Martha Washington's Cornbread & Lemonade

"Martha was always a charming hostess ..." - Tanya Larkin

Cornbread

¼ cup cornmeal

1 cup flour

1/3 cup sugar

3 teaspoons baking powder

¼ teaspoon salt

1 cup milk

1 egg, well beaten

2 tablespoons melted shortening, butter, margarine, or oil

Preheat oven to 425 F. Wisk the dry ingredients together into a bowl, cornmeal, flour, sugar, baking powder, and salt.

Add milk. egg. and shortening. Stir ingredients with a big spoon 14 times around the bowl. Pour into a greased, shallow baking dish and cut into wedges and serve warm with butter, honey, or jam. Serves eight.

I poured my mix into muffin cups, filling them ¾’s full and served them warm with frozen strawberry jam and Martha’s Lemonade.

THEY WERE DELICIOUS.

Martha Washington’s Lemonade - Yummy

2 cups sugar

1 cup water

6 lemons to make 1 cup

ice water

Place the sugar and water in a saucepan. Heat the sugar water mixture until it boils. Boil for five minutes. Add one cup of Realemon lemon juice. Add to the syrup. Pour into a pitcher and add two quarts of ice water.