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The ‘‘pot liquor” can be served with the greens and most people serve cooked cress with chopped onions, vinegar and corn bread. A traditional accompaniment to this meal in spring when eggs are plentiful is a bowl of hardboiled eggs.
Corn Bread,
Muffins or Sticks Have all ingredients about 70 degrees Preheat oven to 425 degrees Grease the pan with butter, oil, or bacon drippings. Place in the oven until sizzling hot. Sift together:
V, cup sifted all-purpose flour
2Vi teaspoons doubleacting baking powder
1 to 2 tablespoons sugar
3/« teaspoon salt. Add:
1% cups yellow or stone ground cornmeal Beat in a separate bowl: 1 egg Beat into it: 2 to 3 tablespoons melted butter or drippings 1 cup milk
Combine all ingredients with a few rapid strokes. Place the batter in the hot pan. Bake sticks about 15 minutes, corn bread and ■ muffins 20 to 25 minutes. Serve immediately.
Buttermilk Crackling
Com Bread Have all ingredients about 70 degrees Preheat oven to 425 degrees Sift together:
1 cup sifted all-purpose
87.5%