Recipes – Mrs. O. R. Kenady

When the Skidmore News issued a call for rationing-friendly recipes in 1918, Skidmore’s cooks rose to the occasion. Here are contributions from Mrs. O. R. Kenady, as published in the April 4, 1918 Skidmore News, page 1:

Recipe Column

Oat Meal Pancakes
1 pint thick sour milk or buttermilk, 2 cups oat meal, mix the two together and let stand over night. Next morning put in 1 cup flour, 1 teaspoon baking powder, 1 or 2 eggs, 1/2 teaspoon salt, 1 teaspoon full soda in 1/2 cup boiling water. Batter should be thicker than for corn meal cakes. If too thick add more milk or whey.

Corn Bread
1 cup wheat flour, 2 cups yellow corn meal, 3 level teaspoons baking powder, 1 tablespoon sugar, 1/2 teaspoon salt, 1 egg beaten light, 1 1/2 cups milk, 2 tablespoons melted butter or lard. Sift together a few times the meal, flour, baking powder, sugar and salt, combine the egg, milk and melted lard, then stir together, beating until the mixture is smooth, let stand a few minutes and bake.

Old Fashioned Indian Pudding
Bring 2 quarts milk to scalding point, adding pinch of salt, then gradually sift into this 1 1/2 cups yellow corn meal, and a tablespoon ground ginger, let stand for twenty minutes, then stir in 1 cup molasses, a heaping tablespoon butter and lastly three well beaten eggs, pour into a buttered pan or earthen dish and bake two hours. Serve with sauce or maple sugar and cream.

Mrs. O. R. Kenady.

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