Breakfast, Luncheon and Tea

by Marion Harland

Batter Bread. (No. 2.)

2 cups Indian meal.

3½ cups milk.

2 eggs, well beaten.

1 small cup stale, fine bread-crumbs.

1 teaspoonful salt.

1 table-spoonful melted lard.

½ teaspoonful soda, dissolved in hot water, and mixed with the milk.

1 teaspoonful cream tartar.

Soak the bread-crumbs in the milk, and rub to a smooth paste. Into this stir the beaten eggs, the lard, the salt, and finally the meal, into which the cream tartar has been sifted.

Bake in shallow pans in a hot oven.