until stiff.

Turn into a buttered pudding dish and bake in a hot oven forty minutes.

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Forest Hall Corn Sticks

• 1 cup corn meal
• 3/4 cup flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup hot, boiled hominy
• 1/4 cup butter
• 1 cup milk
• 1 egg

Sift together corn meal, flour, baking powder, and salt.

Add hominy, to which have been added butter, milk, and egg well beaten.

Turn into buttered bread stick pans and bake in a moderate oven twenty minutes.

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Corn Meal Crlsps

• 7/8 cups corn meal
• 1 cup boiling water
• 2 1/2 tablespoons melted butter
• 1/2 teaspoons salt

Add corn meal gradually to boiling water and when smooth add butter and salt.

Spread evenly on a buttered inverted dripping pan to one-eighth inch in thickness, using a long broad-bladed knife.

Bake in a moderate oven until well browned.

Cut in two and one-half inch squares, remove from pan and serve at once.

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Virginia Corn Cake
• 1 cup corn meal
• 1/2 cup flour
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• 1 egg
• 1/4 cup sugar
• 1/2 cup milk
• 2 tablespoons melted butter

Mix and sift corn meal, flour, baking powder, and salt.

Beat egg and add sugar.

Combine mixtures and add milk and butter.

Turn into a buttered pan and bake in a hot oven twenty minutes.

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Rye Breakfast Gems

• 1 cup rye flour
• 1 cup bread flour
• 1/2 teaspoon salt
• 5 teaspoons baking powder
• 2 eggs
• 1 cup milk
• 2 tablespoons molasses

Mix and sift flour, salt, and baking powder; then add eggs, well beaten, milk, and molasses. Beat thoroughly and bake in buttered gem pans in a hot oven twenty-five minutes.