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Within the South itself, no other form of cultural expression, not even music, is as distinctively characteristic of the region as the spreading of a feast of native food and drink before a gathering of kin and friends.
— , Southern Food; at Home, on the Road, in History
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February 17, 2010
Beaten Biscuits
To one quart of flour add one teaspoonful salt, one pinch soda, sift these alltogether, then mix in one tablespoon of lard, which has previously been on ice. (It must be cold and stiff.) Moisten all with half a pint of milk, which also has been on ice and in which two tablespoonfuls of crushed ice is put. Mix all well together, beat or work in machine until light, and bake in a moderate oven. A hot oven blisters them.
—Laura Thornton Knowles, Southern Recipes Tested by Myself. New York: George H. Doran, 1913.
January 17, 2009
The name for this early bread comes from the Algonquian Indian word apan, meaning, “baked.”
“Six or eight potatoes (according to size), two eggs, 
half a cup of sugar (brown), a cup of syrup, a little orange peel and a teaspoonful of cinnamon. Wash and grate, without peeling, the potatoes. Beat sugar, and eggs together, mix syrup with potatoes, then sugar and eggs and orange peel and cinnamon. Put all in a dish and bake.”
—Laura Thornton Knowles, Southern Recipes Tested by Myself. New York: George H. Doran, 1913.