Maycomb's Best Recipes
By: Alexandra Finch July 20, 1935
As a treat to The Maycomb Tribune readers, The Missionary Society gathered a few of the most favored dishes in Maycomb County. We thank the Finches, Miss Crawford, and Miss Atkinson for the delicious recipes.
The Finch Children’s Favorite Lemonade
This lemonade will have all your little ‘uns home in a jiffy during the summer. Original recipe makes 20 (4 ounce) servings Ingredients: 1 3/4 cups white sugar, 8 cups water, 1 1/2 cups lemon juice Directions: -In a small saucepan, combine sugar and 1 cup water. Bring to a boil and stir to dissolve the sugar. -Allow to cool to room temperature, then cover and refrigerate until chilled. -Remove seeds from lemon juice, but leave in the pulp. -In a pitcher, stir together chilled syrup, lemon juice and the remaining 7 cups water. |
Stephanie Crawford’s Light Cornbread
A great basic recipe for cornbread that's very low in sugar. If you like sweeter cornbread, you'll want to add a bit more or plan to drizzle it with honey when you eat it. Serves: 12 Ingredients: 1-1/4 cups yellow cornmeal, ¾ cup all-purpose flour, 1 tablespoon plus 1 teaspoon sugar, 2-1/2 teaspoons baking powder, ½ teaspoon salt, 1 cup plus 2 tablespoons low-fat buttermilk, 1 large egg |
Instructions:
-Position an oven rack in the center and heat your oven to 400 degrees. Spray an 8-inch square baking pan with nonstick cooking spray.
-In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
-In a small bowl, beat together the buttermilk and egg until they're well blended.
-Add the buttermilk mixture to the cornmeal mixture and stir just until everything is moistened. (Don't overmix or your cornbread will be tough.)
-Pour the batter into the prepared pan and spread it out evenly.
-Bake in the center of the oven until your cornbread is golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
-Remove from the oven and let cool in the pan on a wire rack for about 10 minutes.
-Cut into 12 pieces.
-Serve warm.
-Position an oven rack in the center and heat your oven to 400 degrees. Spray an 8-inch square baking pan with nonstick cooking spray.
-In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
-In a small bowl, beat together the buttermilk and egg until they're well blended.
-Add the buttermilk mixture to the cornmeal mixture and stir just until everything is moistened. (Don't overmix or your cornbread will be tough.)
-Pour the batter into the prepared pan and spread it out evenly.
-Bake in the center of the oven until your cornbread is golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
-Remove from the oven and let cool in the pan on a wire rack for about 10 minutes.
-Cut into 12 pieces.
-Serve warm.
Maudie Atkinson’s Lane Cake
For the first time in her life Miss Atkinson has graciously given out her famous cake recipe! Enjoy. CAKE – Ingredients: 3 ¼ cups sifted cake flour, 2 teaspoons double-acting baking powder, 1–16 teaspoon salt, 1 cup butter, at room temperature, 2 cups sugar, 2 teaspoons vanilla, 8 egg whites, 1 cup milk |
Direcions:
-On wax paper sift together the flour, baking powder and salt.
-In a large mixing bowl, cream the butter, sugar and vanilla. Add egg whites, in four additions, beating thoroughly after each addition.
-Fold in flour mixture alternately with milk; begin and end with dry ingredients. Batter should be smooth but look slightly granular.
-Turn into 4 ungreased 9-inch round layer-cake pans lined on the bottom with wax paper.
-Bake in a 375-degree oven until edges shrink slightly from sides of pans and tops spring back when gently pressed with finger, or cake tester inserted in center comes out clean — about 20 minutes. Place pans on wire racks to cool for about 5 minutes.
-Turn out on wire racks; remove wax paper; turn right side up; cool completely.
-Put layers together (on a cake plate) with Lane Cake Filling, stacking carefully; do not spread filling over top. Cover top and sides with swirls of Boiled White Frosting.
-Cover with a tent of foil or a cake cover; or cover tightly in a large deep bowl in tin box. Store in a cool place; if refrigerated, allow to stand at room temperature for half a day before serving because cake texture is best when cake is not served chilled
- FILLING -
Ingredients: 8 egg yolks, 1 cup sugar, ½ cup butter (at room temperature), 1 cup seedless raisins, finely chopped, 1 – 3 cup bourbon or brandy, 1teaspoon vanilla
Directions:
-In a 2-quart saucepan, beat the egg yolks well; beat in sugar and butter.
-Cook over moderate heat, stirring constantly until quite thick.
-Remove from heat; stir in raisins, bourbon and vanilla.
-Cool slightly; use as directed.
-BOILED WHITE FROSTING - (from a standard recipe)
-On wax paper sift together the flour, baking powder and salt.
-In a large mixing bowl, cream the butter, sugar and vanilla. Add egg whites, in four additions, beating thoroughly after each addition.
-Fold in flour mixture alternately with milk; begin and end with dry ingredients. Batter should be smooth but look slightly granular.
-Turn into 4 ungreased 9-inch round layer-cake pans lined on the bottom with wax paper.
-Bake in a 375-degree oven until edges shrink slightly from sides of pans and tops spring back when gently pressed with finger, or cake tester inserted in center comes out clean — about 20 minutes. Place pans on wire racks to cool for about 5 minutes.
-Turn out on wire racks; remove wax paper; turn right side up; cool completely.
-Put layers together (on a cake plate) with Lane Cake Filling, stacking carefully; do not spread filling over top. Cover top and sides with swirls of Boiled White Frosting.
-Cover with a tent of foil or a cake cover; or cover tightly in a large deep bowl in tin box. Store in a cool place; if refrigerated, allow to stand at room temperature for half a day before serving because cake texture is best when cake is not served chilled
- FILLING -
Ingredients: 8 egg yolks, 1 cup sugar, ½ cup butter (at room temperature), 1 cup seedless raisins, finely chopped, 1 – 3 cup bourbon or brandy, 1teaspoon vanilla
Directions:
-In a 2-quart saucepan, beat the egg yolks well; beat in sugar and butter.
-Cook over moderate heat, stirring constantly until quite thick.
-Remove from heat; stir in raisins, bourbon and vanilla.
-Cool slightly; use as directed.
-BOILED WHITE FROSTING - (from a standard recipe)
Alexandra Finch’s Dewberry Tarts
The Missionary Circle certainly knows how delicious these little goodies are. Ingredients: Filling- 4 c. dewberries, Sugar to taste (I use 2/3 c.); Tart Shells- 3 c. flour, 1 tsp. salt, 1 c. shortening, 7-8 tbsp. water |
Directions:
-Sift flour and salt. Cut in shortening.
-Add water 1 tablespoon at a time, tossing with a fork.
-Shape dough into 2 balls. Roll out and cut out circles big enough to fit in your muffin pan. This recipe should make 24 muffin size tarts.
-Fit the dough circles into muffin pan like small pies.
-Fill with berries. Bake for about 35 minutes or until pastry shell is lightly browned.
-Sift flour and salt. Cut in shortening.
-Add water 1 tablespoon at a time, tossing with a fork.
-Shape dough into 2 balls. Roll out and cut out circles big enough to fit in your muffin pan. This recipe should make 24 muffin size tarts.
-Fit the dough circles into muffin pan like small pies.
-Fill with berries. Bake for about 35 minutes or until pastry shell is lightly browned.
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