Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 7 · column 2 of 7 · from the scan, no model involved
3/4 tsp. salt 1 cup yellow commeal 2 eggs 1 cup buttermilk 1/4 solid shortening 1 1/2 tbsp. dried rosemary (or 1 tbsp. fresh) Sift dry ingredients together and mix in commeal and rosemary. In another bowl, blend together eggs, buttermilk and shortening. Add to the dry ingredients and beat until smooth. Pour into a buttered 8‘ by 8‘ pan. Bake at 400 degrees for 10 to 12 minutes. Stuffing 11/2 lbs. bulk breakfast sausage 1/2 lb. unsalted butter 3 cups chopped onions 3 cups chopped celery 4 tsp. dried sage 2 tsp. dried marjoram 1 cup chopped scallions 3 cups chicken stock.. Saute the sausage, drain and crumble. Saute onions, celery and scallions in half of the butter until soft; drain and cool. Mix together sausage, vegetables and herbs. After cornbread is done, cool it and crumble into a baking dish. Place in oven at 325 degrees for about ten minutes to dry cornbread out. Lightly mix cornbread with other stuffing ingredients. Place in baking dish and top with remaining butter, cut into cubes. Cover and bake for 20 minutes at 325 degrees, then uncover and bake another 20 minutes. .. If using this recipe for stuffing a turkey or other fowl, omit the 3 cups of chicken stock. This is sufficient stuffing for a 20 pound bird. Chef Scott Cam of the Bleu Rock Inn in Washington offers this recipe:
91.4%