Pioneer Food

Pioneer families often had to eat on the run, all right, eat on the walk. Jonnycakes were a favorite meal on the prairie. This corn bread was tasty, nourishing, and easy to prepare.

Jonnycakes Recipe:

Makes 10-12 cakes

3 handfuls of cornmeal

1 handful of sugar

pinch of salt

enough boiling water to make a smooth batter (less than a cup)

1. Combine all the ingredients.

2. Add enough boiling water to make a smooth batter.

3. Bake on a hot greased skillet until browned on both sides. Enjoy!

Corn Fritters Recipe:

Makes 25 to 30 fritters

1 20-ounce can of whole kernel corn

2 eggs

1/2 cup milk

1 cup flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

vegetable oil for frying

Optional: confectioner's sugar, syrup, butter

1. Drain the corn.

2. In a large mixing bowl, stir together corn, eggs, milk, flour, baking powder, salt, and sugar.

3. Heat oil on a large frying pan.

4. Drop one tablespoon of batter into the frying pan.

5. Cook three minutes on each side or until light brown.

6. Drain fritters on a paper towel.

7. Serve with syrup, butter, or confectioner's sugar.

For an extra challenge, have your student pioneers make their own butter to use on the fritters.

Above recipes taken from Westward Ho!, Creative Teaching Press, 1992.

War Cake Recipe

1 cup stewed raisins (boil while mixing ingredients)
1 cup sugar
1/2 cup shortening
1 cup cold water
2 cups flour
1 tsp. Soda
1/2 tsp. Each: cinnamon, nutmeg, cloves, salt.

Mix together. Put in 2 loaf pans that have been greased and floured. Sprinkle tops with sugar.

Bake at 350º until done.