SPOON BREAD
Pour one cupful of boiling water over one cupful of white corn-meal. Add a pinch of salt, one cupful of cold boiled rice, three eggs, well beaten, two teaspoonfuls of baking powder, and a cupful and a half of milk. Mix thoroughly and pour two inches deep into a buttered earthen baking-dish and bake till done. It should be like a baked custard and is served from the dish with a spoon. Cereals other than rice may be used, especially cerealine.