Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Steamed Corn Bread. ✠

• 2 cups Indian meal.
• 1 cup flour.
• 2 tablespoonfuls white sugar.
• 2½ cups “loppered” milk, or buttermilk.
• 1 teaspoonful soda.
• 1 teaspoonful salt.
• 1 heaping tablespoonful lard, melted.

Beat very hard and long, put in buttered mould, tie a coarse cloth tightly over it, and if you have no steamer, fit the mould in the top of a pot of boiling water, taking care it does not touch the surface of the liquid. Lay a close cover over the cloth tied about the mould, to keep in all the heat. Steam one hour and a half, and set in an oven ten minutes. Turn out upon a hot plate, and eat while warm.

This will do for a plain dessert, eaten with pudding-sauce.